This is super easy and fun to make! My GOD is this ever tasteEee.

Keep in mind:
You can eat this in one sitting: CAUTION

*3 Cups Oats
*1/2 Cup rolled Rye
*1 Cup Wheat Germ
*1/2 Cup Vegan Maple Syrup
*1 Cup Coconut Flakes
*1/4 Cup Sesame Seeds
*1 Cup Melted Vegan White Chocolate
*1 Tablespoon Cinnamon
*2 Tablespoons Vanilla Extract
*1 Tablespoon Nutmeg
*Pinch of No Iodine Salt

Combine all dry ingredients in a large bowl.
Melt Vegan White Chocolate in a sautee pan on low.
Combine all wet ingredients including the Vegan White Chocolate in another bowl.

Pour wet ingredients on top of the dry ingredients and mix well.
Pour mixture in a pyrex baking dish and bake for 40 minutes on 350.
Let it cool and cut into strips/squares/circles/triangles/hearts. U get it. :)

Ruling<<<<<

Enjoy!

Filed under:
/usr/FT/Granola

Classic Granola

2 cups old-fashioned oats
1/2 cup wheat germ
2 Tbs. dark brown sugar
1/4 tsp. salt
1/3 cup chopped walnuts
1/3 cup flaked coconut
1/3 cup craisins (raisins work too if you like those things...) 

1/2 tsp. ground cinnamon
3 Tbs. flavorless oil, such as vegetable or canola
1 Tb. water
2 T. molasses
2 T. maple syrup

 

Adjust rack to middle position and preheat oven to 275.
Mix oats, wheat germ,  brown sugar, walnuts and coconut in a bowl.
Bring oil, water, molasses, syrup and cinnamon to a simmer in a saucepan on low heat.
Drizzle over dry ingredients.
Pour mixture onto 9x13 pan. Working small handfuls at a time squeeze the cereal to form small clumps.
Bake for 30 minutes and then add dried fruit.
Bake for another 15 minutes longer or until cereal achieves a golden brown color.
Let cool.

The above recipe can definitely be used as a blueprint for granola, but there are a few tips that will help make it a favorite.

*Bake at low heat - if you're not getting the crunchy result that you're looking for, increase time not temperature.
*Adding the dried fruit mid-way through baking allows it to dry out enough to keep the cereal from getting soggy.
*The wheat germ and water combination will help to create clusters - as does squeezing the cereal before cooking it.
*Use old fashioned oats, not quick oats. Quick oats tend to make granola that is more powdery and less crisp - although they will cluster better. I also think they taste starchy.

Play, create, eat, enjoy. (and then tell me what you like best!)

It wasn’t a baguette I wanted, when the dentist finally gave me carte blanche to eat anything at all. I needed something more violent, something with so much crunch it prevented me from hearing the person next to me speak. It came in the form of a hazelnut granola.

When I settled on what to stir into the oats – hazelnuts (hardly chopped), fat strips of chewy unsweetened coconut, and sticky black currants – it sounded like quite a mouthful.

But I wanted the kind of granola that needs to be shoveled in on overloaded spoonfuls, the kind whose deep, sweet flavors force a person to inadvertently take bites so big that a little piece, maybe a cluster of ginger-scented oats or a whole toasted hazelnut, pops right out and splashes back into the bowl. I needed a breakfast that dropped flavors into every crevice in my mouth (especially the ones that used to be off-limits).

So yes, hazelnut-coconut-blackcurrant granola is a bit of a mouthful. But my mouth was ready.

Hazelnut-Coconut-Blackcurrant Granola (PDF)
If you can find it, unsweetened large flake coconut is the best type for this recipe. I use the kind made by Bob’s Red Mill, which comes in fat shavings about an inch long.

For extra nutty flavor, use a nut oil instead of plain old canola.

TIME: 20 minutes active time
MAKES: about 15 cups granola

3 cups hazelnuts
1 cup honey
1/2 cup (packed) brown sugar
1 18-ounce container (6 1/2 cups) old-fashioned oats
2 cups unsweetened large flake coconut
1 cup dried blackcurrants (about 6 ounces)
1/3 cup flaxseed meal
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup canola or nut oil (such as walnut, hazelnut, or pecan oil)

Preheat oven to 350 degrees.

Place the hazelnuts on a parchment-lined baking sheet, and bake for about 10 minutes, until the nuts’ skins crack and begin to lift off the nuts themselves. Let cool for 10 minutes, or until the skins stop crackling and whispering. (You’ll hear them.) Transfer the nuts to a clean tea towel a handful at a time, and rub between layers of the towel to remove as much of the loose skins as possible. When all the nuts are rubbed mostly clean (no need to be too strict, ya hear?), give them a rough chop and transfer them to a large mixing bowl.

Combine the honey and brown sugar in a small saucepan and cook over low heat, stirring, until the sugar has dissolved completely. Set aside.

Add the remaining ingredients to the bowl with the hazelnuts, and stir until very well blended. Drizzle the honey and sugar mixture on top, and stir again until the sweeteners coat all ingredients.

