Buckwheat Crepes with Chocolate Yogurt

One of the many beauties of crepes is that you can fill them with whatever you like, whether that’s sweet or savory or something in between. And by varying the kind of flour you use to make the crepes themselves, you can tweak their base flavor to suit your mood. Want a nutty, rich-tasting crepe? Use teff, buckwheat, or chestnut flour. How about a mild crepe that would work with any filling? Try brown rice, sorghum, millet, or corn flour. For a decidedly savory crepe, go with chickpea or potato flour. In a chocolate kind of mood? Use unsweetened cocoa powder as one of your flours…and maybe throw in some coconut, too. Mesquite flour lends crepes a caramel flair; plantain has a hint of the tropics. Your options are endless.

Although I often make savory crepes intended for lunch wraps and chutney roll-ups, I made these for breakfast and filled them with chocolate yogurt and some blackberry jam. The whole-grain-ness of the crepe + the protein-rich whole-milk yogurt makes for a deliciously satisfying breakfast…and you can make both elements ahead of time and simply roll them at the last minute. Quick breakfasts can be classy and easy!

Buckwheat Crepes with Chocolate Yogurt
This crepe recipe makes about 12 crepes; the yogurt is enough for 2 servings. Feel free to downsize the crepe portions or upsize the yogurt portions as desired. I like to make a full batch of the crepes so that I have some leftovers to enjoy however I like.

For the crepes:
1/2 cup brown rice flour*
1/2 cup buckwheat flour*
1 1/2 cups whole milk, preferably from grass-fed cows
2 eggs, preferably from pastured hens
Dash of sea salt
Butter or ghee for cooking the crepes, preferably from grass-fed cows

For the chocolate yogurt:
1/2 cup whole-milk plain Greek yogurt (Fage is my favorite)
2 T. unsweetened cocoa powder
1 T. maple syrup

To make the crepes, whisk all of the ingredients together in a large mixing bowl. Get out a (or two or three) 7″ nonstick crepe pan and place a dab of butter in the pan. Heat over medium heat — I go with mark 4 out of 10 on my electric burners — until butter has melted and is sizzling. Pour in 1/4 cup of the crepe batter and cook for 2-3 minutes or until crepe is set on top and browned on the bottom. Use a heatproof spatula to flip over the crepe and cook the second side for another minute or two or until equally browned. If you’re adventurous, by all means go ahead and flip that sucker up into the air to turn it over. Just don’t do that directly over the burner! It’s much easier to rescue a misdirected crepe from a cool element than a hot burner.

Place the cooked crepe on a wire rack. (If you put it on a plate, it’ll collect condensation and get soggy.) Make a second crepe in the same pan using the same technique. I find that I have to put a fresh dab of butter into my crepe pan every other crepe to keep them from sticking. Leftover crepes can be stacked in a sealed container and refrigerated for a week.

To make the yogurt, use a fork to thoroughly mix the ingredients in a bowl. Leftover yogurt can be kept up until the “expires by” date on the original package.

When you’re ready to assemble your chocolate-filled crepe, just spoon some yogurt onto the center of the crepe, roll up, and enjoy!

* These are gluten-free flours. If you’d prefer to make wheat-based crepes, substitute 1 total cup of spelt, kamut, and/or whole-wheat flours for the brown rice and buckwheat.

Banana Vanilla Smoothie

When I was a kid, every mall had an Orange Julius kiosk and every grocery store sported dry-mix packets of faux fruity milkshakes. (I absolutely loved those kiosks and those little packages.) I’m still a big fan of creamy fruit shakes, but nowadays I go the qualitarian route: whole milk plus suitable fruit (bananas, pears, and berries seem to be the best) plus dash of vanilla. Eureka! You have your creamy, fruity shake. Without the questionable powdery stuff.

