In recent weeks, I have been visiting a sick relative in hospital. Aside from having some nasty infections, she was suffering from nausea and vomiting related to codeine, and other digestive upsets from antibiotic treatment.
To brighten her days there, and give her a slightly therapeutic treat, I made some cardamom cookies for her.
I altered the original recipe by using a 50:50 mix of dried, ground ginger and cardamom. The biscuits were also made with almond meal (instead of cashews), upping their protein content for someone who wasn’t eating much at all at that point in time. The cookies are sweetened with honey and rolled ever so gently in some icing sugar. There is no egg, soy, gluten or dairy in these so they should be kind to most people with weak digestion.
She loved the cookies, the nausea subsided and I’m happy to report that she is now back at home, enjoying her blossoming garden and home-cooked meals.
Cardamom and ginger biscuits
- 1 cup of raw almonds, blended into a fine meal
- ½ cup butter or dairy-free alternative
- 3 tbsp honey
- 1 tsp vanilla extract
- ½ tsp lemon zest
- 1 cup brown rice flour
- 1/2 tablespoon of ground cardamom
- 1/2 tablespoon of ground ginger
- ½ cup icing sugar
- Preheat oven to 180ºC.
- Beat butter, honey, vanilla extract and lemon zest together until light and fluffy.
- Add flour, cardamom and ginger, stir well.
- Add almond meal and mix well.
- Roll mixture into teaspoon size balls and place on lined baking tray.
- Bake for 30 minutes.
- Allow to cool for 5 minutes, then while still warm, roll each biscuit in icing sugar.
For further information on Chinese Medicine contact Dr Sarah George (Acupuncture). Sarah is a practitioner of acupuncture (AHPRA registered), massage therapy and natural health at her Broadbeach clinic and is the Chinese Medicine Senior Lecturer at the Endeavour College of Natural Health Gold Coast campus.