Cooking as a Cure: Strawberry, Avocado, Goat Cheese Toast

Yesterday I took the plunge and dyed my hair completely blonde. Well, my amazing hairdresser did the actual hard labor, and I owe her a big plug...so if you like my hair now or have in the past, ask for Bryn at Salon Eden in Bayshore. This is something that I decided I wanted to do a few months ago, adding it to my bucket list. I have had almost every shade or hue of brown, black and red but never blonde. I even made an attempt to dye my hair purple (that is what college is for, isn't it?) and got a perm after a bad break up, but I have always been too scared to go light.

I pride myself in being pretty low key about my looks, especially my hair. I like to think that I have the confidence to pull off any look because as long as you think you can, you will find a way to make it work. I left the salon today loving my hair and feeling daring, but as I got home my anxiety started to creep up. I wondered if I looked silly or fake or if my friends and boyfriend would like it. I hadn't eaten much since my hair took almost three and a half hours to complete and the anxiety caused my chest to feel so tight that I couldn't even tell if I was hungry. But I needed to cook. I knew the familiar motions in the kitchen would normalize me. I decided to make an open faced sandwich that I had found on pinterest and wanted to try. There was no recipe attached to the amazing picture of toast with avocado, strawberry and goat cheese since it was linked to a food photography Web site, so I made it up as I went.

Sure enough, I cooked, ate and felt better. I looked in the mirror and found my confidence and fell in love with my hair. So now I have a new look to sport in the kitchen while I kick ass. Here is my recipe for this simple, decadent toast. It made for a great pick me up and might even work as a great appetizer or dessert.

Strawberry, Avocado and Goat Cheese Toast

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

Ingredients:

- 1 Hass Avocado, mashed
- 8 Strawberries, sliced
- 2-4  tablespoons of honey goat cheese (Trader Joe's)
- 2 slices original Ezekiel bread
- Olive Oil
- Salt and pepper, to taste

Preparation:

1. Slice and remove pit of the avocado and then remove the skin. Put the avocado in a bowl and mash it, like you are making guacamole. Add a touch of salt.

2. Slice 8 strawberries into thin, long pieces.

3. Coat one side of each piece of Ezekiel bread with olive oil. On the other side spread a layer of the avocado. Put half of the strawberries on each piece of bread.

4. Slice 2-4 tablespoons of the honey goat cheese and split between the two pieces of bread, spreading it on top of the layer of strawberries.

5. Heat a frying pan on medium for 5 minutes, place toasts in pan and cover with top. Cook for about 8 minutes or until the top layer of goat cheese is warm and slightly creamier than usual. Season with salt and pepper. Then you're ready to enjoy!

Makes 2 servings

Feeding Friends: Girl's Night and Gluten Free

No breakfast is complete without coffee.

Food speaks to me. Not in a crazy, voices in my head, kind of way (Well, only sometimes). Most of the time it is inspiring. While at work I noticed Mango Butter and for some reason I needed to buy it. I had no idea what I was going to do with it besides put it on toast and that seemed way too boring, so I googled some ideas and came across a vegan and gluten free recipe for french toast with mango butter spread on top. I love food, but there are only rare circumstances when I taste food and it is so perfect that I feel at ease and let out a sigh of relief. That happened with this dish. The star ingredient of this meal is the coconut oil that it is cooked in. It was my first time using it and I am now obsessed and will find any reason to use coconut oil. It leaves a subtle beachy, exotic, lay on the beach drinking pina coladas, after taste. I was so enamored by it that I told my best friend, who is gluten free, that I would make it for her. Only, this meant that I had to lug all of my ingredients onto the LIRR, into a taxi and up to her apartment to cook it in her closet sized kitchen. But it was worth it. After being up for over 24 hours due to work at 5 a.m. and a night out with my two very best friends in New York City, being our crazy selves and meeting one of my favorite bands ever (thanks Melissa and Sam), we all woke up with headaches and slight hangovers. After a trek to Starbucks to obtain caffeine and some mango juice, I focused as much as I could on cooking, because no hang over could have stopped me! As an extra treat I sliced some of the gluten free and vegan banana and chocolate chip bread and added it to our plates. There is nothing better than making your friend's belly's happy after a great night together. So, without further ado, here is the recipe for this haunting dish, as well as the banana bread. I hope it brings you as much joy as it has me!

