Infinity Health & Wellness Magazine October / November 2016 | Page 19

Full of fiber and so many power packed healing
properties that your body needs, these little gems are
amazing! Add pine nuts for a buttery, nutty taste,
especially when they are roasted.
They can enhance the flavor of several dishes helping
to create what would be just a normal meal turn into
a wholesome elegant cuisine!

Fig & Pine Nut Stuffing
INGREDIENTS:
• 6 tablespoons unsalted organic butter, plus more
for the baking dish and foil
• 1 large loaf organic Italian bread (about 1 pound),
cut into ¾-inch pieces (about 16 cups)
• 2 medium organic onions, chopped
• 4 organic celery stalks, thinly sliced
• kosher salt and black pepper
•½ cup organic dry white wine
• 2 ½ cups organic low-sodium chicken broth
• 2 large organic eggs, beaten

3. Add the bread, broth, eggs, figs, pine nuts, thyme,
and ½ teaspoon salt to the vegetables and toss to
combine. Transfer to the prepared baking dish. Cover
with buttered foil and bake for 20 minutes. Uncover
and bake until browned, 20 to 30 minutes more.

Pine Nut Cookies
INGREDIENTS:
• 2 sticks unsalted organic butter,
at room temperature
• 1 cup packed organic dark brown sugar,
or substitute
• ½ cup organic granulated sugar, or substitute
• 2 tablespoons organic honey
• 1 teaspoon vanilla extract
• 1 large organic egg
• 2¾ cups organic all-purpose flour
• ½ teaspoon kosher salt
• 1¼ teaspoons baking soda
• 2½ cups raw pine nuts

• 1 cup dried mission figs, chopped

DIRECTIONS:

• ½ cup pine nuts

1. Heat oven to 375° F. Line 2 baking sheets with
parchment paper or aluminum foil.

• 1 tablespoon fresh thyme leaves

1. Heat oven to 375° F. Butter a 9-by-13-inch baking
dish. Divide the bread between 2 rimmed baking sheets
and bake until dry and crisp, 10 to 12 minutes.

2. With an electric mixer on medium-high, beat the
butter, brown and granulated sugars, corn syrup, and
vanilla for 3 minutes. Add the egg and beat until
combined. In a separate bowl, whisk together the flour,
salt, and baking soda. Reduce mixer speed to low and
slowly add the flour mixture to the egg mixture