Vanilla Olive Oil Granola

I take breakfast very seriously. I start looking forward to it when I go to sleep, and the very thought of it gets me out of bed. Granola is one of my favorite breakfasts because it has so many different textures and flavors and you can put whatever you want in it. Recently, my friend Holly made me some granola with big coconut flakes in it. That sealed the deal. I knew I loved coconut in granola, but I kept using the small flakes because my brain shuts down the moment I walk into New Seasons and the bulk isle overwhelms me so. Big flakes are what makes granola rule! I marched right down to the store and bought two bags (ambitious). Here's what I came up with for this weeks granola:


Vanilla Olive Oil Granola

3 cups oats
1 cup large flake coconut
1/2 cup pumpkin seeds
1 cup pecans
1/4 cup chopped dried apricots
2/3 cup honey
juice from one large orange
1/4 cup olive oil
1 tablespoon vanilla
2 teaspoons kosher salt
1 teaspoon nutmeg

Combine oats, nuts and fruit in a large bowl. In a smaller bowl mix honey, orange juice, oil, vanilla, and nutmeg. Pour over the oats and combine well. Spread mix out in a large glass pan and sprinkle the salt over the top. Bake at 300 degrees for 45 minutes or so, stirring frequently. Cool granola completely before serving, and store in mason jars or any airtight container.

Grains & Butter are Perfect

I'm reading this book called "Nourishing Traditions" that is all about eating traditional foods for health rather than stylish "low-fat" "health" foods. I won't get into it too much, unless you call me and then I will blabber in your ear for a looong time all about it, but essentially this book explains that butter is a perfect food that is easily digested and should not be feared. And that is why this is my new favorite book. This lady loves natural animal fats of all kinds, and fermented foods and drinks (AKA duck fat, full fat yogurt, kimchi, and kombucha, to name a few). These are the things I love! Give me a drink with some weird cloudy stands floating in it and I'll be happy as a clam.

I have always felt that butter just HAS to be good for you, and now I have found someone who is on my side. My grandmother is not afraid of butter. If she is going to have a piece of toast, she is going to have a nice thick spread of butter along with it. She is my hero, my inspiration, my role model, and so it makes sense that we both connect over a nice stick of real butter.

But anyway. The other thing this book reminds us all to eat is whole grains. I love me some grains, and I can't stop eating them lately. Last night I made mujadara. I could have sworn I wrote about making it a while back but I can't find the post. Mujadara is one of my favorite vegetarian dishes. It is made with rice, lentils and caramelized onions. I make mine with wheat berries instead of rice, and serve it with feta cheese and lemon juice. Last night I ate it with tomatoes and bitter greens right out of the back yard.

For today's grainy delight, I made granola. I could eat granola every day, and from now on I probably will. Here is my recipe, full of grains and joy.

JENNY'S SWEET & SALTY GRANOLA

2 cups organic steel cut oats
1 cup organic rye flakes
1/2 cup coconut flakes
3 T flaxseeds
1/4 cup chopped pecans
1/2 cup almond slivers
1/3 cup dried cherries

3/4 cup raw agave
1/4 cup orange juice
1 tsp sea salt
1/4 tsp Cinnamon
1/4 tsp nutmeg
1/4 tsp cardamom

Preheat oven to 200 degrees F. Combine dry ingredients in a large bowl. Combine wet ingredients and spices in a small bowl, and then pour over the granola mix. Stir very well and spread on a large baking sheet. I baked mine in a large braising pan so that I could stir it. Bake for 1 1/2 hours, stirring often at the end. This stuff burns quickly and easily, so be careful.