With Autumn coming in, we’re still eating a bit light - the summer heat lingers on. But the green chilis are roasting around here in the desert Southwest and the aspens are turning yellow along the Rio Grande and in on the mountain. The angle of the sun has dropped and casts a brilliant glow all round as the daytime highs start to ease out of sauna range.

Seeds and nuts are back on the seasonal menu, when they sound good to you. As the temps drop and the days get shorter, you’ll start making more melatonin and your digestion will improve. More healthy fats, squash and root veg become part of the naturally available, in season provisions.

You can use other sweeteners, drop the chocolate chips, add some pumpkin pie spices - make it yours! If you do, drop a note and let us know how your version turns out!

Seed Muffins

Preheat oven to 420 degrees

1 cup flaxseeds

1.5 cups chia seeds

1 cup hemp seeds

2t cinnamon

1/4 t salt

1 T pure monk fruit powder

3/4 c Lilly’s sugar free chocolate chips

2 c unsweetened nut milk

1T vanilla

……………………..

Grind seeds (VitaMix is best, but you can use a coffee grinder and do small batches).

Mix together with dry ingredients in a bowl.

Add nut milk and vanilla and stir til wetted through.

Use silicon cups or coat regular muffin cups with coconut oil. 

Drop mix into each cup.

Bake for 20 min.

Enjoy!