The Good Dirt

August 22nd, 2016

The burst of blackberries and crunch of walnuts stand out even in these hearty whole-wheat cornmeal muffins. Vanilla and cinnamon gives these breakfast pastries a sweetly spiced flavor to compliment their tasty texture. This recipe comes to us from Jen of Domestic Divas.

Serves 10

  • a little oil or nonstick cooking spray, for preparing the pan
  • 1 cup cornmeal
  • 1 cup whole wheat spelt flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup almond or rice milk
  • or
  • 1 cup nonfat milk
  • 1/4 cup olive oil
  • 1 teaspoon vanilla
  • 1 cup fresh blackberries
  • 1/2 cup walnuts, chopped

Preheat the oven to 425 degrees. Prepare muffin tins with a light layer of oil or nonstick cooking spray.

Place the cornmeal, flour, baking powder, salt and cinnamon together in a mixing bowl. Stir to combine.

In a separate mixing bowl, whisk together the milk, olive oil and vanilla.

Add the wet ingredients to the dry ingredients and stir to combine, taking care not to over beat. Fold the blackberries and chopped walnuts carefully into the batter.

Spoon the matter evenly into 10 of the prepared muffin cups. Bake for 20-25 minutes, or until a toothpick comes out of the muffins clean and the muffins are golden brown. Serve 1 muffin per person and enjoy!

August 22nd, 2016

Zucchini and carrots are shaped into strips to match linguine in this summer veggie pasta medley. An almond basil pesto sauce perfectly counters the savory zucchini and sweet carrots. This recipe comes to us from Sara of Veggies for Real.

Serves 4

For the almond pesto:

  • 1 1/2 packed cups basil, washed
  • 3 tablespoons nutritional yeast*
  • or
  • 3 tablespoons parmesan cheese, grated
  • 1/4 cup almonds
  • 2 cloves garlic
  • 5 tablespoons canola oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

To complete the Almond Pesto Pasta with Zucchini:

  • 4 ounces linguine
  • 1 1/2 teaspoons salt
  • 2 medium zucchini
  • 1 large carrot

*Found in health food stores or the health food section of most grocery stores.

To make the almond pesto:

Place the basil, nutritional yeast or cheese, almonds and garlic together in a food processor. Run the food processor until the basil almond mixture is very finely chopped, stopping the food processor and scraping down the sides with a spatula when necessary.

While the food processor runs, slowly pour the canola oil in through the top window. Process until you have a smooth sauce. Taste and season with the salt and pepper, adjusting amounts if desired.

To complete the Almond Pesto Pasta with Zucchini:

Place a large pot of salted water over medium-high heat. When the water boils, cook the pasta according to package directions, or until the linguine is al dente. Drain and transfer back to the pot.

Using a spiralizer or vegetable peeler, make the zucchini and carrots into thin strips to match the linguine.

Place the pesto in a frying pan and cook for 3-4 minutes, or until the garlic and almonds become fragrant.

Add the al dente pasta, zucchini strips and carrot strips to the pan. Toss to ensure the pesto sauce is evenly distributed on the pasta and veggie “noodles”. Divide into 4 portions and enjoy!

August 22nd, 2016

Tomatoes and watermelon are irresistibly refreshing when balanced with salty feta cheese. A simple basil lime vinaigrette adds herbal depth of flavor to this summer salad. This recipe comes to us from Sophisticated Pie.

Serves 8

For the basil lime vinaigrette:

  • 1/4 cup fresh lime juice
  • 1/4 cup fresh basil, roughly chopped
  • salt and pepper, to taste
  • 1/3 cup extra virgin olive oil

To complete the watermelon feta tomato salad:

  • 1/2 watermelon, cut into 1/2  inch cubes
  • 4 ripe tomatoes, cut into 1/2  inch cubes
  • 3 ounces feta cheese, cut into 1/4 inch cubes

To make the basil lime vinaigrette:

Combine the lime juice and basil to a blender or food processor. Season with salt and pepper to taste. Pulse to combine.

Slowly add the olive oil with the mixing device on. Taste and re-season with salt and pepper if necessary.

To complete the watermelon feta tomato salad:

In a large bowl, toss the watermelon, tomatoes, and feta cheese cubes together, then spread them out onto a platter.

