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Berry Muffin Cake . . .

Hi Everyone!

I have this great recipe for berry muffin cake that I'd love to share. It is super delicious and made with all natural ingredients. If you can find organic ingredients it will be even better.

Enjoy!

2 cups Flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
2/3 cup skim milk
2 egg whites
3/4 cup Agave Nectar
1 tsp pure vanilla extract
3 Tb grapeseed oil
1 1/2 cup fresh berries*
Granola to Top

In a large bowl combine flour, baking powder, baking soda and cinnamon
In a small bowl combine milk, egg whites, agave, vanilla and grapeseed oil gently mix
Next make a well in the center of the dry, add the wet mix and fruit
Gently fold the ingredients together until incorporated
Pour the batter into a small loaf pan
Sprinkle the top with granola and bake on 350º for 35-40 minutes


* This recipe is a great base so you can use any kind of berries or fruit that you like.


Banana Granola Muffin Cake

The Produce Report

Eating seasonal, fresh and local is becoming increasingly important to a healthy lifestyle and as a way to support your community. Local food products travel a much shorter distance from the farm to your table. Therefore they retain more nutrients, taste better, cost less and cut down on pollution.

In my effort to learn more aobut my local community and share with others the journey into seasonal fresh and local foods, I have created The Produce Report. I am hoping that it will be a great resource to keep you updated on what is in season and inspire culinary creativity.





Making this video was a great experience everyone at the Georgia State Farmer's market was partciulary helpful. Especially Marsha Thomas of the Atlanta Produce Dealers organization, whom without her this video would not have been possible.

Marinated Beet Salad

2 cups Diced beets
1/2 small red onion julienne
2 Tb chopped parsley
3 tb red wine vinegar
1/4 cup extra virgin olive oil
Salt and pepper, to taste
Goat cheese crumbles
1/2 cup balsamic vinegar

1. Combine beets, red onion, parsley, vinegar and olive oil
2. Toss together gently to mix all the ingredients
3. Season with salt and pepper
4. Place the balsamic vinegar in a small pan over medium and bring to a boil and quickly lower the heat to a simmer.
5. Allow to simmer until reduced by half or until the vinegar becomes a syrup
6. Serve topped with goat cheese and balsamic syrup





Arugula Walnut Pesto

2 cups Fresh arugula
1/2 cup Olive oil
1/4 cup Toasted walnuts
1/4 cup parmesan cheese
black pepper,to taste
kosher salt, to taste

1. Combine all ingredients in a blender and blend until smooth.
2. Season with salt and pepper to taste

Fresh and Fruity

Now is a great time to start enjoying the fresh fruits coming into season. This time of year strawberries, blueberries, cherries, certain varieties of grapes, and watermelons are great picks. When shopping for fruits look for firmness in the flesh, skin that is free from blemishes, holes or breaks. Peel and dice your fruit, create a mixed fruit salad and portion into single servings for easy access throughout the week. When fruits are in season their natural sugar is enough to satisfy any sweet tooth, so next time you are at the store skip the desserts and grab the fruit. For more information on fruits that are seasonal local and fresh visit the Georgia Organics website.

Enjoy!

How does your garden grow?

Last week I decided that I would plant a garden. This is a way to try my hand at cultivating my own organic produce and herbs for the summer. Those of you who are blessed with a green thumb any suggestions or tips would be greatly appreciated. I am excited to see how my little seedlings mature. I planted sage, basil, flat leaf parsley, thyme, spinach, green beans, peppers, tomatoes and corn. I know, it is ambitious for a first timer. I am doubtful that the corn will make it however I could not resist the idea of a 5ft tall stalk on the side of the house. I have very high hopes for my herbs. I can't wait to make , salads, fresh pesto, herb vinaigrette and marinades. YUM! I look forward to roasted pepper ravioli made with fresh pasta dough and light tomato sauce.

It has only been about 10 days since I planted everything and to my delight some of the seeds have begun to sprout. It is amazing to see and it reminds me of how wonderful nature is. As the summer months arrive I plan on creating some great recipes using only what my little garden yields. I wonder if all this time I had the gardening touch but I just did not know. Well, you learn something new everyday.

Happy eating and gardening!



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