Breakfast this morning:)--maryanne

[Guest guest]

I used kombu(brown algae) in the lentils. The quiche was plain ole' spinach,

nothing fancy. Sea veg in quiche-hmmm. That makes me want to experiment. Wonder

if you could soak the sea veg in hot water for awhile, then use it the same way

you would spinach. I am going to try it~

Hey, these muffins with a pumpkin spice latte would be heaven:) I may have to

run down to SB when dh gets home from school.mmmmmmm.

Monica

 

MaryAnne Crites <suzyq_26201 wrote:

What sea vegetable did you use in the quiche (a recipe from the files?)?

 

The muffins sound terrific and I like your adjustments. I wouldn't mind a

pumpkin spice latte myself...decaf, of course, in the evenings.

 

M.A.

 

" artichoke72x " <artichoke72x wrote:

these look really good. thanks for sharing the

recipe, monica.

 

susie

 

--- monicaeastburn <monicaeastburn wrote:

 

> YUM!!!This is from Sally Errey, " Alive " magazine

> contributor, an

> acclaimed speaker and author of a couple of

> cookbooks. She can be

> found @ myhappytummy.com I was very happy with the

> way these muffins

> turned out. I think they are actually called Moist

> Flaxseed

> Muffins)They were great for bf but we also had them

> at lunch with a

> spinach quiche and lentils with sea

> vegetable,carrots & celery..YUM.

>

> BYG Morning Muffins

>

> 1 1/4 C boiling water

> 1/2c apricots, chopped

> 3c ground flax seeds

> 1c whole wheat flour

> 1tsp baking powder

> 1tsp baking soda

> 1/2tsp salt

> 2 eggs ( organic/free range is best of course)

> 1/3 to 1/2 c organic molasses

> 1/2 c pumpkin puree

> 1 very ripe banana

> 1tsp cinnamon

> 1/2tsp ground ginger

> 1/2tsp ground allspice

>

> Preheat over to 350deg. Pour boiling water over the

> apricots to

> soften. In a large bowl, mix together ground

> flaxseeds, flour, baking

> powder baking soda, and salt. In a separate bowl,

> mix eggs, molasses,

> and pumpkin puree and mashed banana. Add cinnamon,

> ginger, and

> allspice. Make a well in the dry mixture and pour in

> the cooled

> apricot mixture and the puree mixture. Stir just

> until combined, then

> spoon into a greased mffin tin. Bake 20 minutes.

> Makes 12 yummy muffins.

>

> A note: I didn't have pumpkin so I used applesauce

> and 1 & 1/2 bananas

> cuz I didn't have enough applesauce(it was great,

> but I think it would

> have been even better with pumpkin)I also thought it

> needed a little

> sweetness to pass the approval of my kids, so I

> added some honey.

> Molasses is something I have to sneak past my

> kids(we used to

> practically live on it and dry cereal when we were

> super poor:)so

> honey makes it better:)Also, I was also out of ww

> flour so I used a

> combo of spelt and unlbleached white cuz it's what I

> had~ I also added

> walnuts b/c I think my muffins have to be

> crunchy(like me:)I think

> that is it...I know I changed a lot~but I am also

> the person whose

> husband refuses to stand by in Starbucks because

> when they call out my

> coffee it goes something like " tall soy decaf no

> whip pumpkin spice

> latte " He is just boring, Mr. triple compana (3

> shots of espresso+whip

> cream)

>

> Enjoy:)

> Monica

>

>

>

 

 

Mary Anne

 

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