A word to the wise on the vanilla front: I recently upgraded my vanilla to Nielsen-Massey vanilla. These people know their vanilla, and it shows! (And tastes!) Just about all they do is vanilla…which is far more complex than you’d think.  Madagascar vanilla, Tahitian vanilla, Mexican vanilla; vanilla extract, vanilla powder, vanilla paste. And a few other extracts, like coffee and almond.

The point here is that the Nielsen-Massey vanilla is BY FAR the best vanilla I’ve ever used, and it especially comes through in minimal-ingredient situations like this smoothie. Or vanilla water, which is where you just trickle a bit of vanilla extract into a glass of ice water. Bottom line: it is absolutely worth seeking out Nielsen-Massey vanilla. I ordered a 32-ounce bottle of it and just keep refilling my standard small bottle whenever I run out. You’ll pay the same amount for a 32-ounce bottle of their insanely fabulous vanilla as you would if you did your normal thing and eventually bought eight not-nearly-as-good 4-ounce bottles at the store. And vanilla can be stored nearly indefinitely in a cool, dark place.

Banana Vanilla Smoothie

1 ripe banana, peeled
2 ice cubes
1 cup whole milk, preferably from grass-fed cows, OR whole coconut milk
1/2 tsp. vanilla, Nielsen-Massey if you can get it

Place all ingredients in a blender and blend until frothy and smooth.

Best. Smoothie. Ever.

Enjoy!

More and more city dwellers are getting interested in finding out where their food comes from, especially their animal products. In this class, we’ll talk about real farm products — raw dairy, laid-that-morning eggs, grass-fed meats –  and how to handle and enjoy them. We’ll also cover exactly what is expected in a customer/farmer relationship and talk about how both of you benefit. (You may be a consumer in a faceless supermarket, but when you are lucky enough to have a personal relationship with an honest-to-goodness farmer, you’re a customer! And you’re also supporting your community.) Been wanting to get out of the grocery store and into a cowshare/farmshare? Come find out how!

Note: this class is a REQUIREMENT for all customers (cowshare holders) of Hicks Dairy Farm. Class size is limited, so cowshare holders get priority. The public is welcome to attend if any seats are still available.

Please call the Authentic Living Center at (248) 822-9253 to register for this class. The fee is $15.

More and more city dwellers are getting interested in finding out where their food comes from, especially their animal products. In this class, we’ll talk about real farm products — raw dairy, laid-that-morning eggs, grass-fed meats –  and how to handle and enjoy them. We’ll also cover exactly what is expected in a customer/farmer relationship and talk about how both of you benefit. (You may be a consumer in a faceless supermarket, but when you are lucky enough to have a personal relationship with an honest-to-goodness farmer, you’re a customer! And you’re also supporting your community.) Been wanting to get out of the grocery store and into a cowshare/farmshare? Come find out how!

Note: this class is a REQUIREMENT for all customers (cowshare holders) of Hicks Dairy Farm. Class size is limited, so cowshare holders get priority. The public is welcome to attend if any seats are still available.

Please call the Authentic Living Center at (248) 822-9253 to register for this class. The fee is $15.

Roasted Red Pepper Hummus Pasta

Roasted peppers are one of the most versatile ingredients to have on hand and also one of the easiest to make yourself. (You can buy jarred roasted peppers, but it’s much more cost- effective to pop some raw peppers into the oven.) And since most bell peppers are pretty big, one roasted pepper can go a long way: in this case, I had enough to make a batch of roasted red pepper hummus and also enough to chop and toss with tuna fish and extra-virgin olive oil to make a quick meal.

You can roast whatever kind of pepper you like. My favorite peppers are mild, sweet bell peppers — being a contact-wearer makes me leery of handling hot peppers — but if you like hotter peppers, look for poblanos. They tend to be on the spicy side and are especially nice to roast. (Poblanos look like pointy dark-green bell peppers.) The key is to roast until your pepper of choice is quite charred on the outside; this will make it easy to peel once it’s cooled enough to touch. If you have a gas stove and a penchant for playing with fire, you can poke a long metal fork through your pepper and hold it just above the flame to roast it, turning until all sides are blackened. I am a wimp when it comes to fire and prefer to use a closed oven for my pepper roasting.

