I spent this weekend in one of my favorite places, Doylestown, PA, doing one of my favorite things, connecting with my Vedic Conservatory family.
When Brian and I go to these weekend trainings, I pack a big bag of good and nutritious lunches and snacks. Wholesome food is critical to the learning and healing processes, so I made a giant batch of cherry almond quinoa salad and I took along a few items to share, including my homemade gluten- and dairy-free strawberry muffins.
Everyone loved these delightful little muffins. And it turns out they were not only delicious, they were inspiring. As a result of the conversations inspired by these muffins, I’m planning a workshop in my home to share the process for making the muffins and to share guidance on how to make your kitchen a sacred space.
The vibrational tone of our food is an easily overlooked ingredient. In our culture, we’re so focused on speed, efficiency, and multitasking, that we often forget to slow down and actually do the thing we’re doing with mindfulness, care, and even love. Think about it, how often are you doing one thing, but thinking about the next item on your list, your next task, your next problem to solve? When we consciously create a space that supports that mindfulness, we have a better chance of making it happen. Watch for info on the upcoming workshop!
I feel restored and renewed after this time with my Vedic Conservatory family, and I’m so grateful for their help, encouragement, and support. And here’s the recipe for these amazing little muffins. Make them with love, eat them with love, share them with someone you love.
Delightful Summer Strawberry Muffins
(makes 12 muffins)
What you need:
1/2 C coconut flour
1/4 t of baking soda
1/4 t of sea salt
4 beautiful eggs
1/3 C olive oil (yes, trust me on this)
1/2 C maple syrup
1 T vanilla
1 C freshly washed and dried strawberries, chopped
What you do:
- Preheat oven to 350 degrees.
- Combine dry ingredients into your favorite mixing bowl and whisk together.
- Add the wet ingredients to the dry and whisk together. Make sure all the little lumps of coconut flour are incorporated.
- Gently fold in the chopped strawberries.
- Fill cupcake liners about 3/4 of the way with batter.
- Bake for 20-30 minutes, depending on your oven. Insert a toothpick in the center of a muffin. If it comes out clean, your muffins are done!
- Let them rest on a cooling rack until cool.
You can store these little delights covered for a few days at room temperature, or they’ll last about a week in the refrigerator. I’m going to predict they won’t last that long.