Line two baking sheets with parchment paper or silicon baking mats. Divide the granola between the two sheets, spreading it into an even layer on each sheet, and bake for 35 to 40 minutes, stirring the granola and rotating sheets top to bottom and back to front a few times during baking. The granola is done when it’s uniformly deep golden brown.

Let the granola cool to room temperature on the baking sheets, undisturbed. Break apart and store in an airtight container.

Out of 101 Cookbooks, Heidi weighs in with a perfectly luscious and nutritionally wholesome contribution with this stunning berry-studded breakfast quinoa. The recipe is taken from Dr. John La Puma's recent release - Chef MD's Big Book of Culinary Medicine.

Heidi goes on to say: I've written about just a handful of books this year (more to come, I promise!), but I wanted to highlight this one for a few reasons. It's a fantastic healthy-cooking (and eating) primer written by a someone who is both a doctor and chef. The book is text heavy and photo-free, but for those of you who want to dive into some of the ways food can work for you, this is a good overview. A chapter in his book opens with the following passage:

"...I have begun to think of a home kitchen in much the same way I think of a health spa - a place where people can come to be restored, feel better, experience pleasure, and become healthier. And this is how I'd like you to start thinking about your kitchen. Your kitchen is at the heart of your health."

"In your home, you probably keep your medicine chest in the bathroom. I'm offering a second medicine chest, one that helps prevent diseases and symptoms and that you keep right in your kitchen cupboards, fridge, freezer, and pantry."

There's a lot going on here (in a good way). One chapter outlines the fifty foods that should be part of your pantry - those of you already cooking from a natural foods pantry have a big head start. To make the cut each contender had to demonstrate "that if eaten regularly it could prevent, and in some cases, actually treat - specific conditions and symptoms." The good news is, many of the fifty foods are flat-out delicious in their own right, and for those of you who are regular readers here, you'll find a cast of familiar characters - oats, quinoa, lentils, beans, greens, and agave nectar, avocado, and berries. Another chapter tells you which foods to eat (or avoid) based on forty common conditions.

The quinoa berry bowl is typical of what you'll find in the recipe section. Broadly speaking, the recipes are concise and approachable, with every ingredient working for you on both the flavor and nutrition fronts. You'll find recipes that are both vegetarian and non-vegetarian, and many that are easily adaptable either way. A few other recipes that caught my attention; Butternut Barley Risotto, Cinnamon Orange Dreamsicles, and Walnut Scented Dessert Pancakes. Now I know many of you will only buy cookbooks that have cover-to-cover photography, but I hope the shot at the top with give you a little glimpse of what you might be missing.

My diet is far from perfect, but I've learned over the years that if you surround yourself with delicious, healthy, real ingredients you'll discover and create amazing ways to use them. This book is full of ideas, helpful information, and ingredient-based inspiration. At the very least flip through it the next time you pop into a bookstore, and in the meantime enjoy the quinoa berry breakfast bowl you see up above. [via link]

Warm and Nutty Cinnamon Quinoa Recipe

I used a red quinoa here, but you can use whatever kind you like, white/buff colored seems to be the most common. Also, a few notes and tips from the book: low-fat soy milk may replace the low fat milk, blueberries may replace the blackberries, dark honey may replace the agave nectar, and walnuts may replace the pecans.

1 cup organic 1% low fat milk
1 cup water
1 cup organic quinoa, (hs note: rinse quinoa)
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*
4 teaspoons organic agave nectar, such as Madhava brand

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving. Serves 4.

*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.

The hubby loves cereal (mainly Nature's Path Optimum Power) and soymilk in the morning, afternoon, late at night, and whenever he feels like eating something. He doesn’t really miss it when we go weeks without buying any but when it’s there he’ll go thru a box in two days (maybe three). I tried buying in bulk, but it still doesn’t feel like much of a deal. The cheapest organic cereals are plain puffed grains of some sort. I prefer granola, but most of the granola I see at the stores aren’t organic and they are still expensive. A one pound bag of organic rolled oats is moderate in price. To make a bowl of oatmeal you would use less than you would normally consume in a bowl of granola.

So here’s my attempt in trying to solve my cereal dilemma, involving some cheap organic puffed brown rice and organic rolled oats. However, with the added costs of nuts, fruits and other extras, I don’t think I can conclusively calculate it as a real savings. But it’s tasty and makes use of my new glass container.

Granola cereal with almonds, coconut, and raisins

• 2 1/2 – 3 cups rolled oats (I eyeballed it)
• 2 cups puffed rice or kamut
• 1 cup slivered almonds
• 2/3 cup flaked coconut
• 2/3 cup raisins
• 1/4 cup golden syrup or maple syrup/rice bran syrup (more or less according to your taste)
• 1 tsp molasses (optional)
• 1 tbsp of oil or more if needed

Makes about 2 1/2 quarts (roughly)

Preheat oven to 350º. Coat large mixing bowl with the oil. Mix everything except the raisins together in the bowl with the liquids. Pour and spread evenly onto a parchment lined sheet pan. Bake for 20mins (or till golden brown), stirring it half way thru. When cooled mix in raisins, and store in an airtight container if you intend to keep for long. The non-airtight container is ok for a day or two (which is exactly how long it’s gonna last here).

