Category Archives: Vegan

Crunchy-Veggie Pesto Wrap – - GF

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Twice a week I volunteer in the mornings to work in the kitchen at a neighborhood Cafe. Today I came home at 1:00 pm ready to forage for lunch!  I am very glad I’m a person who cooks in quantities that allow for leftovers.. even if it’s sometimes only a 1/4 cup of this and a 1/2 cup of that.

A Little Side Story:

When I was dating J I was surprised that he only made exactly as much food as he thought he and his two girls would eat in one meal.. I mean EXactLY… and that’s because one just split each meal into equal servings.   And if you’re reading this babe, you’re hopefully smiling.  ;)   ♥

Coming from a Middle Eastern family of 7 +Mom and Dad and my 2nd sister’s husband and kids, and sundry cousins and aunts and uncles who dropped by… Mom cooked meals in 3 – 4 quart pots, meats by the kilo, and desserts in large round trays.  So it took a bit of coaxing whenever I joined him for dinner to convince J that if there were a few more pieces of meat, or zucchini rounds, the girls (and maybe I) just might have a second helping. :D

Now as a combined family, with his eldest eating like a 13-year-old does,  my daughter and her fiance, other relatives joining us sometimes, and my 17-year-old about to shoot past 6′… J has beautifully transitioned his idea of serving size to accommodate our life style.  Good job pookie bunch! So even when it’s his turn to cook, we always have leftovers. :)

Back to my foraging…!Spinach Tortillas

Rudi’s Gluten Free Spinach Tortillas are my favorite, since they are made with wholesome ingredients and not only meet, but EXCEED my requirement for Fiber vs. Carb content!  (5 grams of fiber to 17 grams of Carbs per shell).  Hooray for Rudi’s!

And that is why I began my ‘build a lunch quick’ project with a Spinach Tortilla.

Leftovers:  Steamed Beets with garlic and lemon, Cauliflower cooked with garlic cloves (yes I love the stuff!) and spiced with allspice, sea salt, pepper and a touch of dried mint, and a bowl of dairy-free Pesto that J made last night.

SO.. I created a nutrition packed Crunchy-Veggie and Pesto Wrap, and it was THREElicious (I think that’s more than Delicious).

RECIPE

  • 4 Gluten Free Tortilla Shells
  • 1/2 cup dairy-free Pesto
  • 1 organic Beet, steamed and seasoned to taste
  • 1 c. steamed Cauliflower, seasoned to taste (can use Broccoli instead)
  • 1 Avocado, sliced
  • 1/2 small Red Onion, thinly sliced
  • 1 c. shredded organic Carrot
  • 1 organic Persian Cucumber, halved and thinly sliced
  • 1 c. Rice Milk Cheese, shredded
  • 2 Tbs. golden Flax Seeds, freshly ground
  • Black Pepper
  • Garlic Powder (opt.)
  • 2 organic Limes, quartered
  • 4 organic Lettuce leaves, rinsed and torn into pieces

Spread Pesto on one half of each Tortilla shell.Crunchy GF Wrap1

Divide the ingredients among each shell and season.

Crunchy GF Wrap2

Crunchy GF Wrap3

4runchy GF Wrap3

Squeeze lime juice on each. Top the filling with the lettuce leaves, and wrap tightly.

Crunchy GF Wrap6

Crunchy-Veggie and Pesto Wrap
CookinguptheCure

Place seam-side down on a plate and serve with additional limes, some sliced tomatoes and if desired, more Pesto.

~ Bon Apetit! ♥

Paint a Flower Pot and Cook a Bowl of Happiness

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I pinned photos of cleverly painted flower pots on my PInterest page recently, and got the ‘paint a pot’ bug!  I went down to Ace Hardware and spent more  money on paint than can be justified…although I only bought 3 pints and a pint of primer.  The clay planter pots weren’t much, so I picked up 4 of them.. in different sizes.

Patience is NOT a strength of mine! I had no choice but to prime the first 3 I wanted to tackle, and wait until the next day to dabble with painting them.  The paint colors I chose were a deep turquoise, a hot pink and bright yellow… figuring I could mix them to make orange, purples and greens.

I am not as creative as my daughter or son are, and am happy with simple designs that appeal to my easy to please eye.  So here is how it went:

Flower pots Phase2

Flower pots Phase1

Pots are primed, and first go at color.

Flower pots Phase4

Almost done… tomorrow is the official unveiling!

The cats have been very curious about my activities on ‘their’ porch.  So far no painted cat.

