Mary's Favorite Bran Muffins

1 3/4 cups Kefir, buttermilk, or soured milk (1 Tablespoon vinegar added to milk)
1/2 cup rolled oats
1/4 cup rolled barley (or other rolled grain)
1/4 cup wheat germ
1/2 cup whole bran cereal (or wheat bran or oat bran)
2/3 cup honey (can be half blackstrap molasses if you're low on iron)
1/2 cup olive oil
2 farm eggs (or 1/2 cup Flax Seed Egg Replacer)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
2 Tablespoons black sesame seed (or chia seed or poppy seed)
1 1/2 cups freshly milled whole wheat flour

Let grains soak in the cultured milk overnight, or even up to 24 hours (if using commercial Kefir that is thick, add up to 1/4 cup water to thin it). Preheat oven to 350 degrees F. Add oil, honey and eggs to grain mixture, mix well. Add flour, sifted soda, and other ingredients. If batter seems too thin, add more rolled oats or bran; if too thick, add a little water. Grease muffin tins or line with papers and fill 3/4 full. Bake 15 minutes, or until toothpick comes out clean.

Flax Seed Egg Replacer

1/3 cup flax seed
1 cup water

Blend. Becomes a kind of thick, glue-like substance. Store in fridge.
1/4 c. = 1 egg

Do you need a zippy appetizer for lunch or dinner?

Fresh Apple-Ginger Wedges

Cut a sweet apple in wedges.
Bore small holes in 2 or 3 places.
Put tiny cuts of ginger root in the holes.
Dip wedges in bowl of fresh-squeezed lemon.