warming winter granola

ah yes, the weather is certainly beginning to look frightful.  the other night upon returning home from work there was actually snow blanketing all the cars, and it was cold enough to have stuck through to morning!  with this cold weather we’re left craving heartier foods - warmer and a bit fattier - our instincts kicking in to keep us warm through the cold season.  winter at my house comes with batch after batch of homemade granola – some for us to nibble on, the rest put in large mason jars and given away as holiday gifts.  it’s extremely easy to make, there are endless ways to play with the ingredients, and it tastes infinitely better than any store-bought brand you can find.  this particular recipe (please, play with it according to your own tastes) is based on my brother Josh’s delicious granola – the candied ginger is the not-so-secret-anymore ingredient and gives it the perfect kick.

as with anything, the more processed oats are the less nutrients they offer.  rolled oats are not as nutritious as whole or steel-cut oats, but still retain more nutrients than other refined wheat products, and certainly more than instant oatmeal.  oats are a natural choice during the winter, probably because – as stated in Rebecca Woods’ “The New Whole Foods Encyclopedia” – they “impart stamina and warmth” as well as “improve resistance to stress and thus support the system being in a healthy state of balance.”  they also help to soothe the nervous system and stabilize blood sugar. 

flax seeds, which I also love to sprinkle over salads, are the highest source of omega 3 fatty acids, but this can only be taken in if they’re thoroughly ground up, and is killed off altogether in cooking.  grind them up and then sprinkle them over your granola, or simply use them whole (as the recipe states) and use your natural grinders – your teeth….chew well to release the fatty acids.  flax seeds also offer antibacterial and anticancer properties, and help promote digestion.

enjoy your warming winter granola and go have some fun in the snow!

Warming Winter Granola

3 cups rolled oats

1 cup mixed nuts, chopped well (pistachios, cashews, almonds & walnuts all work well)

¼ cup sunflower seeds
¼ cup pumpkin seeds

1 tablespoon wheat germ
1 tablespoon cinnamon
1 teaspoon sea salt

½ cup maple syrup
¼ cup canola oil

2 tablespoons raw honey

2 teaspoons pure vanilla extract

½ cup candied ginger, minced
3 tablespoons flax seeds

½ cup coconut flakes, unsweetened

1 ½ cups mixed dried fruit, chopped (I used dried strawberries and cranberries here)

1. Preheat oven to 350.  In a large bowl combine oats with nuts, seeds, wheat germ, cinnamon and salt.  Set aside.
2. In a small saucepan, warm canola oil on low heat.  Once warm add maple syrup and whisk to incorporate.  Remove from heat and add honey and vanilla extract.  Pour over oat mixture and immediately stir well, coating all of the oat mixture.  (At this point taste your granola and make any seasoning additions you think necessary.  If you don’t like the taste now you might not like it when it’s done!)
3. Spread evenly onto rimmed baking sheet.  Bake for 25-30 minutes, stirring once or twice so as not to burn around the edges.  Remove from oven once golden.
4. Allow to cool completely, then mix in remaining ingredients.  Enjoy with yogurt, milk, or on its own!

 

cool off with some quinoa

here in NY we seem to have skipped spring altogether and jumped right into summer. while the feverish heat wave of last week has finally broken, we are still a mass of sweaty, tired people. all day the sun radiates over this island, trapped between the tall, metallic bodies of buildings which tower over us, leaving people and animals alike looking haggard.

of course air conditioning is one way to stay cool, but don’t forget that the food we eat has a significant impact on the warming and cooling of our own bodies. I recently conjured up a little summer grain salad packed with protein, vegetables and yummy flavors, but also felt light and refreshing. the main ingredient is quinoa, one of my favorite grains. if you haven’t tried it yet then beware – you may very well be hooked after this.

quinoa is a whole food which means that all of its edible parts are in tact. the endosperm, germ & bran are all present, wrapped up in a tiny, almost minuscule grain. in refining processes the germ & bran are often removed, leaving a starchy, nutrient-deficient product behind. not so in quinoa. you can actually see the germ wrapped around its little body, and when cooked properly it pops off into its own curlicue, giving quinoa a deliciously gentle crunch.

of all the grains, quinoa is highest in protein – in fact it is the only grain which is a complete protein. it has a rich essential amino acid profile and is packed with vital nutrients including B & E vitamins, iron and phosphorous. it is easy to digest and therefore doesn’t leave you feeling heavy or overly full. so what’s the catch? nothing at all. easy to make, takes in other flavors well, and ridiculously good for you.

the recipe below calls for two types of quinoa which give it a beautiful, rainbowy color. feel free to use just one kind of quinoa, or change up the vegetables for whatever’s in season.




Colorful Quinoa & Veggie Salad
Yields 5 1-cup servings

½ c regular quinoa
½ c red (Inca) quinoa
1 ¾ c water
1 tbsp extra virgin olive oil
2 cloves garlic, minced
1 tsp turmeric
1 tsp ground coriander
1 tsp ground cumin
1 pinch cayenne pepper
½ tsp salt
½ bunch asparagus, blanched
2 c packed spinach, torn in bite-size pieces, blanched
½ c kumquats, quartered
¾ c dried cranberries
¾ c crumbled feta
salt & pepper to taste


1. Heat small saucepan on medium flame. Add olive oil and garlic, stirring so as not to brown. Mix in turmeric, coriander, cumin, cayenne & salt and sauté 1-2 minutes. Add water and bring to a boil. Pour in quinoa, stir once to incorporate, and cover pot. Bring back to a boil and lower heat to simmer for 10 minutes, or until all water has been absorbed.

2. Remove quinoa from heat and let stand covered for 10 minutes. Uncover and fluff with a fork.

3. Meanwhile, blanch asparagus in salted water in a large saucepan for 45 sec – 1 min. Remove from heat, run under cold water, then lay out on paper towel to drain.

4. Blanch spinach, squeeze out excess water, and chop into bite-size pieces.

5. Mix quinoa, asparagus, spinach, and remaining ingredients. Drizzle with olive oil and season with salt and pepper to taste.