Drizzle the fruit and feta cubes with the basil lime vinaigrette as needed. Enjoy this refreshing salad either chilled or at room temperature.

August 22nd, 2016

The seasoned chickpea dish chana masala, while traditionally meatless, gets a new twist in this recipe. Served over a kale alongside shredded beets and sunflower seeds, it’s part salad, part curry and totally delicious. This recipe comes to us from Alexandra of The New Baguette.

Serves 4.

For the chana masala:

  • 1 tablespoon organic canola oil
  • 2 medium onions, diced
  • 2 teaspoons grated ginger
  • 1 clove garlic, grated
  • 1 hot green chili pepper, minced
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons cumin seeds, toasted
  • 2 teaspoons paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1/4 teaspoon cayenne pepper
  • 1 15-ounce can whole tomatoes with their juices, finely diced
  • 2/3 cup water
  • 4 cups cooked chickpeas OR 2 15-ounce cans chickpeas, drained and rinsed
  • 1/2 teaspoon salt
  • Juice of 1 lemon (about 2 tablespoons)

For the bowl:

  • 1 teaspoon grated ginger
  • 1 garlic clove, grated
  • 2 teaspoons lemon juice
  • 1 tablespoon sunflower OR extra virgin olive oil
  • 1/2 teaspoon sea salt
  • 3/4 large bunch curly kale, stemmed, and torn into bite-size pieces
  • 1 large beet, peeled, and shredded/spiralized
  • 1/4 cup hulled sunflower seeds, toasted

To make the chana masala:
Heat oil in a large skillet over medium heat. Add onion, garlic, ginger and pepper and sauté until browned, about 5 minutes.
Turn heat down to medium-low and add the spices. Cook for 1 minute. Then add tomatoes with their juices, scraping up any bits that have stuck to the bottom of the skillet. Add water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.

To make bowls and assemble:
In a small bowl, whisk together ginger, garlic, lemon juice, oil and salt.
In a large bowl, massage kale with ginger dressing for 1 minute, until kale has softened and wilted a little.
To serve, divide kale among 4 bowls, top with shredded beets, chana masala and sunflower seeds.
Do ahead: The chana masala, dressing and vegetables may be prepared separately and kept in the fridge for up to 4 days.

August 19th, 2016

These crunchy tacos have a mediteranian flair with avocado-feta guacamole and seasoned lentils as their base. Serve them “taco bar style” as this recipe’s creator, EA Stewart of Spicy RD Nutrition puts it, and let the whole family dig in!

Serves 4-6

  • 1 tablespoon avocado oil or vegetable oil
  • 2 ½ cups pre-cooked lentils
  • 1 small sweet onion, finely chopped, and divided
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt, or to taste
  • 1/4 cup water
  • 3 small avocados or 2 medium to large avocados
  • 1 cup crumbled feta cheese
  • 8-12 crunchy taco shells
  • Optional, for serving: Chopped lettuce, chopped tomato, cilantro, hot sauce

Heat a large skillet over medium heat, then add oil and ½ of the chopped onion {~ ½ cup} to the pan, stirring until onion is softened, ~ 2 minutes. Add cooked lentils to the pan and stir, then add cumin, chili powder, salt, pepper, and water to lentil/onion mixture, and stir well to combine. Turn heat down to low to simmer while preparing the avocado feta guacamole.

Remove skin and pit from avocados and place them in a medium sized mixing bowl. Mash avocados with a fork, then add remaining chopped onion and feta cheese, stirring well to combine.

Spoon lentil “meat” mixture in to a serving bowl, and place it on the table along with the taco shells, avocado feta guacamole, and desired taco fixins’ so everyone can serve themselves “Taco Bar Style”.

August 15th, 2016

Craving barbecue this summer? Try jackfruit, a plant with a similar texture to pulled meat. Seasoned with barbecue’s signature flavors and a crunchy, refreshing coleslaw, it’s a delicious way to indulge your barbecue cravings on Mondays! This recipe comes to us from Aimee of The Veg Life.

