Eggs are magical to me. These little golden chicken embryos are incredibly versatile, healthful, and completely delicious. And like I've said before, very plentiful for me. Currently there are 10 dozen in the house, and probably a few more being produced as we speak. I've really opened up my mind and belly to all things eggs, and have enjoyed incorporating them into my daily diet.
As with many inventions, creation comes from necessity, and when you have eggs piling up and you really don't want to eat anymore hard-boiled eggs for goodness sake, new eggy recipes form and flourish. We all know how important eggs are for creating structure in our baked goods, and that we always need one or two on hand for spontaneous morning pancakes, but there are so many egg-licious ways to incorporate these protein-packed pockets of goodness into many of your ordinary recipes.
It seems as though I make a lot of sweets on this blog. I definitely don't just eat custards and cookies and galettes every day, and I think I post sweets more often because making them is such special occasion for me. It's something for a community dinner, or just a surprise treat for friends (a usually very well-received treat!). Plus, I do work towards manipulating dessert recipes in order to make them lighter or at least more nutrient-dense. Take this recipe, for example, which replaces heavy cream for (preferably organic) whole milk and maple syrup and sucanat rather than white sugar.
Not all sugar is created equal, nor eggs or milk or anything for that matter. There is a whole spectrum for every ingredients that goes from chemical-laden, shelf-stable, nutrient-poor foods to homegrown, organic, freshly picked foods that are packed with nutrients and life. This has been a theme for me throughout my personal journey towards health and wellbeing. Not all food is created equal. That fuji apple will be different on every tree, on every farm, grown by every different method.
I have some lovely gluten-free friends. Though I am on a strict gluten-lots diets (wink), I love experimenting for my wheatless companions. There are so many beautiful grains with completely different flavors, textures, and baking effects. Wheat gets a lot of the spotlight, and its gluten power is quite incredible for making light, chewy loaves of bread with epic crust. But what about emmer? And buckwheat? And kamut and oats and brown rice and einkorn and barley and rye and spelt and millet and sorghum and teff and amaranth and quinoa? Many of these so-called "ancient grains" are extremely nutritious and very different
