Thyme Out

I like to bake. In part because I like to eat baked goods. Unlike most bakers, I like to experiment. Okay, I have to admit, it took me three tries to perfect this cake. But I’m glad I persevered. Check out the ingredient list… For a rich moist cake, it’s pretty healthy… no sugar and no butter! The secret is in the chia seeds, a healthy superfood loaded in omega 3’s, and agave nectar, a natural low glycemic sweetener. As my friend Maria says… “you gotta get on the chia train. Once you get on board, you will never get off.”

This is more of a coffee cake than a dessert cake. It is rich in flavor, but not overly sweet. Thanks to the high fiber cereal, the candied ginger and the pecans, it has a more complex texture than a traditional cake, but is not as dense as a muffin. This is the perfect cake for sitting around the table with your family on Christmas morning.

Ingredients

• 2 Tablespoons organic chia seeds*
• 3/4 cup water
• 1 1/2 cup flour
• 1 cup Bob’s Red Mill high fiber cereal
• 3  Tablespoons bourbon
• 1/2 cup candied ginger, minced
• 1 cup agave nectar
• 4 large eggs
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons organic freshly ground cinnamon
• 1 teaspoon fine sea salt
• 1/2 teaspoon organic freshly ground nutmeg
• 1 cup plain greek yogurt
• 1 Tablespoon vanilla extract
• 1 medium honey crisp apple, cored and grated coarsely
• 1/2 cup of fresh cranberries, chopped into halves
• 1 cup finely chopped toasted pecans

Sauce

• 1/3 cup agave nectar
• 1/2 cup bourbon
• juice of 1/2 lemon

* available at Vitamin Cottage, Whole Foods, and other natural grocery stores.

Directions

1. Heat oven to 300°F. Grease and flour a 12 cup bundt pan.
2. Ina small bowl, soak the chia seeds in the 3/4 cup of water, set aside and let sit for at least 20 minutes.
3. Toast the pecans at 325° for 7 minutes, cool, mince and set aside
4. In a small bowl, combine the candied ginger with the bourbon, set aside.
5. In a small bowl, combine the yogurt, vanilla extract and apple and set aside.
6. Whisk together the dry ingredients: flour Bob’s Red Mill cereal, baking powder, baking soda, cinnamon, sea salt, nutmeg and pecans.
7. In a large mixing bowl, beat together chia gel, eggs and agave nectar, on medium speed. Add the ginger and bourbon. Add in yogurt mixture. Mix until blended.
8. Turn mixer to low and add dry ingredients. Mix lightly until incorporated. DO NOT OVERMIX!
9. Pour batter into prepared bundt pan and bake for 1-1/4 hours.
10. Bake until golden brown and skewer inserted into cake comes out dry. Remove from oven and cool in pan 20 minutes.
11. Release the cake by running a knife around the edges and cool on a wire rack.
12. Heat bourbon, agave nectar, and lemon juice until agave melts.
13. Fork pierce the top of the cake and slowly pour the sauce onto the cake.

Ingredients

• 1 cup flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt 
• 1 ½ tablespoon sugar
• ½ teaspoon organic ground cinnamon
• 1 ½ tablespoon lemon juice
• 1 large egg, lightly beaten
• 1 ½ cup milk
• 2 tablespoons melted butter

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The slight tang from the yogurt balances the sweet cherries. The crunch from the nuts adds texture. Perfect with coffee. Bring a plate in for your co-workers and you’ll be employee (or boss) of the day.

This recipe only makes 4 scones.  Indulge yourself.

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By sipping this tea daily, I’ve cut my coffee, dessert, and wine consumption dramatically. Warm and spicy, it is a great comfort at the start or end of each day. Whenever I have a craving for something unhealthy, I reach for cup of Healing Tea instead.

This recipe was developed at the Commonweal Cancer Help Program, a renowned retreat for patients and caregivers. It is another of the recipes featured in the The Cancer Fighting Kitchen cookbook by Rebecca Katz. Every recipe in Rebecca’s cookbook is packed full of nutrient-dense food, and spiced to perfection. Rebecca is a nutritionist and fabulous cook wrapped up in one. Her recipes are a perfect canvas for Smith & Truslow’s freshly ground spices.

But, back to the tea. I make a full recipe twice a week, and keep a pitcher on hand in the fridge. The hardest part is keeping enough ginger on hand to support my new tea habit.

Ingredients

• 1/3 cup fresh ginger, peeled and sliced into 1/4 inch slices (I usually use more as I like my tea spicey)
• 10 cups water
• 4  organic cinnamon sticks
• 3 Tablespoons organic coriander seed
• 5 organic whole cloves
• 1 1/2 Tablespoons organic cardamom pods
• 1-3 Tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 1/2 cups unsweetened almond or rice milk.

