Ginger Muffins
Makes 12 muffins
Ingredients:
1¼ cups freshly ground or soaked spelt, kamut or whole wheat flour
¾ cup water mixed with 1 Tablespoon of yogurt
1 cup blueberries, fresh or frozen
1 egg, lightly beaten
1/4 teaspoon fine Celtic sea salt
½ cup extra virgin coconut oil
1/3 cup honey
2 teaspoons baking powder
1 Tablespoon fresh grated ginger
1 teaspoon ground ginger
Directions:
Mix flour with water and yogurt and let stand overnight. Mix in remaining ingredients. Pour into well-buttered muffin tin about 3/4 full. Place 5 to 7 blueberries on each muffin. Berries will fall partway into the muffins. Preheat oven to 400 degrees F. Bake for 15 to 20 minutes. Note: 1 cup buckwheat flour or cornmeal may be used in place of 1 cup spelt, kamut or wheat flour.
Recipe courtesy of Sally Fallon, author of Nourishing Traditions
Garden Herb Omelet
Serves 2
Ingredients:
4 fresh organically raised eggs, at room temperature
3 Tablespoons extra virgin coconut oil or butter
1 Tablespoon parsley, finely chopped
1 Tablespoon chives, finely chopped
1 Tablespoon thyme or other garden herb
pinch of sea salt
Directions:
Crack eggs into a bowl. Add water and sea salt, and blend with a wire whisk. (Do not over whisk or the omelet will be tough). Add egg mixture and scatter 1 Tablespoon parsley, finely chopped, 1 Tablespoon chives, finely chopped, and 1 Tablespoon thyme or other garden herb, finely chopped, over omelet as it begins to cook. Tip pan to allow egg to cover the entire pan. Cook several minutes over medium heat until underside is lightly browned. Lift up one side with a spatula and fold omelet in half. Add pinch of sea salt.
Recipe courtesy of Sally Fallon, author of Nourishing Traditions
Vegetable Kugel
Serves 4
Ingredients:
2 zucchinis, coarsely grated
2 carrots, coarsely grated
2 potatoes, peeled and coarsely grated
1 onion, grated
3 eggs, lightly beaten
3 garlic cloves, chopped
1 Tablespoon fresh parsley, finely chopped
2 or 3 pinches dried basil
2 Tablespoons spelt or kamut flour
7 Tablespoons extra virgin olive oil
salt and pepper, to taste
Directions:
Preheat oven to 350 degrees. Combine zucchinis, carrots, potatoes, onion, eggs, garlic, parsley, basil, salt and pepper in a bowl. Add flour and mix together to form a thick batter.
Pour half the olive oil into an ovenproof dish. Spoon in the vegetable mixture, and pour the remaining oil over the vegetables. Bake for 40 to 45 minutes, or until the vegetables are tender and the top is golden brown. Serve immediately.
Recipe courtesy of Nicki Rubin
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