Following is a wonderful meal in a bowl.  The ingredients are high in nutrition, and combined create all you would expect from a pot of comfort food.

This dish can be made with a variety of spices; Indian, Italian, Middle Eastern, Asian or spicy South American.

Bowl of Happiness: Veggie, Bean and Lentil Stew

  • 1 Tbs. Coconut oil or extra virgin organic Olive Oil
  • 3 medium cloves of Garlic, finely chopped
  • 1 cup diced organic White Onion
  • 1 Tbs. Ginger, finely chopped
  • 2 tsp. Sea Salt
  • 1-1/2 tsp. Cayenne
  • 1 tsp. ground Ceylon Cinnamon
  • 1/2 tsp. Allspice
  • 1/4 tsp. Black Pepper
  • 1 organic Broccoli, cut into pieces
  • 2 c. organic Carrots, cut in 3/4″ chunks
  • 2 c. organic Zucchini, cut into bite-size pieces
  • 6 – 7 organic Red Radishes, halved
  • handful of mushrooms (opt.)
  • 15 oz. of Tomato Sauce
  • 1/2 – 1 c. hot Water
  • 1/2 c. organic Red Lentils, or Split Peas, rinsed
  • 1 c. cooked Cannelini Beans (or your favorite bean)
  • Chopped fresh cilantro or parsley, and dried chili flakes for garnish

Yoga pot 1

Heat oil in a large pot or skillet over medium heat.

Yoga pot 2

Add the onion, garlic and ginger. Cook for a few minutes until the onions is translucent. Add cayenne, cinnamon and allspice. Stir mixture for 3-4 minutes.

Yoga pot 3

Add vegetables,  tomato sauce and 1/2 c. of water. Bring to a boil. Add lentils and beans, cover and simmer on low heat until lentils are cooked and  vegetables are tender, about 25-30 minutes.

Yoga pot 4

If needed, add the rest of the hot water for stew-like consistency.  Serve in deep bowls garnished with cilantro and chili flakes.

Enjoy with a tossed green salad in a lemon-garlic-olive oil dressing.

Yoga pot 6

~ Sahtein! (double health) ♥

The PROM photos… and Golden Beets and Radish Side Dish

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I said I would get permission to post Prom Day photos of my son and his sweetheart. He said it was fine to do so.

Having gone to high school overseas where we don’t have a Prom equivalent, I never experienced this event myself, but I surely was excited for them!

Prom 2013, Darin and Olivia 2

Prom 2013, Darin and Olivia

On to the Beets. . . !

I love golden beets!

I also like the color they turn the dish they’re in.. Golden.

This is a simple, healthy (of course) and quick side dish that will add pizzaz to a meal.  We will use green tea to cook the vegetables, adding an antioxidant boost to the already super good for you veggies.

Golden Beets and Radish Side

  • 4 organic Golden Beets, cut in quarters
  • 4 – 5 large organic Radishes, cut in quarters
  • 1 organic White Onion, cut in half and then quartered
  • 1/2 c. brewed green tea (a mild flavor like Sencha)
  • 1/2 tsp. Sea Salt
  • 1/4 tsp. Black Pepper
  • 2 Tbs. Extra Virgin organic Olive Oil
  • Dash of Turmeric
  • Dash of Ceylon Cinnamon

Place cut up vegetables in a medium pot and add tea.  Bring to boil.  Add salt and pepper and turn heat to low.

Simmer for 15 – 20 minutes or until beets are just tender.  Do not over cook… (I like mine with a little crunch).

Strain into a bowl.  Drizzle olive oil on top and sprinkle lightly with turmeric, cinnamon. Adjust salt to taste.

OTHER OPTIONS:

  1.  You can drizzle a little lemon juice on the veggies, and instead of turmeric add a dash of cumin.
  2. Chop parsley and add when served.
  3. Mix in cooked quinoa pilaf.
  4. Add apples cooked with a generous sprinkle of cinnamon and a bit of nutmeg.golden beets, radish and onion

~ Bon Apetit! ♥

Edible Arbors and Quick Mini Healthy Tostadas

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I have been thinking about arbors and trellises lately.  I placed my order for a trellis yesterday, and can’t wait till it arrives.

J has been at work in our backyard again this year, and transformed the area around our mulberry tree and benches by adding new tan bark.  It took three times as many bags of the stuff as I would have guessed… and most of a morning.

