Orange Cranberry Muffins!!… nom nom zest!

1 cup rice flour
2 cups oat flour
⅔ cup sucanat
4 tablespoons flax seed, grounded
1 ½ banana
1 cup soy milk
1 ½ tablespoonbaking powder
1 ½ teaspoonsbaking soda
1 pinch salt
2 tablespoons orange zest
½ cup orange juice
⅔ cup dried cranberries
4 tablespoonscoconut oil, melted

Preheat oven at 420F. Blend together the bananas and soymilk and mix with the rest of the ingredients adding the cranberries last. Bake for 45 minutes or until golden and enjoy!! Maybe with some almond butter on top? =]

Nom, nom, nom…

Chocolate Nut Quinoa Muffins…

Yes… that is me! Ja!
But seriously, don’t you sometimes need to leave everything out the kitchen and just enjoy a simple, easy, relaxed time? The world will be there tomorrow with all that is happening now…  but ‘now’ will not be there tomorrow so you need to enjoy it, well, NOW. Tonight I feel that way so we are having muffin night. We’ve been so busy with the Ninjapalooza, making Vinomio, etc. Sometimes having vegan muffin night has therapeutical powers!

1/2 cup each of grounded flax seed, amaranth and quinoa
1/2 cup spelt flour
3 Tbsp. almond oil
1 smashed avocado
2/3 cup soy milk
1/2 cup sucanat
3 Tbsp. cacao powder
1/4 cup each of dried cranberries, almonds, walnuts and pistachios
a pinch of salt
1 teaspoon baking soda

For the grounded flax seed, amaranth and quinoa I use a coffee grinder. You can also use a blender (although sustitute the amaranth for more quinoa since the blender won’t break the amaranth) or buy the flour already grounded at the store. I figure is  best to have the whole grain and ground it myself, some of the flour you find at the store is from grains that were grounded months ago and have lost a lot of it’s freshness by now and also I feel the difference in my body, homemade is always best, it’s time to re-define homemade!

Ok, start by heating the oven at 450 degrees, mix all the dry ingredients in a large bowl until they are well incorporated. Now add the rest of the ingredients little by little mixing throughly, start with the oil, then the avocado (you can also use apple puree, silken tofu or vegan yogurt) and then the milk. Pour into an oiled 6-muffin tray and into the oven for 25 minutes!

One tip, you can sprinkle a bit of cinnamon and sucanat at the top to get a crumbly sweet crust! and have a coffee mug with some wise advice next to you, that also helps!!

(AAauumMM) Quinoa-fig Muffins… from scratch!!

And I mean from scratch!!  The last few weeks I’ve been very focused in my yoga practice and running. To say the last year has been intense is an understatement and in the midst of intense and constant challenges I have found myself quite a few times feeling completely out of balance. Life is like that, it pushes and pushes and pushes you, it doesn’t slows down, doesn’t waits for you to adapt or be ready. Ready or not, this is IT.

Of course, the better prepared you are, the more you are able to let go, realize that it’s you and not life who is doing the pushing so better just be free and enjoy the ride. HOWEVER, this moments of freedom and joy are tricky and often I find myself out of balance again, feeling broken and need to put myself back together.

In those moments of rebuilding, I like to start from scratch. Go back to the basics. For me that means focusing on my diet, exercise and rest. It’s difficult being happy when you’re feeling sick, so having a healthy body is a requirement for enjoying life.

This muffins are like that. Back to basics, doing it from scratch. What you need..

1 cup rainbow quinoa
1 cup oats
1/2 cup agave
6 figs cut in small pieces
3 tablespoons flax seeds
1 1/2 cups freshly squeezed orange juice
1/2 cup chopped walnuts
4 tablespoons coconut oil
1/2 nutmeg

Start by preheating the oven and grinding the flax seeds. You can probably get the already ground from the store, but it’s better to have them whole and grind them just before using them to ensure all the nutrients are fresh and have not oxidized. Now soak the ground seeds in the orange juice and let it rest.

In the mean time grind now the quinoa and oats. For this I use the blender, just make sure you have a good potent blender and if you need to do small quantities at a time. Once you have the quinoa-oat flour ready, mix in a bowl with the orange-flax paste, agave, oil and nutmeg. For the nutmeg you can use a regular grater just take care of your fingers!

When it’s all well incorporated mix in the figs and walnuts and fill up a well oiled muffin tray for 6. Bake for 30 minutes at 420 F and enjoy!! Talk about nourishing food 🙂