We’ve been doing the rain dance since the end of June with no luck. But finally, after weeks without a drop of moisture the skies opened up and the rain began to fall. We took the opportunity to stand outside and let ourselves get completely soaked. It was lovely.
We haven’t worked in the rain for a while and boy did it feel good.
Since the rain started coming down pretty hard halfway through the morning we decided to do something we haven’t done in months- take a half day! Naturally, I wanted to spend most of the afternoon drinking coffee and hanging out in the kitchen. Baking muffins sounded like the best way to relax.
These carrot-almond muffins were a great way to use up excess carrots from the fields and they are jam packed with hearty nutrition. If you are in need of a new healthy treat you’ve come to the right place. These puppies are loaded with almond meal, carrots, coconut, ginger and pure maple syrup. They have just the right amount of spice and they aren’t too sweet which makes them an ideal breakfast treat with a cup of hot coffee or a glass of almond milk. I’m also addicted to slicing these muffins in half and placing them in the toaster oven for a few minutes and then spreading with a little coconut butter and a sprinkle of cinnamon. SO good!
These muffins taste best with a cup of coffee and a good book. I’m currently reading “The Boys In The Boat” If I go missing for a while it’s because I cannot put down this unbelievably inspiring story. If you haven’t read this book yet stop what you are doing and pick up a copy asap! Oh yeah, and don’t forget to bake these muffins so you have something to munch on while you are glued to the pages. Enjoy!
Carrot-Almond Muffins with Ginger & Coconut
A hearty breakfast muffin that is supper moist and has just the right amount of spice.
PREP TIME 10 mins.
COOK TIME 25-30 mins.
2 cups blanched almond flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup unsweetened shredded coconut
1 Tablespoon freshly grated ginger
1 cup grated carrot
2 farm fresh eggs (or organic free range eggs if possible)
1/2 cup coconut oil
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract
3/4 cup raisins (soaked in water for 15 minutes and then drained)
Serves 12 muffins
Preheat the oven to 350 degrees.
In a large bowl combine almond flour, baking soda, salt, spices and shredded coconut.
In a medium-sized bowl stir together the eggs, coconut oil, fresh ginger, carrots, maple syrup and vanilla extract.
Stir the wet ingredients into the dry ingredients. Add the raisins and stir until well combined.
Scoop batter into lightly greased muffin tins and bake in the oven until golden brown. About 25-30 minutes. Check muffins around 20 minutes.
Cool and enjoy with a dollop of coconut butter and a pinch of more cinnamon.
Turnips and kohlrabi make a fabulous combination when paired with a sweet and savory miso sauce. Toss in a bunch of fresh cilantro and cooked quinoa and you have yourself a lovely and simple weeknight dinner.
If you aren’t familiar with kohlrabi it is a member of the brassica family and has a mild broccoli flavor. The texture is more like an apple and it tastes lovely raw or cooked. If you haven’t tried my kohlrabi & cabbage slaw yet I highly suggest giving that recipe a whirl too. However, now that our heatwave has ended this cooked meal is just what the doctor ordered.
We’ve been blessed with some cooler weather the past couple of days and I couldn’t wait to celebrate by cooking up something a little heartier in the kitchen. We have kohlrabi and turnips coming out of our ears at the farm so I thought they should be the stars on our dinner plates.
I gave this salad a little Japanese twist with the miso sauce and I couldn’t be happier with how this turned out. If it’s cool enough where you live to turn on your stove I suggest running to your nearest farmers market or grocery store to pick up the goods to make this lovely meal. Pair with a glass of crisp white wine and enjoy!
Miso Glazed Turnips & Kohlrabi Quinoa Salad
Turnips and kohlrabi are cooked in a sweet and savory miso sauce for a light yet filling dinner.
PREP TIME 15 mins.
COOK TIME 30 mins.