Serves 4-6

  • For the pulled jackfruit:
  • 2 cans of jackfruit (packed in water, or brine if preferred)
  • 2 tbsp barbecue seasoning
  • 1/2 cup of barbecue sauce (plus more for serving, if desired)
  • For the slaw mix: (or use pre-bagged coleslaw mix)
  • 1 small green cabbage, finely shredded
  • 1/2 small red cabbage, finely shredded
  • 2 large carrots, finely shredded
  • For the dressing:
  • 2 tbsp vegan sour cream
  • 2/3 cup vegan mayonnaise
  • 1-2 tbsp white vinegar (to taste)
  • 1 tbsp grated onion (squeeze the liquid out)
  • 2 tbsp sugar
  • 1-2 tsp dry mustard
  • 1/2 tsp celery seed (optional)
  • Salt and pepper, to taste
  • For serving:
  • Rolls

To prepare the coleslaw:
Combine the shredded cabbages and carrots together (or you can just buy pre-bagged coleslaw mix).
In a separate bowl, whisk together the dressing ingredients. Add to the cabbage mixture.
Taste for seasoning, adding more salt if necessary.
Allow to sit for at least 30 minutes prior to serving.

To prepare the pulled jackfruit:
Drain, rinse and dry the jackfruit with paper toweling and toss with the barbecue seasoning.
Preheat a large pan over medium high heat, add 1 Tbl of oil and add the seasoned jackfruit.
I cooked mine until it began to take on some color and then added the barbecue sauce.
Reduce heat to a simmer and cook for about 15-20 minutes. I don’t like to cover it because I prefer a bit drier consistency. Covering it will create added moisture.
If the jackfruit still has larger pieces after cooking, you can use two forks to shred it if you desire. I liked the chunky bits.
While the jackfruit is cooking, combine all ingredients for the slaw and set aside to let the flavors meld.
Slice the rolls in half and place the slaw on the bottom. Top with the jackfruit and serve with your favorite steak fries and of course, a side of pickles.

August 15th, 2016

Sweet corn, bell pepper and tomatoes show off summer in this surprisingly hearty salad of wheat berries and white beans. A mustard lemon sherry vinaigrette adds a sophisticated touch to this chilled entrée which requires almost no stove time. This recipe comes to us from Kimberly of Flavorista.

Serves 4

For the dressing:

  • 2 tablespoons fresh lemon juice
    1 ½ teaspoons sherry vinegar
    1 clove garlic, minced
    1 teaspoon Dijon mustard
    ½ teaspoon salt
    1/8 teaspoon ground black pepper
    3 tablespoons extra-virgin olive oil

To complete the summer corn wheat berry salad:

  • 8 cups water
  • 1 teaspoon salt
  • 1 cup wheat berries, soaked overnight or quick-soaked
  • 1 cup corn off the cob, freshly cooked
  • or
  • 1 cup frozen corn, thawed
    1 cup canned white beans, drained and rinsed
  • or
  • 1 cup dried white beans, cooked
    ½ orange bell pepper, chopped
    ¼ cup red onion, finely chopped
    ¼ cup fresh parsley, finely chopped
    1 teaspoon lemon zest
    2 tomatoes, seeded and chopped
    ¼ cup feta cheese, crumbled

To make the dressing:

In a small bowl whisk together the lemon juice, vinegar, garlic, mustard, olive oil, salt and pepper.

To complete the summer corn wheat berry salad:

Bring the water, salt and pre-soaked wheat berries to a boil in a large pot over medium-high heat. Turn heat down to low and simmer, uncovered, for 50-60 minutes, or until the wheat berries puff up a bit and become tender. Drain and rinse with cool water.
In a large bowl combine the cooked wheat berries, corn, white beans, bell pepper, red onion, parsley, lemon zest and tomatoes.

Drizzle the salad with the dressing and toss to combine. Top the salad with the crumbled feta and enjoy.

August 15th, 2016

In this deconstructed oil and vinegar dressing, shallots are infused with balsamic to add a tangy pungency when served whole atop crisp cucumber slices. Tomatoes provide acidity and baby spinach makes a hearty base for this refreshing salad. This recipe comes to us from Lindsay from Cook. Vegan. Lover.

Serves 2

  • ¼ cup balsamic vinegar
  • 1 shallot, sliced
  • 1 cup baby spinach
  • 1 large cucumber, sliced
  • 1 large tomato, sliced
  • 1 tablespoon extra virgin olive oil
  • salt and pepper, to taste

Place the balsamic vinegar and sliced shallot in a small saucepan over high heat. Bring the balsamic to a boil, reduce the heat to medium-low and cook for 5-7 minutes, or until the vinegar is reduced by half. Set aside to cool slightly.

