Blueberry Bread

Winter is a wonderful time to prepare dishes that feature the summer's bounty and remind us of the warmer days that will soon come.

We froze a lot of blueberries this past summer and have been enjoying them in baked goods all winter long.

May this bread nourish and inspire you. It's a great one to make an advance and have ready for breakfast or a snack when you're short on time.

You will need:

• 1 1/2 cups almond flour

• 1/4 cup coconut flour

• 1 teaspoon each: cinnamon and cardamom

• 1 teaspoon each: baking powder and baking soda

• A pinch of salt

• 2 tablespoons apple cider vinegar

• 2 tablespoons maple syrup

• 3 eggs

• 1/4 cup coconut oil, melted

• 1 cup blueberries, fresh or frozen

Preheat oven to 350.

Oil a loaf pan and set aside.

Mixed together the flours, spices, soda, powder, and salt.

Make a well in the center of the dry ingredients and put the vinegar, syrup, eggs and oil into that well.

Whisk them together with each other then incorporate with the dry ingredients. The batter should be fairly thick and lumpy.

Pour into prepared loaf pan and bake for 35 minutes or until a toothpick comes out clean when inserted.

Run a knife along the edges of the bread and let it cool for at least 30 minutes before slicing.

Vegan Chia Burgers

Summer is drenching Vermont in rain to the point of flooding. Farmers are doing everything possible to secure crops and we are watching puddles turn into pools in our garden. We hope that this damp weather will pass so that plants may flourish once again.

Meanwhile, we are trying to dry the dampness with warming, nourishing foods that still feature summer ingredients.

These chia burgers fit the bill.

Chia, a member of the sage family, has delicious, peppery, edible seeds that are high in protein and fiber.They are a great replacement for eggs and taste delicious in sweet and savory dishes alike.

Corn is a wonderful food for summer. From digestive support to blood sugar balance, it is a healing food as long as it’s not genetically modified. Ask your farmer where they get their seeds and check for the non-GMO label on corn products in the store. Corn fiber supports the growth of friendly bacteria in our large intestine. It is rich in B-complex vitamins and has about 5 grams of protein per cup. Fiber and protein make corn a great food blood sugar control.

Vegan Chia Burgers

You will need:

• 1/2 cup cornmeal (non GMO)

• 1/4 cup chia seeds

• 1/2 teaspoon salt

• 1 medium zucchini, grated

• 1 medium carrot, grated

• 1/3 cup olive oil

Preheat oven to 375 degrees.

Mix all ingredients together.

Oil a cookie sheet with olive or sunflower oil.

Shape dough into patties and flatten each one onto the cookie sheet.

Bake for 15 minutes, cool and enjoy.

They pair well with pesto and grilled chicken or cod.

Baby Cakes

Happy Valentine's Day! My daughter is indeed a Valentine baby: she will turn one year old on Thursday. Her presence in my life has eclipsed all other priorities and it is a joy to witness her grow, learn and thrive each day.

May this day remind you of the love that is always in our hearts when we relax, breathe deeply, and open to our unlimited potential. What brings you joy? What nourishes you? Ask yourself these two questions each morning and set out to live a day filled with joy and nourishment. This practice of self-love spreads love to others and helps cultivate happiness, even during troubled times.

As my daughter learns to feed herself, I have been exploring new sources of nourishment that can be fulfilling for us both. The wonderful food solution we have both been enjoying lately is baby cakes: small pancakes made of eggs and vegetables. I add a few spices and some oil to bring flavor and soothe the nervous system. Try these combinations and let me know what you think!

All of these freeze well and reheat easily in a toaster or toaster oven.

 

Sweet Potato Baby Cakes

High in beta carotene and vitamin A, sweet potatoes soothe the nerves, balance the endocrine system, and promote healthy elimination.

You will need:

• 2 eggs

• 2 tablespoons flaxseed meal

• 2 tablespoons coconut oil

• 1/2 teaspoon each: cinnamon and nutmeg

• 2 cups sweet potato, boiled and drained

Preheat oven to 375 degrees.

