1 1/2 c. whole wheat flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/3 c. honey
1/4 c. oil
1/3 c. milk
1 lg. egg or egg substitute
2 tbsp. lemon juice
1 1/2 c. frozen blueberries
(Pastry flour adds a lighter texture).
(Soy milk can be substituted and vanilla. Soy milk adds a very delicate flavor and moist texture.
1. Sift together the (4) dry ingredients into a mixing bowl. Make a well in the center.
2. Beat together the remaining ingredients (except the berries). Pour this into the well, and stir gently until just blended, gradually adding the berries.
3. Fill muffin cups 2/3 full.
4. Bake 30-35 minutes at 350 degrees.
5. Cool in pans 5-10 minutes before removing.
Makes one or two applications.
You should use this skin refresher within twenty-four hours of preparing it.
Lightly steam and crush three tablespoons of
Mix with half-a-cup of plain yogurt, and puree in a
blender on low speed until the mix has a fluffy texture.
Apply to face and neck and, after fifteen to
twenty minutes, rinse it with warm water.
Caution: To avoid stains, protect your clothing with a towel.
1 cup zwieback crumbs (or substitute with graham cracker crumbs)
ÂĽ cup sugar
ÂĽ tsp. cinnamon
3 Tbsp. melted butter
2 cup blueberries
Preheat oven to 350 degrees.
Combine crumbs, sugar and cinnamon. Add butter and mix well.
Place 1 cup of blueberries in a small greased casserole. Cover with 1/ crumb mixture. Add remaining blueberries and top with remaining crumbs. Press down firmly with spoon.
Bake for 30 minutes.
Makes three servings.
1-1/2 cups fresh or frozen blueberries, thawed with juice
1/2 cup water
1/4 cup sugar
1 Tbsp lemon juice
1/4 tsp ground coriander
Dash ground cinnamon
Dash ground cloves
1 Tbsp dry red wine
1/3 cup plain yogurt
1/3 cup sour cream
Mint sprigs and additional sour cream for garnish
Puree the blueberries and water in a blender and pour into a small saucepan. Add the lemon juice, sugar, and spices; and while stirring, heat to a boil. Reduce the heat, covering and simmering for five minutes. Remove the mixture from the heat; pour it into a medium bowl, and refrigerate it until cool. Add the wine and stir; repeat with yogurt and sour cream. Cover and chill thoroughly before serving; after ladling into serving bowls garnish each with a dollop of sour cream and sprigs of fresh spearmint.