Gluten-Free and Vegan French Toast with Mango Butter
Recipe from Sweatpants and Superfoods (Amazing blog title and I am jealous that I didn't come up with it)

Prep Time: 10 minutes
Cook Time: Approximately 2 minutes per slice
Total Time: 20-30 minutes, depending on size of batch

Ingredients:

- 1 cup soy milk (I used Almond Milk)

- 4 Tbs oat flour

- 2 Tbs flax meal

- 1 Tbs coconut oil (for cooking)

- 4-6 slices of gluten-free bread

Preparation:

1. Heat a tablespoon of coconut oil in a skillet. Whisk the batter ingredients together in a shallow dish with a whisk or fork. Let it sit for a minute so the flax meal has time to soak up the milk; this will help mixture will become more batter-like and almost frothy.

2. Dip each piece of bread in the ‘batter’ and cook each side in the heated skillet for a few minutes or until the edges start to brown.

** The blog also includes a recipe for fresh mango butter, but since I had already bought mine, I use that. I guarantee the fresh one is better though!

Gluten Free and Vegan Chocolate Chip Banana Bread

Recipe from Whipped

I somehow did not take a picture of this. Silly me. Just trust me, it looked and tasted amazing.

Prep Time: 15 minutes

Cook Time: Approximately 55 minutes

Total Time: 1 hour, 5 minutes

Ingredients:

- 2 cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon xantham gum
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup canola oil
- 2/3 cup agave nectar
- 2/3 cup rice milk (I used Almond Milk)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups mashed bananas (about 3)
- 2 cups chocolate chips

Preparation:

1. Preheat oven to 325 degrees and lightly grease a 7 x 4x 3 inch-loaf pan.

2. Whisk flour, baking powder, baking soda, xantham gum, salt, and cinnamon in a medium bowl. Add 1/2 cup oil and agave nectar, rice milk, and vanilla to dry ingredients and stir until smooth.

3. Using a plastic spatula gently fold in bananas and chocolate chips.

4. Fill prepared pan halfway with batter.

5. Bake on the center rack for 35 minutes, rotating 180 degrees after 20 minutes. Cook until when you press on the loaf is bounces back slightly and a toothpick comes out clean.

6. Let banana bread sit for 20 minutes before inverting onto a cutting board to cut.

A creepily inspired love note to New Orleans



A calm Bourbon Street

Yesterday was my day off and I had a list of things that I wanted to do in order to enjoy it. Yes, I even make lists regarding how I am going to "try" to relax. I made myself some delicious vegan and gluten free french toast (the recipe will come later, I promise), enjoyed a cup of coffee and put on an episode of "Final Witness" which I had dvred. I love murder mystery shows and I recognize that it is somewhat disturbing that watching tragedy is enjoyable for me, but I am always intrigued by human behavior in general. However, in recent months, I have started to become more spooked and anxious while watching these shows. Maybe it is because I am getting older and realize that the terrible things that I am watching, did and do happen in real life and could happen to me or anyone else that I love. Ugh. Terrifying thought.

Sam and I, the night we arrived in New Orleans

Either way, I put this show on, expecting to watch it and move on with my day and my list of things. If you have never seen "Final Witness," which is possible since there have only been 3 episodes, it is a show based on true crime, depicted by actors and narrated by friends and family of the victim and suspect. The episode I watched yesterday was "Graveyard Love" about Addie Hall and Zack Bowen, two people who fell in love in New Orleans and their ultimate demise. The show opened by explaining that Addie arrived in the French Quarter and immediately felt like she was home. Those who are close to me, know that my best friend and I were very close to moving to New Orleans about 2 1/2 years ago. So I can definitely relate to this statement and from the very beginning the episode sucked me in.

Here is the shortest summary of the show that I can provide:

Blurry Bourbon Street from a bar balcony

Addie and Zack met at a bar they both worked at and slowly developed a relationship. They were both lost souls, looking for a place to call home and looking for comfort and they found it in each other. Zack had been deployed and had already been married and had two kids by the time they met. Their love affair began before Katrina and when the storm was due to hit Zack decided he needed to be with his kids. When he went to go say goodbye to Addie, he decided that he could not leave her, so they weathered through the brutal hurricane together. What was interesting is that the show depicted the aftermath of the storm in a way I had never heard. Apparently, the French Quarter was never flooded, damaged yes, but still livable to an extent. Zack and Addie found magic in the fact that a city that is always "on" was now quiet and peaceful. They had the whole city to themselves and a few others who had stayed. When the city started to come back to life was when things fell apart for them. They started to look for the magic they had experienced in drinking and drugs. They fought. Zack had an affair with a man. Things got ugly. They tried to save their relationship by getting an apartment together, but Addie wanted to play it safe and secretly signed the lease with only her name on it. When she found out Zack was cheating, she kicked him out. Zack told people that she left him and moved back home. He was seen hopping from bar to bar, racking up tabs and leaving. A mutual friend of the couple called him to see if he was okay and Zack invited him out that night. They were out until 4 a.m., when Zack abruptly said that he had to leave and go on vacation, and then left. Soon after, police found his lifeless body. He had jumped from a building, committing suicide. In his pocket they found a note which explained that if the police visited his apartment they would find his girlfriend's corpse. They arrived at the address and searched the apartment, but no body was in sight. On the walls sayings were spray painted, such as "I am a failure" and "I really loved her." Addie's journal was on the table but the last few pages were written by Zack, where he explained how he killed his girlfriend. They had been fighting and she kicked him out. She would not stop talking so he, calmly, started to strangle her. It did not take long before she was lifeless. He slept next to her corpse that night. He went to work the next morning. He thought about how to get rid of her body and decided that he would cut her body into pieces and then cook the parts to detach the flesh from the bone. Police found arms and legs in one pot and a head in another, all partially cooked. Zack explained that he was not disturbed by the fact that he killed Addie, but by the fact that he had no remorse and this is when he decided to spend the last of his money having a good time and then take his own life.

Whew. Okay. That is a lot to take in. So I will give you a minute....

Here is my experience with New Orleans and why the episode hit me so much:

Me, at peace, enjoying Cafe Du Monde coffee in New Orleans

As I mentioned before, I watch these terrible kinds of shows all of the time. What made this different is that in a weird way I felt connected to these lost souls in New Orleans. My best friend and I took a road trip to the city at a time when we were both a little lost. Me especially, after my parents shocking divorce, my abrupt break up and move from upstate New York back to Long Island, long nights working at a bar followed by long nights of drinking and little sleep. I was the definition of lost. When I got to the French Quarter, I felt like I was home. Apparently this is a very common feeling and it is hard to explain if you have never been to New Orleans. I felt calm. I felt like I could be and do whatever I wanted or needed and it would be okay. Granted, I was on vacation and that is a common vacation type thought, but this was different. I felt it in my heart and my gut. It is very easy to fall in love with that city. On our road trip back my best friend and I decided we would move there. Why not? We had no careers or boyfriends holding us down. It would be a fresh start. We were both bartenders so we could find work easily. Immediately we were excited and became wrapped up in the romantic idea of moving there. We made a time line and I even got a second job, mainly to help me save for the move. We both had a common goal that brought us even closer together and motivated us. We had Nola nights, where we drank Abita beer, made muffaletta's and watched "Princess and the Frog" (it takes place in New Orleans. Don't judge). Nothing else mattered because New Orleans was in our future. We planned a second trip to the city to look at apartments and secure jobs. However, the second trip lacked the magic that we had experienced the first time. This time we considered the reality of what we were about to do and bottom line, I think we both got a little scared. So instead of searching for our potential future residency, we decided to treat it like another vacation and the dream of moving there slipped from my fingers. It was devastating to let go of that dream, but when I woke up and looked around my life, I could not help but notice all of the improvements that I had made while holding onto this dream. I was happier, motivated, making more money, secure with who I was and the decisions I had made. Even though I did not physically move to New Orleans, the city helped me come back to life. It helped me find my balance. I will always carry New Orleans in my heart and my time there has shaped who I am today. I know people who had moved there and I carry a sense of jealousy toward them, but I would not trade my life at the moment for a life in that city. However, the city in part, got me the life that I have now. Which is why I proudly explain to people that the Fleur de lis on my wrist is not for the football team The Saints (Although my best friend and I literally cried when they won the Super Bowl), but for the city of New Orleans.

My Fleur de lis tattoo

There are a few reasons this episode of "Final Witness" hit me so hard. I can relate to be being a lost soul in that city. I can also imagine that my life there would have been somewhat similar to what their lives were. Each working in a bar and doing side jobs to stay afloat. I can imagine falling in love and having a whirl wind romance in a magical city. I had imagined these scenarios so many times while preparing and daydreaming about my move. I can't understand how Zack could kill the person he loved, but sometimes a downward spiral is only that. You are not guaranteed an upward spiral. That you have to work for. Basically, the episode made me look back on my time in New Orleans and my love for the city in a way that I have not done in a long time. I am that person who believes everything happens for a reason, and obviously New Orleans is not a city filled with all good (no place is), but New Orleans was my life preserver and I will continue to romanticize it for as long as I please.