Directions

1. Fill a large stock pan with water and ginger. Bring to a boil, reduce heat and simmer for 30 minutes.
2. Add cinnamon, coriander, cloves, and cardamom, and simmer for 20 more minutes.
3. Strain spices from tea. Add maple syrup and vanilla extract.
4. Serve hot or cold with unsweetened almond milk.
5. I store the tea straight (without the almond milk) in a pitcher in the fridge and just poor out what I need and reheat with the almond milk.
6. You can save the spices and reuse them to make a second batch. They will keep in the refrigerator for 4-5 days. Just simmer the spices with 6 cups of water and 2 Tablespoons of fresh ginger for 30 minutes.

We are a family of banana lovers, but somehow by the end of the week there are always one or two “overly mature” left-overs. Luckily we are also fans of banana bread, banana muffins, banana… so I’m always scouting for new banana recipes. This one is less distinctly “banana-y”, and a nice addition my standard fare. (Amazing how far a little freshly ground organic spice goes. This is a denser loaf—heart-healthy and wholesome tasting—with a yummy hint of cinnamon.)

Ingredients

• 1/4 cup margarine, melted
• 3/4 cup brown sugar
• 2 eggs
• 2 or 3 very ripe bananas, mashed
• 1 cup dried cranberries
• 1-1/2 cups whole wheat flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon organic ground cinnamon
• non-stick vegetable oil spray

Directions

1. In large bowl, mix butter, sugar, and 1 egg. Beat until smooth. Beat in second egg.
2. Add mashed bananas and cranberries. Mix.
3. In second bowl, stir together flour, baking powder, soda, salt and cinnamon.
4. Add all of the dry flour mix to the banana mixture at one time. Stir only to moisten.
5. Grease 9″x5″x3″ loaf pan with non-stick spray. Transfer batter into loaf pan.
6. Bake at 350°F for 1 hour (or until test knife comes out clean).
7. Let stand 10 minutes, and remove from pan to cool.

Every farmers’ market, people ask about turmeric.  They don’t know what it tastes like, but the want to buy it.  Is there is a gorrilla marketing campaign touting the health benefits of Turmeric?  Yes, yes, I know it’s good for you.  But I like it cause it tastes good.  Our curry powder contains turmeric, and I often throw it in eggs to change things up a bit.

Ingredients

• 2 eggs
• 1/4 onion
• 1/2 tomato
• 1/2 cup mushrooms
• 3 Tablespoons fresh cilantro
• 1 oz extra sharp cheese, grated
• 1 teaspoon organic curry powder

Directions

1. Saute onion, tomato, and mushrooms in oil over medium heat.
2. beat eggs with curry powder and a splash of water.
3. Add eggs to pan.
4. Sprinkle cilantro and cheese over eggs.
5. Cover and cook for 3-5 minutes.
6. Add salt and pepper to taste.

The red and green peppers give this egg casserole a nice Christmas flair. Because you can make it ahead, it is great for Christmas brunch. Just pop it in the oven, turn on Nat King Cole and enjoy it with those you love.

Serves 6-8

Ingredients

• 3 Tablespoons butter
• 10 slices white sandwich bread
• 2 cups shredded cheddar cheese
• 8 eggs
• 3 cups milk
• 1 small onion, grated
• 1 teaspoon fine sea salt
• 1/2 teaspoon organic freshly ground black pepper
• 1 teaspoon organic ground yellow mustard
• 1/2 teaspoon Cholula sauce
• 1/2 medium red pepper minced
• 1/2 medium green pepper minced
• 1/2 teaspoon organic ground paprika
• chopped fresh parley for garnish

Directions

1. Butter sides and bottom of a 9×12 oblong pan.
2. Beat eggs, add milk, onions, salt, pepper, mustard, and Cholula sauce, set aside.
3. Spread butter on bread slices, cut into bite size chunks.
4. Sprinkle 1/2 of the bread into pan and top with 1/2 of the cheese, repeat.
5. Pour egg mixture over bread and cheese. Cover and refrigerate overnight (or at least 6 hours).
6. Sprinkle minced peppers (save some for final garnish) and paprika on the top and bake at 350°F for 1 hour.
7. Sprinkle with chopped fresh parsley, minced red pepper, and minced green pepper and serve warm from the oven.