Boil sweet potatoes with just enough water to cover. It will take about 10 minutes for them to be tender.

Place all ingredients in a blender or food processor and blend well.

Bake at 375 on an oiled cookie sheet for 10 minutes.

Flip and bake 5 minutes more.

Cool and enjoy.

I enjoy them with a vegetable and egg scramble or ground turkey with sauteed greens.

Carrot Chicken Baby Cakes

High in protein, pastured chicken contains all the essential amino acids necessary for muscle development and provides steady energy.

You will need:

• 2 eggs

• 1 cup cooked chicken

• 2 tablespoons coconut oil

• 1/2 teaspoon each: cinnamon and coriander

• 2 cups carrots, boiled and drained

Preheat oven to 375 degrees.

Chop and boil carrots with just enough water to cover. It will take about 20 minutes for them to be tender.

Boil or braise chicken for 20 minutes if bone-on and 10 minutes if boneless. Pull chicken off the bone if necessary and remove skin.

Place all ingredients in a blender or food processor and blend well.

Bake at 375 on an oiled cookie sheet for 10 minutes.

Flip and bake 5 minutes more.

Cool and enjoy.

I enjoy these with parsley pistou or pesto.

Spinach Squash Baby Cakes

High in fiber and iron, spinach is important for brain development and promotes healthy elimination.

You will need:

• 2 eggs

• 2 tablespoons olive oil

• 1/2 teaspoon each: thyme and coriander

• 2 cups winter squash, baked and de-seeded

• 1 cup spinach, boiled and drained

• 1/2 cup buckwheat flour

Preheat oven to 375 degrees.

Place an acorn or carnival squash in the oven and bake for 45 minutes or until it's soft when pierced with a knife, Cut it open, remove seeds, and scoop out flesh. I like to make these at the same time as the spinach cakes so that I use up all my squash.

Boil spinach with a little water in the bottom of a small stock pot. It will only take a few minutes. Drain well.

Place all ingredients in a blender or food processor and blend well.

Bake at 375 on an oiled cookie sheet for 10 minutes.

Flip and bake 5 minutes more.

Cool and enjoy.

Blueberry Baby Cakes

High in resveratrol for balanced blood pressure and antioxidants for stress reduction, blueberries are a superfood for all of us!

You will need:

• 2 eggs

• 2 tablespoons flaxseed meal

• 2 tablespoons coconut oil

• 1/2 teaspoon each: cinnamon and cardamom

• 1 cup winter squash, baked and de-seeded

• 1 cup blueberries, fresh or frozen

• 1/2 cup buckwheat flour

Preheat oven to 375 degrees.

Place an acorn or carnival squash in the oven and bake for 45 minutes or until it's soft when pierced with a knife, Cut it open, remove seeds, and scoop out flesh. I like to make these at the same time as the spinach cakes so that I use up all my squash.

Place all ingredients in a blender or food processor and blend well.

Bake at 375 on an oiled cookie sheet for 10 minutes.

Flip and bake 5 minutes more.

Cool and enjoy.

Metabolism-Boosting Meal Plan

Here on the homestead, winter tends to find us slowing down, eating rich, nourishing foods, and enjoying a more relaxed pace. As necessary as this shift is, it can lead to a more sluggish metabolism. We like to take one day a week to enjoy this cleansing, metabolism-boosting meal plan as a way of pressing the reset button on our eating and boosting our energy.

It's a great thing to try in honor of the full moon today, which is known by indigenous peoples of this land as the Wolf Moon. Howl at the moon, stimulate metabolic activity and restore your energy with these recipes.

All these spices boost the metabolism, support healthy digestion, and/or ward off the cold and flu. Many of the ingredients in these recipes also support healthy metabolic activity. You can learn more by exploring the culinary pharmacy here.

