Tropical Granola

This granola gets addicting. Like having a cup, then another… every day of the week, until its gone. Then, its time to make some more!

Tropical-Granola

The thing I love about granola, is its diversity! There are so many ways to make it your own. Whenever I make this, I make at least 2 different flavors as experiments. This one so far has been my favorite!

Tropical-Granola

With chunks of fresh coconut and various tropical dried fruits, this granola makes me excited to eat breakfast in the morning! It is also makes for a great gift when stored in a mason jar or parchment paper bags.

Tropical-Granola

Who would not love and appreciate a jar of homemade granola?

Ingredients (Yields to 8 cups):

5 cups  rolled oats (Try Bob’s Red Mill Gluten Free)

1/4 cup melted coconut oil

1 cup almonds

1 tbs. cinnamon

2 tsp. nutmeg

2 tbs. chia seeds

1/2 tbs. vanilla extract

1/2 of a small coconut, or 2/3 cup dried coconut shavings

2/3 cup honey

1 cup dried fruit (Pineapple and papaya work well)

Preparation:

Pre-heat the oven to 350 degrees F. and prepare a cookie sheet with parchment paper. Chop the almonds into fourths and place in a large bowl with the oats, coconut oil, chia seeds, vanilla, cinnamon, and nutmeg. Cut open the coconut using a small saw, carful to catch any liquid if you want to keep it. From there, cut the coconut in half again, so you have four pieces, which will make it easier to extract the coconut meat. once you have the meat from two of the fourths, cube them into small pieces and add to the mixture. Make sure to combine the ingredients well, then spread the mix evenly in the prepared pan in one single layer. Depending on the size of the pan, you may have to split the batch up. Drizzle the honey over the mix evenly. Place in the oven to bake for 20-30 minutes, flipping and checking for a light golden color that signifies when it is done. Meanwhile, chop the dried fruit and add it in after the granola has cooled outside of the oven. Store in mason jars for extra cuteness.

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Vegan Carrot Cake Pancakes

Sometimes the best thing for a cold Spring morning is hearty, spiced pancakes. These are the kind that physically embody comfort. Some, in my experience, don’t even notice the grated carrots, which can be both good and bad; good if you are finding ways to sneak extra vegetables into a diet, and bad if… well, just add more carrots, and there is no bad side!

Vegan-Carrot-Cake-Pancakes

These pancakes are perfect for satisfying your need for cake in the morning. If you keep grated carrots on hand, these would be simple to make on any day.

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I highly suggest making a double batch because you would be surprised at their popularity… and how much you can fit in your stomach, with smoky maple syrup and those crunchy pecans.

*This recipe is adapted from the one in Isa Does It*

The Recipe (Makes 8 small pancakes)

2 tablespoons ground flaxseed
1 cup almond milk
1 teaspoon apple cider vinegar
1/4 cup water
1/4 cup maple syrup (the real stuff!)
2 tablespoons coconut oil
1 teaspoon vanilla extract
1 1/4 cups all-propose flour (I’ve yet to try whole wheat)
2 teaspoons baking powder
A dash of salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoons ground nutmeg
1/2 teaspoon ground allspice
1 cup grated (not shredded) carrot- about 1 & 1/2 carrots

The Method:

In a small bowl, whisk the flaxseed and milk for a minute, then add the vinegar, water, maple syrup, oil, and vanilla, mixing well. In a large bowl, combine the flour, baking powder, salt, and the four spices. Add in the mixture from the other bowl and mix until just combined. Now, fold in the grated carrots, and any additional ingredients, like pecans or walnuts. While the batter is resting, heat a large pan on medium heat. Now, lightly coat the pan in more oil, or break the vegan streak with butter. Fry up the batter in 1/3 cup scoops, cooking until lightly browned on both sides, about four minutes each.

Vegan-Carrot-Cake-Pancakes

Serve them with more maple syrup and pecans for a lovely taste combination, and enjoy!

Roasted Indian Cauliflower

~Part 2 of 2: Birthday Edition!~

As you guys know, I love Indian food. I also happen to love cauliflower. So, it was only a matter of time before I found a way to merge them. And I have to say, I am quite happy with the results!

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The mix of turmeric, which has tons of health benefits, vegetable masala, and chicken masala (just the spice) perfectly accents the cauliflower. My all-time favorite spice to use is vegetable masala though. It compliments anything and everything!

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This dish is perfect for those cooler summer days, when the oven won’t heat up the house too much. I made this for lunch, deciding to spoil myself, casting aside my usual sandwich. You can make this for dinner or lunch though, either would work!

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The reason I use quinoa is because… well, I usually don’t have rice in the cupboard.  But, quinoa is much more healthy, and has a bit more protein than rice does, so I use it as a substitute. It can be pretty boring on its own, without spices or boiled in a broth. So, I used various spices (the same ones from my chickpea curry dish) to give it some flavor.

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Now, here is the recipe!

Ingredients (serves 2):

1 whole small cauliflower

3 tbsp. olive oil

3 tsp. masala (I used 2 tsp. vegetable, and 1 tsp. chicken)

1/4 tsp. turmeric

salt and pepper to taste

For the quinoa:

1 cup of quinoa

3 cups water

1/8 tsp. of each- cumin seeds, ground cloves, vegetable masala, turmeric, and coriander powder

Preparation:

Break the cauliflower into medium to small florets then toss them in the olive oil and spices. Spread them out on a parchment paper-lined baking sheet and roast them in the oven at 400 degrees F. for 25 minutes. While they are roasting, boil the water on the stove, then add the quinoa and spices. Boil them until all of the water is absorbed and stir to prevent burning. When everything is done, serve the quinoa and the cauliflower together, and enjoy!

 

Chia pudding; healthy and raw

Chia seeds are a super food, and are easy to incorporate into your diet. They are full of antioxidants, fiber, omega-3, and makes you stay full for a longer time than most other foods. They have been a huge health trend recently, and I gave in, adding it to my oatmeal, granola, and smoothies. It is great because it does not add much flavor, but is so healthy!

Chia-pudding-healthy-raw

Ingredients for the pudding:

1/3 cup chia seeds

1 1/2 cups of any milk (I used coconut milk, predictable, am I?)

3 tbsp. agave

1/2 tsp. vanilla extract

1/2 tbsp. coconut shavings

1/2 tsp. cinnamon (or to taste)

1/4 tsp. nutmeg (or to taste)

Preparation:

Pour the milk into a large jar. Mix the chia seeds into the milk, eliminating any clumps. This is very important because it is not fun having clumps of dry chia seeds in your pudding! You can add in the other ingredients, mixing as you go.

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When you are done, put a bird on it  lid on it and place it in the fridge. How easy! The thing is, you have to wait for the pudding to solidify. This takes 3 hours at the least, but it is worth it!

Chia-pudding-healthy-raw