Baked goods in the morning can be an incredible treat, but seem so daunting to make. After many savory breakfasts full of green vegetables and eggs, it’s nice to have something to dip into my tea. In Seattle, I could just walk down the block and buy a gluten-free treat. But here, I get to be a little more creative, and have everything piping hot and fresh! These muffins only take 20 minutes total time to make. Yet, quality is not sacrificed for convenience here. For being gluten-free, you’d never know it. They are soft in the middle, crunchy on top, and a great vehicle for jam or apple butter!
Almost a month into Spring and I’m finally buckling down to write about eating for this season. Well, that is the nature of this season. Spring is about picking up the reigns and getting busy. Bringing out all the dirty laundry, and letting it air out. It gets dirty before it gets clean. Well, it got dirty, people. In defense of my tardiness, I have an additional excuse: living in upstate New York and getting a light dusting of snow today–it’s hard to tell it’s Spring. This week in weather aside, Spring did peak it’s head out briefly. And the transition to this season has already happened.
3 months of going inwards in winter prepared us for a time of renewal and growth. In Chinese medicine, this is a time for going up and out, when wind stirs vigorously, and when heat is on the rise. This time relates to the liver and wood. It is very easy for heat and wind to go overboard, which is why we see a lot of seasonal allergies with itchy eyes, runny nose, and sore throats at this time. Continue reading