I don’t like to define my food by what it’s not.
I’d much rather spend my time talking about all the healthy, wholesome ingredients I did put in a recipe, than spend an hour telling someone what I omitted. (“I’ll have the gluten-free, dairy-free, sugar-free, carrot cake – with a side of self-righteousness”)
And yet…I feel the need to tell you that this granola is grain-free because this is definitely not your typical oats-and-raisins granola situation. This granola is full of exlusively the things I cherry pick for in my usual bowl of cereal. Coconut. Pumpkin seeds. Almonds. Dates. That’s it.
I have been loving this granola on top of smoothies, as a quick snack or even a topping on homemade banana soft-serve. I hope you enjoy it as much as I do!
- 2 cups almonds
- 1.5 cups coconut
- 1 cup pumpkin seeds
- 1 cup dates
- 1 tbsp honey
- 1 tbsp coconut manna (or coconut oil)
- 1/2 tsp cinnamon
- 1/2 tsp salt
- Place coconut, dates, nuts and seeds in a food processor and pulse until coarsely chopped, to the consistency of granola.
- Transfer mixture to a large mixing bowl then add cinnamon and salt and stir to combine.
- Add coconut manna and honey and blend in with your hands until crumbly.
- Transfer mixture onto a large parchment lined baking sheets
- Bake 45 minutes in the oven at 250°, stirring occasionally.
- Allow to cool completely before serving.
As an adult, I am very into being rooted. I love my city. My neighborhood. My coffee shop. My people.
However, looking back I notice that my greatest leaps of personal development in life have always taken place far away from the “community” I hold so dear. It has only been in leaving home that I have learned (and re-learned) my most essential life lesson, which is that I am actually the architect of my community. I source, connect and build the creative-generous-feminist-coffee-slinging-kale-eating-dance-party-having-drake-obsessed community of my dreams wherever I go. It’s in me.
That is a hard lesson for people – for me – to remember because unless you’re evolved as fuck, you get attached to things. And people. You get reliant. You forget that you were the one who found those people, those places, all that stuff in the first place.
Back in February I was going through some tough times, lacking inspiration and suffering through the thick of winter in Canada. So I planned a trip West Texas and started counting down the days.
I have no illusions about what travelling can offer me. I know it’s not a solution to my problems. I know my fears, anxieties and insecurities will always be my oversized carry-ons.
But travel is about so much more than escapism. It’s about challenging yourself to be uncomfortable for a little while. To live without your stuff, your people, your places. To see the same world, through the same eyes, but a new perspective.
On this particular trip I learned that even though I didn’t know it, I was desperately in need of a hammock, a dear friend, 16 hours in a hot car, a plate of barbeque, a Steve Earle concert and bright orange trailer lovingly referred to as “Sparton Manor.”
Late spring is full of momentum.
Lazy, plodding streetcars are overtaken by high-speed bicycles. Rain, when it comes, falls quick and hard. People are so eager for summer to start they plan away all their weekends and fill them up with music festivals, weekend getaways, parties, weddings and cottage trips. With so much energy focused on moving ahead, it’s common to hear people say that they feel like summer is already over…before it’s even begun.
With this in mind, my goal for the next few weeks is to exercise a little patience and feel grateful for what I have today. Pasty white legs, rainy weather, flowers in my garden…and fresh, spring vegetables in my bowl.
Seasonal Spring Chickpea Salad
- 2 cloves garlic, minced
- olive oil
- 2 medium zuchinis, coursely chopped
- 1 bunch of asparagus, chopped
- 2 cups chickpeas
- salt and pepper
- juice of 2 lemons
- flax seed oil (or more olive oil)
- handful of fresh dill, coursely chopped
- a few handfuls of arugula
- 1 cup blackberries
- Heat olive oil in a pan over medium heat (not too high), add in garlic and sautee until fragrant.
- Add chopped zucchini and cook until softened and lightly browned.
- Add asparagus and sautee for just a few extra minutes – careful not to overcook.
- Transfer vegetables from your pan to a large mixing bowl. Add chickpeas, salt and pepper, dill, lemon juice and a hearty drizzle of flax seed or olive oil. Stir well to combine.
- Serve chickpea salad warm or cold over arugula. Top with berries and an extra drizzle of flax seed oil.