Recipe: www.HealthyVeganRecipes.net This lightly steamed broccoli recipe softens the flavor but maintains the nutrients. Broccoli aids to regulate insulin and blood sugar, and as a dark green vegetable has a decent quantity of calcium, so it really is a wonderful addition to our wholesome vegan recipes. Pair it with calcium-rich sesame seeds for nutrition, flavor and a stunning colour contrast.

Kale-Carrot Muffins Ingredients: ½ cup vegetable or grape seed oil ½ cup honey 1 egg, slightly beaten ½ cup milk 1 tsp almond flavouring ½ cup carrots, shredded 1 cup young kale leaves, (when steamed and pureed with 1-2 tbsp of milk, it generates approximately ½ cup of puree) 1 ½ cups whole wheat flour ½ tsp nutmeg (freshly ground tastes much better) 1 tsp baking powder 1 tsp baking soda ½ cup pumpkin seeds, toasted ½ cup unsweetened shredded coconut, toasted ½ cup raisins ¼ cup millet ½ cup good high quality dark chocolate chunks Directions: 1.Steam the kale for a handful of minutes. Transfer to a blender or food processor and process with 1-2 tbsp of milk until the kale has been chopped up pretty well. two.Beat with each other oil, honey, egg, milk and flavouring. three.Stir in the carrots and the kale puree. four.In a separate bowl, mix flour, nutmeg, baking powder, baking soda, pumpkin seeds, coconut, raisins, millet and chocolate chunks. 5.Stir in the dry ingredients into the wet till just moistened. six.Pour into greased or paper lined muffin tins. 7.Bake for 18-20 minutes at 350F or till toothpick inserted comes out clean. Makes 12 muffins www.cityfarmer.info
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