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. 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: 1 - 8 x 4 or 8-1/2 x 4-1/2 loaf
whole wheat pastry flour | 2 cups
baking soda | 1 tsp.
sea salt | 1/2 tsp.
cardamom and nutmeg | 1/2 tsp. each
carrots, grated | 1 cup, packed
walnuts, chopped small | full 3/4 cup
extra virgin olive oil | 2 Tbsp.
juice of fresh lemon | 1 (2 Tbsp.)
pure maple syrup | 1/2 cup
egg, beaten | 1 large
pure vanilla extract | 1-1/4 tsp.
crushed pineapple in unsweetened juice | 1 7 - 8 oz. can
Whisk the dry ingredients together. Stir in the carrots and walnuts. In a separate bowl, whisk together the oil, syrup, lemon, vanilla, and egg. Add to the dry ingredients and stir gently, from the bottom up, until partially mixed. Fold in the pineapple and juice until all ingredients are just blended. Fill your greased loaf pan 2/3 of the way up; make muffins if you have left-over batter. Push batter slightly from the middle towards the two ends. Bake in preheated 350-degree oven for 50 - 60 minutes, or until a knife in 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 the tomato sauce, 2 cloves of garlic, 1/4 tsp. each of salt & thyme, the oregano & chilies. In a large skillet over med. heat, sauté 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 the eggplant and spoon on seasoned tomato sauce. Sprinkle Jarlsberg and Romano evenly over the eggplant slices. Cover, turn the heat down to low & cook for 8 min., or until the cheese is melted and the eggplant is just tender when pierced with a fork. Meanwhile, rinse the bowl the tomato sauce was in and use it to mix 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.