Food Smarts: Know what is listed in the ingredients

Courtesy of igourmet.com

I am a health conscious person and I have been a vegetarian for 18 years. I have tried a few times to go vegan, but have failed due to my adoration of cheese. I have never been a person to study food labels, just assuming that based on common sense, certain foods did not contain meat, or that cheese, for example only contained milk from an animal. Oh boy, I was wrong.

My whole outlook on consuming food took an interesting turn while at work the other day. A customer asked a co-worker a simple question about an ingredient in the Parmesan cheese, animal rennet to be exact. He asked another employee and found the answer that shock my world. Animal rennet, as it turns out, is from a mammals stomach. It is series of complex enzymes that are commonly used in the production of cheese for the use of coagulating the milk and separating it into solids and liquid.

Ok. So, I admit that I should have done this research a long time ago, but I didn't. So here I am, an 18 year vegetarian veteran finding out something that is probably common knowledge to many other people. Shame on me. However, I spent a long time looking at different cheese after I found this out and discovered that a majority of the cheeses use vegetable rennet or microbial rennet.

I did some more research though and discovered that vegetable rennet is mostly derived from mold. Yum. However, this would technically make it a microbial rennet and leave the cheese with somewhat of a bitter taste. Another option is genetically engineered rennet, which turns me off immediately because anything concocted in a lab to pass as food, makes me apprehensive. Below is a description of GM rennet from Wikipedia. It is a complicated thing and I do not think I can explain it well enough.

"With the development of genetic engineering, it became possible to insert cow genes into certain bacteria, fungi or yeasts to make them produce chymosin. Chymosin produced by genetically modified organisms was the first artificially produced enzyme to be registered and allowed by the US Food and Drug Administration. In 1999, about 60% of US hard cheese was made with genetically engineered chymosin[4] and it has up to 80% of the global market share for rennet.[5] By 2008, approximately 80% to 90% of commercially made cheeses in the US and Britain were made using GM-based rennet.[6] One example of a commercially available genetically engineered rennet is Chymax, created by Pfizer. Today, the most widely used genetically engineered rennet is produced by the fungus Aspergillus niger.

Cheese production with genetically engineered rennet is similar to production with natural calf rennet. GMO-produced rennet contains only one of the known main chymosin types, either type A or type B. Other chymosin types found in natural rennet do not exist in GMO-produced rennet."

It goes on to say that GM rennet is safe to use by vegetarians but that requires knowing if calf rennet has been used during the genetic modification and by simply reading the ingredients on the back of a package, you are not going to be able to tell. So, this poses a problem for me because my diet contains a lot of cheese. It is my downfall. I love pizza, and bagels with cream cheese and dips with cheese and cheese and crackers. All of these things I limit to indulging in only every once and awhile, but on a daily basis I put cheese in my wraps, on my salad, I sprinkle some on my roasted vegetables.

I have read that cheese can be addictive. I found a great Op piece from Boston.com, by Anthony Howard, titled "Culinary Curious: Addicted to Cheese? Here's why." He explains that the primary protein in milk is casein and when humans digest it, our bodies produce casomorphins, which have a "opiate-like" effect on humans. Casein in cheese is very concentrated and therefor produces a lot of casomorphines in humans as compared to other dairy products, such as plain old milk. In addition research starting in the 80s confirmed that cheese already contains small amounts of morphine, explained by scientists as a result of cows producing it in their milk to help calm their calves. Aw and Ew all at once.

So, now I have a mountain of reasons to not consume cheese. Will I stop completely? Probably not. I wish my will power was stronger than it is, and I admire and envy all vegans out there kicking ass and taking names. However, my life is already difficult enough as a vegetarian. I love my lifestyle and food choices, but I am not going to say it is always easy. I do not crave meat, but simply making smart choices can be hard. Also, when you cook for someone who does eat meat, things get tricky. If I added no cheese to the list, not only would I be making two meals each night, but my food bill would increase, since I would probably wind up buying both dairy and dairy substitute products.

All of this information does make me eager to be more informed about exactly what is in my food. This scenario only occurred last week and since then I have turned over very package and read the ingredients. If there is something I do not recognize I look it up on my fancy smart phone. I encourage you to do the same. Just be aware of what you are putting in your body and if you are not comfortable with it, make changes accordingly. I plain to curb my cheese intake and to definitely try to only purchase ones that are made with vegetable rennet.

