Spiced Banana Seed Granola

This granola is a delightful by the handful, or atop yogurt or chia pudding. Great for anyone who can’t stomach nuts but crave granola!

This recipe was inspired by Dr. Kristen Lum at Rivergate Natural Healthcare.

Ingredients:

2 cups raw pepitas (hulled pumpkin seeds)
2 cups raw sunflower seeds
1/2 cup raw sesame seeds
1/4 cup raw flax seeds

3 drops doTERRA cinnamon essential oil
2 teaspoons ground cinnamon
3 drops doTERRA cardamom essential oil
1/2 teaspoon ground nutmeg
2 medium/large sized bananas

10 fresh dates, soaked or 1/4 cup honey/vegan sweetener
1/4 cup melted coconut oil
2 tbs. water
1 tbs. vanilla extract
1/4 tsp. salt

Optional:
1/4 cup raisins
1/2 cup banana chips (we used unsweetened, either would work)
1/4 cup mini chocolate chips, optional (Enjoy Life are good)

Method:

Soak the fresh dates in room temp water for 2-3 hours, remove the pits. If you use dried dates the soaking time will be longer.

Preheat oven to 200-250 degrees

In a large bowl, combine all the seeds and toss to combine.

In a blender or food processor, add the bananas, soaked dates or honey, oil, essential oils, spices, water, and vanilla extract. Puree until smooth.

Pour the banana mixture and salt over the seed mixture and toss the ingredients until well-combined. (Hands and/or a spatula are good for this job.)

Spread the new mixture evenly on two cookie sheets that have been lined with cooking parchment.

Bake in a 200-250 degree oven till crispy (about an hour, but will vary by oven).
If you prefer Raw granola, use a dehydrator instead of the oven.

When the granola is crispy, remove from the oven and let cool. The granola will get crispier as it cools.

If using, add the banana chips, raisins, chocolate chips to cooled granola, toss to combine.

Store in an air tight container. We keep ours in the fridge. Makes about 5 cups of granola.

 

Daikon Radish and Spring Pea Rolls

Enjoy the flavors of spring with this fresh and tasty dish! This post was inspired by mynewroots.com.

Ingredients:

1 daikon radish, sliced into thin ribbons (using a mandoline or veggie peeler)
1 tbs. ume plum vinegar
1 drop doTERRA ginger essential oil (or grate just a smidgen of fresh ginger to use instead)
2 tsp. honey

Miso Mint Pea Filling
2 cups shelled green peas
* optional: 1 clove garlic
3 tbs. mellow white miso
½ cup fresh mint leaves
1 tbs. cold-pressed olive oi
zest of ½ lemon
1 tbs. lemon juice
sea salt to taste
¼ cup black sesame seeds, if desired
pea shoots for garnish, if desired

Method:

Peel the daikon radish and using a veggie peeler or mandoline. create long, thin strips (they’re difficult to roll if too thick).

In a large shallow bowl whisk together the vinegar, honey, and ginger oil. Lay in the strips of daikon and let sit to marinade while you make the pea spread.

In a food processor process the remaining ingredients (but for optional seeds and sprouts) and blend on high until smooth. Season to taste.

If using sesame seeds, in a dry skillet over medium heat, toast the sesame seeds until fragrant. Toss them occasionally to ensure that they do not burn. Set aside.

Remove a strip of daikon from the marinade and place on a clean flat surface. Spread a good amount of the pea mixture across it, leaving a little room at the end that will be on the outside (otherwise the pea mixture will squish out when rolled). Sprinkle with sesame seeds and place a pea shoot at the one end that will be the center (optional). Begin rolling until you reach the end, then secure the roll with a toothpick. Sprinkle with black sesame seeds. Serve immediately and enjoy.

Store leftover pea mixture in the fridge up to four days. Add lemon to freshen up the flavor, if necessary.

Sardine and Avocado Salad

Lots of protein and healthful fats to keep you sated throughout the day!

Ingredients:

1 avocado, cut in half and pitted
2 cans sardines (packed in water in a BPA-free can!), drained
2 tbs. mayo of your choice
1 celery stick, de-stringed and finely chopped
2 tbs. fresh chopped flat parsley
1 tsp. chopped capers
Salt and pepper to taste
1-2 cups greens of your choice (mixed, spinach, baby kale…)

Method:

Plate 1-2 beds of greens (depending on if you’re sharing your lunch or not).

Scoop the flesh, in its entirety, of the avocado halves onto each plate, pit side facing up to create a little bowl (optional step to scoop the flesh out).

Mix the remaining ingredients in a mixing bowl until well-combined.

Scoop equal parts of the sardine salad into your two avo bowls.

Garnish with any remaining flat parsley and enjoy!