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Lilies from Heaven

Apple Pecan Muffins

3/11/2019

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These muffins were amazing. They looked rustic. They were easy to prepare, healthy, and contain lots of dietary fiber.

Ingredients

1 1/2 cups unbleached flour
1/2 cup wheat flour
1 Tbs baking powder
1 tsp cinnamon
1/2 tsp salt
2 Tbs ground flaxseed or 3 tsp ener-G egg replacer or two eggs
6 Tbs water (4 Tbs if you are using Ener-G egg replacer)
1/2 cup unsweetened applesauce
1/2 cup canola oil
1/2 cup granulated sugar
1 tsp vanilla extract
1 1/2 cups peeled and chopped raw apples
1/2 to 1 cup chopped pecans

Directions

1. Preheat the oven to 350 F or 180 C. Lightly grease your muffin tins or use muffins cups.

2. In a medium size bowl, combine the flours, baking powder, cinnamon, and salt.

3. In a food processor or blender, whip the flaxseed and water together, until it reaches a thick and creamy consistency.

4. In a separate bowl, combine the applesauce, oil, sugar, vanilla, and flax mixture. Beat with an electric hand-mixer or wire whisk until it is creamy smooth. Add the flour mixture and stir until it is well blended. Do not overmix.  Fold in the apples and the pecans.

5. The batter will be thick rather than smooth and wet, but it's fine. If you think it is too stiff, you can add 1 or 2 tablespoons of water.

6. Fill the muffins tins about 3/4 full. 

7. Bake for 18-20 minutes. You know when they are done when a wooden toothpick or skewer inserted into the middle of a muffin comes out clean.

8. Cool for about 10 minutes, and then transfer to a wire rack.

Variations and Slight Modifications:
 
I have substituted 1/2 cup mashed banana for the apple sauce.
I have added about 1/3 cup shredded carrot to the recipe.


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Cinnamon Apple Cake

1/9/2019

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You really cannot do better than to combine cinnamon and apples during winter! A friend from church made this last weekend. We all said, "Yum!"

Ingredients

2/3 cup brown sugar
2 teaspoons and some cinnamon
1 cup butter, room temperature
1 1/2 cups granulated white sugar
a capful or two of vanilla extract
3 cups all-purpose flour
3 1/2 teaspoons baking powder
1 cup milk, room temperature
2 apples, peeled and finely chopped
4 eggs
 
Directions

1. Preheat oven to 350 degrees F. Prepare two 8-inch round cake pans with either baking spray or line with parchment.

2. Mix brown sugar and cinnamon together in a bowl. Set aside.

3.Beat butter and sugar together in a bowl of stand mixer fitted with paddle attachment until smooth and creamy. Beat in eggs, 1 at a time, until incorporated.

4.Add vanilla extract. Once incorporated remove bowl from mixer.

5. Sift flour and baking powder together in a bowl then stir into creamed butter mixture by hand. Mix milk into batter until smooth.

6. You should have about 6 cups of batter. Pour 1 1/2 cups of the batter (or 1/4 of your total batter) into one of the prepared cake pans; add 1/4 of the apples and 1/4 of the brown sugar mixture. Lightly pat apple mixture into batter. Gently pour another 1 1/2 cups of batter over apple layer; top with another 1/4 of the apples and brown sugar mixture. Lightly pat apples into batter. Repeat this with remaining batter and brown sugar/apple mixture in other cake pan.

7. There usually is brown sugar/cinnamon mixture leftover, so you can use this for buttercream frosting.

8. Bake for about 40 minutes or until top is set and not too wet looking.

9. Let it cool for at least 30 minutes. Enjoy the cake!

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Autumn Wellness Tea

9/26/2018

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Picture
We do a few things in this gorgeous season to stay healthy. These include elderberry syrup, chicken and lentil soup, and even chili is great to fight against cold and flu.

This wellness tea recipe is a tasty way to provide deep nourishment, soothe your nervous system and broadly support your immune system. For best results, enjoy regularly.