Roasted Red Pepper Hummus

1 red bell pepper
4 cloves garlic, chopped
15 oz. can of chickpeas, preferably Eden (they use BPA-free cans)
1 T. tahini
Sea salt
2 servings whole-grain pasta of your choice (I used Tinkyada’s brown rice linguini)
Sweet paprika for garnishing

Make the oven ready for roasting by placing a sheet of aluminum foil on the bottom-most rack. This will catch any potential drips coming from the pepper and will potentially save you tons of clean-up time. Preheat oven to 425F. Place pepper on the middle rack, being sure to center it over the foil. Roast for 10-15 minutes or until all sides are blackened and blistering. (The larger the pepper, the longer the roasting will take.) Remove and slip into a plastic bag. Seal bag and let sit until cool enough to handle. When it is, the skin should easily peel away. Do so over a cutting board, because water will leak out of the pepper as you handle it. Cut away the seeds and stem. At this point, if you’d like to save half of the pepper to use later, just put it in an airtight container and refrigerate for up to 4 days. Or use all of the pepper in the hummus.

While the pepper is roasting, sautée the garlic in a drizzle of extra-virgin olive oil over medium-low heat for 3 minutes or until garlic is soft and fragrant. Slip into a food processor. Drain chickpeas, reserving the juice, and add chickpeas to the garlic. Scoop in tahini and sprinkle in some salt. Add the peeled roasted pepper and process until smooth. If the mixture seems too dry, add some of the reserved canning liquid OR a dash of water. (If you use the whole pepper, you probably won’t need to add any liquid; if you only use half the pepper, the hummus might be a little dry.)

Let the hummus sit and the flavors marry while you prepare the pasta according to package directions. Toss cooked and drained pasta with as much of the hummus as you’d like (leftover hummus makes a great dip!) and garnish with a dash or two of paprika. Serve immediately.

Enjoy!

Blackberry Surprise Muffins

February may have turned into April overnight (44F? Weather gods, what is going on??), but there’s still enough of a chill in the air to warrant baking muffins. Especially whole-grain muffins with a jammy surprise inside. I opted for locally made, naturally sweetened blackberry jam for this batch; next time I might go for raspberry or cherry. That’s the great thing about making “surprise” muffins: as long as you can come up with different treats to tuck inside the batter, you can keep reinventing your recipes! Other fun surprises include dollops of nut butter and chunks of dark chocolate.

If you are going for a jammy surprise, though, make sure to pick an all-fruit jam, not one that has a bunch of added sugar and/or high-fructose corn syrup. Always, always read the ingredients label! You can save yourself a lot of headache and heartache by skipping all of the misleading claims and marketing flimflam on the front of any given package and going right to the ingredients label. If you don’t like what you see there, put it back and go on to the next brand…and possibly the next one…until you find an appealing list of ingredients.

Blackberry Surprise Muffins

3/4 cup brown rice flour*
3/4 cup sorghum OR millet flour*
1/2 cup almond flour (I run sliced almonds through a coffee grinder until I have flour; this is a far more affordable — and tastier! — way to enjoy almond flour)
1 T. baking powder
Dash of sea salt
1 tsp. cinnamon
2 eggs, preferably from pastured hens
1 cup whole milk, preferably from grass-fed cows, OR coconut, grain, or nut milk
1/2 cup maple syrup
1/4 cup extra-virgin olive oil
1 tsp. vanilla
Blackberry jam

Preheat oven to 375F and line a muffin tin with paper cups. This recipe tends to make at least a baker’s dozen, so you may need to line a few openings in a second tin. Get out a small spoon to use for scooping the jam into the muffins right before you pop them into the oven.

In a large bowl, whisk together the flours, baking powder, salt, and cinnamon. In a smaller bowl, whisk together the eggs, milk, maple syrup, oil, and vanilla. Whisk the wet ingredients into the dry ones.