Spread the spinach out in equal portions on two plates. Alternate laying cucumber and tomato slices onto both beds of spinach.

Place a balsamic infused shallot slices on top of each piece of cucumber and tomato. Drizzle both salads with oil and reduced balsamic. Sprinkle the salads with salt and pepper to taste and enjoy.

August 15th, 2016

Pecans are toasted to intensify their earthy flavor which contrasts with sweet summertime peaches. These nutritionally diverse muffins are a great source of fiber and whole grains, and can keep up to a month in the freezer. This recipe comes to us from our friends at myrecipes.com.

Serves 24

  • a little oil or cooking spray, for preparing the muffin tins
  • ¼ cup pecans, chopped
  • 1 ¾ cups regular oats, uncooked
  • 1 cup sugar
  • ½ cup canola oil
  • 2 large eggs
  • 1 ¼ cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup peach nectar*
  • 1 cup nonfat buttermilk
  • 5 cups wheat bran cereal
  • 1/3 cup dried peaches, chopped

*bottled peach nectar can be found in the specialty juice section of most grocery stores, but if time allows, we suggest making your own.

Preheat an oven to 375 degrees. Prepare a muffin tin with a light layer of oil or cooking spray.

In a small nonstick skillet over medium-low heat, toast the pecans, stirring often, for about 2-4 minutes, or until they are colored and fragrant.

Process the oats in a food processor or blender for about 45 seconds, or until they are finely ground.

In a medium bowl, beat the sugar and oil together with an electric mixer at medium speed for about 1 minute. Add the eggs, 1 at a time, beating until blended after each addition.

In a small bowl, combine the ground oats, flour, baking soda and salt.

In a separate small bowl, stir together the peach nectar and buttermilk.

Alternate adding the oat mixture and the peach mixture to the sugar mixture, beginning and ending with oat mixture. After each addition, stir until blended.

Gently fold the bran flakes, dried peaches and toasted pecans into the batter. Spoon the batter evenly into the prepared muffin tin cups, filling 3/4ths full.

Bake muffins for 20 minutes, or until golden brown.

August 8th, 2016

These quesadillas are a convenient and family-friendly meal, perfect to kick off Kids Eat Right Month! They come together in about 20 minutes and feature an array of veggies and hearty quinoa, plus the easy cabbage lime slaw adds a flavorful punch. This recipe comes to us from Natalie Rizzo, RD of Nutrition à la Natalie.

Makes 2 quesadillas.

  • 2 tablespoon vegetable oil
    1 small sweet potato, chopped into cubes
  • 2 teaspoons chili powder
  • 1/4 teaspoon salt
  • 1/4 cup quinoa
  • 1/2 cup water
  • 1 small zucchini, chopped
  • 1 small yellow squash, chopped
  • 1/2 teaspoon chipotle chili seasoning
  • 1 cup red cabbage, thinly sliced
  • 1/2 lime
  • 1 tablespoon olive oil
  • 2 whole wheat tortillas
  • 1/3 cup cheddar cheese
  • Optional toppings:
  • sliced avocado
  • Greek yogurt
  • diced tomatoes

Preheat the oven to 400 degrees Fahrenheit.
In a bowl, combine 1 tablespoon of vegetable oil, sweet potato, 1 teaspoon of chili powder and salt. Stir to mix. Spread evenly on a baking sheet and bake for about 20-25 minutes or until tender.
Meanwhile, combine the quinoa and water in a pot. Bring to a boil. Once boiling, reduce heat to low and simmer for 15 minutes or until all the water is absorbed.
While the quinoa is cooking, heat a frying pan over medium heat. When the pan is hot, add 1 tablespoon of vegetable oil, zucchini and yellow squash. Sautee 5-7 minutes or until the zucchini is tender. Add 1 teaspoon of chili powder and chipotle chili and stir. If needed, season with salt.
In a bowl, combine the thinly sliced cabbage, olive oil and juice of 1/2 a lime. Stir to combine.
If you have a Foreman grill or quesadilla maker, turn them on now. Lay the tortilla out flat. Layer one side with cheese, quinoa, zucchini mixture, sweet potatoes and an extra sprinkle of cheese. Fold the tortilla in half.
If you don’t have a Foreman grill or tortilla maker, heat skillet over medium heat. Place the folder tortilla on the Foreman, quesadilla maker or skillet and grill until the tortilla starts to brown and get crispy. It should take about 5 minutes.
Once the tortilla is brown and crispy on each side, remove from the pan. Open up the tortilla and pile in the Lime Slaw. Feel free to add any of the other optional toppings too!

