Granola

Ryan and I made granola this morning while Kate was taking a nap. I started out with a suggested recipe from a friend but then of course we jazzed it up and changed some things. I think it turned out great, not too sweet as granola can sometimes be.

5 c. rolled oats
1/2 c. raw sunflower seeds
1/4 c. sesame seeds
1 c. unsweetened shredded coconut
2 c. bran flakes
3/4 c. raisins
2 c. wheat flour
1 c. cheerios

1 c. honey
3/4 c. coconut oil
1 1/2 t. cinnamon
1 T. vanilla
pinch of sea salt
2 T. peanut butter (opt.)

1. Mix all dry ingredients in a large bowl.
2. Mix all wet ingredients in a medium saucepan. Cook on low heat to liquify the coconut oil and mix together well.
3. Pour the wet over the dry and mix really well to coat all the pieces of grains and seeds.
4. Divide into 2 batches and spread each batch on a lightly greased baking sheet.
5. Cook at 275 degrees for about 1 1/2 hours, stirring every 15 minutes.
6. Enjoy as a cereal or with yogurt.

Carob Sauce covered bananas

I got this recipe from "Ani's Raw Food Desserts". I changed it a little. The kids loved them, and so did I.


Carob Sauce
1/2 c. coconut oil, liquified
about 1/4 c. carob powder
1/2 T. agave, optional


1. Mix all ingredients together.
2. Cut a banana in half and place on a skewer.
3. Dip or drizzle the banana in the sauce.
4. Roll in your favorite toppings, almond pulp, chopped nuts, seeds, coconut.
5. Freeze until firm, at least a few hours.


We rolled ours in almond pulp and shredded coconut. You could also use this for strawberries, pineapple or other fruits.

Veggie enchiladas

I combined two recipes and had this for lunch today. I enjoyed it!

Enchilada sauce

1 can diced tomatoes, chopped and pureed if desired

1 t. cumin

1 t. salt

1/4 t. oregano

2 t. chili powder

1 clove of garlic, minced

2 T. minced onion

1. Combine all sauce ingredients and simmer in a pan for 20-30 minutes.

Filling:

1/4-1/2 lb. spinach, fresh or frozen

1 carrot, peeled and grated

1/2 onion, diced

1. Heat a small pan over medium heat and add about 1 T. oil. Sautee spinach, carrot, and onion for a few minutes until softened.

Tortillas:

corn tortillas

oil

1. Place a few tablespoons of oil in a skillet over medium heat, enough to cover the bottom.

2. Dip the tortillas on each side in the oil for just a few seconds.

Assembly:

1. After dipping the tortillas, top with a spoonful of the veggie mixture and the sauce and a bit of shredded cheese, if desired.

2. Roll up and place in a pan sprayed with oil.

3. Repeat with remaining tortillas and filling.

4. top the tortillas with a little bit of sauce and cheese.

Bake at 400 degrees for about 15 minutes or until hot.

Top with shredded lettuce, cilantro, lime juice, and sour cream.