Wardeh at Gnowfglins is having a series called “Probiotics at Every Meal.” What a wonderful idea! We try to fit probiotics into one part of every meal and I’m really looking forward to reading other people’s suggestions!
This morning’s breakfast fit the theme perfectly. We enjoyed Sunshine Smoothies (adapted from a Sue Gregg recipe) and bright, zingy, in season blackberry muffins with cultured butter. I didn’t soak the muffin batter beforehand, but did use freshly ground flour. Hey, sometimes life’s a tradeoff, right?
Here are my recipes:
Blackberry Spice Muffins
1/4 cup melted butter
1 pastured egg
1/2 cup raw honey
3/4 cup cultured buttermilk
2 cups freshly ground whole wheat flour
1/2 teaspoon ground organic cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
fresh, organic blackberries
Mix dry ingredients and berries together in one bowl. Mix wet ingredients together in second bowl. Fold wet ingredients into dry ingredients just until moistened, don’t overmix. Scoop batter into greased muffin tins (coconut oil is amazing for this), top with a few extra berries for decoration and bake at 350° for 25 minutes. Allow to cool for a few minutes and the muffins will pop right out of the tins. Serve with cultured butter for a probiotic boost!
Sunshine Smoothie
For each two servings:
1 orange*
1 banana
1 teaspoon flax oil
1 teaspoon whey
1/2 cup yogurt
pinch cinnamon
Peel orange and banana, add to blender carafe. Pulse a couple times to chop. Add remaining ingredients, blend well. When everyone’s been served, pour leftovers into a popsicle mold for a probiotic boost on a hot afternoon!
*Note on ingredients: Don’t take all the white pulp off the orange when you peel it because that’s where the bioflavonoids are! Bioflavonoids (sometimes called Vitamin P) increase your body’s ability to absorb the vitamin C in the orange.
This post is part of Probiotics: Every Meal hosted by Wardeh at Gnowfglins.
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July 8, 2010 at 10:22 am
Wardeh @ GNOWFGLINS
I could use one of those smoothies/popsicles today – going to be so hot here. Your smoothie reminds me of a frozen yogurt shop in Eugene, just opened by friends of ours. They use organic kefir for the handmade “yogurt” base. One of the choices is a “Sunrisa” smoothie with oranges, banana, and kefir, of course. I had it with blueberries, too. It was super good.
Thanks for the tip on the white part of the orange! The muffins looks really yummy, too. Thanks for participating in the series, Peggy. I hope others will, too.
July 8, 2010 at 3:15 pm
Pamela
Thanks for sharing the recipe for the Blackberry Spice muffins.
We are deep into wild blackberry picking right now.
July 12, 2010 at 1:37 pm
Anna
I like to slice off the peel of oranges with a slim boning knife because the oranges in my CSA subscription box don’t always peel easily (either because of the variety of orange or because the peels are aren’t “waxed” or “shellaced” like commercial oranges are to keep the peel from drying out). I slice off the two “ends”, then sit the orange on one of the sliced-off ends, then slice down the sides all around, curing the cut to fit the orange’s contours. It’s also much quicker than peeling.
July 12, 2010 at 1:43 pm
Anna
Do you ever toss in raw egg yolks into smoothies? I love to make egg nog smoothie variations with raw egg yolks, raw cream and/or full fat coconut milk. To this base I add some frozen fruit (not too much because I need to watch the sugar) or a heaping teaspoon of dark Dutched cocoa.
Sometimes I add some inulin powder or pectin (soluble prebiotic fiber) to keep my “inner garden” critters happy (probiotic bacteria benefit the upper Gi/small intestine, but the beneficial bacteria in the lower GI need to be kept happy with soluble fiber).
July 14, 2010 at 7:55 pm
localnourishment
I have, and do! I have to be careful, though, because sometimes the color gets bizarre with egg yolks. This would be a good one to add yolks to, though.
December 31, 2010 at 1:00 pm
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