Ground In Your Pleasure Tea

1 tsp hibiscus flower

1 tsp damiana

1 tsp rose

1 cinnamon stick

Directions: Boil water and in a 32 oz mason jar or tea steeping pot add the plants and pour over boiling water and cover. Let it steep for 15 mins and then strain and cool. You can dilute this with seltzer or additional filtered water and drink as a cold tea or it makes a great mixer for a spritzer or cocktail. This tea is not suitable for folks who are pregnant. Always do your research and check with health practitioners to make sure ingredients are safe for you.

This tea can initiate a grounded, tingle, feel good mood to support our erotic energy, cool us down and keep us centered thanks to the energetics of hibiscus, cinnamon, rose and damiana. Feel the tingle and sip in your pleasure. Enjoy xo

A Sweet Treat For You

Muffins are a love language. They carry the flavors of seasons and they are easier than cupcakes and make breakfast a little more fun sometimes. These muffins were made with some of the first berry batches from the farmer’s market and created for my mother in love Audrey because she loves blueberry muffins. I used a mix of strawberries, blueberries and raspberries. These muffins are so yum and made with maple syrup so they have a subtle sweet that won't spike your blood sugar. You can sub for gluten free flour too. I love them cut in half and a little toasted with some vegan butter spread. Also delish for desert. Berries offer us fiber and really special antioxidants that support our heart, blood and make our skin glow. Bring them to your spring picnic or next date. Surprise someone in your life with muffins, share them with a stranger. Eat them all up yourself and enjoy.

Note-The key to a good muffin is to not over mix. Make sure the flour is pretty much mixed but it's ok if the batter looks kinda chunky. That is the magic of baking and density. Butter is best room temp/soft. You can experiment with melting it a little and trying to just use canola oil.

Berry Muffins

Pre- Heat Oven 350

Ingredients

2 flax eggs ( 2 tbsp flax seeds + 6 tbsp water mixed ¼ tsp apple cider vinegar. Let it do the magic for 10 mins)

1 cup whole wheat flour

1 cup unbleached flour

¾ cups rolled whole oats

2 tsp Baking Powder

1 tsp sea salt

Dash of ground cinnamon ( ¼ tsp)

1 tsp vanilla extract

¾ cup maple syrup

½ cup soft vegan butter

½ cup canola or olive oil

¾ cup hemp or oat milk

1 ½ cups of fresh or frozen berries ( blueberries + raspberries )

½ cup of chopped walnuts (optional)

Directions:

Preheat the oven and mix the flax egg to set aside and do its magic while you prep and measure ingredients. You want to have two large bowls, whisk, spatula and cupcake holder/pan. You could make these into muffin tops or scone style if you want too.

In a large bowl mix together all your dry ingredients except for the sugar and walnuts. Whisk well. In your other large bowl mix or whisk the butter, canola oil and maple syrup until it is creamed. Mix in the vanilla extract, then flax eggs and then milk. Make sure ingredients are well blended. Slowly pour in increments the dry ingredients. You can use a whisk, wooden spoon spatula to stir it together. Remember it's ok if the batter is a little chunky, you don't need a smooth batter like cake. Fold in the berries and walnuts and then scoop batter into cupcake holders. Sprinkle the tops of muffins with coarse sea salt and a little bit of sugar if you want. Bake for 15-20 mins rotating the pan halfway through. Check the center of muffins to make sure they are done with the cake tester. Edges will be golden. Let cool and enjoy for up to 5 days- you can freeze some too :)

Moon Food Recipes