Eating Healthier: Taking in Your Food Surroundings and Options



Lentils and veggies as a fulfilling dinner

Working at Trader Joe's is a great education in food and for taking advantage of what is available wherever you buy your food. I used to go into Trader Joe's and buy the same things every shopping trip, only varying slightly from time to time. Now that I am at the register seeing what people buy and putting all of the products on the floor, I see how many other options there are, especially healthy options, that I never paid attention to.

It is very easy to get stuck in a food rut, which is why I am grateful that I am in an environment that allows me to learn about different options. When checking people out at the register it is interesting to notice what people buy. It is possible to shop at a store like Trader Joe's and not buy healthy food. The cookies, candy, dip and chips there may be a better option than other places due to no preservatives or additives and organic options, but it still does not make it healthy. Also, the frozen meal options are great and convenient, but all frozen dishes are high in sodium. According to LiveStrong.com (Yes, that LiveStrong. If you still don't know what I'm talking about, it is Lance Armstrong's organization) the simple reasoning for this is taste.

"Processed foods such as frozen dinners, pizza, appetizers and snacks are often high in sodium primarily because the American palate is accustomed to salty foods. Sodium-free meats and combination foods such as pizza are generally not considered tasty and the food industry responds by placing salt where it is expected. Salt is also easier to obtain and cheaper to use than higher-quality flavorings, spices and herbs. Sodium is added as a preservative in some foods."

I started to notice that customers who looked exceptionally healthy and fit were buying simple foods, such as lentils, fresh vegetables, fresh fruit, quinoa, kale, yogurt or granola. If they were buying frozen food it was frozen vegetables or fruit with nothing added to it. This is actually a good option if you are not planning on eating the fruit or veggies you buy within a day or two.

Based on this realization I decided that my shopping list needed a bit of a makeover. Now I try to buy something new and healthy each time I shop. Recently I decided to buy pre-cooked lentils. I had a few customers ask me for them so I was intrigued. I have had lentil soup before, but never just lentils prepared on their own. That night I made a dinner with them, veggies and some feta cheese. That's it. Simple, healthy, filling and something I would have not usually thought of making.

Lentils are a healthy food for many reasons. They are high in iron, which is great for a vegetarian like me. The high fiber helps stabilize blood sugar by helping with steady slow burning energy. They also are a good source of vitamin B, which helps the nervous, digestive and immune system.

 Here is the brief recipe.

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 30 Minutes

Ingredients:

- 1 package of pre-cooked Trader Joe's lentils
- 1 bag of Trader Joe's frozen vegetable medley
- 1 cup of Trader Joe's frozen spinach
- Crumbled Feta to taste
- Salt, pepper and crushed red pepper to taste

1. Boil enough water to emerge lentils package in pot. When water starts to boil, turn off heat and place lentils bag in water for 5 minutes. Remove lentils bag, cut open being careful of the hot steam and pour into a bowl.

2. Heat a frying pan on medium heat. Pour the contents of the frozen vegetable bag into the pan and coat with just enough olive oil to cover the veggies. Do not slather them with olive oil, they will be mushy and oily and gross. Cook until tender.

3. Combine the veggies with the lentils. Add feta cheese, salt, pepper and crushed red pepper to taste.

Freedom of Choice vs. Sugar: What is more important?

Courtesy of SugarStacks.com

I should have addressed this whole Bloomberg soda ban last week, but alas, I missed my newsworthy time frame. So now I will simply address it because it is interesting to me.

Mayor Bloomberg announced that he plans to enforce a ban on all sugary beverages over 16 ounces in restaurants, theaters and other establishments. This caused an outrage from people who think this is an infringement of their rights and freedom of choice. I feel ya people. I am a full supporter of freedom of speech. Although hateful speech is sickening, if I support freedom of speech, I have to support this right for all people even if I don't agree with them. So, in turn I have to support people's freedom of choice, even if I think it is stupid to drink a 16 oz soda or to be able to offer it in the first place.

