“We must be willing to get rid of the life that we’ve planned, so as to have the life that is waiting for us. The old skin has to be shed before the new one can come.” Joseph Campbell
Corn Muffins and Cole Slaw
I really am looking to bring bright and fun flavors into more healthy and natural dishes. While our St. Louis ribs were slow-smoking (OK, not exactly on the top of the list of lean cuisine…), David and I made gluten-free corn muffins and vegan cole slaw.
Of course, we didn’t advertise the health benefits to David and Angela’s two boys, but they scarfed up the corn muffins, especially when they discovered some natural honey in the cupboard. And, they even ate the cole slaw, with a bit of parental coaching.
Avoiding those things that might be allergenic or toxic reduces the inflammation throughout the body. Although part of the body’s immune response, inflammation out of control can damage the body and is thought to be related to auto-immune disease, obesity, and cancer.
An aspect of the regimen that started my husband Mark and me on our rejuvenating weight-loss included limited gluten and dairy, as well as avoiding artificial ingredients.
So, the corn muffins were made with organic corn meal and gluten-free all-purpose flour. Although they do have dairy in them, we used organic ingredients. Because the brown rice flour and the potato starch in the gluten-free flour are not as absorbent as wheat flour, I recommend you make the corn muffins just before serving, so that that are not dry. Adding dried blueberries or cranberries keeps them more moist and soft, too. They aren’t as good the day after baking.
The cole slaw has a vegan dressing (because of that delicious Earth Balance mayo), over lots of super veg.