Promptly fill each cup in the full 12-cup tin halfway with batter. (If you are using aluminum-free baking powder — which I always do — time is of the essence since the powder will immediately start to react when mixed with liquid. Now is not the time to tarry!) Use your tiny spoon to scoop a dollop of jam into each muffin. Add a little more batter to each cup, enough to cover the jam and fill the cup 3/4 full. If you still have some batter, make another 3 or 4 muffins in the second tin.

Bake for 20 minutes or until the muffins are turning golden on top and a toothpick inserted along the side comes out clean. (If you poke the center of the muffin, you’ll hit the jam and the toothpick will come out sticky.) Let cool for at least 10 minutes before biting into your surprise.

Enjoy!

* These are gluten-free flours. If you’d rather make wheat-based muffins, use a total of 1 1/2 cups spelt, kamut, or whole-wheat flours. You could replace the almond flour with wheat, too, but the nuttiness of the almonds is a nice compliment to the tart-sweetness of the blackberry jam.

Smoked Salmon Dip

If you visit my e-kitchen on a regular basis, you know that when I like an ingredient, I tend to use it a lot. The only thing better than having plenty of [insert favorite ingredient here] on hand is getting creative with it! Recasting a favorite is also a delicious way to love your leftovers and not waste a single scrap.

In this case, I had some extra smoked wild salmon on hand after I’d used half of it to make my egg-and-salmon breakfast. I briefly tossed around the idea of making crepes and then stuffing them with the salmon, but in the end I decided to go a completely different route and blend the salmon with some Greek yogurt to make a quick dip. Once you’ve got your dip, you can put it on crackers, serve it with raw veggies, or even spread some on a sandwich (or a crepe). The lovely hue — and flavor! — of the wild salmon shines through even when you dilute it with the yogurt, so you don’t need much salmon to make a good-sized batch of dip.

Smoked Salmon Dip
This makes enough for a nice appetizer for two, but seeing as smoked wild salmon is often sold in 4 oz. packages, you may wish to double the recipe.

2 oz. wild smoked salmon
1/2 cup whole-milk Greek yogurt (Fage is a great choice)
1 tsp. freshly squeezed lemon juice
A few grinds of peppercorns
Whole-grain crackers/breads and raw veggies for serving

Place all ingredients in a food processor and blend until smooth. Taste and see if you’d like it to be a little brighter in flavor. If you do, add another teaspoon of lemon juice. (Smoked salmon can be quite salty sometimes, so you may want to counter that with extra lemon.)

Dip can be enjoyed immediately or refrigerated for up to 5 days.

Enjoy!

Lentil & Mushroom Soup with Roasted Potatoes

What do Brussels sprouts, potatoes, carrots, and mushrooms have in common? They were all in my pantry begging to be made into soup. The lentils looked lonely, too, so I threw them into the mix. Hearty soups are best made in the winter, after all, even if the term “winter” doesn’t seem to currently imply snow. (Glad I’m no longer a little kid in snow pants raring to go with my toboggan!)

It’s worth keeping a few soup essentials on hand in the chilly months: good-quality broth (my favorite is Pacific’s organic free-range chicken), onions, garlic, dried spices, maybe a few root vegetables like carrots and turnips. All of those make great backdrops for heartier elements like beans, lentils, whole grains, and meats. Stirring in some cream and cheese at the last minute is another simple way to transform a thin broth into a thick, rich soup.

For this batch, I opted to roast a few of the veggies and sautée the rest to create a variety of textures in the finished soup. You can go the roasting route, too, or you can stir in the potatoes and Brussels sprouts with the lentils and let them simmer to tenderness.

Lentil & Mushroom Soup with Roasted Potatoes
Makes 6 ample servings.

