I have been utilizing my new cookbook, “It’s All Good,” by Gwyneth Paltrow, a lot lately. It’s pretty good. And healthy to the point my migraines have been considerably reduced! Whoo Hoo!
Anyway, I plan on trying a risotto recipe this week, and decided some of the ingredients needed to be photographed.
I have not tried this recipe yet, but it looks pretty good.
Meanwhile, in a completely unrelated recipe, I’ve started making my own granola. The four pounds I lost with my new diet start to creep back up whenever I make this. It is REALLY good.
In fact, I think the name of it is called, “The Worlds Best Granola.” Anyway, I found it on the internet. It comes to us from Elizabeth Rider. So thanks to her!
(Measurements do not have to be exact)
2 cups raw, whole rolled oats
1/2 cup raw nuts, chopped
1/4 cup seeds (sunflower or pumpkin) I use wheat germ here
1/2 cup dried fruit (I use raisins and dates)
1/4 cup coconut shavings (Not called for but I use it)
2 to 3 tablespoons maple syrup or raw honey or a mixture of both (I mix both. It’s better that way.)
2 tablespoons coconut oil or any other health cooking oil
1/2 teaspoon vanilla extract or almond extract
1 large pinch of salt
Because I always add extra dried fruit, I usually add a little extra syrup to the mix.
Preheat oven to 300 degrees. Combine all ingredients in a mixing bowl and use clean hands to mix well. Spread the mixture in a thin layer on a baking sheet or pan and bake for 10 minutes, or until lightly toasted. If I remember, I try to stir it halfway through cooking. Let cool and then break up with a spatula and store in an airtight container.
It will keep for 2 weeks, but it never lasts that long with me.
One thought on “Lemons & Leeks … and Granola”
Reblogged this on CritDicks.com and commented:
Here’s a perfect use for those preserved lemons. The Risotto . . . not necessarily the granola.