Friday, March 4, 2011
Well I dunno boutchoo, but I'm rather glad to see this week come to an end! Though not all bad, it's had more than its fair share of trials and tribulations and thus has required more than its fair share of comfort food.
Like Banana-Date-Walnut muffins! Here's my prescription:
Take one a day, preferably first thing in the morning, with a hot beverage of your choice (ours is Teeccino Organic Maya Chocolate Herbal Coffee or Dandy Blend). If symptoms of frustration, aggravation, hopeless despair and/or burnout persist, take a second one in the afternoon or evening with soothing herbal tea, as needed. :-)
BW loves dates and eats them every day. I'm not terribly fond of them, but I love them in these! This delicious recipe came (like oh-so-many of my favorite recipes do) from the FatFree Vegan Kitchen blog. I've tweaked it a bit and am sharing my version below, with Susan V's gracious permission. By the way, Susan has added a nifty new "recipe box" feature to her site, where you can stash your favorites along with the ones you plan to try later. (My FFV recipe box is already bulging at the seams!)
(slightly adapted from original recipe by FatFree Vegan Kitchen and shared with permission)
1¾ cups organic whole wheat pastry flour
1 TBSP baking powder
¼ tsp salt
1 tsp cinnamon
½ cup Sucanat
3 very ripe organic bananas, mashed (about 1¼ cups)
½ cup organic vanilla soymilk
⅓ cup organic unsweetened applesauce
2 TBSP maple syrup
¼ cup chopped dates
¼ cup chopped walnuts (omit to reduce fat)
demerara sugar (optional, for sprinkling on muffin tops)
Preheat the oven to 400ºF and spray a muffin pan with non-stick spray (I use silicone muffin cups which don't require any oiling). Sift together the flours, baking powder, salt, and cinnamon. In another bowl, mash the banana with the Sucanat, soymilk, apple sauce, and maple syrup.
Pour the banana mixture into the flour mixture and stir just until combined. Add in the dates and walnuts, and pour into 12 muffin cups. Sprinkle the tops with demerara sugar if desired (for fun crunch and sparkle!) Bake for 15-20 minutes, until a toothpick comes out clean.
Unlike most sweet baked goodies without added fats like oil or margarine whose texture benefits if they're allowed to sit for a few hours, these can be enjoyed right away. But if you can bear to postpone the pleasure, these muffins freeze really well!
(I won't, but for goodness sake don't follow my bad example!) :-)
Update on Josie: We finally got her biopsy results on Wednesday afternoon, which just showed both chronic and acute irritation from her repeated bladder infections, an effect of the infections but not a cause. So we're continuing to treat her current infection and exploring plans to prevent future ones. She gets her stainless steel Frankenstein sutures out next week and continues to do well, enjoying hikes, cuddles, and eating her meals with gusto! She also sends you all love and sloppy kisses. :-)
- INFERNO ~ Dan Brown
- MIDNIGHT IN THE GARDEN OF GOOD & EVIL ~ John Berendt
- MY NOTORIOUS LIFE: A NOVEL ~ Kate Manning
- ONE SUMMER: AMERICA, 1927 ~ Bill Bryson
- QUIET: THE POWER OF INTROVERTS IN A WORLD THAT CAN'T STOP TALKING ~ Susan Cain
- THE BEAUTIFUL CIGAR GIRL ~ Daniel Stashower
- THE DEVIL IN THE WHITE CITY ~ Erik Larson
- THE SHADOWS, KITH AND KIN ~ Joe R. Lansdale
- THE TIPPING POINT ~ Malcolm Gladwell
There is still strong in our society the belief
that animals and the natural world have value
only insofar as they can be converted into revenue.
That nature is a commodity.
And that the American dream is one of unlimited consumption.
There are many of us, on the other hand,
who believe that animals and the natural world
have value by virtue of being alive.
That Nature is a community to which we belong
and to which we owe our lives.
And that the deeper American dream is one of unlimited compassion.
~John Robbins, "The Food Revolution"