Nourishing. Satisfying. Gourmet.
Coffee cake and boiled eggs were common brunch foods for me growing up. Since I’ve gone grain-free, I’ve really missed it! While my family visited over the holidays, I decided to take my mom’s recipe and try to make it grain and refined sugar-free. My family approved of the end result so now I would like to share it with you! Enjoy!
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Spiced and lightly sweetened, this high protein all nut granola is delish! The first time I made it, Elena and I kept going back for taste tests before it was all the way done in the dehydrator! It’s also super easy to play around with the ingredients. This granola sticks together in delightful “clumps”, just perfect for snacking on or sprinkling over yogurt.
It’s made a great snack for a hungry pregnant women and a growing three year old. It’s so easy to throw some in a little bag on the way out the door- a perfect snack for after my daughter’s ballet class. She just has her first class yesterday and was extremely excited about it and had a great time. With tippy toes, bunny hops, “picking cherries” and jumping over a mud hole, she thought the class was just about the funnest thing she ever did. Joel and I loved her joy. It just brings you so much happiness to see your kids enjoying and experiencing new exciting things. But it was also a little sad for us. Joel’s mom, who so recently passed away, was a professional ballet dancer. She had mentioned wanting to do some kid fitness with Elena. We were sad that she never got the opportunity. So it was a bittersweet moment for us.
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Happy Labor Day weekend, everyone! For some food ideas, check out my Summer (Ending) Recipes post.
I just spent a bit over two dollars on a hefty bunch of weeds at New Seasons, and I was happy to do it too. Purslane is commenly regarded as weed, but this high in nutrient plant is worth growing, foraging, or, as in my case, buying.
“…recent research findings confirm that purslane is also a rich source of fatty acids, vitamin E, and other key nutrients–making it a prime candidate as a new vegetable crop.” and
“Norman, at the agency’s Weed Science Laboratory; James A. Duke at the ARS National Germplasm Resources Laboratory in Beltsville; Artemis P. Simopoulos of The Center for Genetics, Nutrition, and Health in Washington, D.C.; and scientist James E. Gillaspy of Austin, Texas, have confirmed that P. oleracea contains more of one omega-3 fatty acid—called alpha-linolenic acid–than any other green leafy vegetable yet studied.
Purslane can be eaten cooked or raw. In salads, it has a mild, nutty flavor and a crunchy texture much like bean sprouts. A 100-gram serving has about 300 to 400 milligrams of alpha-linolenic acid—10 times more than spinach, the researchers found”. Source
I kept coming across references to it in my reading, everything from animals grazing on it for rich in omega 3 meat (from Rebuild from Depression, A Nutrient Guide) to people gathering it and enjoying it on their tables.
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Don’t forget that we have our Simple and Nourishing Carnival this week on Thursday! I can’t wait to see what you all have in store for it. Later today or tomorrow I will post the carnival guidelines.
I have a confession to make. I don’t have a green thumb, I have a black thumb- a thumb that seems to bring death to little green growing things. I have had terrible luck with gardening so far, including having rabbits come and eat every little bit of my growing garden. But there has been one delicious herb that even I have kept alive. And I am so glad because we love this herb’s flavor!
Lovage is a very flavorful herb that is a relative of celery. You can see in the picture how the herb’s leafs look similar to celery leafs. It pairs very well in soups and bean dishes, and I am sure in a myriad of other dishes as well. I have a hard time trying to explain it’s flavor. It seems familiar, yet different. Some people describe it as tangy. Regardless, it is full of favor! You will have to try it yourself to see what you think.
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