Cherry Pecan Granola

Dark colors and flavors rock this granola into a breakfast revolution. Not very sweet, generously toasted and deeply nutty, it transforms any old bowl of yogurt into a spa retreat. It makes me want to hug the bowl the way you do a cozy bowl of steaming soup.

Granola is expensive to buy, yet reasonably cheap and easy to make. Anyway, who wants the sugar and oil packed versions you find in your typical bulk bin, at 200 calories per 1/2 cup? Ridiculous. This version is sweetened naturally with apple juice and a touch of maple syrup (look, it's Vermont, alright?) and contains no oil to speak of. I've made it before with apple juice I made fresh, and then the maple syrup was totally unnecessary. This time I was short on time and had some Santa Cruz Organic's apple juice leftover in the fridge, and found that it appreciated a few tablespoons of syrupy sweetness. But to each his own, and you can certainly personalize that aspect based on your preferences.

I like to keep my granola in the freezer so that the freshly toasted nuts stay fresh, as they are subject to rancidity once exposed to heat. Minimizing heat and exposure to oxygen and light helps prevent this from happening. General rule of thumb: buy your nuts and seeds raw, store them in the freezer and toast them yourself to capitalize on the bounty of nutrition they offer. Once toasted, consume them fairly quickly and keep them in the freezer if you will be storing them for more than a few days.

Anywho, this recipe is totally flexible and you can use any combination of nuts, seeds and dried fruit. Some are more expensive than others, so keep that in mind when making your grocery list. My version is probably one of the pricier combinations possible, but you could really keep your costs down by creating a raisin and almond version, I would imagine. I like to throw some pumpkin seeds in there as well when I have them, as they are high in magnesium and protect against prostate cancer and promote heart health.

Cherry Pecan Granola
Makes about 6 cups

Ingredients
4 cups rolled oats
1/4 cup flax seeds ( I use golden)
1 cup apple juice
1 cinnamon stick
1/2 tsp. ground ginger
1/2 tsp. salt
2-4 tbs. maple syrup
1 tsp. vanilla
1 cup raw pecans
1/2 cup dried cherries, chopped

Directions
Preheat oven to 325 degrees

In a large bowl, combine oats and flax seed. In a small saucepan, heat the apple juice, cinnamon and ginger over medium heat until it reduces by half. Remove the cinnamon stick and add salt, 2 tbs. maple syrup and vanilla. Pour juice mixture over oat mixture and toss to combine. Taste and add more syrup, ground cinnamon or ginger to taste.




Spread contents of bowl on 2 baking sheets evenly. Bake for 20 minutes. Remove from oven, add pecans, stir and continue to cook for an additional 10-20 minutes, or until toasty and beginning to brown, stirring occasionally. Remove from heat, let cool and toss with dried cherries.






Serve over a generous bowl of plain yogurt drizzled with honey and topped with fresh fruit and chopped dates. Inhale, and smile.





Relax. Eat Well.

Cooking Class: Indian Cuisine

February 13th 1-3pm at The Store in Waitsfield, VT

Spice of Life: Indian Cuisine

$55 per person- Hands On

Inspired by the exotic flavors of Indian cuisine yet unsure how to prepare it at home? Indian cuisine is famous for it’s complex spices, emphasis on seasonal produce and incorporation of health promoting ingredients. This class will focus on the beneficial properties of Indian spices, the nutrition behind the ingredients used, and practical kitchen tips to make your cooking experience easy and enjoyable. Expect to leave with detailed recipes and inspired taste buds.



 

Menu:


Aloo Gobi (Potato Cauliflower Curry)


Spiced Red Dal


Raita (Cooling Cucumber Yogurt Relish)

Whole-grain Naan Flatbread

Wait until you see this AMAZING classroom! Get ready to get your hands dirty.....

To register, call 802-496-4465

Relax. Eat Well.

Honey Stuffed Dates

Happy snow storm! It is afternoons like this when I remember why I live in Vermont in the winter…. I could sit and watch the flurries ramble down for hours. A quick walk up the road with my goofy-happy dog and it is even more clear…. What a beautiful place we live!

Anyway, the bad news is that the power is out, so I am typing this and hoping to be able to post it later tonight. I was in the middle of making my first batch of homemade paint getting frustrated that my wheat paste wasn’t thickening when I realized, wait, nothing is lit or heating. So, alas, we will move on to tastier topics, such as Honey Stuffed Dates. 

This recipe is very Mediterranean where it is common to serve dried fruit, rich yogurt and savory nuts to finish a meal. A subtle sweet with a certain complexity that goes beyond most overly saccharine American desserts, this treat will truly satisfy your evening cravings.

Medjool dates are large, plump and delightfully gooey on the inside. They typically come with pits that have to be removed. Simply make a small hole on each end with a sharp knife and gently squeeze the pit until it pokes out of one side and you are able to remove it with your fingers or kitchen tweezers. I like to increase the size of the hole a little more with some additional knife twisting, to make plenty of room for the rich and zesty filling. Dates are a wonderful source of natural fiber, and are cleansing and astringent to the intestinal tract.