Will be making more soon, but I ran out of raisins, and walnuts might be cheaper.

-L

My typical, and favorite, breakfast is granola, plain yogurt, and honey. Now some people may think that granola is granola, but let me tell you there is a big difference between expensive granola and really expensive granola. I usually buy Pumpkin Spice Granola from Fairway (the Fairway brand), and occasionally the Whole Foods brand prepackaged stuff (beware the Banana Nut flavor from Whole Foods is awful). I needed to get cash before a show and also needed breakfast for the next day so I went into Whole Foods on the Bowery and Bear Naked was on Sale! It was a dollar off so it was $4.99 for about 12oz instead of $5.99...yeah, I know still pretty expensive.

I haven't written about granola before, but this stuff really blew my socks off. The difference between expensive and really expensive is usually the the quality and texture. This granola, while all small pieces no big chunks, has a big crunch and very delicate and wonderful flavors.

The base of the granola is your typical oats/grains/ect...lightly sweetened with agave, and also a hint of cinnamon to the taste. Agave is a really expensive ingredient...similar to honey except a little thinner, and it is derived from the cactus. It also has a slight citrus taste (you really can't taste this in the granola).

Lots of dried mango pieces through out the mix. This is something that I probably would have hated about a year ago, but since buying this granola I have since become a big fan of Mango! It truly adds an interesting twist on dried fruit in a granola, and is part of the unique flavor.

The best part about this granola is the almonds. They are not just any almonds either. You know those "Hot Nuts" that you can buy on the streets in NYC...they are like those, but not hot and better. These almonds were roasted in agave! They have a candy like agave sweet crust around them...they are crunchy and delicious! I wish I could find a "Hot Nuts" cart that made these almonds...I would eat them all the time.

I really enjoyed this granola (both by itself or with yogurt...it is so delicious that honey is not necessary), and if it wasn't so expensive I would buy it all of the time...but I just can't afford it. It is one of those gourmet delicacies that I will purchase when on sale, but I just can't imagine paying over $6 a pound for granola all the time (no matter how good). I hope this sale lasts forever (but I know it won't).

This is definitely the best granola I have ever eaten, and it has encouraged me to try many other varieties from Bear Naked...as long as they are on sale of course.

*please note: While I am 100% sure that I ate "Bear Naked "Native" Granola: Mango, Agave, and Almonds" I cannot find it's existance anywhere on the internet. It might be a new product, but if you see it and can afford it check it out...you will love it.

(Tom)

SO welcome breakfast:

A banana/mango/vanilla yogurt/vanilla soymilk smoothie with honey granola on top. I also threw in some Shreddies at the end. I have some weird obsession with pairing smoothies and Shreddies, no idea why.

Lunch didn't really exist since I was shopping the whole time so instead I had a snack when I got home which consisted of a bunch of random bites, including shredded cabbage with sweet onion dressing and feta, mushrooms and carrots with dijon, and some cottage cheese. I think there may have been some crackers or something in there as well.

And Dinner:

Steamed broccoli with apple cider vinegar and parmesan + half an english muffin with egg whites, spinach, salsa, and half a FF Kraft Singles cheese slice.

And then of course my Dessert of 1/4 cup strawberry frozen yogurt with a couple frozen strawberries thrown in plus 1 tbsp white chocolate peanut butter mixed in. Super tasty.

When I got home from my late night walk I worked up a decent appetite so I had a small bowl of puffed wheat and Raisin Bran cereal with a few slices of frozen banana and a bit of yogurt and soy milk on top. Very good and hit the spot. My mom also went out for dinner with friends tonight and had a lovely container of leftover food sitting in the fridge. My curiousity got the better of me and I had to see what it was... bad call because it was the most delicious looking pesto, feta, sundried tomato pizza I have ever seen. Mmmm! I had a couple bites of one slice plus picked off some olives and sundried tomatoes and ate them. SO good.
And NOW I'm thinking it's about time to sleep!

Since arriving on Okinawa in January I've seen the desire in many of the people I've met for fresh organic locally grown produce. Driving around all over in search of this myself, only finding a very small selection of what may be organic at the stands out in the countryside where I live. As much as I love buying veggies from the folks down the street I really don't know how organic they are. And even then the selection and freshness has been less then satisfying at times. So the search continues.

Then last week I heard about this farmer's market. I pictured something like the Pike Place Market back in Seattle where I am from. With the different booths and the vendors there actually selling what they have grown, caught, or created. After daydreaming about meeting the different farmers and picking my produce out among all the bins filled with perfect fresh organic vegetables and fruit, I could just barely wait to go.

