By Barbara Kessler
Green Right Now
Here’s one recipe that you can use to counter the holiday marathon of high sat fat, high carb over-the-top holiday goodies. It’s a high fiber, vitamin-rich salvo for the day after Thanksgiving, or anytime during the holidays.
Guaranteed to make the house smell terrific, this healthy breakfast or anytime cereal is low-sodium; soothes digestive issues (because of the ginger) packs a lot of Vitamin E thanks to the almonds and sunflower seeds; contributes to your omega-3 intake via the flax seeds, and contains important antioxidants courtesy of the dried apricots and golden raisins.
Your cardiovascular system (among others) will thank you.
I don’t want to ruin anything for anyone, but we must thank Texas Oncology for this recipe, which serves as a reminder that making your own food can be easy, and help you jettison the fat and sugars that come with so many packaged cereals. The docs put this recipe up because cancer survivors need to eat healthfully, and the rest of us would do well to think about it now.
So, at the risk of being called crunchy, I give you the post-holiday granola:
• 2 1/2 cups rolled oats
• 3/4 cup raw slivered almonds
• 1/4 cup raw sunflower seeds
• 2 teaspoons flax seeds
• 3/4 teaspoon ground ginger powder
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon salt
• Pinch nutmeg
• 1/3 cup agave nectar
• 1 tablespoon molasses (use blackstrap molasses to add iron)
• 1/3 cup brown sugar
• 1/4 cup chopped dried apricots
Preheat oven to 300F. In a large mixing bowl, combine the oats, almonds, sunflower seeds, flax seeds, and spices. In a separate bowl, whisk together the agave nectar, brown sugar, and molasses. Pour over dry mixture and stir until incorporated thoroughly.
Evenly spread the granola mixture onto a parchment-lined baking sheet. Bake until dry, stirring occasionally, for about 25 to 30 minutes. Cool slightly before adding apricots and raisins. Once cooled completely, store in an airtight jar or sealed bag.
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