springing forward

daylights savings time approaches.

that’s right. for those of you who weren’t paying attention (like me), daylight savings time is this coming Sunday. the groundhog didn’t see his shadow, the days are getting longer, and on sunday we turn the clocks forward. here comes the sun. most people relish the approach of spring, because it means the end of dark, cold, rainy days and the onset of light and outside frivolities.

some of us like those dark, cold, rainy days though.photo(8)

i’m sad to see winter go. there’s something so comforting and cozy about being all  bundled up inside watching the snow (or rain) fall whilst drinking a mug of tea. more than that, i’ll miss the flavors that go with winter and fall. don’t get me wrong; there’s nothing to dislike about peaches, plums, berries, asparagus, and all of those light, bright flavors that come with the warmer months, but they don’t replace the deep, sultry flavors of winter and fall.

regardless, it’s important to move forwards.

as much as i dislike spring in comparison to fall and winter, i’ve come to the realization that i must accept it’s onset. i don’t know who originally said it (my first memory of hearing it was in the Disney Robin Hood movie), but absence really does make the heart grow fonder. being without the things we love most us allows us to appreciate how truly wonderful they are.

i dream in pumpkin.photo(9)

it’s such a chameleon. it can be sweet or savory, soft or hard, by itself or a vital part of a bigger whole. cayenne, cumin, cinnamon, cardamom, nutmeg, pepper, onion, thyme and allspice all go with pumpkin. it’s almost like type O blood; pumpkin can be added to anything (ok, maybe that’s a stretch, but you get the point). but it’s best when it is allowed to shine, like in pumpkin muffins.

here is my kiss goodbye to fall until next time.

grain-free, vegan, refined sugar-free pumpkin muffins

1 1/4 cup fava/garbanzo bean flour

1/2 cup dried cranberries, chopped

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 tsp cinnamonphoto(10)

1/2 allspice

1/2 nutmeg

1/2 cup pumpkin puree

1/8 cup applesauce

1/2 tbsp (sorry…weird measurement) chia seed and 1 1/2 tbsp water (or 1 tbsp chia seed and 3 tbsp water, then add half of that)

2 tsp vanilla

2 tsp apple cider vinegar

1/2 hemp milk

3 tbsp honey

mix all of the dry ingredients together in a bowl. add the wet ingredients (add the apple cider vinegar last) and mix until everything is evenly dispersed. divide into a lined muffin tin (fill the cups about halfway full) and bake at 350 degrees for 20-25 minutes. cool them completely before picking one up, settling into your favorite chair with a mug of tea, and watching the last snow of winter fall and the first blooms of spring arise.

it’s rather windy, 36 degrees, and the sun is shining. there were even a few birds chirping this morning.

happy spring.photo(7)


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