 

Breakfast

Coconut Chia Blueberry Pudding

You will need:

• 1 cup full fat organic coconut milk

• 2 teaspoons vanilla extract

• 1 teaspoon each: cinnamon and cardamom

• pinch of salt

• 1/3 cup blueberries, fresh or frozen

• 3 tablespoons chia seeds

• 1/4 cup almonds, chopped

Combine coconut milk, water, cinnamon, cardamom and vanilla in a small saucepan and bring to a boil. Reduce to a simmer, cover, and let cook for 2 -3 minutes.

Add chia seeds, almonds and blueberries and mix well. Let stand for 5 minutes before eating.

Lunch

Spiced Cauliflower Quinoa and Greens

For the roasted cauliflower:

• 1 head cauliflower, cut into bite-sized florets

• 2 tablespoons melted coconut oil

• 1 teaspoon each: turmeric and coriander

• 1/2 teaspoon each: salt, cinnamon and nutmeg

For the quinoa with greens:

• 2 teaspoons melted coconut oil or olive oil

• 1 medium yellow onion, chopped

• 1 inch fresh ginger root

• 1 teaspoon each: turmeric, chile flakes, cinnamon, and cumin

• 2 cups water

• 1 cup quinoa

• 1 teaspoon sea salt

• 1 tablespoon apple cider vinegar

• 4 cups kale

Roast the cauliflower: Preheat oven to 425. Toss the cauliflower florets with coconut oil and spices. Roast for 25 to 30 minutes on the middle rack, turning halfway, until the cauliflower is tender and golden on the edges.

Cook the quinoa: In a large pot with a lid, warm the coconut oil over medium heat.

Add the onion and ginger and cook about 5 minutes. Add spices and stir. Add water and quinoa.

Bring the mixture to a boil, then cover and reduce heat to a simmer.

Chop kale and add it to the pot. Cook for 15 minutes, then remove the pot from heat.

Fluff the quinoa with a fork. Stir in the salt and vinegar. Divide the quinoa into bowls.

Top with roasted cauliflower.

Dinner

Wild Rice and Mushroom Pilaf

You will need:

• 1 cup brown & wild rice blend

• 2 cups vegetable broth

• 1 tablespoon coconut oil

• 1 large yellow onion, chopped

• 3 celery stalks, chopped

• 2 garlic cloves, minced

• 8 ounces shitake mushrooms, sliced

• 1 teaspoon each: sage, thyme, oregano and salt

• ½ cup chopped pecans

Combine the rice and vegetable broth in a large saucepan, bring the mixture to a boil, then lower the heat to a simmer and cover for 35-40 minutes, cooking until the broth is completely absorbed.

While the rice is cooking, melt the coconut oil in a large Dutch oven over medium heat and sauté the onion and celery until tender, about 8 minutes. Add in the garlic, mushrooms, sage, thyme, and salt, and sauté another 8 to 10 minutes, until the mushrooms are tender.

Combine the cooked rice and mushroom mixture, and stir in the pecans. Adjust any seasoning to taste, and serve warm.

Fresh, Fruity, & Fabulous

Smoothies are not just for breakfast! Enjoy them as snacks when the afternoon blues hit or serve them in a little cup as dessert when visitors come to dinner.

With the coming new moon and spring equinox on March 20th, these recipes will uplift you and inspire you to sow seeds of intention for the season to come.

Each one of these recipes features coconut, which helps to tone and nourish your hormonal and digestive systems and bring the balance that's synonymous with this time of year.

Coconut

Saturated fat, solid at room temperature, coconut is a plant-based alternative to saturated animal fats. It stimulates brain function and promotes intestinal motility. Its anti-bacterial action makes it an important fat to choose during times of illness or infection and is specifically indicated for combating intestinal parasites. This food is considered sacred by people from the Indonesian Archipelago to the Indian Sub-Continent because of its potent healing properties. 

Coconut Cream Pie

You will need:

• 1 cup coconut milk

• 1 cup water

• 1 teaspoon vanilla extract

• 1 banana

• ½ orange

• 1 teaspoon cinnamon

Blend until smooth.

