I've been trying to find activities to keep me grounded in real life as we get through the election. I forgot that I love cooking, almost as much as I love writing.
I haven't written here since May of 2015. I feel like a different person, but that's probably a whole other story.
I love this cookbook that's come into my life in these oh so many months: The Everyday Ayurveda Cookbook. Mostly I carry it around flipping dreamily through it's pages as my kids do whatever activity they are at. But last weekend I snatched a few minutes to get some of the ingredients, and then during the week I found myself waiting for the universe and working with a bunch of nervous energy.
If that's the kind of gift you find yourself with, here is what you need to make Kate O'Donnell's fabulous Cranberry Butternut Muffins. I think you will find this so uplifting, to make and to eat!
2 eggs (she also gives instructions to substitute w/ 2 flax eggs: contact me if you crave instructions on how to make flax eggs)
1/2 cup cooked butternut squash
1/4 cup maple syrup
2 tbsp coconut oil, melted
1 1/2 cups almond meal
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1-2 tsp Everyday Sweet Spice Mix **
1/4 cup fresh cranberries, chopped
2 tbsp shredded coconut
OK. These ingredients took time for me to gather, over a couple of paychecks quite frankly. I look forward to a day when whole yummy ingredients are more accessible to more people more of the time. I do love eating these muffins so let's get to the making....
OH ** you make this in advance. I encourage you to check this book out on your own - from the library or at the bookstore -- so that you can further explore how it brings seasonal ingredients together in a way that's really quite healthy for your body. But for now, here, make this spice mix:
2 tbsp cinnamon powder, 2 tbsp ginger, 1 tbsp cardamom.
If we live closeby, I could give this to you.
The colors together are delicious.
I'd love to learn more about Ayurvedic medicine. I think I just made a new year's resolution, or something like that.
Anyhow, preheat your oven to 350 degrees. Line your muffin tin with baking cups. (spoiler: I ended up with enough batter for 12 small muffins. I only had 5 baking cups though so coated the other 7 muffin spots with coconut oil.
In a medium mixing bowl whisk your eggs briskly, 1-2 minutes with a fork. Add the squash and mash into the egg. (Don't you wish we had more opportunity for the word MASH?) Stir in maple syrup and melted coconut oil.
In a separate small bowl, mix together the almond meal, salt, baking soda, baking powder, and spice mix. Add the dry ingredients to the wet and stir together. Do not overmix. (This feels like important life instruction.)
Stir in the cranberries.
OK. And thanks to the folks on Facebook who helped me with my cranberry question.
Divide the batter into 6 muffin cups (as stated above, I made 12). Dust with shredded coconut.
Bake for 25 minutes or until 25 minutes or until tops begin to brown. The muffins will be soft and will firm up as they cool. Let muffins cool completely before removing from tin. (Go meditate or take a bath or drink some wine. Don't even think about being impatient with this.)
Why yes, those are Star Wars baking cups.
Enjoy muffins with others or perhaps alone with favorite broken mug. The cranberries are beautiful and your house smells yummy. Inhale.