1 baking potato (Idaho), cut into 1″ cubes
About 10 Brussels sprouts, halved
2 small onions OR 1 medium yellow onion, chopped
8 oz. mushrooms, sliced
3 cloves garlic, chopped or slivered
4 cups/32 oz. chicken OR vegetable broth (if you go with chicken, opt for free-range)
1 T. dried Italian seasoning OR a total of 1 T. of rosemary, thyme, oregano, basil, and sage
1/2 cup brown lentils
1 carrot, diced

Preheat oven to 350F and line 2 baking sheets with parchment paper. Put the cubed potato in a large bowl, drizzle in a little extra-virgin olive oil, shake on a little salt and pepper, and toss well with your hands. Spread out onto one of the baking sheets. Put the Brussels sprouts in the bowl and repeat the same process (oil, salt, pepper, toss). Place cut side down on the other sheet.*

Roast for 20 minutes, then pull out the sprouts. Let the potatoes bake for another 15 minutes or until they’re golden brown and very dry to the touch. (That crispy dryness means they won’t get soggy in the soup!)*

While your veggies are roasting, make the soup. Begin by sautéeing onions in a dab of ghee/butter or a drizzle of extra-virgin olive oil over medium heat for 5 minutes or until soft and translucent. Add mushrooms, reduce heat to medium-low, and continue to sautée for another 5 minutes or until mushrooms are shrunken and soft. Stir in garlic and continue to cook for another 3 minutes.

Pour in broth. Stir in spices, lentils, and carrot. Simmer over medium-low heat (reduce to low if the soup is bubble-boiling rather than ripple-simmering) for 20 minutes or until lentils have reached desired tenderness. By now, the potatoes should be done, so go ahead and stir in the roasted Brussels sprouts and potatoes. Season with a pinch or two of salt — taste as you go! — and serve. Leftover soup can be refrigerated for up to a week.

Note that soup will thicken upon standing. I like not-so-brothy soup, but if you’d rather have more broth, pour a little fresh broth into your next-day soup and mix well before reheating. Serve with grated or shaved Parmesan if you like.

Enjoy!

* If you’d rather skip the roasting, proceed directly to making the soup. When you add the lentils, set your timer for 10 minutes. Add the halved sprouts and the cubed potatoes at that point and simmer everything for a final 10 minutes.

More and more city dwellers are getting interested in finding out where their food comes from, especially their animal products. In this class, we’ll talk about real farm products — raw dairy, laid-that-morning eggs, grass-fed meats –  and how to handle and enjoy them. We’ll also cover exactly what is expected in a customer/farmer relationship and talk about how both of you benefit. (You may be a consumer in a faceless supermarket, but when you are lucky enough to have a personal relationship with an honest-to-goodness farmer, you’re a customer! And you’re also supporting your community.) Been wanting to get out of the grocery store and into a cowshare/farmshare? Come find out how!

Note: this class is a REQUIREMENT for all customers (cowshare holders) of Hicks Dairy Farm. Class size is limited, so cowshare holders get priority. The public is welcome to attend if any seats are still available.

Please call the Authentic Living Center at (248) 822-9253 to register for this class. The fee is $15.

More and more city dwellers are getting interested in finding out where their food comes from, especially their animal products. In this class, we’ll talk about real farm products — raw dairy, laid-that-morning eggs, grass-fed meats –  and how to handle and enjoy them. We’ll also cover exactly what is expected in a customer/farmer relationship and talk about how both of you benefit. (You may be a consumer in a faceless supermarket, but when you are lucky enough to have a personal relationship with an honest-to-goodness farmer, you’re a customer! And you’re also supporting your community.) Been wanting to get out of the grocery store and into a cowshare/farmshare? Come find out how!

Note: this class is a REQUIREMENT for all customers (cowshare holders) of Hicks Dairy Farm. Class size is limited, so cowshare holders get priority. The public is welcome to attend if any seats are still available.

Please call the Authentic Living Center at (248) 822-9253 to register for this class. The fee is $15.