Decadent Chocolate Cherry

You will need:

• 1 cup coconut milk

• 1 cup water

• ¾ cup of frozen cherries

• 1 tablespoon cacao powder

• 2 tablespoons maple syrup

Blend until smooth.

Soothing Delight

You will need:

• 1 cup coconut milk

• 1 cup water

• 1 ripe avocado, peeled and de-seeded

• 2 dates, fresh or dried, chopped

• 1/2 teaspoon nutmeg

Blend until smooth.

Juice for Renewal

As November makes its way to the new moon, you can renew your body, mind, and spirit by enjoying nutrient-dense juices. These blends will awaken your senses each morning and help cleanse your internal organs after savoring the rich foods of holiday feasts.

If you do not already have a juicer, click this link to view Williams-Sonoma's options for purchasing your own juicer.

Whole foods are rich in fiber, which can ease constipation by building bulk in the stool. Fiber also helps starches to metabolize more slowly so that blood sugar remains stable. When juicing, we remove the fiber from food and concentrate its nutrients, which can cause blood sugar spikes. 

In addition, because we do not have to chew juice, saliva's digestive secretions are reduced. Hence, I like to pair juice with a protein-packed popover or a home-made banana almond bar for optimal digestion and balanced energy.

Regardless, drink small glasses (8 ounces or less) of juice and see how your stomach tolerates it. The more green foods you put in your juice, the more your blood and skin will glow. Ginger and carrots in juice will heal the digestive system and increase pancreatic secretions.

Try these recipes and see what you think!

REVIVE + DIGEST

Ginger is a digestive aid, which stimulates digestive secretions, increases the amylase concentration in saliva, and facilitates the digestion of starches and fatty foods. It stimulates the immune response and reduces inflammation and anxiety. Use smaller amounts if you have excessive heartburn or an ulcer.

You will need:

• 2 inches of fresh ginger root, chopped

• 2 grapefruits, peeled and chopped

• 2 green apples, chopped

• 1 packed cup of fresh spinach

• pinch salt

• 3 cups water

Place all ingredients in the order listed in a blender. Blend well until everything is completely liquefied - about 1 minute.

As long as the ginger is organic, please blend it with the peel, which is rich in nutrients.

This juice keeps in the fridge in a sealed glass jar for 3 days. Shake before drinking.

Enjoy it with a glass with a whole grain breakfast such as amaranth flatbread

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LIVER LOVE

Beets cleanse the liver and flood the cells with iron. They provide the most concentrated source of phytonutrients called betalains, which are antioxidant and anti-inflammatory. Beets' high betaine content lowers the presence of inflammatory markers in the system. These powerful roots are a wonderful winter food.

You will need:

• 1 packed cup beet greens

• 1 beet, washed and chopped

• 3 stalks celery

• 2 inches fresh ginger root

Put all ingredients through a juicer* and store in the fridge in a sealed glass jar for 3 days. Enjoy a glass either in the morning or before bed. It will help to rejuvenate the internal organs and encourage effective metabolism.

To re-invent the vegetable pulp that's leftover after juicing, try this vegetable bread recipe.

BLOOD BUILDER

Carrots are high in omega 3 essential fatty acids to tonify the internal organs and strengthen immunity. They are rich in carotenoids and omega-3s, whose anti-oxidant content offers anti-inflammatory support; high in vitamin C to boost immunity and cleanse the blood. Carrots also offer a healthy dose of B vitamins to reduce stress.

You will need:

• 1 beet, washed and chopped

• 2 carrots, washed and chopped

• 1 green apple, chopped

• 2 handfuls fresh parsley

Put all ingredients through a juicer*. This juice stores well in the fridge in a sealed glass jar for 3 days. It makes for an uplifting afternoon tonic. Drink a glass at work if you are feeling lethargic during the waning daylight hours. 

*If you would like to make this juice without a juicer, just grate the beet, carrots, and apple to shred them. Then, place them in a blender with the parsley and 2 cups of water. Blend well for 1 minute, or until the mixture is uniformly liquid.