You don’t learn how to balance unless you fall. Cradled by the Earth, she will always be there to catch you, and to humble you, hold you until you are ready to take the first steps again.
But what of the fall? I remember falling so many times waterskiing at our boat, into the glistening, glittering, sparkle of the glassy lake. I hated every moment of water-up-your-nose, harder-than-concrete impacts, legs-bent-funny, wipe outs.
Though, the devil is in the details. Not only do we learn of our resiliency, strength, and those who support us as we rise, we learn about the “mistakes” “errors” “uh-ohs” that we made on the way down. The way down is just as important as getting back up.
I remember summers at the lake as a big blue cooler filled with salty lunch meats, crisp lettuce, sliced tomatoes, creamy mayonnaise, sliced cheeses of all kinds, deli sandwich rolls, and dijon mustard.
I remember fruit salad, Tabbouleh salad, tomato salad, pasta salad, chickpea salad, green salad, bean salad, avocado salad, you-name-it salad.
Yes, I remember the summer in spurts of food and fun, and the lead into fall meaning only a switch from the summer lake sunshine and sandwich-salad scene to crisp fall air apple muffin mornings.
Rising from summer highs to fall lows, may we learn from the summer heat as we dip into the cools of fall, to try again to learn, live, and to be in harmony with the way down.
Back in the Saddle Apple Muffins
Getting back into the saddle of fall with these cinnamon-dusted apple muffins, and of course a thistle hint!
- 2 cups all purpose unbleached flour
- 1/2 cup oat flour
- 1/2 cup ground thistle seed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/8 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup 100% pure maple syrup
- 1/4 cup clover honey
- 1/3 cup applesauce (I use regular NOT unsweetened)
- 1 cup almondmilk
- 1 tablespoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 2 apples peeled and finely diced
- 3/4 cup chopped pecans
- 1/2 cup raisins
- Preheat oven to 350 degrees F.
- Lightly grease non-stick muffin tins, or add muffin papers to your tins.
- Mix together flours, thistle, soda, powder, nutmeg, cinnamon, and salt.
- Mix together maple syrup, honey, applesauce, milk, vinegar and vanilla.
- Combine wet and dry mixture, then finally add raisins, apples and nuts.
- Spoon batter gently into prepared tins, spread evenly.
- Bake 15-25 minutes or until browned, and toothpick comes out dry.
- Cool 20 minutes, and gently remove from pan by running a knife around the edges and turn out onto a drying rack.
- Enjoy warm, or room temperature, preferably with a fork, straight from the tin. Opps! Did I type that?! I mean, be patient, and wait for friends, family...oh never mind! Just don't burn your mouth!
- *If you make this recipe in a food processor, you can add all of the ingredients to the machine, first dry, then wet, save the walnuts, and mix in by hand prior to scooping into the prepared tins.
Adapted from Eggless Cooking.Com Vegan Oatmeal Raisin Muffin Recipe
Thistle Me Not http://www.thistlemenot.com/