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
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 🙂