För recept på svenska, klicka här: Veganska mellanmålsmuffins med morot och äpple
Muffins! Muffins galore! It’s certainly hard to find a more convenient and to go-friendly sweet treat, as well as one where flavor combinations are more abundant. This will most likely be our last muffin batch that has a fall/winter feel to them for this season, so bear with us – it’ll be all berries and fresh fruit in no time, but for now, just a little more of that warming cinnamon smell and crunchy nuts, ok? These are on the more nutritious and hearty side of the spectrum, with whole grain flours, grated carrots and a fairly anonymous amount of sugar, making them the perfect snack any time, any day of the week. They’ll last for months in the freezer and defrost quickly, no need to hold back on the batch size here. Oh, and they’re entirely plant-based, but that you’ll see as soon as you read the ingredient list. Hope you’ll like these as much as we do!
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Brussels sprouts have been cool and hip for quite a few years now, wouldn’t you say? Well, we couldn’t be happier about their revival on the food scene. Besides being delicious and all, they belong to the out-of-this-world nutrient dense vegetable family of brassicas (the cabbage family). Its nutritional profile is simply awesome – vitamins en masse, minerals high and low, cancer fighting phytochemicals left and right. Brussels sprouts in particular have significant amounts of vitamins C and K, folate, potassium and iron, in addition to some B vitamins and plenty of gut-friendly fibers. We’re sort of crazy about all the different members of the cabbage family and have devoted most of garden to growing them ourselves. Broccoli, dino kale, green kale and sweetheart cabbage all live right outside the door this time of year – but we haven’t yet tried growing Brussels sprouts! You can find the locally sourced ones in any regular store right about now though, so we’ll be cooking with them often over the next month or so anyway. With that said… go buy some!