A few other things to know about me at this point: I want a job, I am passionate about healthy living and respectful living on this earth. Also, I love opportunities for adventure!

Putting these things together with the new info on the farmers market just out of reach for most to go every week I see a way for me to provide a service to you and support my personal earthy granola agenda. After just days of thinking about how to go about starting a little business in Okinawa the details seem to be settling in to place smoothly and as though this somehow simply was meant to be.

Today, Joelle and I had our first adventure out to find the farmer's market, though it wasn't what I had expected it is still very exciting. We met Takeshi Ura-San and Yogi-San who helped us understand the how the market works and some of the practices of the farmers like picking the bugs off by hand...

I can't wait for this to get off the drawing board!

You know the guys I mean. Shopping for granola, buying natural products, wearing their hair in a ponytail regardless of their age, wearing Birkenstocks with wooly socks.

Ok, well I don't have a ponytail yet (that could take years to grow...maybe I could get a clip-on one?), and I don't like to wear sandals (although in the spirit of telling the truth, I did use to wear socks with sandals a few years back until I was teased by our office secretary.)

I am a shopper now though at natural and organic grocery stores. Now that our son is on an organic, gluten/casein free diet, this is a necessity. We can get some stuff at our regular grocery store, but these special stores have so much more.

The first time my wife and I went to one to look for stuff for our son, I almost had the feeling I imagine one has going into an adult bookstore for the first time (not that I would know). What would I find in there? Should I make eye contact with anyone else? What if someone I know sees me going in there?

Ok, so it's not like it's embarrassing to go to a natural food store. But I know I used to think it was odd when a former co-worker of mine was eating organic stuff. He would always have some kind of drink with a weird name, lot of sprouts and tofu, and he even used something called "Tom's of Maine toothpaste." Well, as of a few days ago our house proudly contains some of "Tom's" toothpaste (just for our son though, I'm being defiant and still using Crest.)

The first few times we shopped there I got a kick out of all the 'earthy' people I encountered. There's really a few categories these shoppers fall into. There's the middle-aged ponytail guys I already mentioned, there's the really old couples who are rail-thin and are always looking at things like flax and/or natural toilet paper (which is one thing I think I'd definitely have a hard time buying. I'm all for the environment, but my butt needs a little more than sandpaper to get the job done). There's also the goth-type looking chicks too who are kind of pale and look like they could use a hamburger.

The last few times we've gone though, I feel a bit more comfortable there. The more I'm learning about all the crap that's in our regular foods, the more I appreciate a store like this. I thought we would be doing this organic thing just for our son, but I would probably do well to limit my intake of arsenic and other hormones that are in our foods. I'm hairy enough the way it is, the last thing I need is to accidentally get some more testosterone or something from a cow.

I appreciate that these people who own these stores and shop there are trying to do something to make us healthier and to save the environment a bit. I have quite a ways to go before I can be considered totally 'green' but just in the last couple of weeks our family has switched to natural cleaners and our food is definitely a lot better too.

So if you're scared to go into a natural food store, don't be. As far as I can tell, no one will bite you, and in fact I think I get a lot more smiles from people than I do at the regular stores. And now I know where to go if I ever decide to replace my deodorant with a pumice stone.

Everyone who reads this likely already knows, but I don't live with my husband. I'm in the process of immigrating so we can be together, but for now, it's just me and my basement. Some days are shittier than others, but I've found that the worst is when I have time to actually notice that I'm alone. When I'm working or teaching or running off getting accidentally drunk, I'm distracted enough not to get totally depressed and mopey. When I have days off (like I had yesterday - my first real, full day off in months, actually), it's harder to keep it together. So what do I do? Well, yesterday I watched Veronica Mars, practised, went for a run, and cooked like a crazy person.

Since my last visit to San Francisco to be with the DH, I find I can't sleep through the night, and exacerbating matters, I can't sleep in. Yesterday started off at 7:00 am, and first thing I did was get up and make granola. Granola is one of those things that I think people forget how easy and how good it is. It takes well to all kinds of customization and keeps well to boot. My granola tends to be simple, but the recipe I use can be supplemented without really any call for monkeying around with the base mixture. Here it is, Jordan's Simple Stupid Hippie Granola:

Ingredients
1 1/2 cup oats (NOT quick cooking!)
1/3 cup walnuts, pecans, or almonds, roughly chopped
1/4 cup shredded coconut
1/4 - 1/3 cup pure maple syrup
2 - 3 tbsp oil
1/4 cup ground flax seed
1/3 cup dried apricots, chopped

Directions
Preheat the oven to 350. In a clean, dry mixing bowl, combine the oats, nuts, and coconut. Put the mixture on a cookie sheet, spreading it out so it sits evenly on the sheet. Pop it in the oven for 10 minutes and then take it out to mix it around (the danger with this part of the process is that the stuff on top can cook faster than the stuff underneath, and you end up with burnt nuts or oats - gross!). Put the oat mixture back in the oven and bake (making sure nothing on the top layer is getting too toasted) for 15 - 20 minutes, or until you start to smell the nuts toasting and the aroma of the oats. Remove from oven.

