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In This Issue

EarthSaver

Nix the muffin papers! Instead, lightly oil muffin tin with just a drop or two of oil per cup, or use a butter wrapper with a little butter still clinging to it. Oiling a pan takes only 2-3 minutes, but saves the earth more paper.

Cleaning is easy enough if the pan is allowed to soak for a few minutes before washing.

Not convinced? Then at least use recycled muffin papers, available in health food stores.

A delicious twist on basic spaghetti: Baking it with spinach, sausage and cheese melds the flavors deliciously and creates a one-dish meal that’s almost as good as lasagna—without all the work. Use a smaller or larger amount of meat, as desired, or omit completely for a vegetarian version.

Serves: 4

Gluten-Free Option

For the flours and oats, substitute 1 cup sorghum flour, 1 cup cornmeal and 1 cup gluten-free oats. Also add ½ tsp. xantham gum and be sure to use a safe baking powder.

Ingredient Notes

1. Quick Oats vs. Instant Oats Quick oats are not the same as instant oats, which are the kind in little packets that only need to be mixed with hot water for eating.

2. Agave Nectar is a natural liquid sweetener made from the extract of the wild agave plant, whose long, spiky leaves bear a resemblance to yucca. The raw variety is less processed and has a balanced taste between the flavor-neutral Light Agave and the "maple like" Amber Nectar. Find agave nectar at health foods stores like Whole Foods and Vitamin Cottage. Madhava is a good brand that is available online

Imagine having whole grains, vegetables, fruits and nuts in one grab ‘n go food that’s tasty to boot! You’ll want to make a double batch and freeze some for busy mornings. The cranberry sauce and agave nectar provide a light sweetness that allows the flavor of the unique spice combination to come through, as well as the sweet nuttiness of the whole grains.
Ingredients	Instructions
2 cups whole spelt or whole wheat flour ½ cup flour (regular white) ½ cup quick (not instant) oats 1 Tbsp. baking powder ¼ to ½ tsp. sea salt ¾ tsp. each ground cardamom and cinnamon ¼ tsp. each of nutmeg and ginger 1/8 tsp. ground cloves ½ cup chopped walnuts (or pecans)	Preheat oven to 350 (F). Mix together all dry ingredients and nuts in a medium-sized bowl. (Using a whisk will do the best job of evenly dispersing the baking powder and spices evenly throughout, while also fluffing the flours.)
2 eggs ½ cup canola oil ½ cup agave nectar 1 cup shredded zucchini (about ½ lb.) 1 cup whole berry cranberry sauce	In another bowl, beat eggs with a fork. Add oil, nectar, zucchini and cranberry sauce and whisk with fork to combine well.
	Pour liquid ingredients into dry ingredients and use a large spoon or spatula to gently combine, scooping down to bottom of bowl to bring up dry ingredients. Avoid beating the batter and mix only until dry ingredients are moistened so muffins will be more tender. Don’t worry if the batter is lumpy and uneven. Line 12 muffin cups with muffin papers and fill with batter about 2/3 full. Bake for about 20 minutes, then test muffins for doneness. If they spring back when lightly pressed on top, then insert a sharp knife in the center. If it comes out clean, muffins are done. If not, bake in addition 3 to 4 minutes increments until done. Watch closely and avoid overcooking. Remove muffins from oven and eat immediately. If storing, allow to cool about 5 minutes. Then remove from muffin tin and place on a wire rack for another 5-10 minutes until almost completely cool, then place in an airtight container.

Cranberry-Walnut Muffins

with Gluten-Free Option