OAT MUFFINS with vanilla, basil, anise, and fennel

In standard Saturday fashion, I made my way to the Farmer's Market this morning happily thinking I'd come home with the standard fare. Armed with a good friend and some cash, we meandered down the corridor of vendors taking in the sights and smells while filling our baskets with fresh goodies.

At one stand a large green bush caught our eye. Reminiscent of a full grown chia pet, we asked about this mystery plant. Both having spent some time on farms and in gardens, it's not so often we're stumped but this one had us.

Globe basil friends.

The tiny leaves are packed with such a powerful flavor punch an obligatory pause in admiration is simply a must. It's basil flavor is highlighted by anise, a beautiful combination and the delicate leaves lend itself to an obvious center piece option. Of course, we each took one home.

With basil on our mind, we headed back to the kitchen anxious to test out this delicious combination of complex flavors on a muffin recipe I'd been massaging, testing, changing, and trying over and over since Christmas.

If you can't find globe basil, there so many varieties that any will do. Tarragon or rosemary would be lovely as well.

The combination really is divine. Light and summery while rich with flavor depth. I've also included the pumpkin version I've been making quite regularly as well.

This has become my go-to muffin recipe. Enjoy!

[THE RECIPE]
Makes 18 regular muffins
Adapted from Gluten Free Hope Mini Vegan Chocolate Cupcakes

1 1/4 c. ground oat flour
2/3 c. buckwheat flour
1/2 c. rice bran or tigernut flour*
1/2 c. coconut sugar, finely ground**
1/2 c. tapioca or arrowroot flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1/4 c. globe basil [or variety of choice], finely chopped
1 vanilla bean
4 - 5 anise stars
2 tsp. whole dried fennel seeds
1 1/2 c. water
1/4 c. hemp seeds
1 T. raw apple cider vinegar
2 c. applesauce
1 T. pure vanilla extract
1 c. coconut oil, melted
3/4 c. dried/dehydrated blueberries [or 1 - 2c. raw]
1/2 c. chopped walnuts or pistachios, optional
maple sugar, optional

*If you make tigernut milk, save the pulp and either dehydrate on low [105 degrees] or bake on low [170 degrees] until dry. Cool and grind in food processor, coffee grinder or appropriate blender until fine powder is achieved.

**I like to grind my coconut flour into a fine powder when baking but this is optional.

In a large blender bowl or glass mixing bowl, combine oat and buckwheat flours, bran or tigernut flour, sugar, tapioca / arrowroot flour, baking powder, baking soda, and salt. Mix well and set aside.

Pour water, hemp seeds, and vinegar into a blender container and blend on highest setting until very smooth. Gently cut the vanilla beans down the spine [length-wise] without pushing the knife through the back. Separate and scrape a spoon down it's length to remove seeds. Place vanilla seeds, vanilla extract, fennel, and anise in blender with milk. Blend on high until smooth. Add applesauce to milk mixture and blend to combine.

Melt coconut oil over low heat in a small sauce pan.

Pour coconut oil and blender contents into mixing bowl with dry ingredients and mix on low to combine. Slowly increase speed until muffin batter is well blended and smooth. Scrape batter from sides with spatula and re-blend if necessary. Consistency should be that of cake batter or a thick smoothie. Add more water if too thick and more flour if too runny. Once correct consistency is achieved, add basil, dried blueberries, and nuts if using, gently folding into batter with spoon.

Place compostable muffin cups in muffin tin and fill until the batter almost reaches the top. Sprinkle with maple sugar.

Bake at 350 degrees for 22 - 25 minutes or until a toothpick or knife, when inserted into a muffin, comes out clean.

Remove from oven and let cool for 5 minutes. Remove muffins from tin and place on cooling rack until cool. Store at room temperature in a tightly sealed container for 3 - 4 days or freeze for later use.

