Vanilla Almond Granola

Granola is very easy to make, and I guarantee that your own will taste better than almost anything you can buy in even the best gourmet shops.

Why? Because you control what goes into it, and if you use high-quality nuts, seeds and oats, along with a few seasonings, the result is …well, perhaps you’ll try it and find out.

Granola

Vanilla Almond Granola
 
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Vanilla Almond Granola
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 2.5 quarts
Ingredients
  • 4 cups/400g rolled oats
  • 2 cups/260g slivered almonds
  • 1.5 cups/205g sunflower seeds
  • 2 cups/170g unsweetened coconut
  • 2 tsp/5g cinnamon
  • 1 tsp/7g sea salt
  • ¾ cup/142g
  • grape seed oil
  • ½ cup/166g brown rice or maple syrup
  • ¼ cup/65g maple syrup
  • 2 tsp/10g almond extract
  • 2 tsp/10g vanilla extract
Instructions
  1. Mix all dry ingredients together in a large mixing bowl. In a smaller bowl add the oil, syrups, and extracts. Mix the liquids together with a wire whisk and fold into the dry ingredients. Mix well so the liquids are evenly distributed. Divide into two ½ sheet pans or baking sheets, and spread evenly.
  2. Bake in a 325-degree oven for about 30 minutes, or until golden brown. You'll need to toss it a few times during the cooking process as the edges brown more quickly.
  3. Allow it to cool and then store in an airtight container. You can also add dried cranberries or dates before storing.

Beet and Avocado Smoothie

If I told you that you might be able to get your child to eat beets, broccoli and an avocado for breakfast you’d probably think I’m nuts. Well, this morning I did. Yep, all mixed up in this tasty smoothie. I’ve made lots of fruit smoothies, and my daughter likes them, so I thought I’d try a fruit and vegetable combination.

 

Beet and Avocado Smoothie
 
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Raw Beet and Avocado Smoothie
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 3-4 servings
Ingredients
  • 2 small raw beets (peeled and cut into 1" pieces)
  • 1 ripe Haas avocado (peeled and pitted)
  • 1 lime (peeled)
  • 1 whole orange, peeled and chopped
  • 1.5 cups water
  • 8-10 baby carrots (or 2 regular sized)
  • 1 cup broccoli florets
  • 1 cup of ice
  • 2 - 3 tablespoons lavender honey
Instructions
  1. Add all the ingredients to the blender container and start on medium speed and when the ingredients start coming together switch to high. Blend until smooth. I let this one go for about 1 minute so it turned out silky smooth and creamy. The beets give it a mild earthy flavor and the tang from the citrus juices is a refreshing complement to the vegetables. It was a hit and good for you, so I'll definitely make this one again.

Green Fruit Smoothie

Okay, so you’ve decided to take the plunge and give this green smoothie thing a try. As greens go kale is milder in flavor, and this combination tastes fruity which might be more palatable for the beginner. The added touch of sweetness from the dates is also a plus.

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Smoothies are a great way to start your day or use them for an afternoon pick me up. You can also add a good quality protein powder or a nut butter.
Green Fruit Smoothie
 
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Green Fruit Smoothie
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 2-3 servings
Ingredients
  • 1 Granny Smith apple (cored)
  • 1 small English cucumber (ends removed)
  • 1 stalk celery (ends trimmed)
  • 2½ inch slices of fresh ginger
  • 1 banana
  • 1 mango (peeled and cut from the pit)
  • ½ avocado
  • 1 large leaf of kale
  • 2 dates (pitted)
  • 1 cup water
  • Handful of ice
Instructions
  1. Place all ingredients (I use organic fruits and vegetables) into your blender (I use the
  2. Vitamix)
  3. Toss the harder fruits and veggies in first and the greens on top, then the liquids and ice. Begin blending on low speed. As the smoothie comes together switch to high speed and blend until it's smooth and creamy. About 30 seconds.

Roasted Rosemary Cashews

Making these is so easy and people do swoon over them. Put a bowl out at your next party and watch ‘em disappear! They’re also a great snack to have on hand for the kids. A handful of nuts will often curb a craving for something sweet.

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Cashews provide us with some important minerals such as copper, magnesium, phosphorus, and zinc. They have a lower fat content than most other nuts and the fatty acid content are heart-healthy monounsaturated fats, similar to those found in olive oil.

They’re also a nice addition to lentil or winter squash soup.

Roasted Rosemary Cashews
 
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Roasted Rosemary Cashews
Author:
Serves: 16 ounces
Ingredients
  • 16 oz, 1 lb or 454g of raw, whole cashews
  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon of finely chopped fresh rosemary
  • 1-2 teaspoons of sea salt
Instructions
  1. Drizzle nuts with oil, add rosemary and sea salt. Mix well, then spread out in a single layer on a baking sheet. Roast them in a 375-degree oven for about 15 minutes or until they are lightly browned. You'll need to toss them around a few times as the ones on the edges cook faster.
  2. Allow them to cool completely, then pack them up in an airtight container.

Baked Stuffed Cape Cod Conch

While strolling the beach one day, I found two nearly perfect conch shells. There are loads of broken ones, but finding one intact had eluded me, and I had been looking for decades, so it was a good day.

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This was my first encounter with the sea snail that lives inside. Recipes were coming to mind and it was a toss up between conch fritters and baked stuffed conch prepared in the style of stuffed quahogs. The latter won out as I wanted to bake it inside the shell. It’s kind of the ultimate in sustainable eating, no? Plus, it would make for a sweet presentation!

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There were a few options for dislodging them; the first involves piercing a hole in the shell to release the suction of the snail, which was totally out of the question since I intend on displaying my treasure for time immemorial, so I used this method. After boiling, remove them from the water and use kitchen tongs to grab on to the hard end (sometimes called the toenail) and pull until it releases from the shell. Cut this end off and remove the digestive gland at the top. Wash the meat well to remove any sand. The meat can be roughly chopped in a food processor on pulse, or with a sharp knife.

Baked Stuffed Cape Cod Conch
 
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Baked Stuffed Cape Cod Conch
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 3-4 servings
Ingredients
  • Meat from two large conchs
  • 6 slices of good French bread (cut into small cubes)
  • ⅓ green pepper (diced)
  • ⅓ red pepper (diced)
  • ¼ of a small sweet white onion (diced)
  • 2 cloves garlic (finely chopped)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon red pepper flakes
  • 6 oz clam juice
  • Salt and pepper
  • Olive oil
  • Fresh lemon
  • Hot sauce
Instructions
  1. Add two teaspoons of olive oil to a skillet. Sauté the garlic, onion and peppers until they just start to brown.
  2. Remove from heat, add chopped conch, Worcestershire sauce, bread, clam juice, pepper flakes and a sprinkle of salt and pepper. Mix well. Stuff into a clean conch shell, or use a casserole pan. Place few pats of butter on top, cover with foil and bake for 25 minutes.
  3. Remove the foil and brown the tops under the broiler.
  4. Serve with fresh lemon wedges and your favorite hot sauce.