I love me some granola.
This batch is a powerhouse of flavor and nutrition with lots of nuts and seeds, coconut and coconut butter, tahini and sweetened only with honey. On top of that, it’s very easy to make, so you have no excuses not to be in the kitchen, right now, baking up a batch of pure delight. Except that you’re reading this right now.
So I’m not gonna hold you captive here any more with lots of fluff. Let’s get to it.
NUT & SEED GRANOLA
Makes approx. 7 cups (fits nicely on one standard size rimmed baking sheet)
2 cups rolled oats
2 cups flaked coconut, raw and unsweetened
2 cups mixed nuts (pecans, cashews, almonds, etc.)
1/4 cup sunflower seeds
1/4 cup flaxseed, ground
1/4 cup chia seeds
1/4 cup sesame seeds
1 1/2 tsp salt
3/4 cup honey
1/2 cup coconut butter
1/4 cup tahini
1/3 cup coconut oil, melted
3 tbsp vanilla, almond or coconut extract
Preheat oven to 300F. Mix dry ingredients in a large bowl. In a small bowl, whisk wet ingredients until combined well. Pour wet ingredients over dry and stir until all dry ingredients are coated evenly.
Spread granola mixture onto a lined baking sheet (parchment or Silpat mat) into an even layer, avoiding direct contact with the sides of the pan. Bake for 20 minutes, remove from oven and toss, then return to oven to bake for another 20 minutes. Remove, toss and repeat process twice more, for a total baking time of 80 minutes, or until granola turns golden and toasted. Remove granola from oven and allow to cool completely as granola will harden as it cools. Store in an airtight container at room temperature for up to one month.
I love rice and beans, then to jazz that up with some fresh, raw veggies makes it a meal!
I had an event to work for my farm job over the weekend and wanted something fresh, filling and healthy to bring with me for my lunch one day and dinner another. I also didn’t have much time to prep such a thing, but found quick cooking rice in the pantry along with a variety of fresh veggies in the fridge. Here’s my quick tip: since I don’t care much for chopping tons of veggies, an idea dawned on me: use the grater! I’ve used the grater before for carrots when making carrot cake and such, but never for bell peppers and onions. It worked wonders and I was done prepping in a flash.
Brown Rice, Black Bean and Veggie Salad
1 cup uncooked brown rice (quick cooking or other)
2 cans black beans
1 can whole kernel corn
1 red bell pepper
2 small carrots
1/4 small red onion
1/2 avocado (or a whole one if you like a lot)
7-8 cherry tomatoes
salt and pepper to taste
cilantro to taste (optional, not pictured)
Prepare your rice according to package instructions. Meanwhile, drain your black beans and corn (I drained them together, and saved the mixed “broth” to freeze for making soups later). Grate the carrots, bell pepper and onion. When you grate the bell pepper, the skin might flake off, which is fine, I just tossed the skin. Dice your tomatoes. Toss the veggies together in a large bowl. Now score the avocado half cross wise in two directions to make lots of small pieces, then use a spoon to scoop it from the skin into the bowl. If you’re using cilantro, chop then add to mixture.
Once your rice is done, allow to cool for a few minutes so it’s not scolding hot. Then add into the bowl and mix everything together, adding salt and pepper to taste. Enjoy warm or cold.