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Building a Satisfying Salad In today’s video, I demonstrate one of my favorite summer lunches, a beautiful light yet substantial main course salad. The focus of the video is on the components that make up a satisfying salad. My ideal summer salad has a homemade dressing, a gorgeous mix of greens, a protein, a raw vegetable or two, a fermented vegetable, a sprinkling of something fatty, and some kind of crunchy, dehydrated vegetable or sprouted chip. This composed salad lends itself to infinite variations, and I explore three. Happily, all of these colorful, multi-textured salads take only minutes to assemble, and they are hearty enough to keep you going strong until dinner.
The most important factor in a salutary salad is the dressing. Bottled salad dressings are not healthy; they all contain inflammatory polyunsaturated oils, such as soybean oil, as their primary ingredient. Making your own dressing, however, is quick and cost-effective as well as healthy and delicious. Here’s how to make a basic vinaigrette: First, place a damp dishtowel in a ring shape on your counter to hold your bowl steady. Doing this will free both hands. Place a dab of mustard in the bowl, then add a tablespoon of minced shallots. Next, pour in a couple tablespoons of your favorite vinegar (the dressing used in the video is golden balsamic), then whisk in about 6 tablespoons of extra virgin olive oil. You can also add a splash of flax seed oil to boost the omega-3 content. Stir in a few tablespoons of fresh herbs, and make sure to include a generous sprinkling of salt and black pepper. Transfer the dressing to a jar, and refrigerate it for up to two weeks. You now have a delicious dressing available whenever you want to enjoy a salad.
Next, pick a selection of delectable greens. Bins at your local greenmarket contain the most exciting varieties; but mesclun, arugula, and watercress are readily available in most grocery stores. Toss the greens with just enough dressing to coat, and place in your salad bowl. Now for the composed part: Top the greens with a serving of protein. The three examples in the video feature tinned crab, smoked mackerel, and lamb pastrami. Other delicious pantry staples or ready-to-use proteins include tinned sardines, salmon, tuna, smoked oysters, and shrimp. Cold proteins, such as poached fish, chicken, turkey, or beef from a previous meal can be used as well.
Since so many fine fresh vegetables are available in the summer, be sure to add a fresh raw vegetable or two. In the video, I show grated radishes and carrots, thinly sliced beets, sliced snow peas, shelled English peas, and whole sugar snap peas, which, when fresh, are delicious eaten raw. I recommend also including a fermented vegetable; not only are fermented vegetables refrigerator staples, but they lend a wonderful tangy flavor to the salad, and they make the proteins in the salad easy to digest.
Next, sprinkle over your salad a “fatty” component such as nuts, olives, or crumbled cheese. A little of these go a long way. The last essential ingredient—again, something that keeps well in the pantry—is some kind of a crunchy vegetable chip. There are so many tasty dehydrated vegetable chips on the market now: kale chips, onion chips, arugula chips, and dehydrated vegetable crackers, to name a few. A little mound adds a fun element to the salad. Mix and match and come up with all kinds of salad variations. I hope that you develop your own hot weather favorite combinations and that you turn out to be as excited about these salads as I am!
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Dinner: Braised Tile Fish Steaks I went to the greenmarket the other day in search of a thick piece of fish which I wished fervently to braise in chicken or beef stock. I couldn’t get the braising bug out of my head since recently reading the Mark Bittman NY times article on that very subject. I was even prepared to purchase a whole fish, fillet it, and keep the carcass frozen until I had two or three, and I could make a broth. What I came home with was a whole tile fish because it just looked too fresh and delectable to pass up. The fishmonger insisted that I cut the flesh into steaks, which sideswiped my plans for a tidy carcass, but I still had the head, tail, and some flesh leftover.  tile fish steaks
I ended up cutting four thick steaks. I first salted and peppered the pieces and seared them for five minutes per side in a large skillet using aroma-free coconut oil as the fat. I then set aside the steaks while sweating in the same skillet –for 10 minutes or so–a bunch of vegetables: onions, fennel, purple potatoes, carrots, and cauliflower. I stirred in some saffron, smoked paprika, and a tad tomato paste before adding a few cups of rich chicken bone broth. The liquid reduced for 10 minutes; then I returned the fish to the pan and covered it. The fish braised until cooked through, about 15 minutes–the vegetables were perfectly tender by that time as well. I served the dish in a shallow bowl so that each bite could be draped in the silky sauce. The side was garlicky sautéed spinach. It turned out to be a quick, delicious meal.
