Sample Fall/Winter Menu at Thirteen Moons!

Menus are tailored to client preferences. These are just some of our delicious offerings.

Breakfast
Poached Pears with organic yogurt and hemp granola
Pumpkin Ginger Scones
Whole Grain Blueberry Pancakes
Three Cheese Scrambled Eggs
Assortment of breads and bagels

Lunch
Medley of Mushroom Soup
Warm Beet Salad
Sweet Potato Pate
Whole Grain Breads and Crackers
Apple Cranberry Crumble

Dinner
Roasted Pepper and Artichoke Salad
Nut Loaf with Miso Gravy
Mashed Root Vegetables
Sauteed Greens with Carmelized Onions
Orange Chocolate Cake

Organic tea, coffee and juices are always available.

Clients may bring wine to enjoy with dinner.

 

 

 

 

Seasonal Recipe
Try one of our popular fall recipes from the Thirteen Moons cookbook.

Carrot Muffins

These moist whole-grain muffins are high in fibre, with only small amounts of fat and sugar.

1¼ cups whole spelt flour
¼ cup spelt or oat bran
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp sea salt
2 eggs
1 cup grated carrots
¾ cup buttermilk or yogurt
½ cup Sucanat or cane sugar
¼ cup ghee* or unsalted butter
½ cup dried cranberries

Preheat oven to 400°F. Line muffin tins with paper liners.

In large bowl, combine flour, bran, baking powder, baking soda, cinnamon, nutmeg and salt.

In separate bowl, beat eggs thoroughly; blend in carrots, buttermilk, sugar and ghee (clarified unsalted butter). Add to dry ingredients, stirring just until moistened. Stir in pineapple.

Spoon batter into prepared muffin tins, filling about three-quarters full. Bake for 20 minutes or until tops of muffins spring back when lightly touched.

Makes 12 muffins.



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