In a large mixing bowl, combine the maple syrup, oil, flax, and dried apricots. Add the hot oat mixture, and stir well to combine. If you like your granola warm, eat it now. Otherwise, wait a bit, and it will start to get all clumpy, just like store bought. Store in an airtight container, but not for too long. Granola is easy and quick and best when fresh, so make it often!

Stay tuned for Seitanfest later today!

So in short, I learned young to enjoy the bounty of the earth.  And I learned that the work that goes into tending this bounty is part of the joy -- and responsibility -- of human life.  For much of my life thus far, I've been fortunate to live in places and ways that allowed me to continue these ingrained habits, albeit at a less intense way than farming.  For the last several years, circumstances have required that I temporarily live in a small town setting, but even here I am not far from vast forests and have access to a lovely, fertile garden plot.

When it comes right down to what's for lunch, it is not a stretch for me to say that creating delicious foods from nature's bounty is very much part of my core personality.  Which brings me around to breakfast, since after all, it is a lovely Sunday morning!  I don't know too many people who can't find a lot of good to say about the luxury of eating real maple syrup on their pancakes, waffles, French toast -- or ice cream, for that matter!  So often, simple ways of serving foods are the best.  But with the bounty of maple syrup at my disposal, I have also learned a certain decadence.  And that is what this recipe represents:  pure, unadulterated indulgence!  If you like real maple syrup and you like homemade granola, you'll like this, too!

Whispering Pines Maple Granola

3 cups oats
1-1/2 cups wheat germ
1/2 cup chopped almonds
1/2 cup rolled rye
1 cup coconut
1 cup pumpkin seeds
1/3 cup oil
1/2 cup maple syrup
1 TBSP sesame seeds
1 tsp cinnamon
1 tsp vanilla
1/2 tsp nutmeg
1/2 tsp salt

Preheat oven to 350 (or heat lightly oiled large cast iron skillet to medium on stovetop.) Mix dry ingredients in a large bowl.  Mix wet ingredients together and then pour into dry ingredients until combined.  Place granola mixture into baking pan or skillet and cook until golden brown, stirring as needed.  Serve on vanilla yogurt or with milk, and fresh or dried fruit.

Granola is actually relatively easy to make and is so much better for you than what you buy in the store. I find I prefer mine to even the best organic brands. (Bear Naked is good, but it's too flavored for my taste.) Plus mine contains all those yummy MUFAs that Prevention Magazine and Crabby over at Cranky Fitness are always talking about.

Here is my recipe for Maple Nut Granola. It's ErinSlick-modified from one I got out of the Cooking with Shelburne Farms Cookbook that my in-laws got me. If you hate nuts, leave them out. Exchange the nuts and seeds for whatever types you like. Add the salt, it really makes a difference. The original recipe is doubled. I half it because it makes a ton.

Maple Nut Granola
makes about 3.5 cups

1/8 c of vegetable oil
1/8 c real maple syrup, grade b for strongest flavor
1/8 c honey
1 1/2 tsp of brown sugar
1/2 tsp of cinnamon
1/8 tsp of salt
1 1/2 c old-fashioned oats (not instant)
1/2 c raw, unsalted sunflower seeds
1/2 c plain, unsalted walnuts
2 handfuls of ground flax seed
2 handfuls of wheat germ
1 c dried fruit

Preheat the oven to 350F. Line a cookie sheet or shallow roasting pan with a nonstick baking mat or parchment paper. In a small bowl, stir together the oil, syrup, honey, maple sugar, cinnamon and salt.

In a large bowl, mix the oats, seeds, wheat germ and nuts. Pour the wet stuff over the dry and mix gently. Spread the granola evenly in the prepared pan. Bake for 15-20 minutes until golden brown.

Reduce the oven temp to 300F and leave the oven door ajar to bring the temperature down while you use a spatula to gently turn the granola -- try not to break up the clumps. Bake for another 8-10 minutes until the granola is toasty and brown. Watch it carefully, the sugar will burn easily.

Wait until it's completely cool to break up the clumps. Mix in the dried fruit and store in an airtight container.

Well I'm a big fan of Kashi brand of natural food lines and thought I share this free offer for a fiber and protein boost. I like to promote health and plan to do a few health articles here on my blog in the future. Click here for a link to the free sample offer.

What ever happened to the Sierra Club, seriously? Talk about one of the all time coups. At its creation, the Sierra Club was on the leading edge of environmental policy making. Today the Sierra Club is on the leading edge of the nothing; in fact it is on the back edge of a dull sword that is fighting all the wrong battles.

What makes one think it can sue its agenda into law with any lasting effect? The very means by which the Sierra Club attempts to institute its out of touch policy agenda are the same means that make it irrelevant.

