A SLIGHTLY SWEET & PERFECTLY BALANCED YOGURT BOWL

Dairy has always been a hot topic, hasn’t it. We’re constantly wondering:  is it actually healthy? How much is too much? Am I lactose-intolerant? Full-fat or skim? Is it really the best source of calcium?

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AUTUMN OVERNIGHT OATS

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Processed with VSCOcam with a6 preset

Oh, autumn. What a whirlwind of a season it has been.

I recently published a blog post “How-To: Grow Your Own Sprouts” rather nonchalantly in hopes that no one would notice my lack of content over these last transitory months. The air now crisp, the trees a burnt orange, and the thermostat turned on high; fall is in full swing. During this time of change, it seems I’ve made some changes too. Change in the sense of letting go. More specifically, being detached from my thoughts. I often find myself feeling frustrated and negative when in a creative rut or when I choose to take time for myself instead of work. Learning to let go of these feelings and taking a step back has helped me to be comfortable with, simply, what is. Because at the end of the day, through it all, only we know what’s best for us. But how do we learn to acknowledge this? By being alone.

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MAMA’S HOMEMADE GRANOLA

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I currently eat granola at least 3 times per week, usually for breakfast. Whether it’s mixed with a banana and almond milk as a cereal, or topped with berries and coconut yogurt for a parfait. I absolutely love it; it’s just as easy to eat at home as it is on the go, simply throw it into a glass jar and you’re ready. However, I have a little confession to make… I often end up buying {though organic and preservative free} packaged granola. Why I didn’t think of making my own granola sooner, I don’t know. Luckily, my mama is in town and I’ve asked her to show me her secret to a delicious, filling, and heart-healthy granola that can easily be made into large batches to last through the entire week.

Having mom in town also means taking her to some my favourite shops in the city. We spent an afternoon this past weekend perusing, which lead to a minor splurge on my part. I stumbled upon a really neat reusable plastic wrap alternative, Abeego hemp & beeswax food wrap, which I ended up using to seal the lidless vintage glass mason jars I bought. So cool right? The food wraps come in 3 different sizes and are just so versatile. Not only do they cut down on waste but they last forever and also keep food fresher, longer.

Whole grain rolled oats are an all-natural, gluten-free source of fibre and iron. By adding hemp hearts, you’ll get an extra boost of fibre and iron, as well as protein and complex carbohydrates, providing long-lasting energy for the day ahead. Don’t be afraid to experiment with different ingredients, either! Other delicious options to consider are cacao nibs, unsweetened shredded coconut, dates, dried apricots, and warm spices {think nutmeg, all spice and cloves}. Not only is this granola simple to make but it’s also a convenient portable meal for all the super busy “I have no time to breathe, let alone eat breakfast” folk.

The Ingredients {Yield: 6-8 servings Total Time: 30 minutes}

  • 3 cups whole grain rolled oats
  • 1/2 cup raw pecans, coarsely chopped
  • 1/2 cup raw almonds, coarsely chopped
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup unsweetened dried cranberries
  • 3 tablespoons coconut oil
  • 3 tablespoons agave nectar, honey, or maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon hemp hearts
  • 1 tablespoon cinnamon
  • sprinkle coarse salt

The Directions

1. Preheat oven to 400 degrees F and in a bowl, mix together all ingredients using your hands, making sure all dry ingredients are fully coated

2. Scoop granola mixture onto baking sheet and spread out, creating an even layer

3. Place in oven and bake for 15 to 20 minutes. After the first 10 minutes, mix granola using a wooden spoon to ensure a golden colour throughout

4. Let cool and serve as a snack or with almond or soy milk and a generous serving of fresh berries

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