iEat Green – 04.08.21 – Roxanne Zimmer

Roxanne Zimmer, Ph.D., has been spreading the word about best garden
practices for many years. In her Community Horticulture role at Cornell
Cooperative Extension in Suffolk County, Roxanne speaks to school and
community groups about why we should be reducing lawn area, planting natives
and more vegetables. She offers Master Gardener Training and Spring Gardening
School yearly. A recent initiative is the Seed to Supper program which teaches
those in greatest need how to increase their food security.
She has offered a SUNY Stonybrook on global food issues. As part of a Canadian
delegation of farmers, she examined food security in Cuba. She has presented at
national conferences of the American Horticultural Society and the American
Community Garden Association.
When not weeding, Roxanne can be found raising oysters with the Cornell
Marine program.


Vegan Macaroons

Makes 40 macaroons
3 cups coconut
¼ cup oat flour
¼ cup almond flour
1 cup coconut cream
½ cup maple syrup
2 Tbs, softened coconut oil
3 tsp Vanilla extract
1 tsp Almond extract
1. In a small bowl, combine the coconut cream, coconut oil, maple syrup.
And 2 t. of vanilla.
2. In a separate large bowl, mix the coconut , the almond flour and the
oat flour.
3. Add the wet ingredients to the bowl of dry ingredients. Mix well.
4. Remove half of the mixture into another bowl. Add 1 tsp. almond
extract to one half of the mixture, and 1 teaspoon of vanilla extract to
the other half.
5. Place macaroons on oiled cookie sheet in shape of little peaks. Add
slivered almonds to the top of the almond ones.
6. Bake 8 minutes at 325°, then reduce the heat to 250° and bake
another 8 minutes.
7. You can drizzle melted chocolate onto the vanilla ones, if desired.

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