Why not go back to the roots? John Muir. Muir was the greatest environmental essayist this county has known. What made Muir great weren’t his writings—which are world class—rather it was his lifestyle. He lived in such a manner that compelled others to see the world as he saw it. Today’s Sierra Club inspires no one to view the world in broader terms. Conversely the Club sees the world only in “micro-trends”, to steal the phrase, taking environmental issues one law suit at a time; getting stuck in the mud of minutia, losing the true high ground on which they once stood.

For the sake of a lot of things, I say let fair minded, smart, motivated people take back the Sierra Club and return to its rightful state in America as one if its great organizations. Let’s learn from Muir, which means reading him, and save the cause before it is too far gone—co-opted by granola liberals with misspent youths force feeding narrow minded fixes that make matters worse and not better.

What can I say about an all natural snack that has chocolate listed as it's number two ingredient? YUM! :)

I was stoked to find these on sale at Safeway for 2 for $5.00. To make matters better, the boxes had a coupon on them for $1.00 off. Result: one box of wholesome goodness for $1.50. I could sit here and describe how good these are or you can click here to get a box sent to you free of charge. Which is an even better deal.

]]> http://proofofthepudding.wordpress.com/?p=180 Sun, 20 Apr 2008 19:27:16 +0000 Dana http://proofofthepudding.wordpress.com/?p=180 In my experience, "Passover" and "delicious" and "weekday breakfast" are not words that belong in the same sentence. On Passover, Jews must remove all grains from their diet, including anything derived from wheat, barley, oats, rye and spelt. That means no cereal, no muffins, no bagels, no oatmeal -- essentially, none of the staples that get me through my workday morning.

Sure, there are "Kosher for Passover" muffins and cereals made with matzah meal, but have you ever tasted some of these alleged breakfast goodies? Most of them are gritty, tasteless disasters. And of course there is always the taste sensation that is matzah itself, but somehow allowing my stomach's first encounter with food in more than 8 hours to be an indigestible cardboard-like wafer seems like cruel and unusual punishment.

Friends have told me that breakfast is the "easiest" meal during Passover because you can eat scrambled eggs and breakfast potatoes and omelets. Perhaps these people have time to prepare a leisurely breakfast on your average Tuesday morning. I don't.

So year after year, I'm on a quest to find quick, tasty breakfast recipes that I can eat during Passover, and this year, I may have hit the jackpot: Kosher for Passover granola. Matzah farfel (basically ground up matzah) stands in for the oats in a nut-filled granola, sweetened with honey and flavored with cinnamon, nutmeg and coconut.

You can sprinkled some over a bowl of Greek yogurt and honey, as I do, or you can eat it with milk or right out of your hand. I don't think I'll complain about Passover breakfast ever again.

Passover Granola
Adapted from the Washington Post

Note: You can use any kind of nuts or dried fruit you like for this recipe. For the fruit, I used a mix of raisins, dried cranberries and chopped dried figs, but you can use anything you like. Also, the recipe makes a LOT of granola, so feel free to make half or 2/3 of the recipe.

3 cups matzah farfel
2/3 cup sliced almonds
1/2 cup unsweeted shredded coconut
2/3 cup walnut pieces
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
6 tablespoons unsalted butter
1/3 cup honey
1 1/2 cups chopped dried fruit (can be a single kind or a mix)

Preheat the oven to 325F. Lightly spray a rimmed baking sheet with non-stick spray.

Combine the farfel, almonds, coconut, walnuts, salt, cinnamon and nutmeg in a large bowl, mixing well.

Place the butter and honey in a small microwave-safe bowl. Cook on high for 1 minute to melt the butter, stirring the mixture every 20 seconds so that it doesn't bubble over. Make sure the mixture is well blended.

Pour the butter and honey over the farfel mixture and stir, being sure to coat all of the pieces. Spread the mixture onto the rimmed baking sheet and bake for 15 minutes, stirring halfway through to ensure even browning. Keep your eye on the granola towards the end of the baking time -- you don't want it to burn. It should be golden brown.

Remove from the oven and transfer the granola to a large sheet of wax paper. Set aside to cool for 10 minutes. Add the dried fruit and toss together. Allow the granola to cool completely, then store in an airtight container. I also find that freezing granola in small batches helps to keep it crunchy and fresh.

Yield: About 10 cups

First up, I made a huge batch of granola. The recipe is adapted from The Big Book of Vegetarian, which happens to have a ton of yummy vegan recipes (and veganizable vegetarian recipes). This is the Spiced Vanilla Granola, made with considerably less sugar than the recipe calls for. This is a very versatile granola, you can add any combination of nuts and dried fruit, and it still turns out perfect every time!

After the granola, I made pita dough (again). I think I've become a pita fanatic. Pita is awesome because one batch makes enough dough for at least 16 pitas, and you can freeze the unbaked dough balls for later! This pita dough is for tomorrow night's dinner: FALAFEL!!!! My favorite part of making any yeast dough is watching the yeast get all foamy! As I have mentioned in a previous post, talk to your yeast! Say things like "Hey lil' yeasties, it's time to go for a swim!"...