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Homemade Nut Milk In today’s video, I show just how easy it is to make your own nut milks. Homemade versions are not only fresher than the store-bought (which contain synthetic vitamins, thickeners, and sweeteners): they are also healthier and more flavorful. You can use these versatile beverages as a base for smoothies, hot chocolate, or cereal, or as an alternative to dairy in your baked goods. Or, add a touch of natural sweetener and a dash of spice to make a simple nut-milk drink. The basic prep technique is the same for most nuts. Step one is to soak the nuts. Almonds require a good overnight soak; it’s even okay to let them go for as long as 12 hours. The reason for the soak is as follows: nuts and seeds are naturally adapted to lie dormant in nature until proper sprouting conditions are present. When it rains, nuts and seeds get wet; then they germinate, and the plants grow. When we soak the almonds, we are mimicking nature’s incubating process. When there is moisture, enzyme inhibitors and toxic substances called phytic acid are washed away naturally. In other words, phytic acid is nature’s padlock, and water is the key. Once the nuts are soaked, all of the enzymes & minerals available in them—almonds have phosphorous, magnesium, manganese, & copper—become available to the body. These soaked nuts become swollen and soft so that they blend easily into a rich nut milk, and they are noticeably easy to digest. Next you rinse and drain the nuts. If you’re not ready to make nut milk right away, leave the drained nuts refrigerated for up to 3 days. When ready, blend them with fresh water at a ratio of 3 parts water to 1 part nuts. A high-speed blender, such as a Vitamix, is convenient for whizzing the nuts into a foamy beverage in a blink; other blenders take a couple of minutes. The last step is to squeeze the frothy liquid through a nylon mesh nut bag, which you can conveniently use over and over again, or a double layer of cheesecloth draped over a strainer. The leftover pulp has all the flavor squeezed out of it; you can simply compost or discard it. Cashew milk is different from the typical nut milk. Cashews blend up so pulverized that the particles squeeze through the fine mesh of the bag, so don’t bother to strain them! Do add an extra cup water for a 4 to 1 ratio of water to cashews; this way your milk won’t be too heavy or too thick. In the last part of the video, I demo a speedy hot chocolate made with only two other ingredients besides the cashew milk. I stir a tablespoon of cocoa powder and 2 tablespoons maple syrup in the bottom of a small pot until bubbling; then I add a couple cups of nut milk and let the liquid come to a boil. That’s it: soothing and delectable, and just one of the many luscious comestibles that you can concoct with homemade nut milk.
 Cashew Milk and Hot Chocolate Share on Facebook and Twitter | Beverages, Chocolate, Gluten Free, Kitchen Tips, Natural Sweeteners, nuts and seeds, Snacks, techniques | No comments
Lacto-fermented Sauerkraut In today’s video, I show how to make traditional sauerkraut, one of the popular dishes that Eastern Europeans of yore would put up in storage in November so that they could have vegetables that would last the entire winter. Cabbage is especially amenable to culturing. While giving it a delightfully tangy flavor, the time-honored fermentation process turns pedestrian cabbage into an uber-raw natural probiotic. Lactobacilli are delightful microorganisms already present on the leaves and roots of plants. With a little encouragement, they convert the starches and sugars in the leaves to lactic acid—thus the term “lacto-fermentation.” Salt initiates the process; it inhibits the growth of undesirable bacteria long enough for the lactic acid to start forming. Enzymes break down the cabbage into more digestible molecules, and the lactic acid preserves it by eliminating unwanted organisms and increases the level of Vitamin C. In the end, “predigested” fermented cabbage also promotes the growth of healthy flora throughout the intestines, making harder-to-digest foods much more digestible. Here’s how you make the ferment: In the video I demonstrate the process with a medium head of green cabbage, shredded finely; you should have 10 cups or so. Stir in a couple of grated carrots and four teaspoons salt, a good amount for a quart-worth of packed kraut. Use a good quality unadulterated salt that has trace minerals, such as celtic sea salt. To help get the juices of the cabbage flowing, massage the cabbage with your hands; get in there and squeeze hard. You can also pound the cabbage with a mallet to help it start to sweat. Once you have a lot of shiny, juicy cabbage in the bowl, stir in the other ingredients. In today’s ferment, I’m adding a tablespoon each of minced ginger and garlic, about ½ cup of sliced scallions, and a minced red Fresno chile, a mild and colorful chile which I found at my local grocer.  