Let's talk trash. What we eat for breakfast often qualifies! No matter what they claim about fiber and this and that, pre-packaged breakfast foods are generally loaded with preservatives, high fructose corn syrup, artificial colors and flavors...yuck. Here is a recipe for an all-natural, protein and nutrition packed breakfast superfood that you can make at home with all your favorite flavors!
What you will need:
1 lb oats (not instant oatmeal)
1 C of your favorite nuts and seeds (raw and unsalted)
1 C of your favorite dried fruits (unsweetened)
1/3 C Signature Spiced Sugar (or any of our other flavors!)
Directions:
Toast the oats and nuts/seeds on a baking sheet in a 350 F degree oven for 10 minutes.
Add the spiced sugar and dried fruit.
Pulse it all together in a food processor until it is as finely textured as you want it. I like mine ground up somewhere between granola and cornmeal. This way you still get some texture with the nuts and fruits but the oats are pretty well pulverized.
Um...you're done. Yep! That's it. Now you can save it in a big container and eat it with hot or cold milk, sprinkle it on yogurt, or add it to oatmeal for a protein and flavor boost. I like using Signature Spiced Sugar in this recipe for the orange, but you really could use whichever sugar blend you like best.
Try mixing it up - half Mayan Mocha and half Canela Latte would be amazing! Spice Cake and Gingerbread! Vanilla Chai! Whichever sugar you have and like will work (except for Peppermint).
As for nuts, seeds, and dried fruits - same goes. This time I used walnuts, almonds, hazelnuts, cashews, dates, raisins, and cherries. But anything you have in the pantry, or can find for cheap in the bulk bins, will be fine. Pistachios, pumpkin seeds, dried mango, coconut...whatever you do with it, it's going to be a tasty and nutritious start to your day!
Fall is here! Time to bring out the hearty recipes we have been missing all summer. Even though we rarely actually get cold here in Houston, who can resist a warm bowl of bisque-like soup when the temps begin to drop?
This recipe is delicious and full of the root vegetable vitamins we need to gear up for winter. Any root vegetables you have and like will do: carrots, fennel bulb, parsnips, cauliflower, golden beets, yams, potatoes...you name it. Whatever combo you use, just make sure they taste good together and that you adjust cooking times on the roasting if needed to make them tender. Use 3-4 lbs total veg.
For this recipe, I used carrots and celery root! Why? I like them! Celery root is basically the ugliest of all vegetables, and it's a minor pain to clean, but it's delicious! If you've never tried one, imagine a celery stalk meets a potato. Just trim and scrub it up.
What you will need:
1 celery root - cleaned and cut into 1-2" cubes
2 lbs carrots - pealed and cut into chunks
1 large shallot or small yellow onion - pealed and cut into chunks
2 large garlic cloves - skin on
6 C vegetable broth
1-2 T Moroccan Tagine or Havana spice mix
1/2 C cream, creme fraise, or sour cream (coconut milk for vegan!)
olive oil
additional salt to taste
Directions:
Preheat your oven to 400 degree F.
Throw all of your cut up veg into a baking pan except the garlic. Toss veg with a splash of olive oil and 1 T of spice mix. Roast veg in the oven for 20 minutes. Add the garlic and roast another 20 minutes. Remove the pan from the oven. Squeeze the garlic right out of its skins into the other roasted veg. careful - it's hot!
Could you eat them just like this? Oh ya. Right here you already have a wonderful side dish! But hey - we want soup....
Blend all your roasted veg with 6 C of vegetable stock. I used an emersion blender, but whatever gets the job done is fine. You could use water or chicken broth, but you may need to adjust your seasoning. Taste it. Add salt or more spice mix if desired.
Before you serve, stir in 1/2 C cream and garnish with something pretty: fennel fronds, chopped parsley, crusty croutons, toasted cashews...
You won't be disappointed. This one will hit the spot when you need to cozy up with something hearty and healthy. We served ours for dinner with loaded baked potatoes. In a bigger bowl you'd have a meal all by itself with a nice crusty piece of bread. Bon appetit!
Canela is the name for Mexican cinnamon! Sweet and smooth with a kiss of anise and rounded out with vanilla, this sugar is easy to love. Try it in coffee, cocoa, fruit compote, cinnamon toast, and all sorts of baking.
Contains: sugar, cinnamon, espresso powder, vanilla bean, star anise.
