Ruby Rhubarb

I love making my own Granola for both breakfast & snacks! Since beginning to use Coconut Oil, I've updated my 'recipe.' Measurements are rather loose - I'm a 'handful' cook, so use your own judgement! I have a bag of hazelnuts in the shell, so usually crack ~ 10 & chop them; I might add sunflower or pumpkin seeds as well.

Coconut Granola
a quart of OG rolled oats,
chop some nuts (~ a doz. hazelnuts)
add flaked coconut
drizzle on some agave nectar (takes less than honey, ~ 1/8 - 1/4 C)
& several spoons of Coconut oil & bake for 20-30 min at 250* -

It's never too brown at that heat! I stir in the coconut oil after ~ 10 minutes, as it's solid at first. I let it sit in the oven after I turn it off, (can bake a little longer if you want, sometimes I let it sit an hour or so, then turn the oven & timer on for another 20 min), then store in a glass jar. You could put in raisins or other dried fruit; (easiest after it's cooked!) This is my all around FAVORITE breakfast (& pretty quick to put tog.) I have a ceramic 'apple baking' pan that I cook it in, so I assemble, put it in the oven & THEN turn the oven on!
I toast some sesame & flax seeds at the same time (in the pan lid!) for grinding for 'yummy sprinkles!'

I've been making Rhubarb Tapioca this spring, which is a great granola topping - yum! My mom made rhubarb crisp - with the 'granola' (crisp) on top - either way is delightful.
Chop ~ 3 stems of rhubarb, cover with water & bring to a boil. Tapioca: 1/4 C small pearl tapioca, covered with 3/4 C water (can be part coconut milk), let sit ~ 20 minutes.
Simmer the rhubarb till it's soft, ~ 10 min after it boils. Drain most of water (I usually drink it :) & pour in softened tapioca & water, add 1/4 C coconut milk, & 1/4 C agave nectar. Simmer till tapioca is transparent. I then add 2 Tbsp rosehips & 2 tbsp gogi (wolfberries) & stir in. (high in vit. C) I the AM, I add ~ 1/4 C frozen blueberries & 1/4 C frozen raspberries (or other berries). These can sit on top, or be stirred in.

I top the granola with fruit & yogurt or coconut milk, & yummy sprinkles from the freezer - quick & easy breakfast!! Or put the rhubarb tapioca in first, & cover with granola & coconut milk for a 'crisp' type desert! I also use cold herb tea to moisten the granola, if I don't have milk or yogurt - my favorites are all plesant & often rather 'fruity.'

Enjoy!

Coco-nut Nibbles

I found this recipe today for a yummy treat for those chocolate cravings - the gal who shared it suggested using stevia ('sweet leaf' herb, 1 Tbsp = 1 C sugar, so do use just a pinch!) & to store them in the butter holder in your fridge door - for easy access when you want chocolate!

I used 1Tbsp carob powder (sweet itself) & 2 Tbsp of cocoa, 1 Tbsp honey & a pinch (less than 1/8 tsp) of stevia & ~ 1/4 c sunflower seeds. I didn't heat it, so it turned out more powdery & kind of messy. :) yum, yum, yum!
Next time I'd grind the seeds (& prob use some sesame as well) then melt the oil in a double boiler, add the cocoa & carob powders & vanilla, & pour into the little tins.

Coco-nut nibbles
1-2 oz unsweetened baking chocolate (or 3-6T unsweetened cocoa), depending how chocolaty you like it
12 Tbsp coconut oil
1/8-1/4 tsp stevia powder
nuts, shredded coconut (optional) (I added both coconut shreds & a 1/4 c sunflower seeds)

Melt, stir, let cool a bit, pour into ice cube tray or silicone mini-muffin pans (or onto a large baking pan to make a thin bark), harden in the fridge, release from tray and store in a baggie or other container. Yum!

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I'm still making smoothies in the morning - the last couple of days took part of the mix to work & sipped throughout the day. I asked the doc (ND) with whom we share office space his opinion on coconut oil, & he basically said he was more concerned with folks getting enough Omega 3 acids. I
I sent him some of the info I've found online, as he has a weight loss program based on a soy powder, to support ketosis. The coconut oil also does that, & from what I've been reading, I'd rather use the coconut than soy (I have some extra pounds, but have never 'done' his diet!)

Today (Wed d) I walked home for lunch - sauteed 1/4 onion & a couple of shiitake mushrooms, added golden beet, a parsnip, some kale (red & dinosaur) & herbs from the garden. Then back to work, so got in my 30 + min that way. I stopped at the Natural Foods store, & admired the Artisana butters - a friend mentioned picking up their coconut butter yesterday. A client brought me a jar of one of these delightful treats, & it was easy to polish off!
Tue I wanted to go to the water aerobics class, but didn't wake up at my
usual' time (with the time change) . . . so just went work, then walked the 4 or so blocks to & from the church a couple of times, as I'd signed up to paint a banner for Sunday's service. It was fun to use purple paints (didn't photo it - will!) & expand the graphic a bit to fit the l-o-n-g banner!
Monday I put on 2 of the hula DVDs (with Kili) & danced for about an hour! & walked my granddaughter to her playschool (about 4 blocks).

I hope to get up in time for Water Aerobics tomorrow!
I have the seeds soaking for the smoothie (added a dried apricot & some gogi or wolfberries) These are a tonic herb, high in vit A & C, which can be used daily. Oh, & looking them up here, I see the leaves can be used in salads, stir fries & tea as well!!
That's great - I have a plant (hasn't produced fruit yet - the article says ~ the 3rd year) & there are lots of leaves :) Vern says 'The fruit tastes a little like cranberries and anise. The tender leaves are edible and taste pleasantly of apple and nuts.'
I love these little red (raisin size) red fruits!! I was intro. to them by folks at the Herb Store in Lincon City - YUM! They are great in tea, I put them directly in the cup, & always eat them (they are a bit dryer than raisins) & by soaking overnight, they mix right into the smoothie.