August 1st, 2016

These lettuce cups are packed with the cool flavors of traditional ceviche – lime, cilantro, garlic and hot peppers – but feature hearts of palm and tofu rather than raw fish. This recipe is part of Meatless Monday’s No-Cook Summer Recipe video series.

Serves 3-4, makes about 12 lettuce cups

  • 1 (14 oz.) can hearts of palm, sliced into 1/2 – 1/4 inch rounds
  • 1/2 block extra firm tofu, cubed (about 7 oz.)
  • 3 plum tomatoes, seeded and diced
  • 1/2 small onion, minced
  • 1 bunch cilantro, chopped
  • 1 serrano pepper, minced
  • 1 clove garlic, minced
  • About half a package of dried seaweed snacks
  • Juice of 2 limes, or more to taste
  • Coarse salt, to taste
  • 1 avocado, sliced
  • 1 head Bibb lettuce

Mix hearts of palm, tofu, tomatoes, onion, cilantro, serrano pepper and garlic in a medium bowl. Add finely crumbled seaweed snacks over top. Add the juice of two limes, or more depending on taste. Gently mix and season with salt to taste.

Allow the ceviche mixture to marinate in the refrigerator for 1 hour. Meanwhile, slice avocado and arrange lettuce leaves on a serving dish.

Remove the ceviche mixture from the refrigerator. Scoop a large spoonful of the mixture onto each lettuce leaf and top with additional cilantro before serving.

July 25th, 2016

Thai food lends itself well to meatless meals, but who wants to eat a hot dish at the peak of summer? This zoodle salad is the perfect solution – it’s cool, tangy and refreshing and a great way to use up summer’s vegetable bounty! This recipe is part of Meatless Monday’s No-Cook Summer Recipe video series.

Serves 2-4

  • 1/4 cup tamari or soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp lime juice
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 clove garlic, minced
  • 1 block extra-firm tofu, cubed
  • 1 large zucchini
  • 1 red pepper, julienned
  • 1 small bunch green onions, chopped
  • 1 cup pre-shredded carrots
  • 1/2 cup bean sprouts
  • Chopped peanuts, to garnish

Mix tamari or soy sauce, brown sugar, lime juice, vinegar, sesame oil and garlic. Add cubed tofu, set aside to marinate for at least 1/2 hour.

Spiralize zuchinni into a large bowl. Add red pepper, carrots and bean sprouts.

Drain tofu from marinade, reserving liquid. Add reserved liquid to bowl containing zoodles and toss to combine. Add tofu and top with green onions and peanuts before serving.

July 18th, 2016

Corn is grilled and sautéed with shallots and roasted garlic, then purred with fresh chives and tarragon. Bread is grilled and topped with a delightful contrast of the rustic and the refined as corn tarragon puree is garnished with a few freshly grilled corn kernels and tarragon leaves. This recipe comes to us from Ashley of Sprouts.

Serves 8

  • 5 ears corn, shucked
  • 2 tablespoons grapeseed oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 loaf multigrain bread, sliced 1/2 thick
  • 1 shallot, thinly sliced
  • 2 tablespoons olive oil
  • 1/3 cup dry white wine
  • 4 cloves garlic, roasted
  • 1/4 cup fresh tarragon
  • 1/4 cup fresh chives
  • 1 tablespoon nondairy creamer

Preheat a grill to medium high heat.

Coat the corn in grapeseed oil and season with the salt and pepper. Grill for about 15 minutes, or until the kernels are slightly charred on all sides, turning every 5 minutes to ensure all sides of the corn cobs are evenly cooked. Set aside to cool.

Brush the slices of bread with a light coating of olive oil and season with a sprinkling of salt. Grill or broil the bread for 3-5 minutes, turning to ensure even cooking, or until the bread is golden. Set aside.

Shave the corn kernels off the ears by holding the ears vertically over a large bowl and cutting down with a knife, allowing the bowl to catch the kernels.