Sunny Side Up Eggs with Smoked Salmon & Dill

Smoked salmon isn’t just for bagels and cream cheese any more — it’s too delicious and convenient to not serve it in a wider variety of ways. And as long as you opt for wild salmon, you’ll be enjoying an anti-inflammatory omega-3-rich boost to your meal. Here’s why: that gorgeous salmon hue is due to the salmon’s diet of red-pigmented krill. The krill are red because of the algae they eat, which in turn contains astaxanthin (the name of the phytochemical that causes the red color) and omega-3 fatty acids. Farmed salmon don’t eat krill, they eat dye chips. If they didn’t eat dye, their flesh would be gray rather than “salmon”-colored.

So what else aren’t the farmed salmon eating because they aren’t eating krill? You got it: the omega-3s. Hence, farmed salmon is nowhere near as anti-inflammatory as wild salmon. Sustainably managed wild Alaskan salmon is also is much better bet for the environment. Point is, it’s worth choosing wild salmon. If you also go with eggs from pastured hens to make this quick breakfast, your day will be off to one heck of an energy-rich, anti-aching day!

Note that smoked salmon, lox, and gravlax are all terms used to described salmon that has been cured and/or smoked in various ways. “Kippered” refers to herring that has been smoked.

Sunny Side Up Eggs with Smoked Salmon & Dill

Ghee or butter, preferably from grass-fed cows
Eggs, preferably from pastured hens
Smoked wild salmon, minced
Dried dill for garnish

Melt a pat of ghee or butter in a large skillet over medium heat. Crack in eggs — figure on two per person — and let cook undisturbed for about 3 minutes or until egg whites are opaque and lightly brown on the bottom. Using a large spatula, gently flip/slide over eggs and cook for an additional minute. Serve topped with minced salmon and a sprinkling of dill. Talk about five minutes deliciously well spent!

Enjoy!

Savory Artichoke Custard

If you’re in the mood for an unadorned artichoke, nothing beats a freshly steamed one, but if you want to make a dish featuring artichokes as the main ingredient, the canned route suddenly gets a whole lot more appealing. To make this savory baked custard — which is fantastic for either breakfast or lunch — all you need to do is blend some drained canned artichoke hearts in a food processor with the other four ingredients, pop it in the oven, and wait 25 minutes.

If you’d rather make a soft artichoke dip to accompany crackers or raw sliced veggies, omit the eggs and the baking and simply serve the blended artichokes, cheese, Greek yogurt, and garlic. Talk about an easy appetizer!

Savory Artichoke Custard (or Dip)

5 cloves garlic, chopped
14 oz. can of artichoke hearts, drained
1/2 cup plain whole-milk Greek yogurt
2 eggs, preferably from pastured hens*
3 oz. aged hard cheese such as Parmesan, preferably from grass-fed cows, grated (I used Sartori’s basil & olive oil asiago cheese; Sartori is a fantastic American cheesemaker with an impressive array of traditional-Italian-relocated-to-modern-day-Wisconsin selections)

Preheat oven to 400F. Sautée the garlic in a drizzle of extra-virgin olive oil over medium-low heat for 3 minutes or until garlic is just beginning to turn golden brown. Immediately transfer to food processor and add remaining ingredients. Process in spurts until well-blended, using a spatula to occasionally scrape down the sides of the bowl.

* Note: if you’d rather make a dip than a custard, omit the eggs, skip the oven preheating, and stop here. Serve dip in a pretty bowl.

Scoop the mixture into a 9″ glass pie pan and bake for 25 minutes or until custard is set and the edges are turning brown. Let cool for at least 5 minutes before serving. Leftover custard can be refrigerated for 5 days…and makes a very satisfying instant breakfast!

Enjoy!

Chocolate Macadamia Muffins

Peanuts make my favorite butter and almonds and chestnuts make my favorite flours, but macadamias make my favorite nuts + chocolate combination. In this case, the final result was muffins. (Or — if you frost the muffins with melted chocolate and butter and pop them into the refrigerator for about 20 minutes to harden your two-ingredient frosting — cupcakes.)