Cabbage ready to be packed Stuff the juicy cabbage mixture into a 1-quart bell jar, pressing down hard to make sure that there is liquid floating on the top. (A blunt, wooden, club-like instrument called a “kraut-pounder” is quite helpful for pressing down the vegetables, but you can improvise with the end of a tapered rolling pin as well.) Leave a generous inch of space at the top of the jar in order to prevent liquid from seeping out the top.  Make sure liquid covers the top. Let your imagination reign when it comes to the variations. Start with a base of cabbage: red, savoy, or nappa. I’ve enjoyed all kinds of additions to my slaws, including onions, fennel, daikon, fennel seed, juniper berries, chiles, and curry powder (but not all in the same slaw, of course). Leave the ferment on the counter from 5 days to 2 weeks. The insert in the middle of the bell jar will be hard to press down once the ferment really gets going. Start tasting the kraut at that point. It will be fermented after a few days; but, if you can leave the kraut for the full two weeks, you’ll have a tangier, richer flavor. (After tasting, make sure that the cabbage is still tightly packed and submerged in liquid.) Transfer the jar to the refrigerator; it’s ready to eat, but it tastes even better if you can leave it for a couple of additional weeks before opening. Once opened, the ferment stays fresh at least a good three months refrigerated. Start off slow; a few tablespoons added to your meals is sufficient. You can increase the amount as your belly becomes acclimated to all the additional probiotic flora. It’s deeply satisfying to make your own krauts; you might just find yourself with a refrigerator full of delicious varieties.
 Finished lacto-ferments
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Chicken Bone Broth In the video presented here, I show how to make a nutrient-dense bone broth. There’s a South American proverb that goes “good broth will resurrect the dead.” If only that were true. What is true is that slow-cooked stocks that are made from bones aid in healing the chronically compromised as well as in keeping the healthy robust. What’s more, good broths—something which every chef knows—are the basis for delicious soups and sauces. What distinguishes a nutrient-dense broth from a mediocre stock is the gelatin. Gelatin is what is found in the joints of animal bones. A word first about Dr. Weston A. Price, author of the tome Nutrition and Physical Degeneration. Price was a Cleveland dentist who, in the 1920’s and 30’s, traveled the world to find existing cultures that had not yet been exposed to the processed foods of Western civilization. Over the course of ten years, he visited a dozen isolated healthy peoples around the world. Without fail, all of the people with these isolated food traditions not only had robust health, but straight gorgeous teeth without dental decay—and none of the societies had modern dentistry. Price meticulously recorded his findings and observed that, although each culture’s diet varied tremendously, they had in common ten times higher levels of fat soluble vitamins and four times higher level of minerals than those of the mainstream American diet. All of the peoples he visited consumed soups or stews based on bone broths made from fish, fowl, or meat. In the video shown here, I focus on chicken broth. There are so many ways to make chicken broth; the method can be varied every time, depending on what you have around. I generally use about five pounds of bones. These invariably include a raw carcass, a few feet, a few necks, and any backs or cooked carcasses that I have around. I’ve made chicken bone broth from several raw carcasses or from just necks and feet as well. Chicken feet are perhaps the most important, underrated element in a great broth. Even using two can add so much gelatin to your brew. If you use a bagful, your chilled stock will be so gelatinous that you can stand a spoon straight up in it! Place all of the bones in a tall stockpot and cover them with water. Then add two tablespoons of apple cider vinegar to draw out the minerals. Let the stock sit for half an hour before turning on the flame. You can add an onion, a couple of carrots and celery if you like, but it’s not necessary. The next step is to bring the stock up to a boil. At that point you have to spend a few minutes skimming the scum that rises to the surface. You really do want to get rid of the scum, since it will compromise and muddy your stock. Next, lower the heat until there is barely any movement on the surface of the liquid; let the stock cook anywhere from six to twenty four hours. You can turn off the stock at any point if you need to go out. You can leave it untouched for up to nine hours at a stretch. When you start the broth again, simply bring the liquid to a boil again, skim off the scum, lower the heat, and let it roll. When you’ve cooked the broth for as long as you like, strain the liquid through a sieve, then transfer it to containers. I favor one-quart