So now I long for a trellis with a climbing rose, like New Dawn: The yardstick against which all repeat flowering climbers are judged. In 1997 ‘New Dawn’ was voted the most popular rose in the world at the 11th World Convention of Rose Societies. Silvery, blush-pink, 3″ double flowershttp://cookingupthecure.files.wordpress.com/2013/04/old2bgarden2bphotos2b152.jpg?w=652http://cookingupthecure.files.wordpress.com/2013/04/newdawn1.jpg?w=652

Another thought I had was to grow a vegetable in some unusual way, and today while thumbing through Sunset magazine at my chiropractor’s office I saw the picture below and loved it!

What a great idea.. beans happily growing on a decorative arch.

Runner bean trellis

So gotta get some beans… dialing Jack. :D

Lunch yesterday was a rushed affair.  I had an open house to visit, and Carrot Soup for 14 to make.  One of my favorite new finds are these mini organic corn tortillas from WholeFoods.

Mini Tostadas pkg

If you remember our Good Carb Formula, then you can see that these are very acceptable, and meet the blood glucose test, i.e. fiber x 10 = more than total carbs.  In this case 30 to 27.

corn tortillas nutrition info

And at 27gr of carbs per 4 tortillas, you can have a yummy and filling meal.

Mini Corn Tostadas

It’s fun to add creative toppings and play with flavors.  Since I was literally flying out the door in minutes, I used what was ready and handy to create these…

Mini Tostadas

Guacamole, chopped tomatoes, green onions, chopped radishes, daiya cheese (or rice cheese), jalapeno peppers, and on the side some low fat re-fried organic black beans with cilantro garnish. All the veggies are high in vitamins and antioxidants.

Pop for two minutes in the toaster.. and Viola!  Lunch!

You can add shredded Chicken cooked with smoked paprika, or cubes of baked Cod for a more substantial meal.

Mini Tostadas 2

~To Your Health! ♥

An Olive Oil Wheat-Free Crust Inspires a Surprise Filling!

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Months ago I set aside a recipe I found for an Olive Oil, Gluten Free Crust.  I’ve been wanting to try it ever since.  Last night I decided to take the plunge.

Although somewhat unprepared (I didn’t go out to shop for the ingredients),  I was not daunted by the need to modify what flours I used.  I love diving in and making it up as the spirit moves me.

The recipe calls for Gluten-Free all-purpose flour, well that’s not very creative.. so I rummaged in my pantry for flours I could use.  I actually had about 3/4 cup of Bob’s Red Mill GF all-purpose flour so decided to give the recipe author a nod by using it.  The other 2-1/4 cups of flour were Rye (hence the Wheat Free title instead of Gluten Free).

The recipe had no leavening (probably relying on the pre-mixed flour for that), so I decided to use a little yeast. You’re going to think I’m wacky because the recipe calls for COLD water.. for a flaky crust, and here I am using yeast dissolved in EXTRA WARM water.  It occurred to me that I was confusing the ingredients, but… FRET NOT!  It all worked out. :)

After the dough rested for a while, I rolled it out into a 12″ circle and realized I had made no plans after that point!  Yikes! What to fill it with?

Opening the always over-stuffed refrigerator (I feed a 17-year old, a 13-year old and a 10-year old + J and myself), I prayed for inspiration.

In the left hand veggie drawer I found most of a large yellow onion and tomatoes.  In the right hand veggie drawer I found the organic Brussels Sprouts I purchased a couple of days before. The Cheese drawer had both shredded Daiya cheese and Almond cheese, so I grabbed them as well.  A small bowl of tomato sauce called out to me, and after setting all the other ingredients on the counter, I invited it to the party too.

Veggie drawer

Now some seasoning which had to include hot pepper sauce.

Below is the result and recipe.  I LOVED the deep dish look and the crust was excellent… just enough flakiness.  Would work well for a Quiche.

Hoda’s Deep Dish Wheat-free Veggie Pie

This recipe offers high fiber (rye flour), lycopene from cooked tomatoes (protects against cancer), Onions are a major source of a Quercetin, a super-antioxidant, and of course brussel sprouts contain the largest content of anticancer phytochemical compounds such as glucosinolates, and lower cholesterol!

CRUST

  • 3 c. Gluten Free or Wheat Free flour (or a mix)
  • 1 1/4 tsp. Xanthan Gum
  • 1 tsp. Sea Salt
  • 1/2 packet active dry Yeast dissolved in 1/2 c. warm water and a pinch of sugar
  • 6  Tbs. extra-virgin Olive Oil
  • 1 1/2 tsp. white wine vinegar
  • 1/2 – 3/4  c. cold water

In bowl of a mixer or regular bowl, add the 3 dry ingredients and combine.

