If you’ve never tried to make your own granola before I highly recommend that you try out this recipe. Homemade granola is healthier for you, cheaper, and much more delicious. Try different combinations or nuts, seeds and dried fruit. I happened to have a surplus of dates and pecans and I find they make a delicious combo. Almonds and cranberries are another favourite of mine.
- 4 cups gluten free oats
- 1 cup pecans, roughly chopped
- 1 cup shredded unsweetened coconut
- 1/3 + 2 tbsp honey
- 1/4 cup coconut oil
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/4-1/2 cup chia seeds (optional)
- 1 cup pitted dates, roughly chopped
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg (optional but suggested, adds great flavour)
- 1/8 tsp cloves (optional but also suggested)
- In a large bowl mix the oats, pecans, coconut, sunflower seeds, pumpkin seeds.
- In a small saucepan, whisk the oil and honey together over low-medium heat. Add the salt, cinnamon, cloves and nutmeg.
- Pour the mixture over the oat, nut and seed mixture. Stir to completely coat everything with the oil honey mixture.
- Place approximately half the mixture onto a parchment lined baking sheet.
- Bake for 8-10 minutes (depending on how hot your over runs). Remove baking sheet and stir mixture. Place back in the oven for 5 minutes. Remove and stir again. Repeat this process until the granola is golden, approximately 20-25 minutes.
- Cool mixture. Stir in the dates and chia seeds.
This tasty salad boasts several superfoods in one, making this an excellent addition to any meal. Kale has been popularized for all of the nutrients it has, and I’ve previously posted about it. Red cabbage is not often thought of as being very nutritious, but it should be. Red cabbage has a high concentration of anthocyanin polyphenols, which are anti-inflammatory and act as antioxidants. Red cabbage is also very high in vitamin C and vitamin K and can be part of a diet for cancer prevention. Cabbage (especially when steamed) has some cholesterol lowering benefits. The pumpkin, hemp hearts and chia seeds add vitamins, minerals, protein, and omega 3 fatty acids.
- 2 tbsp extra virgin olive oil
- 1 tbsp honey
- 1 tbsp freshly squeezed lime juice
- 1/2 tsp balsamic vinegar
- 1 tbsp chopped cilantro
- 1/4 jalapeno pepper, seeded and coarsely chopped (optional if you want it a bit spicy)
- 1/2-1/4 clove crushed garlic (depending how garlicky you like your food)
- 1/8 tsp minced fresh ginger
- pinch of salt to taste
- 2 cups kale
- 1 cup red cabbage
- 1 medium carrot
- 2 tbsp chia seeds
- 2 tbsp hemp hearts
- 2 tbsp pumpkin seeds
1) In a bowl, whisk together the first 9 ingredients to make the dressing
2) Wash, de-stem and finely chop the kale. Use your box grater (cheese grater) to make your cabbage into smaller bite sized pieces. I like to use the “slicer” side which is the slot that is about 5 cm wide (2 inches) and 1/2 cm (1/4 inch) tall. Peel and julienne the carrots, or if you have a spiralizer you can use it like I did. Place the kale, carrots, and cabbage into a large bowl
3) Add the pumpkin and chia seeds and hemp hearts to the bowl. Drizzle the dressing on and toss to mix everything.
This recipe was modified from here.