Once the pitas were finished baking, I was hungry. So, I made a snack with a chickpea spread from The Ultimate Uncheese Cookbook (my very first vegan cookbook!), and cut a pita into triangles. This is one of the most addictive spreads around, and my pita was psyched to not be naked anymore.

Once I finished my snack, I went on to making more jam, with the last of my berries in the freezer (picked...2 summers ago!!!!). Lemon juice is essential to jam-making.

A Strawberry-Raspberry Jam:

Next up: Tuscan White Bean Soup, also from The Big Book of Vegetarian. This is a hearty, healthy, delicious soup (especially on a day when the weather keeps you indoors).

Maybe you are wondering, where's the dessert?! Well, I can't go a day without some sort of tasty treat, so today (and many days) I made Chocolate Pudding, courtesy of Fat Free Vegan (my oh my, this is sooooo gooood!!!!).

And lastly, on Wednesday I received a little package in the mail from Hannah (aka Bittersweet). I was lucky enough to be one of the winners in her bunny contest. So, you don't have to guess who was hiding in the envelope! That's right! A sweet little pink bunny, who I have named Krames (after a sneaky spider who lived in the hallway of my building, until he ran off with another spider named Willis, who lived in my apartment...). Thank you Hannah! As it turns out, Krames loves vegan cupcakes (go figure!). On Friday night, my boyfriend and I were desperate for a treat, but I had no sugar anywhere! I did have some soy sweetened condensed milk. I ended up making vanilla cupcakes without a recipe (a little of this and a little of that), and topping them with some homemade hot cocoa mix I had in the cupboard. They actually turned out very well, not too sweet, with a lovely texture and crumb. But the "recipe" only made three cupcakes. One for me, one for Tim (my boyfriend), and one for Krames. Perfect!

Knowing full well that granola is easy-as-pie to make, and very cost effective, I decided to give it a go. Lisa's favorite granola - from a recipe by Sara Foster - seemed like a good starting point, so I decided to adapt her recipe. My variant makes a dark, rich, and very filling granola just as good as the fresh luxury stuff you can buy at your local grocer. Sprinkle a bit over some Greek yogurt and garnish with more substantial dried fruits for a delicious, simple dessert. Or, for a decadent breakfast, have a small bowl of the granola with some soy milk.

:: Cocoa-Molasses Granola ::

2 cups old fashioned oats
1 cup shredded sweetened coconut
1 cup slivered almonds
1/4 cup canola oil
1/2 cup maple syrup
1/4 cup honey
1/4 cup molasses
1/2 cup craisins (or raisins, dried cherries, etc.)
1/2 cup dried apricots, chopped
salt to taste
cocoa to taste (around 1 TBSP)

1. Preheat the oven to 275.
2. On a baking sheet with sides, layer first the oats, followed by the coconut and almonds. (I used a 16" pizza pan so I wouldn't have to make multiple batches.) Then sprinkle with a bit of salt and bake for 12-15 minutes. (The ingredients should not brown.) When finished, pour them into a mixing bowl.
3. Change the oven temp to 350 and spray the baking sheet with cooking spray.
4. Stir the honey (I used blueberry flower, but clover honey is fine too), maple syrup, molasses, and canola oil in a small bowl. At this point, stir in any other spices you'd like, as well as around 1 TBSP of cocoa.
5. Add the wet to dry, stirring to coat everything evenly.
6. Spread the granola on the baking sheet. When the oven has finished preheating, bake for 30 minutes. Turn over the granola every 10 min. If the granola still seems too damp, reduce the oven temp to 250 and give it a little more time. (Watch out, though, because as the granola cools it will also continue to dry!)
7. Pull that sucker out of the oven and give it about 45 min to cool completely. Add your dried fruit* and store it in an airtight container.

*Note: If your dried fruit isn't as dry as you'd like, add it to the granola after the second time you stir. I used Sunsweet brand apricots which, while amazingly delicious, were not exactly "dried".

:: Bibliography ::
Foster, Sara, Carolynn Carreño, and Quentin Bacon. Fresh Every Day: More Great Recipes from Foster's Market. New York: Clarkson Potter/Publishers, 2005.

i'm sure like many of you, matt and i desire to eat relatively healthy. i say relatively because our life here in atlanta certainly doesn't come without it's wonderful temptations to throw health aside. gotta love atl.! :) this being said, we at least start off with a nutritious and healthy breakfast each morning, granola. we add yogurt and sometimes fruit and it's just unbeatable. we were introduced to granola when we worked at a summer camp up in asheville, nc. we were spoiled that summer by the homemade goodness and we spent the next few years searching for a comparable granola...to no avail! the search ended this past august when my obsession with cooking took hold, i became determined to find my own granola recipe. trust me friends, i've experimented with the first two pages of recipes that come up when you google 'granola recipe!' matt, being endlessly supportive, never complained when it came out like granite or tasted salty. ;) so with matt's encouragement i did something i've never done before or since; i wrote a recipe! it was a feat for sure, and even though it's ever-changing i'm just proud it exists! so off i go to replenish our personal supply, feel free to join me if you like!