Pour olive oil on top and mix on low-speed for about 2 minutes, or with a fork until well-distributed.

Add yeast mixture and vinegar and mix for about 4 minutes on medium, adding cold water until dough comes together and is no longer crumbly.  It should feel soft.

Cover dough with plastic wrap and set aside for 30 – 45 minutes.

Prepare the filling.

When ready, take 3/4 of dough out of bowl, place it between two oiled sheets of wax paper and roll into a 10″ circle… about 1/8 inch thickness.  Flip it over and roll other side to smooth out.

Place dough in a slightly oiled deep pie dish.  Fill and bake.

Cheesy Brussel Sprout-Tomato-Onion FILLING (non-dairy):

  • 1 c. cut up organic Brussel Sprouts (you can use zucchini or your fave veggie)
  • 2 large organic Tomatoes, chopped
  • 1 large yellow organic Onion, coarsely chopped
  • 2 clove organic Garlic, minced
  • 1 c. organic Tomato Sauce
  • 2 – 3 tsp. Tabasco, to taste
  • 1-1/2 tsp. Oregano
  • 1/2 tsp. Sea Salt
  • 1/4 tsp. Black Pepper
  • 3/4 c. Daiya Mozzarella Cheese (or shredded Rice Cheese)
  • 1/2 c. Almond Cheese, thinly sliced and cut into 1 inch pieces

Spread the sprouts, onions and tomatoes in the pie dish.

Mix the tomato sauce and spices together and pour over veggies.

tomato onion br sprout pie2

Tomato, onion, brussel sprout, wheat-free pie!

Sprinkle both cheeses on top, and a little more Oregano.  Bake at 400º F for 18 – 20 minutes, or until filling is cooked and shell is slightly brown on the edges.

My Brussel Sprout-Tomato-Onion-Cheesy Pie, Wheat Free

~ To Your Health! ♥

Papaya Star and Kale-Apple-Almond Salad with Japanese Red Pepper

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I just adore the sweet, refreshing flavor of Papaya.  I revel in the color and texture. I love it with a light drizzle of lemon juice.

I have had extremely good luck in choosing just the right moment in a Papaya’s ripening life to slice through the green/gold skin, and expose the caviar-like black seeds.

I did just that a few days ago, and was greeted by a lovely, perfectly shaped STAR!

Papaya star

Once again, I had chosen a lusciously ripe papaya, and it was enjoyed by us all.

Talking of texture, kale has become one of my favorite Salad Greens.  The chewy leaves make me feel like I’m having a very substantial meal, not just a salad.  I like the complex flavor and the challenge of finding dressings that compliment this slightly bitter leaf.

Below is a salad that was new to me, and I thought you might enjoy it too.

Kale-Apple-Almond Salad 

Kale

The surprise ingredient in this salad is Ichimi Togarashi - Japanese red pepper. You can find it in Asian markets, or purchase it online.

Makes about 4 servings.

  • 2 Tbs. organic extra-virgin Olive Oil
  • Zest and juice of 1 medium organic Lemon
  • 2 c. thinly sliced organic Kale
  • 1/4 c. finely shredded Parmesan cheese (use Almond cheese for Vegan)
  • 1/4 c. roughly chopped dry roasted Almondslemon zest
  • 2 tsp. Xylitol + 2 tsp. water (or 2 tsp. Maple Syrup)
  • 1 organic  Honeycrisp Apple, cored
  • 1/4 tsp. Sea Salt
  • 1/4 tsp. Black Pepper
  • Ichimi togarashi

Whisk together the oil. lemon zest and juice in a small bowl and set aside.

Place almonds in a small pan over medium heat.  Add the 2 tsp. Xylitol + 2 tsp. water, or maple syrup. Cook stirring until syrup coats the almonds.  Scoop almonds onto parchment paper and let cool.

Toss kale, cheese and almonds and dressing in a medium bowl.

Cut apple into 4 pieces and slice thinly with a mandoline or knife. Add to salad and toss to coat.

Season with salt, pepper, and ichimi togarashi (to taste).