This dessert does a little advanced planning as you need to begin straining the yogurt the night before. The easiest way to do this is with a large piece of cheese cloth or extra large tea bag.  Once you have it contained, twist at the top and hang from the faucet so that the excess liquid (whey) can drip throughout the night. If you are feeling ambitious, collect the whey to use the next time you make Kimchi instead of some of the salt. It is a fabulous source of probiotic bacteria as well as potassium and Vitamin B6 and helps retard the growth of the "bad" bacteria, just as the salt does, during the fermentation process.

Honey Stuffed Dates
Serves 8

Ingredients
24 medjool dates, pitted
1 cup strained plain whole-milk yogurt (see above for tips on straining)
1 orange, zested and supremed
1 tsp. vanilla extract
2 tbs. raw honey
1/4 cup almonds, finely chopped
1 tbs. bee pollen (optional)

Directions

Pit and prepare dates as described above. In a medium bowl, mix the strained yogurt, orange zest, vanilla and honey. Spoon mixture into a pastry bag with a medium tip (or a sturdy plastic bag with one corner snipped in a pinch).  Carefully insert tip into each of the date and squeeze until the filling fills the cavity and begins to exit. Add a generous dallop on each end.

Mixed chopped almonds and bee pollen thoroughly in a small bowl. Dip each stuffed date end into the mixture and spin to coat.



Serve with orange wedges or other fresh fruit.








Relax. Eat Well.

Whole Grain Naan

Indian food and I have a certain love affair. Well OK, mostly I do the adoring, I can’t be sure that the sentiment is returned. It is the invigorating spices, the way the flavors explode across your tongue as the complex components of the dish come together and balance on the palate. At once fiery yet soothing, intricate yet elemental, interesting yet familiar. The possibilities are endless and with a little knowledge of the authentic ingredients, an incredibly rich and satisfying dish can emerge out of your kitchen with minimal time and effort.

Moving beyond the wonderful flavors, the nutritional benefits of Indian cuisine are really quite impressive. Focusing on whole grains and plenty of fresh vegetables, each plate is finished with wonderful spices that possess a myriad of health benefits. Take tumeric: this powerful spice is known for its anti-inflammatory powers, as well as it’s ability to fight cancer and impede the aging process. And then there is my favorite, cumin. Not only is it a rich source of iron, it actually stimulates pancreatic and liver detoxification enzymes to aid in digestion and keep our internal systems healthy. Pretty amazing seed indeed.

About two years ago, I learned a naan recipe from Thom and Jane at the Millbrook Inn that blew my mind, and I have been making it at home ever since. Well, to be honest, I stalled on my naan making for the past six months because I became uncomfortable with the amount of white flour used. So I started experimenting with using half white flour and half gluten free flour, such as brown rice or amaranth. It actually worked out pretty well, although the resulting flatbread is certainly a denser, earthier bread. This week, I decided to try a completely gluten-free naan, as well as a completely white bread to test side-by-side. The truth? I truly enjoyed the whole grain version more. A touch of butter, course garlic salt and sprinkling of cilantro... wow! It felt like a true side dish, which a distinct grainy flavor and texture on the tongue. It is not the fluffy neutral naan you may be used from your favorite Indian restaurant, but it is delicious none the less. Try it this week aside any Indian dish. Yum.

Whole Grain Naan Flatbread

A wonderful gluten-free bread to serve aside any Indian dish. Make sure to use whole milk yogurt, as it is a necessary fat in this recipe. Feel free to explore other whole grain flours to find your favorite, although this combination is pretty good...

Serves 4-6

Ingredients

1 cup chickpea flour

1 cup brown rice flour

1 tsp. xanthan gum

½ tsp, baking powder

1/8 tsp. salt (heaping)

1 cup plain WHOLE yogurt

1 tbs. butter

garlic salt

chopped cilantro for garnish

Directions

Place first 5 ingredients in a large mixing bowls. Mix and fluff with a fork. Add yogurt and stir to combine. Using your hands, gather the flour to create a ball, turn out onto a lightly floured surface and knead for 1-2 minutes. Add additional flour if needed to make a soft, resilient and slightly sticky dough. Place ball back in the mixing bowl, cover it with a damp cloth and leave in a warm spot to rest for 1-2 hours.

Heat cast iron griddle over medium heat.

Working with a handful of dough at a time, roll into a thin oblong using a heavy rolling pin and floured surface. Additional flour may be necessary at this time to prevent sticking. Slap onto the griddle and cook for 3 minutes per side, until each starts to brown slightly. Remove from heat, spread with a touch of butter and sprinkle with garlic salt and cilantro. Stack naans and cover with a clean cloth. Serve hot.

To reheat leftover naans, use griddle or broiler.

* Dough may be prepared, rested and then wrapped in plastic wrap and stored in the refrigerator for several days before cooking.

Relax. Eat Well.