I see soda as evil. I consider myself lucky that my parents did not raise me on soda, as a lot of kids are. The only time I do indulge is when I have a sore throat or upset stomach and only then do I crave ginger ale. The recommended daily dose of sugar is no more than 40 grams. According to Sugarstacks.com, in a 12 oz Coca Cola, there is 39 grams of sugar, so a 16 oz soda is well over the suggested amount. Not to mention there is added sugar in a lot of food that you might not even realize, such as cereal. In a regular 7-11 Big Gulp (28 oz), there is approximately 91 grams of sugar. Apparently there is also a super big gulp and an extreme big gulp. Seriously? This research made my stomach hurt and my heart feel bad for society. Sugar is high in calories but not filling which is why it contributes so much to weight gain.

There are additional reasons why sugar is bad for your health which are explained nicely on the Nutrition Diva's Web site. The stop five reasons it is bad for you are:

1. Sugar suppresses the immune system
2. Sugar promotes inflammation
3. Sugar suppresses the release of human growth hormone
4. Sugar promotes glycation
5. Sugar raises insulin levels

Admittedly it is hard for me to imagine ever drinking that much soda. I live for water. As humans, we all do, but I actually love it. I have one of those fancy pitchers that hold fruit in the middle to give it flavor, courtesy of my brother and his wife because they got too many for their wedding shower! However, things like that make me happy. Not soda.

I understand both sides of the argument regarding Bloomberg's policy. It may seem like it is constricting on freedoms, but the guy means well. He is watching out for the health of his people and I respect that. I understand that if people really want 16 oz of soda or more they will just buy two sodas, but that is also more money out of their pocket, so hopefully they draw the line when they start to see their bank account slim down, and in turn they will see their waste slim down as well.

The soda issue hurts me most when it comes to kids. There was a pre-teen boy who would come into one of my restaurants with his mom every week. Every week he would gulp down no less then 6 sodas. He was an obese child and my heart ached for him and my anger mounted toward his mother for letting him continue to order another soda. There were times when I would ignore them so I did not feel obligated to bring another soda and contribute to this kid's health decline.

In conclusion, Bloomberg might be pissing some people off, but his heart is in the right place. I know when I have a family all soda will be outlawed in my house. This policy doesn't directly effect my life routine, but to all those who are feeling the pain from this, please take this opportunity to consider cutting back on the added sugar from soda. I promise after a week you will feel better.

Creating the Perfect Bite: Lemon-Blueberry Yogurt Muffins

A few weeks ago my boyfriend told me that he was having a breakfast food party at worked and asked me to make some muffins. I send him to work with a packed lunch (because I am a dork and need to know that he is eating and eating healthy) and sometimes that includes muffins that I make. His co-worker had tried one and liked it and had actually suggested to him that I make the breakfast muffins. So, I got really excited and motivated and went a little crazy with them, but they were awesome, so that is all that matters.

I decided to adapt a lemon-blueberry yogurt loaf recipe that I found on pinterest from the blog Sweet Pea's Kitchen. I made muffins because at a work party it is more convenient to just grab something and go. I even went out and bought a muffin carrier. I told you I went a little crazy!

The recipe called for confectioners sugar and when I was first thinking about making them, I did not have any so I googeled confectioners sugar substitutions and wound up finding out how to make it, which is really easy! Powered sugar is ground up granulated sugar and cornstarch, which works as an anti-caking agent. I used 1 tsp of cornstarch (which I did have on hand) for every cup of sugar. I mixed them together and ground them in my food processor on high until I had the consistency of powered sugar. It worked and was really fun and interesting to do.

I have never worked so hard to create a baked good. This recipe took almost two bags of lemons, which I hand squeezed for all the lemon juice needed. These are not a vegan treat, but there is no milk in them, which is my biggest concern. I love food, a lot. But it is not every bite that makes you instantly relax and be thankful for what you are consuming. That actually happened for me when I had my first bite of this muffin. Maybe it was because I worked so hard on them, or maybe they were just great. I hope both. Here is the recipe from Sweet Pea's Kitchen. Give them a try.

For the Loaf: (Muffins in my case)

• 1 1/2 cups + 1 tablespoon all-purpose flour, divided
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk yogurt (I used organic low-fat vanilla yogurt)
• 1 cup sugar
• 3 large eggs
• 2 teaspoons grated lemon zest (approximately 2 lemons)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil
• 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

For the Lemon Syrup:

• 1/3 cup freshly squeezed lemon juice
• 1/3 cup sugar

For the Lemon Glaze:

• 1 cups confectioners’ sugar, sifted
• 2 to 3 tablespoons fresh lemon juice

Directions:

1. Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
2. In a medium bowl, sift together flour, baking powder and salt; set aside.
3. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
4. Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
5. While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
6. Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
7. To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.