Letter from the publisher

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Photo by Stefanie HalleOne of the things I love to do is bake. I find it especially rewarding when my daughter, Ila, and I do it together. The neat thing about baking is how you can sneak oodles of good nutrition into each bite. I have a theory that if you put love into anything you cook, it will turn out just right!

My friend and publisher of Natural Awakenings of North Texas, Martee Davis, turned me onto a cookbook loaded with ways to get more veggies into your family’s meals. On page 37, in the article Starter Recipes for Kids, you’ll find more recipes like the yummy one on this page.




Chocolate Superfood Muffins
Makes 12 large muffins *This recipe can be made gluten-free

6 eggs
1 cup sweet potato baby food
1 scoop Skinny Gut chocolate nutrition powder
½ cup organic, grass-fed butter (1 stick)
¼ cup coconut oil
1 cup dark chocolate chips
¼ cup unsweetened cocoa powder
¾ cup gluten free* oat powder
⅓ cup organic cane sugar
1 Tbsp pure vanilla extract
1 tsp baking soda
¼ tsp sea salt

Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper baking cups. In a medium saucepan over medium-low heat, melt butter and coconut oil. Stir in the chocolate chips, cocoa powder, and salt and remove from heat. Stir until everything is completely mixed and smooth. Set aside to cool slightly.

Next combine eggs, sweet potato and spinach in a food processor or high-speed blender. Process on high until very smooth. Add in the sugar, baking soda, vanilla extract and oat flour. Pulse a few times to mix. Add in the chocolate mixture and process on high until everything is mixed well. Stop and scrape down the sides of the bowl to make sure everything is mixed. It should look like chocolate cake batter.

Pour the batter into a 12-cup muffin tin lined with paper baking inserts. The batter will fill up each cup almost completely.

Bake for 25 minutes. Remove from oven. Take muffins from pan to cool completely on a wire cooling rack. Do not eat yet! This is very important. If you try to eat them when they are hot, you will think they taste weird. You must let them cool before serving. The taste of the spinach disappears as they cool. Top with a favorite frosting or caramel. Store in the fridge or freezer.

Leann Forst is a board-certified holistic health practitioner and author of the cookbook How to Get Your Kids to Beg for Veggies: Quick & Easy Hidden Veggie Recipes the Whole Family Will Love, available at GroovyBeets.com.

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