heavy-duty food-grade plastic. Next, chill the stock, and scrape off the fat that has risen to the top. Notice how wobbly and gelatinous your stock is after it’s been chilled. Now you can keep the stock refrigerated for up to five days, or longer if you reboil it; or, you can freeze it for months, keeping it ready to turn quickly into a delicious dish whenever you like. The gelatin in meat broths has the unusual property of attracting liquid (the term is hydrophilic) even after it has been heated. Gelatin acts as an aid to digestion. Furthermore, it acts as a protein sparer, allowing the body to more fully utilize complete proteins that are ingested. It is useful in the treatment of many chronic disorders, including but not restricted to anemia, diabetes, hyperacidity, colitis, and Crohn’s. Again, to emphasize: in order to make a stock truly nutrient-dense, it’s important to use some joint bones along with some of the other bones that provide minerals. Truly, bone broth is one of the mainstays of my kitchen—a real life saver. Share on Facebook and Twitter | Health Tips, Kitchen Tips, Soups, techniques | No comments
Lemon-Garlic Roasted Cauliflower with Fennel and Gremolata The January issue of Organic Gardening made it to the newsstands on January 1st. The theme for the food central section was garlic; my recipe for this issue is a lemon-garlic roasted cauliflower with fennel and gremolata. Garlic plays two exciting roles in this vibrant winter dish. One whole head is separated into cloves and mellowed as it roasts with the cauliflower and fennel, and a clove of raw garlic in the gremolata adds an enlivening finishing touch. The lemon slices meld into the dish as they roast, contributing a burst of citrus. Make sure to zest the lemon for the gremolata before slicing it.  Foodcentral: garlic Lemon-Garlic Roasted Cauliflower with Fennel and Gremolata Serves 4 Gremolata: 1 teaspoon grated lemon zest 1 garlic clove, minced 2 tablespoons chopped flat leaf parsley Cauliflower: 1 lemon 1 medium head cauliflower, cut into medium florets 1 head garlic, cloves peeled and left whole 1 fennel bulb, cored and thinly sliced (2 cups sliced) ¼ cup extra virgin olive oil 1 ¼ teaspoons salt Freshly ground black pepper
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Toffee-Ginger Nut Squares Delicious treats are part of the joy of any celebration. In this video, I show you how to make one of my absolute favorite delectables: toffee-ginger nut squares. These melt-in-your-mouth bars are nutty, buttery, gingery, and salty—a taste combination that lingers tinglingly on your palette. Even a small square is satisfying. You can make up a batch and freeze them. You can even make these gluten-free, by replacing the pastry flour with sorghum flour. Best of all, these bite-sized morsels make special edible holiday gifts your loved ones will really appreciate. Start by buttering an 8×8 baking dish, then line it with parchment that overhangs the edges on two sides; these handles are convenient for when you transfer the finished bars to the cutting board. Begin with the crust. Sift together one cup of whole wheat pastry flour with ¼ teaspoon each baking powder and salt, and set it aside. Use an electric or hand mixer to beat 6 tablespoons butter with 1/3 cup of maple sugar (or any other unprocessed granulated sugar) for a couple of minutes, until well-combined. Then beat in the sifted flour mixture, followed by ¼ cup finely chopped nuts. In the video, I make the squares with pecans, but cashews and macadamia nuts are delicious as well. Press the crust (which looks crumbly at first) into the prepared baking dish, and bake it for 10 minutes in a 350˚F preheated oven, just until lightly colored. While the crust is baking, make the topping. Melt 6 tablespoons butter and ¾ cup chopped pecans (use the same variety of nuts that you added to the crust) in a small pot. Cook for a couple of minutes over medium-high heat, stirring constantly, until the butter is foamy and the nuts are fragrant. Then stir in the rest of the ingredients: ¼ cup maple sugar (or the same sugar that you used for the crust), 2 tablespoons brown rice syrup, and ½ cup finely chopped crystallized ginger. Let the mixture simmer for a couple of minutes. Whisk two eggs in a medium bowl. Add the hot liquid slowly at first to temper the eggs, then faster as the eggs warm. Stir in 2 tablespoons pastry flour (or sorghum flour). Pour this mix, spreading evenly with a spatula, over the crust; bake for 20 to 25 minutes, until the top sets and develops a luscious caramel color. Let the squares cool to room temperature in the pan, then sprinkle the top with coarse sea salt; lightly press the salt granules into the top. Using the flaps of the parchment as handles, lift the bars out of the pan and transfer them to a cutting board. Cut into squares: sixteen if they are for a full dessert, and twenty-five if they are tea treats or holiday gifts. Keep the squares covered, at room temperature, for up to five days, refrigerate them for up to two weeks, or freeze to have on hand any time. This way, you’ll have an exciting delight ready for when you have guests over, or for when you want a little extra pleasure. Happy holidays!  Toffee-Ginger Nut Squares
