• Kathy Floyd

Princess Cakes for Our Picky Eaters

Slow Food Whidbey Island welcomed the opportunity to contribute to the blog on the “4 Ways to Yummy” website for the month of November. We are always excited to find new sources of delicious, healthy, recipes. The photographs on this Blog are absolutely beautiful and the recipes are thought-provoking and healthy.

The holidays are rapidly approaching so many of us are thinking about what we can cook to celebrate with our friends and families. This time of year is especially important for the Slow Food movement as well. This is when we are all called back to the table to spend time with our families, put away the cell phones and just have good food and good conversation. That’s what Slow Food is all about. Think how wonderful it would be if we could do this every day. We would just take a pause from our busy schedules and put together a healthy, locally sourced meal when everyone would eat together and talk about the days events.

My name is Kathy Floyd and I am the Membership Chair for Slow Food Whidbey Island. Slow Food is an International group which hopes to change the world through food that is good, clean, and fair for all. We protect and celebrate the pleasures of a shared meal, the labor of local farmers and ranchers, the heritage of food traditions, and the joy of a delicious and healthy life. I became aware of the principals of Slow Food when we had a friend visit us from Switzerland who wanted to prepare a special dessert for us. When I suggested we go to the grocery store to pick up the ingredients he was shocked! He said we had to go to a local farm to find fresh eggs, cream and other items to make this. Thus began a search in the Connecticut community to find farms that sold these items. We were able to get everything we needed and he prepared a Mousse for us that surpassed anything I had ever eaten. From then on I was hooked on the principals of locally sourced food. My husband, Mervyn Floyd, who is President of Slow Food Whidbey Island, directed making the mousse for Cook for a Cause – the Coupeville School Garden program - and won first prize!

As a member of Slow Food, I learned about another organization on the Island called Whidbey Island Nourishes (WIN) which is a backpack program for low-income kids to take home healthy, nutritious food on the weekends. This program encompasses all the things that Slow Food stands for. The challenge here is to make recipes for kids that are not only delicious, but provide plenty of vitamins and nutrients for their growing bodies. I became one of the bakers for their program and am constantly seeking out new healthy muffin recipes.

Keeping all this in mind, my thoughts went to a wonderful recipe I would like to share with you all. This is especially nice for a holiday dinner with young picky eaters, because they will love the taste and unbeknownst to them, get their fill of vegetables as well! My “muffin tester” is a huge fan of my healthy muffins and can’t get enough of them!

If you request to be on our Slow Food Whidbey Island email list, you will receive our monthly Slow Food Conviviyum newsletter which is always has wonderful, healthy recipes full of ingredients that are fresh from our local farms. Email me at to get on our mailing list. And be sure to check us out at and on Facebook.

#Broccoli #Muffins #Carrots #Zucchini #SlowFoodWhidbeyIsland

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