A Day of Good Food and Good Health for Every Mother
This Mother’s Day show your gratitude and give thanks to your mother for all she has given to you. Bring family and friends together with a day of good food, good health and appreciation for the hard work and devotion of all mothers.
A mom and kid friendly nourishing breakfast:
Whole grain flour from Emmer Farro is a high protein addition to these breakfast cakes. Mom will love the more wholesome nuttier flavor and the high protein, fiber, B vitamin and mineral content that will keep the whole family satiated and energized throughout the morning. Kids will love the sweet caramel taste of the grains especially when topped with the first fresh strawberries of the season.
Emmer Farro Griddlecakes
2 cups Emmer Farro pancake mix (get it in your Green Grocery Order) LINKS
1 cup whole rolled oats
1 cup fresh organic buttermilk
¼ cup coconut oil
1 tsp cinnamon
½ cup chopped walnuts (optional)
1 cup fresh strawberries, diced
1 cup fresh banana, sliced
Mix pancake mix and oats in a medium-sized mixing bowl. Add buttermilk, coconut oil, eggs, cinnamon and walnuts. Stir to combine. Pour 1/3 cup batter into a hot and greased cast iron, fry pan or griddle top. Cook for 2-3 minutes, flip and cook for 2-3 minutes or until golden brown on both sides. Keep griddlecakes warm in a 200-degree oven until ready to serve. Top with fresh strawberries and bananas and enjoy. My mom’s favorite way to eat these is with a dollop of plain whole milk yogurt and, I have to admit, they are pretty delicious this way!
Mom’s Rhubarb Pie:
Rhubarb is a perfect Mother’s day treat because it grows early in the season and is usually ready for harvest in the beginning of May. Rhubarb is also packed with vitamin C, calcium and fiber. My mother has reduced the sugar in this recipe – I guess I inherited my health minded cooking from somewhere – so it is deliciously tart and still a pretty healthy indulgence. Its wholesome nature pairs well with the tender and flaky homemade whole-wheat pie crust. My grandmother, mother and I have yet to find anything quite as delicious and satisfying as this rhubarb pie.
Whole-Wheat Pie Crust
2 cups whole-wheat flour
½ cup wheat germ
¼ cup all purpose flour
1 tsp salt
1 ½ sticks (12 tbsp) unsalted butter
7-10 tbsp ice water
In a Cuisinart or by hand mix the flours, wheat germ and salt. Add the butter to the flour mixture, cutting it in 1 tbsp at a time, the dough will look loose and crumbly. Add the ice water 1 tbsp at a time until the dough begins to come together and holds together well without cracking or crumbling when pressed between your fingers. Form the dough into two equal sized balls, press out into small pattie shapes, wrap with plastic wrap and refrigerate for at least an hour or up to 3 days. When ready to use remove from fridge and let soften up at room temperature for 20 minutes before rolling. On a clean and floured surface roll each disc out until just larger than your pie pan. Drape one piece into the bottom of the pan and prepare the filling and remainder of the pie as directed below.
Rhubarb Pie Filling:
4 cups rhubarb, sliced into 1/3 inch pieces (Get it in your Green Grocery order)
1 cup sugar
4 eggs, separated
1/2 cup flour
3 tbsp milk
3/4 tsp nutmeg
For the filling: Preheat oven to 400 degrees. Put the rhubarb in a large mixing bowl. In a separate mixing bowl combine the sugar, egg yolks, flour, milk and nutmeg. Mix until well incorporated. Add the sugar and yolk mixture to the rhubarb and mix until all ingredients are equally dispersed. Scoop filling into pie pan lined with the whole wheat crust. Carefully lay the top crust over the filling and pinch the top and bottom crusts together around the edges until sealed. Cut off any extra dough around the edge and discard or save wrapped in plastic in the fridge. Make decorative slits of your choice in the top of the crust before baking to allow for steam to escape. Brush the crust with leftover egg whites and sprinkle with cinnamon sugar. Bake for 20 minutes at 400 degrees. Reduce temperature to 350 and bake for another 20-30 minutes or until juices are bubbling up and rhubarb is tender. Let cool slightly and enjoy.