coconut-cashew granola with dried cherries

If you've never made homemade granola before, don't be daunted.  It's soooo easy.  And surprisingly cheap.  I got most of these ingredients in the bulk food section, and when you compare it to commercial granola (which can be loaded with bad sugars and random ingredients) it's super inexpensive and way less processed.  

My recipe uses healthy & delicious coconut oil.  Coconut oil is a solid at room temp, so pop it in the microwave for a few seconds or melt it on the stove when mixing it with the honey.

This makes a pretty big batch, so try baking some this weekend and eat it up throughout the week.  It's incredibly satisfying and sticks to your ribs - you definitely won't have a growling tummy 2 hours after breakfast.  Enjoy!


Makes 8 cups

4 c. rolled oats - not quick cook
1 t. cinnamon
1/2 t. cardamon
1/4 t. salt

1/2 c. honey or maple syrup
1/3 c. coconut oil
1 t. vanilla

1 1/2 c. unsweetened, dried coconut flakes/chips
1 1/2 c. roasted, salted cashews - roughly chopped (i love the salty-sweet combo)
1 c. dried tart cherries (or you can sub in cranberries)

Preheat oven to 325 degrees.

In a large bowl, combine oats, cinnamon, cardamon & salt.  Stir to combine.

In another bowl, whisk honey (or syrup), coconut oil & vanilla together.  Pour over oat mixture & stir well until oats are thoroughly coated.  Spread onto a rimmed baking sheet and place in the oven.

Bake for 15 minutes, then stir.  Bake for another 15 minutes.

Place coconut flakes and cashews on a separate rimmed baking sheet.  Bake the coconut & cashews in the oven with your oat mixture for the last 10  minutes of it's cooking time (it should be smelling amazing by now!). 

Remove from oven - oats should be golden and the coconut lightly toasted and lightly browned.  Let cool completely.  Toss coconut and cashews into oat mixture.  Stir in dried cherries.  Store in an airtight container.

super superfood trio - roasted sweet potatoes, quinoa & kale

It sounds too healthy to be delicious, but I guarantee you, you will love this recipe - it’s my new obsession.  It has it all -  a wonderful combo of flavors & textures and maximum health benefits.  

It’s also incredibly versatile...it’s a great vegetarian (or vegan) main course (i topped it with a poached egg for dinner and it was delish!) or a beautiful side dish that pairs really nicely with roast chicken.  I also made an egg-white scramble with of the leftovers for breakfast...amaze balls.

In this photo, I used a medley of red, white & black quinoa that I had picked up at the market, but plain quinoa works juuust fine.
 
Serves 6 as a main course, 8 as a side dish.

3 medium sweet potatoes/orange-fleshed yams, cut into 1/2 inch dice
3 T. olive oil - divided
kosher salt & fresh ground pepper

1 c. dry quinoa

4 c. roughly chopped kale, tough stems removed
1 T. butter
1/4 c. water

Preheat oven to 425 degrees.  Toss diced sweet potatoes with 2 T. olive oil and season with kosher salt & pepper.  Place on a rimmed baking sheet and roast about 45-55 minutes, stirring once after 20 minutes and again after 30 minutes.  Remove when potatoes are slightly caramelized.

About 20 minutes before your potatoes are done roasting, rinse quinoa & cook according to the instructions on the package.  Once cooked, fluff with a fork.  You will end up with about 3 cups cooked quinoa.

In a large skillet with lid or large pot, heat remaining 1 T. of olive oil & 1 T. butter over medium high heat.  Add chopped kale and saute about 2 minutes, until bright green.  Add 1/4 c. water, cover & lower heat to medium low.  Braise for 2-3 minutes.  Remove lid and cook a couple minutes more until water is evaporated. 

Add roasted sweet potatoes & quinoa to kale and stir to combine.  Season with kosher salt and fresh ground pepper.