Sprouted Pecan, Coconut & Cacao Granola

This is a delightful granola recipe that you can add or substitute any number of nuts, seeds, or dried fruit. I especially love the chopped ginger, it adds spice and crunch and unexpected subtle heat and dimension as do the cacao nibs. You can adjust the amount of ghee, or add olive oil and sesame seeds and take this granola in a more savory direction, or even add chopped fresh turmeric along with the fresh ginger. You could use honey or coconut palm sugar instead of maple syrup and eat the granola with your favorite milk, yogurt, kefir, ice cream, or smoothie. Granola is versatile indeed.

Sprouted Pecan, Coconut & Cacao Granola

1 ½ cups pecans
½ cup pumpkin seeds
½ cup raw cacao nibs
1 cup unsweetened, shredded coconut
2 tbsp chia seeds
1 inch piece of ginger, finely chopped
¼ cup dried currants
½ cup ghee
¼ maple syrup
½ tsp sea salt
½ vanilla powder

Method

  1. Soak the pecans and pumpkin seeds (separately) in a few cups of water for at least 2 hours or overnight.
  2. Preheat the oven to 250F.
  3. Drain and discard the soaking water and gently pat the pecans and pumpkin seeds dry. Gently melt the ghee and mix in the maple syrup, then add the salt and vanilla powder. Mix the pecans, pumpkin seeds, cacao nibs, coconut, and chia seeds together in a large bowl and pour the ghee-maple syrup blend on top. Stir to evenly coat and spread the mix on a large baking sheet.
  4. Bake the granola low and slow for around 1 ½ – 2 hours, stirring every 30 minutes. Halfway through, add the chopped ginger. When the granola is done cooking the coconut flakes should be lightly browned. Add the dried currants and store in mason jars in the refrigerator or freezer.

Lentil Wrap with Broccoli, Kale, Asparagus and Queso Fresco

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This is a really easy spring wrap recipe. I make some variation of this year round and this is the early spring variety. It’s light, uncomplicated and fresh tasting. I can’t wait for farmer’s markets to start in about a month here. This is such an exciting time of year as all of my favorite foods come into season.

Lentil Wrap with Broccoli, Kale, Asparagus and Queso Fresco

1 sprouted wheat tortilla
1/4 cup cooked lentils
1 small head broccoli, chopped
8 small asparagus, chopped
5 leaves of kale, chopped
1 green onion, chopped
Queso Fresco
Cilantro
Cilantro-lime dressing
Salt & lemon pepper
Olive oil
Lemon juice

Method:

In a large skillet heat a few teaspoons of oil. Add the broccoli and asparagus, cover and cook for a minute or so. Add the kale, season with lemon juice, salt & pepper and more oil if needed. Cover and let the vegetables cook down for about 3-4 minutes. Add the cooked lentils to the skillet to heat. Cover and cook for another minute or so. Remove the vegetables from the skillet, add more olive oil, and place the tortilla in the pan. Spread the vegetables on one half of the tortilla, top with green onions and queso fresco and cover for a few minutes, or until the tortilla is nicely browned.

Remove the tortilla from the skillet and finished the dish with a big handful of fresh cilantro and cilantro-lime dressing.