Macadamias are also fabulous in trail mixes. Eat them with raisins, for example, and they’ll taste like a nut-and-fruit version of oatmeal cookies. And here’s a bit of trivia about macadamia nuts that you might not know: the #1 macadamia-growing region of the world isn’t Hawaii. It’s Australia, where the first commercial crop was planted in the late 1800s.

Chocolate-Macadamia Muffins/Cupcakes**

1/2 cup brown rice flour*
1/2 cup teff OR sorghum flour*
1/2 cup chestnut OR almond flour*
1/2 cup unsweetened cocoa powder, preferably non-Dutched
1 T. baking powder
1/2 tsp. sea salt
1/2 cup macadamia nuts, roughly chopped
1/2 cup maple syrup
1/4 cup extra-virgin olive oil
1 cup whole milk, preferably from grass-fed cows (OR coconut milk)
2 eggs, preferably from pastured hens
1 tsp. vanilla

Preheat oven to 375F. Line a muffin tray with 12 baking cups.

In a large bowl, whisk together the flours, cocoa powder, baking powder, salt, and nuts. In a smaller bowl, whisk together the remaining ingredients. Whisk the wet ingredients into the dry ones and immediately pour into the muffin cups. Note that aluminum-free baking powder (which is what I use exclusively) reacts very quickly, so speed is of the essence here — no dallying! Get those muffins into the oven lickety-split. That way, you’ll have nicely raised, rounded tops. (Or, in the case of wheat-based muffins, peaked tops.)

Bake for 20 minutes or until an inserted toothpick comes out clean. Let muffins cool for about 15 minutes in the tray, then remove from the tray and finish cooling to room temp. (If you leave them in the tray, accumulated condensation can make the bottoms soggy.) If you’re like me, you probably want to eat one of them fresh out of the oven and piping hot.

Let muffins cool completely before storing in an airtight container. Muffins can be refrigerated for a week (but will dry out slightly in the fridge) or left out for four days. Chances are your house is dry and rather chilly in January, so mold shouldn’t be a problem; if you make these or any other muffins during the summer, promptly store them in the fridge.

Enjoy!

* These are gluten-free flours. If you’d prefer to make a wheat-based version, use a total of 1 1/2 cups spelt, kamut, or whole-wheat flour instead.

** To make these muffins into cupcakes, make a simple frosting by melting dark chocolate (at least 75% dark) and unsalted butter (preferably from grass-fed cows) in a small saucepan over the lowest heat setting until chocolate is almost melted. The ratio should be about 2 chocolate squares to about 1 tablespoon of butter.

Remove from heat and stir to finish melting the chocolate — if you leave it on the heat until it’s completely melted, you risk burning the chocolate beyond repair — and get out a small spatula. Drip a dollop onto the center of each muffin top and use the spatula to spread the chocolate slightly out to the sides, giving the frosting a chance to run down slightly. Stash the muffins in the refrigerator for about 20 minutes to harden the frosting. Chances are you’ll only need about 4 squares to do 12 muffins.

Baked Potato "Cake"

If you have a bit of spare time and a sacrificial kitchen towel*, making a baked potato cake — which can be turned into the world’s tastiest hash browns if you have leftovers! — is a fun way to prepare potatoes. All you need is butter, salt and pepper, and baking/starchy potatoes. (As opposed to waxy potatoes, which aren’t quite starchy enough to do the job here, especially since we’re leaving the skins on.) It’s also quite helpful to have a oven-safe wire rack and a plate that will fit over the top of a 9″ skillet. You can bake the cake directly on a covered baking sheet rather than on a wire rack, but going the rack route will make for a crispier cake.

The flipping part is a little bit tricky, but just remember this: you can’t go wrong with potatoes and butter. Even if you wind up with a smashed cake rather than a flipped one, it’ll still taste delicious.

