{Video!} Shop Your Bookshelf

These millet muffins and roasted strawberries are two tried and true recipes I've enjoyed over the years, often together. They come from Heidi's Swanson's second cookbook, Super Natural Every Day.

Despite the gorgeous, new cookbooks coming out, I've hit pause on my cookbook purchases for the last 10 months - and will continue to do so until this summer. Instead I've been getting reacquainted and re-inspired with old recipes in my own bookshelf.

Watch the video below to learn why and hear more about these two perfectly sweet treats. Then let me know in the comments below if you plan to shop your own bookshelf!

Enjoy!

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Want more tips and mini habits for bringing Whole Nourishment into your daily life?

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Millet Muffins

Makes 12 muffins

2 1/4 cups whole spelt flour
1/3 cup raw millet
1 tsp. aluminum-free baking powder
1 tsp. baking soda
1/2 tsp. fine-grain sea salt
1 cup plain yogurt
2 eggs, lightly beaten
1/2 cup (113.4g) unsalted butter, barely melted
1/2 cup (120 ml) honey
Grated zest and 2 Tbs. juice from 1 lemon

Preheat oven to 400°F. Butter 12 standard muffin cups or line with paper liners.
In a large bowl, whisk together the flour, millet, baking powder, baking soda and salt. In another bowl, whisk together the yogurt, eggs, butter, honey, lemon zest and lemon juice until smooth. Add the yogurt mixture to the flour mixture and stir until the dry ingredients are just incorporated.
Spoon a heaping 1/4 cup batter into each prepared muffin cup, filling it just below the rim. Bake until the muffin tops are browned and just barely beginning to crack and a toothpick inserted into the center comes out clean, about 15 minutes.
Transfer the pan to a wire rack and let cool for 5 minutes, then turn the muffins out onto the rack and let cool completely.

Adapted from Super Natural Every Day, by Heidi Swanson (Ten Speed Press, 2011).

Roasted Strawberries

Makes about 1/2 cup / 5 oz / 140 gr

8 oz / 225 g small to medium strawberries, hulled
2 Tbsp. maple syrup
1 Tbsp. extra-virgin olive oil
1/4 tsp. fine-grain sea salt
1 Tbsp. port wine (or another sweet fortified wine, like Marsala)
A few drops balsamic vinegar

Preheat the oven to 350F / 180C with a rack in the middle of the oven.
It is important to use a rimmed baking sheet or large baking dish for this recipe--you don't want the juices running off the sheet onto the floor of your oven. If you are using a baking sheet, line it with parchment paper.
Cut each strawberry in half. If your strawberries are on the large side, cut them into quarters or sixths. Add the berries to a mixing bowl. In a separate small bowl, whisk together the maple syrup, olive oil, and salt. Pour this over the strawberries and very gently toss to coat the berries. Arrange the strawberries in a single layer on the prepared baking sheet.
Roast for about 40 minutes, just long enough for the berry juices to thicken, but not long enough for the juices to burn. Watch the edges of the pan in particular.
While still warm, scrape the berries and juices from the pan into a small bowl. Stir in the port and balsamic vinegar. Use immediately or let cool and store in the refrigerator for up to a week.

Adapted from Super Natural Every Day, by Heidi Swanson (Ten Speed Press, 2011).