Spring Challenge Day 21- Parsnip Apple Muffins
Parsnip Apple Muffins 2 cups whole wheat pastry flour 1 tbsp aluminum-free baking powder 1 egg/1tbsp arrowroot flour diluted in 1tbsp water 1 tsp nutmeg
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Parsnip Apple Muffins 2 cups whole wheat pastry flour 1 tbsp aluminum-free baking powder 1 egg/1tbsp arrowroot flour diluted in 1tbsp water 1 tsp nutmeg
It was quite chilly when we woke up today. I thought I’d add a little extra to our morning miso soup.. Miso For Chilly
Please join me starting May 1st and enjoy a fresh new (or old favourite) recipe every day for a month.. Bring on the spring.
MacroMom is back at the Charlottetown Farmers Market! Serving up whole foods for the whole family. Vegan, Vegetarian, macrobiotic goodness. Every week the menu will
YAY MISO MAY! My kids are really excited about this! Their favorite time of day to have miso is when they get home for school.
Tomorrow I will be starting the FOURTH annual spring challenge. The last three years went great! I used Aveline Kushi’s book(The Complete Guide To macrobiotic Cooking), then Christina Cooks-Everything
Please join me starting May 1st and enjoy a fresh new (or old favourite) recipe every day for a month.. Bring on the spring.
“Mama I want to take something good to my friends sleepover party” “Sure Ingrid, what do you think they would like?” “Ham and cheese
Scrambled Tofu 2 Tablespoons extra-virgin olive oil 1 Medium red onion, diced 1/2 Teaspoon umeboshi vinegar 1 3-inch peice burdock, sliced into matchsticks 1 Medium
Good Morning Oat Porridge 1 Cup whole oats 4 Cups spring water Pinch of sea salt Before bed, bring oats and water to a boil.
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