Yield: 12 muffins
buckwheat flour | 1 cup
whole wheat pastry flour | 1/2 cup
sea salt | 1/3 tsp.
baking powder | 1-1/2 tsp.
baking soda | 3/4 tsp.
poppy seeds | 1-1/2 Tbsp.
eggs | 2
buttermilk | 1 cup
extra virgin olive oil | 3 Tbsp.
pure maple syrup | 1/4 cup
unsweetened applesauce | 3/4 cup
fresh or frozen unsweetened blueberries | 3/4 cup
Grease muffin tin. In a bowl, add and mix the dry ingredients together. Combine and mix the wet ingredients in a separate bowl. Pour the wet into the dry and stir gently from the bottom up until partially mixed; fold in blueberries until all ingredients are just combined. Fill each muffin cup almost to the top. Bake in a preheated 360-degree oven for 22 - 25 min., or until a knife through the center comes out clean and the top springs back to your touch.
Yield: 2 - 9x5 loaves
whole wheat pastry flour | 2 cups plus 2 Tbsp.
baking soda | 1 tsp.
sea salt and cardamom | 3/4 tsp. each
cinnamon and nutmeg | 1/2 tsp. each
carrots, grated | 1 cup, packed
walnuts, chopped small | 1 cup
extra virgin olive oil | 2 Tbsp.
zest and pulp from fresh lemon | 1 med-large
pure maple syrup | 1/2 cup
egg, beaten | 1 large
pure vanilla extract | 2 tsp.
crushed pineapple in unsweetened juice | 1 7-1/2 oz. can
Whisk together flour, baking soda, and spices. Stir in the walnuts. Grate lemon rind down to the white pith into a separate bowl. Cut away most of the pith, slice in half, remove pits, and chop pulp finely, making sure to catch all the juices. Add to the rind and whisk in the egg, oil, syrup, and vanilla. Stir in the carrots. Add the wet to the dry ingredients, stir gently until partially mixed. Add the pineapple and juice, and fold in gently from the bottom up until ingredients are just combined. Pour batter into greased loaf pans. Push batter slightly from middle towards the two ends. Bake in preheated 350-degree oven for 52 - 57 min., or until a knife through the center comes out clean and the top springs back to your touch.
Yield: 3 servings
tomato sauce | 1 – 8 oz. can
garlic cloves, chopped fine | total of 3
sea salt | total of 3/4 tsp.
oregano, red chili flakes, and thyme | total of 1/2 tsp. each
black pepper | total of 1/4 tsp.
extra virgin olive oil | 1-1/2 tsp.
Italian purple eggplant, 6 diagonal unpeeled 1-1/4” slices | 1 small-med.
mushrooms, quartered | 12
Jarlsberg and Romano (or Parmesan) cheese, grated | 1/2 cup each
ricotta cheese| 2/3 cup
basil leaves, rolled and sliced | 1/3 cup
crusty peasant bread, lightly toasted | 3 slices
baby spinach | 3 handfuls
In a small bowl, mix together the tomato sauce, 2 cloves of garlic, 1/4 tsp. each of salt & thyme, the oregano & chilies. In a large skillet over med. heat, saute eggplant and mushrooms in the oil. Sprinkle with 1/4 tsp. each salt & thyme & 1/8 tsp. pepper. When the underside is golden brown (approximately 5 min.), flip over eggplant, and spoon on seasoned tomato sauce. Sprinkle Jarlsberg and Romano evenly over the eggplant slices. Cover, turn the heat down to low & cook 8 min., or until cheese is melted and eggplant is just tender when pierced with a fork. Meanwhile, rinse the bowl the tomato sauce was in and use it to mix together the ricotta, 1/4 cup basil, remaining 1/4 tsp. of salt, 1/8 tsp. of pepper & garlic clove; spread on the toasted bread. Plate 2 eggplant slices, slightly overlapping, on a bed of fresh spinach. Serve with ricotta toast; garnish with remaining basil.