'mix granola

3 cups oats
¼ cup chopped walnuts*
¼ cup crocanti of soja almond**
¼ cup ground flax seed
¼ cup honey
¼ cup oil
¼ cup water
¼ cup brown sugar
1 tsp vanilla
½ tsp cinnamon
¼ tsp cardamom
¼ tsp nutmeg
¼ tsp salt
1 tbsp white sugar
1 egg

toss oats, sesame seeds, almond crisps, ground flax seed, cinnamon, cardamom, nutmeg, salt, and white sugar

whisk honey, oil, water, brown sugar, vanilla, and egg

pour liquid slowly, stirring at the same time until incorporated. press lightly into a nonstick casserole dish (keep about 1.5 inches thick), bake 1.5 hours at 275. after an hour, turn oven off, leaving the granola to cool (and harden), remove and break up. serve with vanilla yogurt or milk, with fruit and/or honey, or just plain! enjoy!

* almonds and sesame seeds are yummy too!

** no idea what this is. hhaha, i get it here.

disclaimer: we have a weird oven! bake time may be different for you. also, this makes crunchy granola, bake less for a chewier batch.

let me know how it goes! :)

I get a lot of strange looks when I don’t accept cookies or sweets. I don’t like sweet things usually. I don’t know why. But, I am considered weird or untrustworthy when I don’t want to eat that ball of fudge. That’s not to say I don’t like sweet things. I love cheesecake. I love fruit. I just don’t like chocolate that much. I’ll eat it now and again. But, I don’t need it on a daily basis. I don’t even need it on a weekly or monthly basis.

Every Friday, in the office where I work, there are chocolate cookies made. Everyone gets really excited. Everyone eats a lot of cookies. I haven’t had one yet. I walk into the kitchen while the lions ascend on their meat and grab a banana. But, I defend the right to eat cookies. Just don’t try and make me eat “the best cookie ever!”.
The Whitest Boy Alive-Golden Cage (Fred Falke Remix)
Letter G, Kieran Hebden & Alexis Taylor-It\'s Gone (Julien Briffaz 12 Inch Mix)

I filled my white whole wheat tortilla with a mixture of pinto beans, BBQ sauce, mushrooms, spinach and grated carrot. Even though I didn't want to cook, I mustered up enough energy to heat it in a dry frying pan for a couple of minutes, just until it was a bit toasty and warm. Not too bad for an easy, healthy meal!

Of course this didn't hold me over as long as a heavier pasta and chicken meal, especially since I did a quick bike workout this evening too! Later, I decided that I wanted more of that delicious Peanut Butter Granola that I bought today. I can see it's not going to last very long in my cupboards - it keeps calling my name :mrgreen:

I paired it with some yogurt and a bowl of mixed fruits (mango, strawberry and peach)

I microwaved these to warm them a bit since they were frozen (on sale, so I bought them for a treat :) ) Check out that yummy looking peach in the foreground :D

• apples and bananas
• spinach, peppers, zucchini, bean sprouts, green onions, mushrooms, a cucumber and a tomato
• two new vegetables to try: brussels sprouts and an acorn squash (which I may have had when I was younger, but I can't remember if I liked it, so I'll say it's new!)
• large tortillas - white whole wheat, which wasn't what I wanted, but they didn't have large whole wheat ones :(
• a snall wedge of low fat gouda
• ehhs
• yogurt
• frozen strawberry-peach-mango mix
• last, but not least, Peanut Butter Granola!

I couldn't wait, so I had a bowl:

After all that chopping, I wanted an easy lunch so I went for a veggie and cheese quesadilla:

I sautéed some mushrooms, chopped orange pepper and some green onion (cause I have a ton now and want to use it up!) I then spread the vegetable mixture over half a tortilla and added a squirt of barbecue sauce and a sprinkling of cheese. Then I folded it in half and heated it in a dry frying pan until each side was nice and crispy. I don't know why, but I'm definitely on a quesadilla kick! I hadn't had one in years, but for the past couple of months I keep wanting them. At least they're pretty healthy when I make them :)

Here is Richie putting in the windows.  You can see the cherry trees blooming outside in the front yard.

We are still working on the living room...and have put in new energy efficient windows.  The old ones were from the early 80's (original to the house) and only single pane.  The fireplace is all painted and Richie almost has the trim done on it , the baseboards and the crown.  What a difference a wider trim board makes.  It updates the house tremendously.

The fireplace is almost finished...I put the final coat of paint on it today.  Jacques just had to get in the picture.  And Norm from "This Old House" is making a fireplace mantel too on the tube.

I was looking through the iphoto and found this picture of Richie from last fall and noticed a ghost like figure coming from the pump!  Freaky!!

I swear this picture is for real!!!

Now that I am caught up with CHORES, I should have a chance to make something tomorrow.

Reading Don Quixote before bedtime...

Trail mix: 140

Yogurt: 65

Granola: 67

Mango: 70

Salad: 100

Total: 457