* I say “sacrificial” because the pigments/antioxidants in the potato will turn the towel black. It’s a fascinating process to watch, actually — when you first squeeze the grated potato in the towel, the towel acquires a brownish hue, but as the pigments oxidize, the brown becomes dark brown and finally almost black. Washing out the towel in running water will turn it grey. Potato-scented grey. So be sure to use a towel you don’t care about…or use one you’ve been wanting to make a potato-scented grey. I’ve designated my sacrificial towel as a potato-twisting towel and plan to re-use it accordingly.

Baked Potato “Cake”

Butter, preferably from grass-fed cows
1 baking potato (the Idaho variety generally works out to be 3/4 to 1 lb. per potato), scrubbed but not peeled
1 sacrificial kitchen towel
Salt and pepper

Preheat oven to 425F. Cover a baking sheet with aluminum foil and top with a wire rack. If you’re going to put the cake directly on the sheet, cover it with parchment paper. Melt about 1 T. butter in a 9″ nonstick skillet over low heat.

Grate the potato with a cheese grater, piling the potato onto the sacrificial towel as you go. Wrap the grated potato securely into the center of the towel, then hold it above the sink and twist it as hard as you can. You should see plenty of juice trickle out. Scrape the grated potato into a large mixing bowl. Stir in melted butter and a generous helping of salt and pepper.

Melt another tablespoon of butter in the 9″ skillet. Add the potato, pressing down gently but firmly with a heat-proof spatula to smooth out your cake. Increase heat to medium-high and cook for 3 minutes or until the underside looks brown when you use the spatula to gently pull up a side so that you can peek underneath.

Take the skillet over to the counter and put a large plate on top of it. Invert the skillet quickly — but securely! — so that the cake drops onto the plate. Slide the cake back into the skillet, return to heat, and cook for another 3 minutes.

Slide the cake onto the wire rack/sheet and bake for 10 minutes. Remove and let cool for at least 5 minutes before shifting/cutting the cake. (The cake will harden into place as it cools.) If you used a rack, place a clean large plate over the cake and flip it over. If the cake sticks to the rack, use your fingers to gently press the cake down and away from the rack, poking your fingers into the space between the bars and gradually working the cake free from the rack. (Starch sticks; that’s why the cake sticks together to begin with.)

Serve immediately, either plain or topped. Yummy pairings include smoked salmon and whole-milk Greek yogurt with a dill garnish (a Russian approach) as well as black beans, corn, and Cheddar cheese (a Mexican approach). Leftover “slices” can be kept for up to 4 days in the fridge. Just sauté them in butter for a few minutes over medium heat, and you’ll have the most amazing hash browns you’ve ever tasted. Even die-hard fast food lovers would have to admit that your potatoes beat the heck outta those McDonald’s fries that people say they like so much.

Incidentally, ever looked at the ingredient list on those fries? Here it is, direct from the McD’s website: “Potatoes, vegetable oil (canola oil, hydrogenated soybean oil, natural beef flavor [wheat and milk derivatives]*, citric acid [preservative]), dextrose, sodium acid pyrophosphate (maintain color), salt. Prepared in vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ and citric acid added to preserve freshness). Dimethylpolysiloxane added as an antifoaming agent.” Note the hydrogenated oil (a.k.a. trans fat) and wheat and milk derivatives.

All your potatoes have is potatoes (with skins!), butter, salt, and pepper.

Enjoy!

Whether you’re a curious carnivore or a long-time vegetarian, come join us to learn more about the nutrition and flavors of vegetarian cuisine. We’ll talk about protein pairings, the best fats to use when cooking and baking, the amazing array of plant foods available (nuts & seeds, herbs & spices, fruits & vegetables, grains, sea vegetables), and animal foods that typically fit into into sustainable, cruelty-free vegetarian lifestyles. Get ready to welcome tasty new ingredients to your plate!

Please call Strongheart Yoga at (248) 563-8615 to register for this class. Class fee is $15.