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I love ugly muffins. I call them that because they’re not the perfect, dome-top muffins you might find in a bakery. They are made with gluten-free grains, and that makes the batter a little different. I don’t try to correct the shape of the muffins or round them before they’re baked because I’ve found the little peaks all over the top add some crunch to the muffins which I love. They’re delicious and healthy, so ugly is no matter!

I use Beth’s recipe as the base for these muffins, and I add different fruit and spices to mix things up. On her recommendation, I tried some dried fruit this time. I used organic dried cherries, cranberries, and apples along with some cinnamon and nutmeg. They taste wonderful, and they’re great for keeping on hand for a quick, healthful, homemade snack.

I am obsessed with basil. I love how it smells, tastes, and I love what you can do with it. Most of all, I love pesto. Tossed with some al dente spaghetti (I found a quinoa/corn blend that I love) it’s perfection.

Cashew Pesto

Makes about 1/2 c. pesto

1 cup fresh organic basil leaves, tightly packed
1/4 c. freshly grated parmesan or romano cheese (I use a blend of both)
1-2 cloves garlic, minced
1/4 c. extra virgin olive oil
10 or so whole cashews
salt and pepper to taste

Throw it all in your food processor, blend, and enjoy!