Per serving: 170 cal. per serving; 5.1 g protein, 13 g carb and 3.4 g fiber.

kale - apple salad

~ Bon Apetit! ♥

Lentil Sprouts and Barley Mushroom Leek Pilaf

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One of my favorite childhood memories is sprouting lentils, pinto and garbanzo beans at home for science class.  It was so fun to watch the lentils sprout to 2-3″ in just a handful of days. Beans take a little longer, but not much.

lentil sprouts1

lentil sprouts day 4

Aren’t they adorable?

lentil sprouts

lentil sprouts day 6

Add sprouts to salads or sandwiches for a delightfully different wholesome crunch.

Barley was on my mind tonight.  J decided to go get Chinese for the kids, so I made Brown Basmati rice for them, and a Barley pilaf for myself. (Brown rice does not have enough fiber for our Good Carb test.)  I asked the restaurant to simply steam a fish filet and some Bok Choy for me, and to add a small container of chili paste.

I had fresh mushrooms and a bowl of chopped leeks in the fridge, so I decided to enliven the barley with these delightful ingredients.

After I concocted this dish, I realized that it packs ONE BIG PUNCH of healthy goodness.

It is believed that the benefits of eating barley, oats and other whole grains are related to their beta-glucan content.

Beta-glucans are found in the bran of oats and barley, and to a lesser extent in rye and wheat. They can also be found in certain varieties of mushrooms! So this meal gives you a double dose of happy heart food from both the beta-glucan content as well as the fiber!

NOTE: If you are gluten intolerant, you need to avoid barley.  But if it’s wheat you’re allergic to or avoiding, this is a wonderful grain to cook with.

Barley, Mushroom and Leek Pilafmushrooms_3

  • 1/2 c. chopped organic Mushroom, choose your favorite (Shiitake, Maitake, Button, Portobello..)
  • 1/4 c. chopped organic Leeks
  • 1-1/2 c. organic Barley, rinsed
  • 3 c. freshly brewed Green Tea, while hot (or vegetable broth)
  • 1 tsp. Sea Salt
  • 1/4 tsp. Black Pepper
  • 1 oz. organic, Grass-Fed Butter (use coconut or olive oil for Vegan version)

Place mushrooms and leeks in a 1.5 quart pot over medium heat, and let cook for 5 minutes, stirring occasionally.  It’s ok if the mushrooms stick a little.

Add rinsed barley and stir together.

leeks, chopped

Add hot water and remaining ingredients. Stir, cover and simmer until barley is done, about 20 minutes.  Adjust seasoning to taste. Scoop into a bowl and serve warm.

I like to sprinkle a little cinnamon on top, or chopped toasted almonds… or both!

barley mushroom pilaf

~ Sahtein (double health)  ♥

Italian-Style Eggplant and Pasta Bake – Dairy Free

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Three days ago, in our San Francisco East Bay valley, it got cold enough to cap our mountain with white fluffy stuff overnight.  I took this from the balcony of our office.  Unfortunately the snow only lasted till today, as the days are around 59 degrees.

Snow on MtDiablo 02_13

On cold days, like most of us, I yearn for something that will approximate comfort food.  With my Middle Eastern background, that will have to include a creamy vegetable, like Eggplant; a starch, since I minimize my carbohydrate intake I chose Brown Rice noodles; and cheese for its melty goodness, Almond cheese or Daiya of course.

This dish offers an antioxidant punch with lycopene-rich cooked tomatoes.  The spices and onion add their own health benefits.

You can substitute squash or zucchini for the Eggplant, or a mixture of all three!

My Italian-Style Eggplant Pasta Bake

Recipe

  • 2 medium organic Eggplants, rinsed and peeled in stripes
  • 2 c. organic bottled Tomato Sauce
  • 3 cloves Garlic, minced
  • 1 small organic white onion, minced
  • 1/2 cup fresh organic Basil, coarsely chopped
  • 2 tsp. organic Oregano
  • 1 tsp. organic Thyme
  • Sea Salt and Pepper to taste
  • 1- 1/2 c. whole grain, wheat free pasta
  • 2 c. Daiya or Almond cheese, shredded

Preheat oven to 350º F.

Slice Eggplant into 1/4 inch thick slices, and sprinkle each with salt, stacking them as you go.  Place eggplant stacks in a large bowl and place a heavy plate or pot on top and compress for 10 – 15 minutes to leach out the bitter juice.

eggplant towers

Cook pasta Al Dente according to directions

Brown Rice Noodles

In the meantime, place tomato sauce, garlic, onion, 1/2 the basil, and the spices in a pot over medium heat, and bring to a simmer.  Cover and cook on low for 10 minutes, just to infuse the spices into the sauce.

