RIDICULOUSLY HEALTHY MUFFINS

3 tbsps virgin unrefined coconut oil

1 small ripe banana

3 organic eggs

1/4 cup coconut flour

1/4 cup almond meal

2tbsp chia seeds

1/2tsp baking powder

1/4tsp salt

1tsp vanilla essence

1tsp ground cinnamon

1/2cup coconut milk

1/2cup pecan nuts

1/2 cup dried cranberries

Yields 4-5 medium muffins (just enough to see me through the week…hands off everyone else!!

Pre-heat the oven to 400 degrees F

As I said before, simply blend all the ingredients in the order listed and pour into a greased muffin pan or muffin cups. Bake for 18-20 minutes or until toothpick comes out clean

 

RIDICULOUSLY HEALTHY MUFFINS

This is a turbo-charged muffin (nutritionally speaking). It’s the healthiest muffin I’ve come up with to date and is so yummy. It’s gluten-free and sugar-free. It is very rich in fiber and omega 3′s because of the chia seeds, which you should be able to find in any health food store. I made mine in my Vitamix blender because it’s so very quick. I used the lowest speed, but literally threw the ingredients in, in the order listed below. You can obviously use a proper stand mixer if you prefer. The advantage of a high-speed blender is that the coconut oil gets whipped up real good. Remember coconut oil solidifies under a certain temperature, so if you’re not using a high-speed blender, I suggest gently warming the coconut oil by placing jar in a bowl of hot water, first.

3 tbsps virgin unrefined coconut oil

1 small ripe banana

3 organic eggs

1/4 cup coconut flour

1/4 cup almond meal

2tbsp chia seeds

1/2tsp baking powder

1/4tsp salt

1tsp vanilla essence

1tsp ground cinnamon

1/2cup coconut milk

1/2cup pecan nuts

1/2 cup dried cranberries

Yields 4-5 medium muffins (just enough to see me through the week…hands off everyone else!!

Pre-heat the oven to 400 degrees F

As I said before, simply blend all the ingredients in the order listed and pour into a greased muffin pan or muffin cups. Bake for 18-20 minutes or until toothpick comes out clean

 

 

3 tbsps virgin unrefined coconut oil

1 small ripe banana

3 organic eggs

1/4 cup coconut flour

1/4 cup almond meal

2tbsp chia seeds

1/2tsp baking powder

1/4tsp salt

1tsp vanilla essence

1tsp ground cinnamon

1/2cup coconut milk

1/2cup pecan nuts

1/2 cup dried cranberries

As I said before, simply blend all the ingredients in the order listed and pour into a greased muffin pan or muffin cups. Bake for 18-20 minutes or until toothpick comes out clean.

 

MY FAVORITE SPRING SALAD

I’m obsessed with this salad for a number of reasons: It’s really easy to prepare and contains a number of really healthy nutrients – but most importantly – it’s so tasty. I love to use candy-striped beets because they are so pretty, and because they don’t stain your hands when you grate them.

Seves 2

1 large candy-striped beet ( or regular if you can’t find the candy-sritpe)

2 cups of baby salad leaves

1/2 cup Marcona Almonds (if you live near a Trader Joe’s, you’re in luck because they carry them, roasted and salted.

1 cup of crumbled feta cheese

1/2 cup really good quality olive oil

1tbsp fresh lemon juice

Sea salt and pepper

 

Veggie Hot Pot

Serves 4

1-inch ginger root, peeled

3 garlic cloves, peeled

1/2 cup Mirin (Japanese cooking wine, which you can find in the Asian section of a good grocery store).

1/2 cup veggie broth

1 onion, peeled

1 head of broccoli

1/2 green cabbage

1 small bunch of watercress, trimmed

4 medium carrots

1 cluster of trumpet or Enoki mushrooms

1 cup sugar snap or snow peas

1/2 bunch asparagus

8-ounce block of firm tofu, cubed

A handful of Sesame seeds

Tamari for seasoning.

Ideally, you need a large heavy-bottomed enamel pan or dutch oven. Place the ginger, garlic, mirin and broth in the pan. Place the whole onion in the center and arrange the veggies and tofu all around it. Simmer for 12-15 minutes.

While the pot is simmering, cook Buckwheat noodles according to packet directions. Although I prefer Asian noodles with this dish, it also works well with brown rice.

When the pot is ready, place the noodles or rice in each bowl and top with veggies. Spoon over the broth and sprinkle with sesame seeds and Tamari.

 

 

 

VEGGIE HOT POT

I make this simple veggie hot pot almost every week and use up whatever veggies I need to. It’s so clean and simple and yet exquisite because the taste of the veggies is elevated in this simple broth.

Serves 4

1-inch ginger root, peeled

3 garlic cloves, peeled

1/2 cup Mirin (Japanese cooking wine, which you can find in the Asian section of a good grocery store).

1/2 cup veggie broth

1 onion, peeled

1 head of broccoli

1/2 green cabbage

1 small bunch of watercress, trimmed

4 medium carrots

1 cluster of trumpet or Enoki mushrooms

1 cup sugar snap or snow peas

1/2 bunch asparagus

8-ounce block of firm tofu, cubed

A handful of Sesame seeds

Tamari for seasoning.

Ideally, you need a large heavy-bottomed enamel pan or dutch oven. Place the ginger, garlic, mirin and broth in the pan. Place the whole onion in the center and arrange the veggies and tofu all around it. Simmer for 12-15 minutes.

While the pot is simmering, cook Buckwheat noodles according to packet directions. Although I prefer Asian noodles with this dish, it also works well with brown rice.

When the pot is ready, place the noodles or rice in each bowl and top with veggies. Spoon over the broth and sprinkle with sesame seeds and Tamari.

 

 

 

PACE EGGS

Every Easter my mom and I would make Pace Eggs. It’s a lovely eco-friendly way of decorating eggs without using any dye. Pace Eggs were an very old English Tradition: Hardboiled eggs which were given to friends and relatives as a token of goodwill. Kids would also “harp” with their eggs, which was a game where you knocked your egg against your opponents with the hope that their egg would crack first! We don’t do the “jarring” but I made a basket of these eggs with my daughter because they look so pretty and work beautifully as an Easter table centerpiece.

Here’s how to make them.