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Turkey Hash I’ve already cooked a couple of turkeys this season while testing recipes, so I’ve had a good deal of practice using up the inevitable leftovers. While I enjoy consuming my fill of turkey sandwiches and turkey soup, this year one of my favorite ways to make a new dish out of the cooked turkey has been to make it into a hash—a quick delicious one-skillet meal that is equally tasty for breakfast, lunch, or supper. I incorporate wild rice into my version—a departure from the more usual turkey-potato variety—so I make sure to have a little extra on hand as a “deliberate” leftover. Wild rice has an impressive nutrient profile and adds a nutty earthy quality to the other ingredients. Preparing hash is also a good way to use up other odds and ends of vegetables and herbs. To make the mélange, I start with a half cup of diced onions. I sweat these in clarified butter or ghee, butter, or olive oil for about 10 minutes in a large skillet until quite soft. In the video I use ghee, one of my favorite cooking fats. While the onions are slowly cooking, I prep the rest of the ingredients: I dice my turkey and vegetables so that I’m ready to add these as soon as the onions are tender. I then add 2 cups finely chopped turkey, 1 cup of cooked wild rice, ½ cup diced green bell pepper, and another cup of vegetables as well, which varies depending on what I have on hand. In the video, I add ½ cup each of chopped celery and carrots, but shaved Brussels sprouts, broccoli, or cauliflower—all chopped small— are delicious too. If I have ½ cup of chestnuts, I add those as well. To moisten the ingredients, I stir in ½ cup of chicken or turkey broth, about ½ teaspoon dried thyme (or 2 teaspoons fresh), ¼ teaspoon dried sage (or 1 teaspoon fresh), and ½ to ¾ teaspoon salt, depending on how salty my broth is. I cook the mix uncovered over medium heat, stirring from time to time, until the broth is absorbed and the flavors have married. I sprinkle a generous grind of fresh pepper and a tablespoon of fresh-chopped parsley over the dish. This is truly a versatile one-pot meal.  Turkey Hash with Wild Rice Share on Facebook and Twitter | Lunch, Main course | No comments
Glorious Autumn Squash Glorious autumn squashes and pumpkins in a variety of shapes and sizes abound in greenmarkets and grocery stores at this time of year. In the video today, I go over a few ins and outs of cooking with these vegetables as well as demonstrate a delicious and easy recipe that work with many of the varieties available. Here are six of my favorite types of squash among those that you’re likely to see. Two that have sweet dry rich orange flesh include the forest-green kabocha squash and the flaming red kuri pumpkin. These are wonderful for soups, stews, roasting, or mashing. Of course, cutting into one of these tough guys can seem like a dangerous undertaking. Here’s my favorite tip for handling an intimidating squash: turn the oven to between 325˚F and 375˚F (whatever is appropriate for the recipe), and simply toss the whole pumpkin into the oven for 10 to 15 minutes. That little bit of precooking is enough to enable you to be able to cut down the middle of a hard squash with even a thin-bladed knife. You can even peel the skin easily and cube the squash as well. Here’s an alternative method: simply bake the entire pumpkin without cutting into it first at all. If this is what you plan to do, make sure to place your squash on a baking tray, however, or you’re in for a messy oven-cleaning job when the juices start to drip. Another one of my favorite varieties includes the oblong delicata squash, characterized by its pale yellow skin with green stripes. The thin skin is eatable, so no need to peel these. To prep the squash, cut it lengthwise down the center, scoop out the seeds, and cut it into wedges. Toss the wedges in a little olive oil and salt, and roast for 20 minutes or so at 400˚F on a parchment-covered baking sheet. The small sweet dumpling squash is a variety that is perfect for stuffing. Give it a preliminary 10-to 20-minute bake before cutting the top off and scoop out the seeds, then stuff the inside and bake until tender. The football-shaped spaghetti squash is a fun variety with a stringy spaghetti-like texture. Initially, just toss the whole squash in the oven for about an hour. After it sits out of the oven for a few minutes and is soft and cool enough to handle, slice it down the middle, scoop out the seeds, and then scrape out the stringy flesh with a fork. Treat the strands like pasta and toss them with your favorite spaghetti sauce. The workhorse of the squash world is the butternut. This variety is softer than some of the other types, so it doesn’t need a head start in the oven