seasonal plant-based recipes
Howdy! Just dropping in to share these lovely rosy-hued muffins I developed in collaboration with Loam Agronomics. I’ve been getting a consistent supply of beets in my shares lately and decided to go sweet instead of savory this time around. These muffins were inspired by a chocolate birthday cake I made several years ago that incorporated grated beets in the batter. The beets and cocoa are such a great flavor pairing! Check out the recipe HERE.
Cake: because sometimes both the body and soul need a little something sweet when the rest of the world seems topsy turvy. There’s a reason our bodies crave comfort foods in times of sickness and stress. They provide a sort of mental healing you can’t get from a bowl of raw kale (unless of course that’s your comfort food…). Perhaps they even evoke fond memories of childhood or other times in your life. With one bite you can be transported to a place in time where you felt joy or love or contentment. It’s sort of magical how something as simple as a piece of cake (or bowl of kale) can elicit such a response in both mind and body.
To celebrate mine and my sister’s January birthdays a couple of weeks ago, I made a chocolate bundt (that nearly wouldn’t come out of the pan) and topped it with a cashew butter glaze. I loved the combo so I decided to take one of my old cake recipes from my farmers market days, spice it with freshly ground cardamom, bake it up into adorable mini bundts, and then smother it in a cashew butter glaze. It’s my version of a hug for each of you since these are trying times.
Go out there and be warriors, but first, CAKE 🙂
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