Cheesy Eggplant and Noodle Sauce

Remove dish from eggplant stacks, and press each slice between two pieces of unbleached paper towels to remove water and salt. Place eggplant slices on lightly oiled cookie sheets in oven for 10 minutes to soften. I use Coconut oil, but you may use Olive Oil.  Remove from oven and set aside.

In a large glass baking dish, pour 1/2 c. of the tomato sauce and spread evenly.  Place a layer of eggplant slices close together on sauce so they slightly overlap, sprinkle with 1/2 the remaining basil, and 1/3 of the cheese.

Add 1/2 the noodles and 1 c. of sauce. Repeat eggplant, remaining basil and 1/3 cheese.  Add the rest of the noodles, the sauce and rest of the cheese.

Cheesy Eggplant and Noodle Bake - Dairy Free

OPTIONAL: Mix 1 cup of gluten free bread crumbs with 1 tsp. of organic Virgin Olive Oil, a dash of pepper and a dash of thyme, and sprinkle on top.

Bake for 25-30 minutes.  Serve with a large green salad.

~ Bon apetit! ♥

More Juicing Recipes for Good Health

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One cannot stress enough the fact that if you are juicing for good health, or to hold disease at bay, it is imperative to use ORGANIC produce.

Not only is it free from toxic chemicals, but tests show that organic produce has higher nutritional value than conventionally grown produce. Chemicals are both harmful, but they also deplete antioxidants from your body… (they are used up neutralizing the chemicals side effects!)

Also, please read about the type of Juicer that will preserve the enzymes in foods.  If you use a cheap juicer that generates heat, it will break down the very nutrients you are juicing to consume!fruit

Click here for a review I wrote on the types of Juicers.

RECIPE #1

Posted on the American Cancer Society’s CSN page:fresh_veggies

  • 3 medium organic Carrots
  • 1 organic Granny Smith Apple
  • 1 stalk organic Celery
  • 1 handful organic Parsley
  • 2 organic Kale leaves
  • 3/4″ chunk of Ginger (or to taste)

After juicing, add:

  • 2 Tbs. freshly ground Flax seeds (FIBER!! to reduce glycemic load)
  • 1 Tbs. Barleans Greens (or any green powder)
  • 1 Tbs. Fermented Soy or Whey Protein Powder (beware of ones with added sugar or other unnecessary ingredients)

Stir well and enjoy!

RECIPE #2healthy_juice

This recipe is referred to as “The Colon Cleanser“:

  • 2 organic Granny Smith, McIntosh, or Golden Delicious apples
  • 1 bunch organic Spinach
  • 1 handful organic Parsley
  • 1/4 sm or med. organic Lemon (with peel)

Happy Juicing! ♥

Food Art and Buckwheat Porridge

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Sometimes it just takes a little imagination to make a meal or snack appetizing to someone who may not eat what you’ve prepared otherwise!

Children can be tempted to try something new if it looks fun.. even a friend who may not be feeling well can be lured to take a few nibbles and cough up a smile by surprising food presentations.

egg boats fruit cones

Who can resist a plate that looks like any of these?

fun eats

Well now to get serious…

I have found a new friend in Buckwheat! From buckwheat pancakes to buckwheat pilaf to buckwheat cereal.

The following recipe was adapted from Sweet Gratitude cookbook.  It’s full of fiber and antioxidants and is quite filling.

Buckwheat Porridge

  • 3/4 c. soaked raw Almonds
  • 3/4 c. soaked whole Buckwheat
  • 2 1/2 c. coarsely chopped organic Apple with skin
  • 4 oz. Date Paste (by weight)
  • 2 Tbs. dried organic Cranberries
  • 1 c. Coconut flakes
  • 2 Tbs. organic Agave syrup
  • 2 Tbs. pure Vanilla
  • 1 tsp. organic Cinnamon
  • 1/4 tsp. Sea Salt
  • Almond or Rice milk
  • Pumpkin seeds (opt.)

Soak buckwheat 6 – 8 hours. Drain and rinse well.

Place with rest of dry ingredients (except pumpkin seeds) in a mixer bowl and mix on low-medium speed until the ingredients are well combined.

buckwheat granola_CZ

Place in a pot with milk and put over low heat for 10 minutes just to warm up. Do not use higher heat or the enzymes will be broken down. This can also be eaten at room temp. You may sprinkle pumpkin seeds on top.

~ Enjoy!