Place the olive oil in a skillet over medium high heat. Add the shallots and sauté for 3-5 minutes, or until golden brown. Deglaze the shallots with the white wine and cook for 1-2 minutes more, or until most of the liquid has been absorbed.

Add 2 cups of the corn kernels and roasted garlic to the skillet. Set the remaining grilled corn kernels aside. Sauté the kernels and garlic for another 2-3 minutes or until the corn and garlic is heated through.

Transfer the corn garlic shallot mixture to a food processor. Add the tarragon, chives and creamer. Pulse until the corn mixture reaches desired consistency. Taste and adjust seasoning as desired.

Top each slice of grilled bread with a heaping tablespoon of corn tarragon garlic spread. Garnish with a teaspoon grilled corn kernels and a few tarragon leaves. Repeat with the remaining bread, divide into 8 portions and enjoy!

July 18th, 2016

In Spain, adventurous young chefs have been playing with novel fruit combinations: gazpacho made with melon and tomato, salads of melon and tomato or peach and tomato. It is fun to try these new pairings, but be sure to taste the fruit before you dress the salad. You’ll have leftover citrus and black pepper dressing to dress future salads. This recipe comes to us from Joyce Goldstein, author of Mediterranean Fresh.

Serves 6

For the citrus and black pepper dressing:

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon coarsely ground black pepper
  • Sea salt

For the Peach Tomato Salad:

  • 4 large ripe tomatoes, peeled, seeded, and cut into large dice
  • 2 large peaches, peeled and cut into large dice
  • 1/2 a small red onion, finely minced or cut into thin slivers
  • About 1/3 cup citrus and black pepper dressing (page 295)
  • 3 tablespoons thinly slivered fresh mint or basil, for garnish

To make the Citrus and Black Pepper Dressing:

Whisk the ingredients together in a small bowl.

To complete the Peach Tomato Salad:

Combine all the ingredients in a salad bowl and gently toss with the dressing. Garnish with the mint and serve.

Reprinted from Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings by Joyce Goldstein. Copyright © 2008 by Joyce Goldstein. Photographs copyright © by Andre Baranowski. With permission of the publisher, W.W. Norton & Company, Inc.

July 18th, 2016

Pancakes are stacked with banana and brown sugar in between. Orange slices, blueberries, dollops of yogurt and fresh mint leaves top these fruit flapjacks. This recipe comes to us from Tracy of veggie.num.num.

Serves 6

For the pancakes:

  • 2 cups self-rising flour*
  • ½ cup wholemeal or stone ground plain flour
  • 2 tablespoons sugar
  • 2 ½ cups nonfat milk
  • 3 ounces butter, melted and cooled
  • or
  • 3 ounces non-dairy butter substitute, melted and cooled
  • 1 egg, lightly whisked
  • a little extra butter or non-stick cooking spray, for the skillet

To complete the Orange Blueberry Banana Pancakes:

  • 16 ounces Greek yogurt
  • a little lemon juice, for preparing the bananas
  • 3 bananas, sliced diagonally
  • 4 teaspoons brown sugar**
  • 1 orange, sliced into rounds
  • 1 basket blueberries
  • maple syrup**, for drizzling
  • 12 fresh mint leaves, for garnish

*Self-rising flour can be found in the baking section of most grocery stores, but it’s quick and easy to make your own from all-purpose flour.

**optional

To make the pancakes:

In a large bowl sift the self-rising flour together with the stone ground flour. Add the sugar and stir to combine.

Make a well in the center and add the milk, melted butter and whisked egg. Mix until all ingredients are combined and the batter is smooth.

Prepare a skillet very lightly with a little extra butter or cooking spray and put over medium heat.

When skillet is heated, add 2 tablespoons of batter to the pan. Cook for about 2 minutes, or until bubbled begin to appear. Carefully flip pancakes over with spatula and cook for another minute. Transfer finished pancake to a warmed plate and cover with a towel.

Repeat process until you’re out of batter. Makes 10-12 pancakes.

To complete the Orange Blueberry Banana Pancakes:

Spread each pancake with a little Greek yogurt. Squeeze a little lemon juice over the sliced bananas.

Stack the pancakes in 2’s with banana slices and brown sugar in between the pancakes in each stack.

Top each stack with 2 slices of orange and a good dollop of Greek yogurt. Drizzle with maple syrup if using and finish with blueberries and fresh mint leaves.