“Happy Donut.” The name doesn’t exactly market that fact that they also sell the most delicious sandwiches known to man. Toasty warm on the outside and thickly layered with crunchy marinated carrots, bright green cilantro and cold refreshing cucumber – all necessary to cool down the fiery chili-encrusted pork at the core – these Vietnamese sandwiches are dangerously addicting. If you don’t have immediate access to a Happy Donut or its equivalent, here’s an (I’m sure non-authentic, but satisfies the craving) equivalent. I started the preparation for lunch the night before, but we were so excited about it that we had them for breakfast, with Vietnamese style ice-coffee. Thus the name.

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This is good for breakfast with a large crowd. You make it the night before and then just throw it in the oven in the morning.

Ingredients

1 quart milk
6 eggs
8 pieces bread, broken up
3/4 pound grated sharp cheddar cheese
2 teaspoons organic ground yellow mustard
salt and pepper
(optional – ham, broccoli, mushrooms, onions)

Directions

1. Grease 9 x 13 pan.
2. Line bottom of pan with broken bread pieces.
3. Add cheese.
4. Mix eggs, milk, mustard, salt and pepper.
5. Pour over bread.
6. Bake from cold oven – 350° for 45 minutes to 1 hour.

Delicious and easy—potato pancakes. If you used garlic in your mashed potatoes, even better. Serve with ketchup, hot sauce or apple sauce.

Ingredients:

• mashed potatoes, about 2 cups
• small onion, finely diced
• 1/4 cup flour
• 2 eggs
• salt and pepper to taste
• 1 teaspoon organic freeze-dried chives

Directions:

1. Beat eggs. Blend in potatoes, flour, salt, pepper and chives. Add more flour if needed.
2. Heat up skillet medium-high with canola or safflower oil.
3. Drop 1/4 cup batter on skillet.  Cook until golden, then flip.

Everyone loves a Farmers’ Market. As a vendor, the scene is totally different from the wholesome relaxing experience of our customers. We spend the week grinding organic spices so that everything is fresh for the market. On Saturday mornings, we leave Denver at 6:00 am so that we arrive in Edwards in time to setup before the market begins. 6:00 is too early for me to even think about eating breakfast. Market muffins are the perfect solution. Grab one and go, loaded with fiber, and oh so tasty. By substituting chia seeds for 1/2 the butter, we increased the fiber in the muffins and cut the fat. Chia seeds are an excellent source of Omega 3 and 6, calcium, and fiber (and are a favorite among the mountain athletes).

Makes 30 medium size muffins.

Ingredients

• 1 stick unsalted butter
• 1 cup sugar
• 4 Tablespoons molasses
• 1/2 cup hydrated chia seeds
• 2 Tablespoons powdered milk
• 2 teaspoons vanilla extract
• 2 teaspoons organic freshly ground cinnamon
• 4 eggs
• 2 cups Bob’s Red Mill High Fiber Cereal
• 2 cups flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 cup coarse sea salt
• 1 cup chopped walnuts
• 1 cup raisins, dates, or dried cherries (optional: if I add these, I usually cut the sugar a bit)
• 1 cup shredded coconut (optional)

Directions

1. Hydrate 2 Tablespoons chia seeds in 3/4 cup of water. Let sit at least 20 minutes.
2. Preheat oven to 375°.
3. Cream butter with sugar and molasses.
4. Add mashed bananas, powdered milk, cinnamon, vanilla, 1/2 cup of hydrated chia seeds and eggs. Stir till well blended.
5. Add baking powder, baking soda, and salt an mix well.
6. Add cereal and flour, a cup at a time, and mix just until blended (don’t over mix).
7. Stir in walnuts, coconut and dried fruit (optional) and scoop into greased muffin tins (2/3 from top).
8. Bake for 15-20 minutes.

It’s a challenge to get in the recommended amount of vegetables each day. So if you can knock one off at breakfast, you’re on your way! My older kids made this in Chris Passi’s first grade, and it has been a popular item with kids and adults ever since.

Quote from Pepper, age 6, to Kysen, age 4: “Wait until you get in Mr. Passi’s class. He will never yell at you. And when you look up, you will see his smiling face.”

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At the risk of offending my sister-in-law, Mary Margaret, these are the best biscotties I’ve ever had.  The sambuca soaked cherries heighten the licorice flavor of the anise seed.  This recipe is very versatile, feel free to add different dried fruits, nuts, or frost with icing or drizzled chocolate.  If the sambuca sounds overpowering to you, just substitute amaretto, bourbon, brandy, or frangelico.  No matter what you add, it always turns out great!

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This is a great brunch recipe. Make it the night before and just pop it in the oven in the morning.

