Go-To Granola

Ingredients:

• 2 cups raw, organic old fashioned rolled oats
• 1 cup raw nuts, whole or chopped based on preference
• 1/2 cup raw pumpkin seeds
• ¾ cup shredded coconut
• ½ cup unsweetened dried fruit, chopped (optional)
• 2-3 tablespoons maple syrup 2 tablespoons virgin coconut oil or ghee (or a combo of both)
• 1 teaspoon vanilla extract or almond extract
• 1 large pinch coarse sea salt

Directions:

1. Preheat oven to 325 degrees
2. Combine all ingredients in a mixing bowl. Use your clean hands to mix well and toss to coat; don’t be afraid to get your hands dirty
3. Spread the mixture in a thin layer on a baking sheet lined with parchment paper and bake for 20-30 minutes, stirring every 10 until toasted. Watch the granola carefully towards the end as it can burn quite easily.
4. Cool before serving or storing.
5. This granola can be kept in an airtight container in a cool, dry place for up to 2 weeks.

Enjoy!

Round up: EASY Fermented Foods

Humans have prepared fermented foods and vegetables for many years, long before modern preservation methods like refrigeration came about. We know that fermented foods were a part of most, if not all native diets. While many cultures today still incorporate these foods into their diets regularly, in some parts of the world preparing ferments has become a lost practice.

Fermenting may seem daunting but it is actually really easy. If you are buying fermented foods regularly, you can save quite a bit of money by making them yourself. If you have yet to introduce fermented foods into your diet, what are you waiting for? Most of them taste really great (albeit a bit tangy!). There are some amazing health benefits to eating a diet rich in fermented foods:

• Aids in digestion

• Are loaded with beneficial enzymes, B-vitamins, omega-3 fatty acids, and probiotics

• Supports your immune system

• May help to curb sugar cravings

• Promotes growth of healthy bacteria in the gut

• Increases flavor of foods

Here are my best tips for success. Most of the recipes below go into some good detail to set you up properly as well:

Materials: glass and ceramic jars work the best. I like the classic glass Ball jars and use them for most everything I ferment. I have different sizes glasses depending on what I am fermenting. You may also want to invest in some supplies, Here are my favorite lids and weights.

Preparation: for vegetable ferments, clean your produce well of dirt and grime to ensure a successful fermentation process. Also, buy organic when possible to ensure that the produce has not come into contact with pesticides.  

When to stop: leave your ferment alone for the time suggested. Trust the process and only check on the ferment if absolutely necessary – like if you see mold. This is a risk for ferments, but it is easy to spot and deal with, usually. Black and bright pink are typically mold, while white is generally ok except when it is “fuzzy”.  Often times you can scrape off the mold and move on. If the mold is throughout the ferment its best to throw out and start over.

Here are my go-to, easy recipes:

Coconut Yogurt

https://minimalistbaker.com/easy-2-ingredient-coconut-yogurt/

Kimchi

https://www.thekitchn.com/how-to-make-easy-kimchi-at-home-189390

Saurkraut

https://www.ahealthybalance.net/recipes/2017/8/9/easy-saurkraut

Fermented Whole Radishes

https://www.mountainfeed.com/blogs/learn/fermented-whole-radishes

Quick Pickled Red Onion (not truly a ferment, but I love this recipe)

http://www.rickbayless.com/recipe/pickled-red-onions/

Fermented Salsa

https://wellnessmama.com/2643/fermented-salsa/

Fermented Beets with Cumin and Basil

https://thestingyvegan.com/spiralized-fermented-beets/

Fermented Pickles

https://www.farmhouseonboone.com/farmhouse-on-boone/the-easiest-way-to-make-homemade-pickles-from-all-those-extra-garden-cucumbers/

Instant Pot Hard Boiled Eggs

Prep time: 1 minutes

Ingredients:

• 6-8 eggs
• 1 cup water

Directions:

1.  Place the stainless steel insert pot into the Instant Pot base, along with the included steamer insert. Pour in one cup of water.
2. Arrange the desired number of large eggs on top of the steamer insert.  I usually do six to eight eggs at a time.
3. Lock the lid on top of the Instant Pot and make sure the steam release knob is turned to "sealing".
4. Press the "manual" button on the front. High pressure should automatically be selected, but if it's not, make sure you change it.
5. Use the plus/minus buttons to bring the time to five minutes.
6. When the timer goes off, let the steam release naturally.  Feel free to release though if you are in a hurry.
7. Once the pressure is released, press the cancel button to turn the warming function off.  Remove the lid and transfer the eggs to a bowl and allow eggs to cool on counter for 5-10 minutes before eating or placing them in the refrigerator for later use (up to one week).

Persimmon and Pomegranate Fruit Salad

Prep time: 15 minutes

Yield: 6-8 servings

Ingredients:

• 3 fuyu persimmons, chopped (1/4 to 1/2 inch pieces)
• 1 cup pomegranate seeds
•  3 apples, peeled, cored, chopped (1/4 to 1/2 inch pieces)
• Juice from one lemon
• 2 teaspoons honey (optional)
• 1 teaspoon cinnamon (more if you like cinnamon!)

Directions:

1. Gently toss all of the ingredients together.  Enjoy!