“???? ??????”. It’s a ?????? in Chinese Medicine commonly associated with the last 2 weeks of summer, but few people know that it was traditionally applied to the last 2 weeks of each season. It’s about ?????????, about ?????????? ??? ??????????? before the next transition or phase. It benefits us to eat well, supporting our digestive organs – the ‘Spleen’ (pancreas) & Stomach.
Many are preparing for back to school in Sept, so I thought I’d share a recipe that’s great to have on hand if you need a quick breakfast or snack that the whole fam will enjoy – and is super healthy, too!
??????? ????? ???????
Ingredients:
?1/3 cup unsweetened cranberries
?1/3 cup pumpkin seeds (or sub: sunflower seeds, sesame seeds or coconut flakes – or some of each!)
?1 ¼ cup grated zucchini
?2 cups grated carrot
?4 tsp. grated ginger
?1 cup unsweetened shredded coconut
?¼ cup maple syrup or honey
?¼ cup unsweetened apple sauce
?3 eggs or sub 3 flax “eggs”
?2 tsp. vanilla extract
?½ cup coconut oil melted
?¼ cup unsweetened plain nut milk (eg almond or coconut)
?1 ½ cups almond flour
?½ cup g/f flour (I like oat flour, or chickpea flour for extra protein)
?2 tsp. Cinnamon
?1 tsp. baking powder
?¼ tsp. baking soda
?½ tsp. salt
Directions:
1. Preheat oven to 350 degrees.
2. Line muffin tin(s) with 15 paper liners (or use silicone muffin cups)
3. In a large bowl, combine flours, cinnamon, baking powder, baking soda, salt. Whisk to combine.
4. In a 2nd large bowl, combine zucchini, carrot, and ginger. Mix in the eggs, coconut oil, maple syrup, apple sauce, cranberries & seeds and vanilla. Mix just until combined.
5. Carefully mix 1/2 of dry ingredients into the wet. Then add nut milk and mix just until combined. Add remaining dry ingredients.
6. Divide the batter into the muffin cups.
7. Bake for 25-30 minutes or until knife inserted in the middle comes out clean. After removing from the oven, cool in muffin tin for 3-5 minutes. Then remove muffins from the tin and continue to cool on a cooling rack.
Enjoy!
Adapted from the inspiring @almostproperly ?
Many are preparing for back to school in Sept, so I thought I’d share a recipe that’s great to have on hand if you need a quick breakfast or snack that the whole fam will enjoy – and is super healthy, too!
??????? ????? ???????
Ingredients:
?1/3 cup unsweetened cranberries
?1/3 cup pumpkin seeds (or sub: sunflower seeds, sesame seeds or coconut flakes – or some of each!)
?1 ¼ cup grated zucchini
?2 cups grated carrot
?4 tsp. grated ginger
?1 cup unsweetened shredded coconut
?¼ cup maple syrup or honey
?¼ cup unsweetened apple sauce
?3 eggs or sub 3 flax “eggs”
?2 tsp. vanilla extract
?½ cup coconut oil melted
?¼ cup unsweetened plain nut milk (eg almond or coconut)
?1 ½ cups almond flour
?½ cup g/f flour (I like oat flour, or chickpea flour for extra protein)
?2 tsp. Cinnamon
?1 tsp. baking powder
?¼ tsp. baking soda
?½ tsp. salt
Directions:
1. Preheat oven to 350 degrees.
2. Line muffin tin(s) with 15 paper liners (or use silicone muffin cups)
3. In a large bowl, combine flours, cinnamon, baking powder, baking soda, salt. Whisk to combine.
4. In a 2nd large bowl, combine zucchini, carrot, and ginger. Mix in the eggs, coconut oil, maple syrup, apple sauce, cranberries & seeds and vanilla. Mix just until combined.
5. Carefully mix 1/2 of dry ingredients into the wet. Then add nut milk and mix just until combined. Add remaining dry ingredients.
6. Divide the batter into the muffin cups.
7. Bake for 25-30 minutes or until knife inserted in the middle comes out clean. After removing from the oven, cool in muffin tin for 3-5 minutes. Then remove muffins from the tin and continue to cool on a cooling rack.
Enjoy!
Adapted from the inspiring @almostproperly ?
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#cosmeticacupuncture #foodmedicine #foodasmedicine #eatforhealth #healthygut #quickandhealthy