For the Salad:
2 Tablespoons grapeseed oil (or other neutral cooking oil)
1 bunch of scallions, diced -white and light green parts only
1 small bunch of young turnips (about 4-6 small turnips), cut into 1/2 inch chunks (reserve the greens for another use)
2 medium-small kohlrabi, tough stems removed and cut into 1/2 inch chunks (reserve the greens for another use)
1 1/2 cups cilantro, finely chopped
1 cup uncooked quinoa
For the Miso Sauce:
3 Tablespoons white miso paste
3 Tablespoons rice wine vinegar
1 Tablespoons low sodium tamari sauce
1 1/2 Tablespoons pure maple syrup
2 tsp fresh minced ginger
1-2 Tablespoons water
Prepare the miso sauce by combining all the ingredients and whisking until smooth. This works best with an immersion blender or food processor. Taste test and adjust seasonings if necessary.
Heat the oil in a large skillet over medium-high. Add the scallions and cook for about 5 minutes.
Stir in the kohlrabi and turnips and cook until beginning to brown. About 8 minutes. Drizzle in 1/2 of the miso sauce and continue to cook until the vegetables are lightly glazed and beginning to caramelize. About 3-5 more minutes. If the veggies get too dry while cooking add a few drops of water to the pan to keep things moist.
Meanwhile cook your quinoa. Place one cup of quinoa with two cups of water in a saucepan over high heat. Bring to a boil. Reduce heat to low, cover and cook until quinoa has absorbed the liquid and can easily be fluffed with a fork. About 12-15 minutes.
Once veggies and quinoa are done cooking toss them together with the cilantro. Taste test and drizzle with more miso sauce if necessary. The miso sauce will keep in the fridge for up to a week in an airtight container.
* Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Always taste test as you go and make changes to suit your taste buds
I hope you don’t have a white kitchen! If so, I think it’s time to add a little color to those counter tops, walls, cutting boards and sinks. It’s beet season at Tumbleweed Farm and our kitchen has been stained purple ever since our first harvest. It’s a good thing I have a husband who doesn’t mind a purple kitchen.
This beet tzatziki with homemade almond meal crackers is a great appetizer to bring along to summer barbecues or potlucks. It is easy to prepare and is bursting with farm fresh flavors.
We’ve been spoiled this week at the farm and have had a lot of extra hands in the fields. My in-laws are visiting along with two of our dear friends from Massachusetts. Words cannot describe how grateful we are for all of the extra help. It’s amazing what six people can get done instead of just two!
Hard work, good food and great friends is what makes my life full. Toss a few beets into the mix and this girl is on top of the world!
I hope you all enjoy this recipe as much as we do. I’ve made a beet tzatziki on here before but this version is slightly different and worth posting. If you avoid dairy I would suggest trying a combination of blanched cashews and tahini instead of the yogurt. Thin it with water and lemon juice. I was originally going to make this vegan but we had some good quality yogurt in the fridge and I wanted to use it up. The crackers were so easy to whip up that I am convinced I will never buy store-bought again. Grab a few beets and head to your kitchen to whip up this addicting dip. Bon appétit!
Beet Tzatziki with Garlicky Almond Meal Crackers
Appetizers & Snacks
A light and refreshing dip that is bursting with farm fresh flavors.
Preheat the oven to 350 degrees fahrenheit. Place all of the ingredients for the crackers in a food processor and process until a “lumpy” dough is formed.
Remove the dough and form it into a ball with your hands. Place the ball of dough in between two sheets of parchment paper and use a rolling pin or a bottle of wine to roll the dough out into 1/8 inch thickness. Use a sharp knife or a pizza cutter to cut uniform square crackers. Take the extra scraps and re-roll them into more crackers.
Carefully place the bottom layer of the parchment paper (holding the crackers) on a cookie sheet. Bake in the oven for about 15 minutes rotating the pan once. The crackers should be golden brown on both sides. If some crackers are smaller they will bake faster so remove them sooner.
For the Beet Tzatziki
Cut beets in half and place in a pot of boiling water. Boil until fork tender. About 15-20 minutes. Drain and when cool enough to handle grate the beets on the large holes of a grater or use the grater attachment on your food processor.
Combine the grated beets with the yogurt, garlic, dill, lemon juice and salt. Stir and let chill in the fridge until ready to serve.
Enjoy with homemade crackers and a glass of your favorite wine.
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Always taste test as you go