Ingredients

• 4 Tablespoons butter
• 1/2 cup brown sugar
• 3 eggs
• 1 1/2 cups milk
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon organic ground cinnamon
• 1/8 teaspoon organic ground cloves
• 1/4 teaspoon organic ground nutmeg
• 1/4 teaspoon bourbon extract
• 1 loaf french or challah bread, thickly sliced

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My husband skips breakfast and goes right to an early lunch. He finds typical breakfast fare to be bland, boring, lacking in vegetables or other nutritious elements and simply not worth the effort. He makes an exception for this easy version of Eggs Florentine. The heat from the cayenne and the acidity from the lemon kick starts your day, and you walk off to work feeling like Popeye.

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Refried beans, sometimes known as frijoles, get a bad rap nutritionally because they’re often made with lard, then fried in oil. Neither is necessary. This healthy version (note that I even snuck a carrot in and no one noticed) is just as delicious and having a pot of them around is an excellent way to stretch your family food budget in this time of financial uncertainty. Pull out the old crock pot for stress-free, one-pot easy preparation. Turn it on low before you leave for work and come home to the robust, earthy aroma of Old Mexico. What can you do with a pot of frijoles?

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Endive Been Thinking . . . besides spooning them directly out of the crock pot into my mouth, what else can I do with this this nutritious, delicious and oh so economical pot of refried (not) beans, otherwise known as “The Economy Sucks but my Creamy Pinto Beans Rock” Frijoles. All of the below configurations have received rave reviews in my family; in other words, they eat it without complaint.

• Classic Rice and Beans: Spoon over rice and top with shredded mozzerella, jack or queso fresco. Garnish with fresh chopped cilantro. (more…)

…also known as Mitch’s Famous Waffles. Waffles are a standard on Christmas morning when we host the neighbors still clad in their pajamas. Mitch is the cook! All I can say is these are really good waffles. Straight up, these waffles are great—although big, they are light and airy. (Only those with the heartiest of appetites will eat many more than one at a time.) But the beauty of this recipe is that you can vary it in so many ways with different add-ins. We typically have banana slices and blueberries on-hand to add to the batter, and sliced strawberries on the table. (Adding shredded apple to the batter is also an option.) A sprinkle of powdered sugar before serving… always a hit with the kids!

Ingredients:

• 3 eggs
• 1 cup milk
• 1/2 cup butter or margerine, melted
• 1 Tablespoon vanilla (optional)
• 1/2 teaspoon organic ground cinnamon
• 2 cups flour
• 1/2 teaspoon salt
• 1 Tablespoon baking powder
• 2 teaspoons sugar

Directions:

1. Preheat your waffle iron (we use a Belgian waffler).
2. Whisk eggs in bowl until thick.
3. Beat in milk, melted butter and vanilla
4. Combine dry ingredients in a second bowl. Sift into egg mixture and beat well, but do not over-mix.
5. Once the indicator light on your waffler has gone off, pour batter evenly into the bottom grid, but not all the way to the edges.
6. Bake until golden brown (about 90 seconds). Remove waffles with fork. Serve. Enjoy.

My friend Caroline left a batch of this granola on my doorstep in a pretty glass jar with her own cute label. The kids and I nibbled on it morning, noon and night and emptied the jar in three days. So I needed her recipe to replenish the jar.  here it is.  Feel  free to experiment. Add shredded coconut, dried cranberries … live it up.

Ingredients

• 6 cups rolled oats
• 1 cup wheat germ
• 1-1 1/2 cups chopped nuts (almonds, walnuts, pecans, or cashews)
• 1 Tablespoon organic ground cinnamon
• 1 teaspoon  organic ground nutmeg
• (or substitute 1 1/2 Tablespoons of Smith & Truslow organic Apple Pie Spice, or organic Ginger Spice Blend for the cinnamon and nutmeg)
• 1/2 teaspoon fine sea salt
• 1/2-1 cup shredded coconut (optional)
• 1/2 cup canola oil
• 1/2 – 3/4 cup honey or maple syrup
• 1 cup raisins or cranberries

Directions

1. Preheat oven to 300°F.
2. Mix all the dry ingredients together except the coconut and raisins, then add the oil and honey.
3. Spread the mixture on two baking sheets (I use a little cooking spray so it doesn’t stick).
4. Bake for 30 minutes but check every 10 minutes and stir it up a little. Add the coconut for the last 10 minutes of baking.
5. After you take it out of the oven, add the raisins
6. If you like it a little darker, add an extra five minutes but not much more—it burns easily. It’s soft when you take it out but gets crunchy as it cools. If you like chucks don’t touch or stir until it’s completely cooled, then use a spatula to scrape up. Store in an air tight container.