Corn gets a bad rap.
And the GMO-ridden variety deserves it, one-millionfold.
In fact, I urge you to run from that s**t, protesting it all the way. Loudly.
But in its pure, organic, uncontaminated, bee-loving form, it's actually quite a catch.
Bursting with phytonutrients, corn contains high levels of antioxidants and digestive fiber, plus protein, minerals, and B vitamins. It also is proven to stabilize blood sugar AND it increases the body's ability to absorb nutrients in other foods. How's that for awesome?
Fancy a little nibble of corn bread, touched by my magic wand and a few secrets from the mountain villages of faraway lands?
Exotic Corn Bread
- 2 C organic corn meal
- 1-1/3 C organic garbanzo flour
- 2 flax "eggs"
- 1 C coconut oil
- 1/2 C unsweetened coconut milk
- 1 C raw coconut nectar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 Tbsp vanilla
- 2 Tbsp turmeric
- 1 Tbsp cumin
- 1 tsp Celtic salt
- 6 drops lemon essential oil
- Raw slivered almonds
Preheat your oven to 350F.
Oil a brownie pan by pouring a teeny bit of olive oil in, then massaging it in with a paper towel. make sure you coat it evenly, all the way up.
Make the flax "eggs" first: Combine 2 tablespoons of flax meal with 6 tablespoons of water in a small bowl or cup. Whisk it all together, and set aside.
Sift together all dry ingredients in a large bowl, then, in a separate bowl, combine all the wet ingredients except the coconut oil. Slowly melt the coconut oil until it turns to liquid, then pour it in. Give it all a good whisk. Now combine the wet and dry mixtures, mix well, then ease the whole thing into your baking pan.
Top with almonds, and bake about 30 minutes, until the cornbread is firm, golden, and springy to the touch. Check the inside by poking a butter knife in the center. If it comes out clean, you're good to go! It's a subtly spiced, softly sweet take on traditional cornbread, purrfect to bring for the holly-daze, as well as with your mid-morning coffee or as a tea cake. The coconut oil gives it a smooth, buttery texture on your lips. Mmmmm-mmm!
For the indigenous people of the Americas, corn was one of the Three Sisters, along with beans and squash, so necessary as food sources, and often planted together. The Corn Mother Goddess nourished life. She loved and respected all creatures, so much so that she gave herself, her own body, as sustenance to feed her people, and in some legends, to save the lives of animals from hunters.
With the American Thanksgiving around the corner, let's send some extra love out there, and try a few of my Vixen-ized holiday dishes, sure to turn a few carnivorous heads, like my Monster Mash, Curried Pumpkin Soup with Pistachio Croutons, Harvest Cider Pilaf, and Sultry Autumn Green Beans!
And, no, I don't have a decent faux-turkey kind of thing to share with you (puhh-lease stay away from soy-based fake meats, I beg of you,) but you might want to give this one a try from the fabulous Mimi Kirk.
Remember, my Loves: Tempting as it is to judge others, and tough and upsetting as it is to sit at a table with a carcass on it...set a silent example. So much more effective than being than being a pious bore. They won't hear you anyway. But...when they SEE how healthy, radiant, and happy you are, they'll get curious. Not all at once, but the point is made. Trust me. I've been around this block a few times.
I love you,
and I'm wildly,
thankful for you.