[PUMPKIN VARIATION with ginger and cardamom]
Makes 18 regular muffins
Adapted from Gluten Free Hope Mini Vegan Chocolate Cupcakes

1 1/4 c. ground oat flour
2/3 c. buckwheat flour
1/2 c. rice bran or tigernut flour*
1/2 c. coconut sugar, finely ground**
1/2 c. tapioca or arrowroot flour
2 - 3 tsp. ground ginger
1 heaping tsp. ground cardamom
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1 1/2 c. water
1/4 c. hemp seeds
2 T. raw apple cider vinegar
2 c. pumpkin puree
1/4 c. molasses
1 T. pure vanilla extract
1/2 c. chopped walnuts, pistachios and/or dried cranberries, optional

Follow directions from above recipe.

COLD/FLU TEA with phlegm reducing herbs

It seems this odd winter season is taking a toll on my family's immune health. This back and forth between temperatures has us in a constant state of viral infection and phlegm. Recently I posted a recipe using astragalus, one of the best immune-boosting herbs available. But astragalus is a long-term solution, a more preventative measure than acute fix. Taken over time it can really improve your body's ability to fight infection.

That being said, we needed something now. Humidifier has been running around the clock and yet the scratch in the back of our throats was signalling us to do something and quick.

So I made this tea.

And drank a lot of it.

By a lot I mean eight cups a day.

Herbs are so useful but are a bit misunderstood. Drinking a small cup with about one teaspoon of tea, equivalent to a standard tea bag, will not stand up to the infection knocking at the door to your body. So many people try herbs and tell me, "it didn't work!" and turn to over-the-counter or prescription drugs for quick fix.

Please understand, herbs take time. Drugs may work on the front-end but eventually your body will pay the price of reduced immunity, depleted healthy gut bacteria, and a longer recovery time. Herbs, although they take a little longer to kick in, will over time aid your body in standing up to the viral or bacterial infection before it enters your body - like a shield.

Back to this tea. This tea is full of herbs that reduce phelgm in the body [which means they are drying, more about this later] and provide your body with the vitamins and minerals it needs to maintain health. Because this herbal mix is drying it's important to drink a lot of water, add a little honey to the tea, lubricate your skin and inner nostrils with pure, unrefined sesame or coconut oil, and keep the humidifier going.

In addition, zinc, vitamin D3, vitamin C, and specific mushrooms; steamed vegetables and broth-based soups; a diet with less phlegm inducing foods like meat, dairy, and sugar; restful sleep and moments of quiet throughout the day; laughter and creativity; and community all help give the body the best chance at standing up to illness. A note about supplements: not all are created equal and there is a lot of snake oil out there. It's best to talk with someone about rigorously tested supplements rather than running to the store and picking up a bottle that seems to look okay.

May a sense of deep health and well-being settle over you this winter season. 

[THE RECIPE]
Adapted from Rosemary Gladstar's Herbal Recipes for Vibrant Health

Note: all the herbs listed here are used in whole, dried form not powder. Please take the time to look into the herbs and make sure they are appropriate for you. Mountain Rose Herbs is a great resource to check specific herbs for any known contraindications. 

1/2 c. fennel seed
1/2 c. rosehips
1/2 c. nettle leaf
1/2 c. peppermint leaf
1/4 c. lemongrass
1/4 c. cut ginger
1/8 c. calendula flower
1/8 c. mullein
1/8 c. red clover flowers

Combine all herbs in a large glass bowl and mix well. Fill large size press n' brew tea bags with about 2 - 3 tablespoons of herb mix. Seal shut with iron. You can also you large mine-mesh tea strainer, reusable cotton tea bag, or cheesecloth to hold herbs.

Place one large tea bag in a quart size mason jar or large teapot. Fill with boiling water and let steep until water is room temperature, still warm but not hot. Drink throughout day. In times of acute infection, drink two quart-size jars [eight cups] a day.

Serve with a couple slices of organic lemon and a teaspoon or two of raw honey.