Monday, September 14, 2009

Hi Pro Glow Granola

I don't know how many granola recipes I read before I finally made some on my own. It's so bonehead easy and such a good deal, I really can't imagine going back unless it's some special granola "varietal". What's great about making it home is you control the fat and sweeteners. This one is very easy and yummy.

Hi Pro Glow Granola

Yields about 2 Quarts

1/2 pound whole oats
1/4 pound chopped walnuts
1/4 pound sunflower seeds
1/4 pound pumpkin seeds
2 t. Chinese 5 Spice Powder
1/3 C grapeseed oil
1/2 C grade B maple syrup
1/4 pound dried cranberries

Preheat oven to 350
In large bowl, combine all dry ingredients except cranberries. In a liquid measuring cup, combine liquids and pour into bowl, stirring to combine all ingredients. Spread mixture on a baking sheet and bake for about 10 minutes. Stir and return to oven for another 7-10 minutes or until crispy, but be careful not to burn.

Let cool, add dried cranberries and store in an airtight container for up to 3 weeks.

Sunday, September 13, 2009

Roasted Ratatouille

This is a super easy recipe for your end of summer vegetable bounty. Because many of the vegetables here fall into the nightshade category of vegetables which are thought to increase inflamation and acid reflux in some people. Traditionally cuisines heavy in nightshades such as those in Italy and India serve them with dairy which seems to balance these issues. Anyway, I love to eat ratatouille as a side dish to any meal or instead of potatoes with my eggs. It's equally delicious room temperature as it is warm, so it's a perfect picnic dish.

Roasted Ratatouille

About 4 servings

1 medium eggplant medium dice
5 plum tomatoes medium dice
1 zucchini medium dice
1 yellow squash medium dice
1 large or 2 small red peppers, medium dice
1 large or 2 small onions, cut in whole or half slices
4 cloves garlic, rough chop
2 t. salt
1/3 C. olive oil
cracked black pepper to taste

Preheat oven to 450
In a bowl, toss all vegetables with salt, oil and pepper. Spread evenly on a baking sheet, and let roast for 15 minutes, stir vegetables, return to oven for another 15 minutes or until soft and well roasted.

Serve warm or at room temperature