What you’ll need…

15 grams dried astragalus (or small handful of sliced roots)

10 grams dried oatstraw (1/3 cup finely sifted)

10 grams dried de-seeded rosehips (1 tablespoon)

10 grams dried roasted dandelion root (1 tablespoon)

3 grams dried cinnamon chips or 1 cinnamon stick broken into pieces

4 cups water
​
1 cup apple juice
Do you have a game plan for staying healthy this autumn and winter?

Preventive wellness isn’t always all that sexy, but avoiding the endless cycle of sickness that can keep you down during these colder months is truly priceless!

Luckily, with herbs and spices in your kitchen, staying healthy can be fun, delicious and easy. I know that it’s the herbal habits and traditions you do every day that will be the most impactful for your health. With that in mind, here is a delicious herbal wellness tea recipe that is perfect for savoring these crisp autumn months.

​This tea isn’t just a pretty taste! In fact, it contains all five flavors of herbal medicine and can be used to support your immune system, provide deep nourishment and enhance your digestion. 
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Sour Taste: Rose Hips (Rosa spp.) Sour herbs are wonderful protectors. Often filled with antioxidants and flavonoids, these herbs are trusted allies for countering systemic inflammation and oxidative stress. Remember how chronic inflammation can lead you to getting more colds? Regularly eating herbs high in antioxidants can play an important role in modulating inflammation. Rose hips have been the focus of several studies demonstrating their ability to modulate inflammation and decrease pain.


To date, several studies have shown that the daily consumption of rose hips can reduce pain and improve general well-being in patients with osteoarthritis in the hips and knees and also benefit patients with rheumatoid arthritis.

Pungent Taste: Cinnamon (Cinnamomum verum, C. burmanni) The pungent taste is full of aromatic herbs that tend to be spicy and stimulating. We use them to promote healthy digestion and get things moving. Cinnamon is a deliciously aromatic spice that does all this wonderfully! It can improve digestion, regulate blood sugar, and is commonly used to treat various symptoms of both colds and the flu.

Salty Taste: Oatstraw (Avena sativa) The salty taste often contains herbs that are deeply nourishing as these herbs are high in vitamins and minerals. While some salty herbs can taste like table salt (i.e., seaweed), most of these herbs have a dense mineral taste, kind of like kale. Oatstraw is one of my favorite nourishing herbs for the nervous system. Research has shown that chronic stress leads to inflammation, which is believed to make you more susceptible to illness, including the common cold.1 Regularly using herbs, like oatstraw, that nourish the nervous system can be one way to address chronic stress in your life.

Bitter Taste: Dandelion (Taraxacum officinale) The bitter taste is cooling and draining and is often used to stimulate digestion. Dandelion roots are both bitter and nourishing, something herbalist jim mcdonald calls a nutritive bitter. Dandelion root has a special affinity for the liver, helping to nourish and strengthen it. Considering the thousands of tasks your liver performs every day, keeping it happy is a powerful way to stay healthy.

Sweet Taste: Astragalus (Astragalus propinquus) Our sweet tasting herbs rarely taste like honey, but often have just a hint of sweetness hiding within their complexity. Sweet herbs are often adaptogens and immunomodulators. Astragalus is one of my favorite examples! This rooty wonder broadly supports immune system function, helping you to be stronger and more resilient. I used to get colds and the flu every year, but once I started regularly using astragalus, my frequent illnesses have been a thing of the past. Astragalus is also a wonderful herb for addressing long-standing fatigue. You get the best results with astragalus when you use it regularly and in food-like quantities.

Five Flavored Autumn Wellness Tea Recipe The seasons are changing, school is starting up and it’s time to take the reins of your health to prevent the colds and flu that are common in the winter months. This wellness tea recipe is a tasty way to provide deep nourishment, soothe your nervous system and broadly support your immune system. For best results, enjoy regularly. 

Place the herbs and water into a medium saucepan. Bring to a boil and then reduce the heat and simmer for 30 minutes, covered. Turn off the heat and add the apple juice. Let stand 5 minutes. Strain. Drink warm or cold as desired. (I prefer warm!) Drink within 48 hours. Yield: 4 cups



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