It feels a lot like spring here which makes me hopefully that we have gotten over this year’s cold-and-flu season. While I don’t get sick very often, it was a bad year for me, starting with picking up the Swine Flu while traveling (apparently it’s not a thing of the past everywhere in the world…), then catching the nasty flu everyone here seemed to have and finishing it off with a surprisingly resilient cold that actually tied me to the bed for a few days. I think all in all I was sick for a good 2 months since last fall but I’m not going to use this blog to complain about that (any longer). Instead, just to be on the safe side, I made some immune system boosting, vitamin and minerals loaded, infection fighting muffins. Yes, that’s a thing!
- 1/2 cup (~65 g) bran (I used up some ground oats and chia seeds this time)
- 1 1/4 cup (~160g) whole-wheat flower
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp freshly ground ginger
- 1 egg, beaten
- 1 cup (~250g ) plain yoghurt
- 1/2 shredded carrots
- 4 tbsp agave syrup
- 1/4 cup pumpkin seeds
- 1/4 cup raisins
Preheat oven to 375 degrees F (190 C). Whisk together bran, four, baking soda and powder, and cinnamon. In another bowl, beat egg and add ginger, yoghurt, carrots and syrup. Combine the two, add seeds and raisins. Spoon into greased muffin tin and bake for 18 minutes or until the top springs back when you touch it.
It has been a cold few days, we even have snow, which is so rare that people don’t go to work because they don’t know how – I’m talking no buses run, highways jammed with cars that have summer tires on, and closed down bridges – which makes me laugh. In a nice, respectful way of course. Growing up in Switzerland we called this BBQ weather. Kidding, but I rode my bike thousands of times in the snow, it’s not as big of a deal as you might think.
Anyway, because of this weather, all I have been wanting to drink all day is tea and all I want to eat is soup, hot and warming soup. Here’s a new favourite, courtesy of my sister:
- 1 lb (500g) carrots, peeled and chopped into cubes
- 1 tsp oil or butter
- 1 onion, chopped
- 1 organic lime, peel and juice
- 4 cups (1 l) vegetable broth (for recipe, click here)
- 1 piece of ginger, size of your thumb, peeled and grated
- sea salt and freshly ground pepper
Heat butter or oil, sauté onions and carrots. After a few minutes, lime peel and grated ginger. Add broth, broth should cover the carrots; let it simmer for 15 minutes. Add lime juice (I love lime so I added the whole thing but figure out what you like, maybe half is enough), sea salt and freshly ground pepper to taste. Puree soup and enjoy!
Anytime you eat the peel of a fruit or vegetable, as I do here with the lime, be sure to buy organic. I don’t want to scare you but obviously the outside of the fruit or vegetable is most affected by pesticides and other toxins so that’s why I stressed it here.
If you liked this soup or changed it to your liking, let me know by commenting on it and share it!