before being cut or peeled. Treat it like two separate vegetables when dicing. The oblong part in the middle is dense, and it can be sliced like a potato: the bulbous bottom part contains all of the seeds, so it’s best to cut that part into wedges first. Use a t-shaped peeler, the kind that takes thick skins off, to make peeling the squash efficient. For the oblong part, first cut a thin piece off the bottom to anchor the squash on your cutting board, then cut downward slabs. Cut the slabs into long “batons,”, then cut the batons into dice. When you roast the butternut squash, do so by slicing it down the center first and placing it face down on a parchment-covered baking sheet. It’s so much easier to take out the seeds after the squash is cooked. The recipe that I demo in the video is sautéed butternut squash with pears and ginger. The pears harmonize beautifully with the squash—they’re both in season at the same time—and the ginger and cayenne add warmth to the dish. I start with some extra virgin olive oil. I warm a couple of tablespoons over medium heat in a large skillet. I then add the cubed squash with one diced pear—comice, Anjou and Barlett are all good—and cook uncovered over medium heat until the pieces are just tender and starting to brown, (about 6 to 8 minutes). I then push the squash to one side of the pan and add a tablespoon or so of butter (you can also use extra virgin olive oil). When the butter melts, I add the ginger and cook it a minute or so until fragrant. I then stir the ginger—along with ½ teaspoon of salt and a pinch of cayenne—into the mix. I finish the dish by stirring in a splash of balsamic vinegar. This dish is fragrant, fast, and flavorful. What a good time to get creative with all of the delicious varieties of squash that are out right now. They’re not difficult at all to use, so have a wonderful time!
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Savory Salmon-Coconut Muffins Breakfast can be a challenge, especially during those hectic mornings when there’s limited time. I find it helpful to have on hand ready-made items that require no more time to prepare than it takes to pop a piece of toast in the toaster oven. That kind of healthy instant breakfast does requires a bit of planning. Today’s video features one of my favorite such breakfasts: savory salmon muffins. Most of the time we associate muffins with a sugary high carbohydrate load, but these muffins are different. They are nutrient-dense little parcels, full of protein and great fat, but low on carbohydrates. They’re filling, but they don’t weigh you down. To start, I whisk together ½ cup of coconut flour, 1 teaspoon baking power, and ¼ teaspoon salt in a medium bowl. Half a cup of coconut flour is not very much; but coconut flour—made from the flesh of the mature coconut after all of the liquid has been squeezed out—really absorbs liquid, so a little goes a long way. In another bowl, I whisk together 6 eggs, along with ½ cup of melted coconut oil. I use the aroma-free variety of coconut oil since I don’t want any coconut flavor coming from the oil. Aroma-free coconut oil still has the great nutritional benefits of the virgin variety: the short list is that it’s good for the thyroid, good for the digestive tract, and great for the metabolism. It keeps the muffins moist as well. Then I pour the wet ingredients into the dry, and whisk the two together. I stir in a large (7.5 ounce) can of salmon. I favor the kind with bones (these are soft enough to eat), which provide a good dose of calcium along with vitamin D, the omega three fatty acids DHA and EPA, and astaxanthin, the antioxidant that gives wild salmon its red-orange color. I add some walnuts, which, besides adding flavor and texture, have a whole host of great health properties, including the omega three fatty acid ALA. I also add ¼ cup of chopped fresh herbs. In the video, I use a combination of dill, tarragon, and chives; but other herbs, such as parsley, sorrel or cilantro, are delicious as well. I’m now ready to add my batter to the muffin tins. Instead of “tins,” I favor silicon muffin holders. This way, there’s no need to grease the tins, and the coconut muffins pop right out. I bake the muffins at 400˚ for 20 minutes, just until springy and lightly browned. It’s best not to over bake these or they run the risk of drying out. This recipe makes 7 large muffins, enough for seven full breakfasts. They keep refrigerated for up to a week, and you can freeze them (slice in half first) as well. I savor them toasted with a few slices of avocado, which lend more good fat, folic acid, vitamin E, and of course, deliciousness. These muffins are truly convenient for those busy mornings when you need to take breakfast on the run. Most importantly, they will keep you humming along all the way until lunch.  Savory Salmon-Coconut Muffins with Sliced Avocado Share on Facebook and Twitter | Breakfast, Health Tips, Uncategorized | No comments
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