1/3 cup extra-virgin olive oil
1/3 cup maple syrup
1/4 cup brown sugar
1 Tbsp kosher salt
2 cups rolled oats
1/2 cup chia seeds
3/4 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
1/2 cup raw cashews, roughly chopped
1 cup dried fruit, diced (I used chopped dates and apricots)
1. Preheat oven to 250 F.
2. In a small sauce pan, whisk together oil, maple syrup, brown sugar, and salt. Heat over medium-low heat until sugar and salt dissolve.
3. In a large bowl, combine oats, seeds, and cashews.
4. Pour the oil mixture over the oat mixture and stir to coat.
5. Spread evenly on a parchment paper-lined baking sheet.
6. Bake for 1 hour, stirring every 20 minutes.
7. Combine granola with dried fruit and cool, stirring occasionally to break into smaller clusters.
Notes: decrease both oil and chia seeds to 1/4 cup each. Otherwise, flavor was great and texture was what I had hoped: crunchy with some larger clusters throughout. Yum. Could probably decrease sweetness (try 1/4 cup maple syrup).
honey (or agave to make it vegan)
flaky sea salt, like Maldon
Slice papaya and arrange on a platter. Squeeze lime juice over papaya and drizzle with honey. Finish with cayenne pepper and sea salt, eat, and repeat.
1 tablespoon canola oil
1 leek (or 1 small onion, or 2-3 shallots), thinly sliced
3 stalks celery, thinly sliced
1 heart of romaine lettuce, roughly chopped
1 cup brown rice, prepared according to package directions
1 bag kimchi
1 1/2 cups frozen peas
1/2 teaspoon fish sauce (omit to make it vegan)
1 teaspoon soy sauce (or Tamari, to make it gluten-free)
1. Heat oil in a pan over medium-high heat. Saute leeks and celery until soft, about 5 minutes.
2. Add romaine lettuce and cook for another 1-2 minutes, or until just wilted.
3. Add brown rice, kimchi, frozen peas and cook until heated through, about 5-7 minutes, stirring occasionally.
4. Stir in fish sauce and soy sauce and serve alongside fish, or alone as an entree. (I served it with tuna, which I encrusted with homemade gomasio–a seasoning of ground sesame seeds and salt–and seared.) Alternately you can top with a fried or poached egg for a savory, umami-rich breakfast or brunch (this is what I did with the leftovers).
Notes: YUM. Maybe add edamame, or garnish with sesame seeds.
Here we have plain Greek yogurt dusted with turmeric, drizzled with honey, and garnished with pomegranate arils. Don’t forget it, because it’s f#@&!*$ delicious.
This makes a kick ass breakfast that covers all the bases: complex carbohydrates, protein, and healthy fats. Medjool dates sweeten the dish naturally, and a dash of cinnamon adds a subtle layer of complexity. Also serves as an awesome snack or healthy dessert.