I was always under the impression that muffins were just a way of eating cake for breakfast, not that I have a problem with that. And then there are the muffin recipes I’ve tried that were coined “wholesome/heart healthy/free of this and that” — ya, I haven’t found one that I’d feel good about delivering to neighbors, which is one of my guiding judgements. Often, they’re overwhelming banana flavored, and turn out too dense or soggy in the middle.
These soft and tender sweet potato muffins are the opposite of all those things. Warmly spiced, scraggly tops, delicate crumb, and a drippy vanilla glaze to tempt. And yes, healthy.
I’ve been drinking this soul soothing Pink Moon Milk for the last few weeks. I love that this recipe falls into the category of “I’m-delicious-but-also-medicinal”, and is very easy to make.
It’s made with homemade nut milk, honey, and Montmorency tart cherry juice, one of the few natural sources of melatonin, which is responsible for the regulation of the body’s internal clock and sleep-wake cycle. I also added a little ashwagandha, considered an adaptogen, a substance that enhances the body’s adaptive response to stress and balances normal body functions. I love its light sweetness, and the way cherries work with almonds (a classic flavor combination). The dried rose petals certainly add beauty, but the fragrance that drifts to your nose with each sip is quite relaxing as well.
Today I’m sharing my five easy fixes for the perfect brew at home. Within that cup, there are so many things I find comfort in. The routine. The smell as I grind the beans. The sputter of the water boiling on the stove top. The swirling motion of the kettle while I brew. My hands around the warm mug. And the first sip of rich energy.
But in the same breath, coffee is a luxury. I rely on it, yet I forget that not one single place on the United States mainland is fit to grow this crop. Millions of miles away, it’s people far less fortunate than myself, working in the coffee fields to bring the morning fuel to our hands.
There’s a secret to making this velvety sweet potato curry soup without cream. And not by way of the usual suspects — cashews, yogurt, white potatoes, beans, or coconut milk.
It’s bread! Something most of us always have on hand. I’m still in complete awe over the silky mouthfeel and rich flavor that developed as I worked on this recipe. The soup comes together with just a few ingredients, including one of my favorite combinations – sweet potatoes and curry. t has warmth, depth, and a texture that you’d swear came from cream. Luxurious…….
I watch my cat Grace find a sun spot in our house every day it streams through the windows. Her eyes glimmer, she lays down in its golden path, stretching her body as far it’ll go. Basking in the rays, her paws knead the air. I pet her warm tummy, …