Granola Recipe

It is hard to find a good granola out there, for I have tried many.  I think it is a good idea to make your own, this way you really know what is in there.  Also, whether it is sugar, honey, agave, or whatever natural sweetener you put in, it is important to make foods to learn just how much ingredient for your own knowledge in order to make healthy eating choices.

This recipe is from a friend, who I think might just be the next Top Chef!!! haha  She is going to culinary school and definitely has some skills in the kitchen.  I have yet to try this recipe, but from what I could tell from her Facebook posts, people LIKE IT.

Try it for yourself!

Ruth Lin's Granola Recipe
Makes a big batch, feel free to halve the recipe.

• 8 cups rolled oats
• 1 cup sunflower seeds
• 1 cup sliced almonds
• 1 cup chopped pecans
• 1 cup chopped walnuts
• 1 cup chopped cashews
• 1 1/2 teaspoons salt
• 1/3 cup brown sugar
• 1/4 cup maple syrup
• 1/2 cup honey
• 1 cup coconut oil
• 1 tablespoon ground cinnamon
• 1 tablespoon vanilla extract
• 1 cup dried cranberries
• 1 cup dried blueberries
• 1 cup dried apricots, chopped
• 1/2 cup flax seeds

Directions

1. Preheat the oven to 250 degrees F. Line two large baking sheets with parchment or aluminum foil.
2. Combine the oats, sunflower seeds, almonds, pecans, and walnuts in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.
3. Bake in the preheated oven until crispy and toasted, about 40 minutes total. Stir once halfway through. Cool, then stir in the cranberries/dried fruit/flax before storing in an airtight container.   

Tips from Ruth:

"Since ingredients/nuts can be pricey, I just went to Trader Joe's for all of the ingredients...got a bag of mixed, roasted unsalted fancy nuts.  I also spent some time chopping them up, but I didn't mind. Added to the mix a separate bag of sunflower seeds, and got a bag of walnuts.  Trader Joe's sells 32 oz bags of rolled oats (FYI: it's supposed to be 8 cups, but I found that it comes out to more than 8 cups when measured out).  Trader Joe's sells organic virgin coconut oil now too. Even though it's a pricier granola recipe, I think it's well worth it!"

Mushroom Beef Stew Recipe

 I came across a fellow blogger's site and this sounds like a delicious beef stew.  I have made a beef stew with mushrooms before, and it has turned out really well.  This recipe is making my mouth water...

From Kath Eats Real Food.

Simple Shroom Beef Stew

Ingredients

• 1 pound grass-fed local beef chunks
• 2.5 pints of sliced mushrooms
• 2 carrots
• 4 celeries
• 2 cloves of garlic
• 1 quart of water
• 1.5 cups frozen peas
• 1 tbsp smoked paprika
• Salt and pepper to taste

Instructions

Brown beef. Set aside. Add mushrooms, carrots and celery and cook until tender. Add garlic and cook 2 minutes more. Put mixture into crockpot and cover with water, paprika, peas and salt and pepper. Set to high for 1 hour and low to 2 hours (since everything should already be cooked your just looking for simmer.)



Source: katheats.com/hungerstruck

Roasted Vegetables Recipe

 
New year means let's try some new recipes!  This recipe may not be new, but it is a good time to eat squashes, parsnips and root vegetables.  These are usually high in beta-carotene which is an antioxidant.  And antioxidants are SUPER important because they protect our cells from free radicals that cause damage.  Plus, roast these puppies, and you will be amazed at the flavor.

Roasted Vegetables

Serves 8

• 1 small butternut squash (1 1/2 pounds), pared, halved, seeded, and cut into 1/2-inch wedges
• 1 pound carrots, cut into 2-inch lengths
• 1 pound parsnips, cut into 2-inch lengths
• 1 small rutabaga (1 pound), pared, halved, and cut into 1/2-inch wedges
• 1 pound shallots, peeled, halved if large
• 3 rosemary sprigs
• 3 tablespoons olive oil
• Coarse salt and ground pepper

 

Directions:

Preheat the oven to 425° F.  Drizzle with oil and season with salt and pepper; toss to combine. Cover with foil.  Place the vegetables in oven. Roast 1 1/2 hours, uncover, and roast 30 minutes longer, tossing occasionally until vegetables are tender and golden brown. 

*Findfoodlove note: the reason this recipe take so long is because it serves 8 people!  You probably can halve the recipe and the baking time to serve 4 people.

Source and picture source: wholeliving.com