Generous Granola Bars

 

Gratitude and generosity feed the soul.  Often I feel a sense of wanting and needing: a bigger home, a better job, more money, more friends, more clothes, more books, more food, more love...  But often this is just a perception, a distorted view of reality.  Because at other moments I so clearly see how blessed my life is.  This happened the other night, when my sister and her husband were visiting my brother and I in San Francisco.  I was nearing the end of a very busy summer- full of lot's of traveling, lot's of visitors, lot's of plans with lot's of people, and I was at the point of whining to my friends about my crazy schedule.  And while I certainly was in need of some alone time, it finally hit me that night when I was out with my sister, just how lucky I am.  I mean, how can I complain about spending time with my awesome siblings and friends in the beautiful city of San Francisco, after a day of an inspiring work retreat, and after a night of seeing Sade live in concert?  I saw my life full of love and beauty and suddenly had the urge to bake! So the next day I decided to make some granola bars for my friend who was having a hard week.  It was a pleasure to make these breakfast treats for her, not only because it cheered her up, but it also made me feel grateful to have so much happiness to give away right now.  And literally, I had jars and jars of nuts and oats in my pantry, just waiting to be used in this recipe.  So please enjoy these yummy, chewy, crunchy granola bars and share them with a friend!

Ingredients (makes about 2 dozen "bars"/cakes in 2 cupcake tins):

• 1 cup of ground nuts
• 1 cup of shredded coconut
• 1 cup of oat flour
• 2 cups of gluten free oats
• 1/2 cup of chopped pecans
• 1/2 cup of sliced almonds
• 1/2 cup of ground flax meal
• 1 tbs of cinnamon
• 1 tbs of vanilla
• 1 cup rice milk
• 2 tbs oil
• 1/2 cup brown rice syrup
• 1/2 cup maple syrup
• 4 tbs almond butter, softened to room temperature
• 1 large egg

Directions:

1. Preheat the oven to 350 degrees F.
2. Mix all of the dry ingredients together in one big bowl.
3. Mix together the wet ingredients in a seperate bowl.
4. Combine the wet and dry ingredients in the large bowl.
5. Line two cupcake tins with paper liners and fill each cup with the granola mixture to about 3/4 full.  Press each granola "bar" so it is firm and smooth on top.
6. Bake in the oven for about 35-40 minutes until they are crunchy on the outside and soft on the inside.  
7. Share with a loved one!

Rainbow Salad

I have been making this hearty salad all summer long.  It's packed with protein and a colorful medley of veggies.  The other day I had a bowl for lunch at work, and one of my 6th grade students said, "Oh my god, that looks soooo good!"  I looked around to see what food she was talking about, then realizing it was mine I asked her if she liked quinoa (just to be clear that this was not couscous or some other more popular grain.) She went on and on saying how much she loved quinoa and kale, and continued to stare longingly at my lunch. I finally gave her some to eat- which I wouldn't normally do- but I was just so happy that this child had a craving for something so healthy that I couldn't resist sharing!  I remember when I was in middle school, my best friend and I would stop at the convient store every single day after school to buy Mars candybars, Doritos and Hostess Cupcakes.  My, how things have changed. Well, whatever age you are, I hope you enjoy this easy summer recipe!

Ingredients:

• 1 and 1/2 cups of rinsed quinoa *
• 1 -2 yellow zucchinis/summer squash chopped into bite size pieces
• 1/2 cup or so of shredded carrots
• 1/2 cup or so of shredded purple cabbage
• 1 bunch of kale, washed and trimmed
• 2 cloves of garlic, minced
• 3/4 cup cherry tomatoes, cut into halves
• 1 block of really fresh tofu, cut into small cubes
• Sprouts- alfalfa or microsprouts are yummy!
• Your favorite salad dressing (I have been buying Dr. Bragg's cider vinegrette.)
• Olive oil, salt and pepper

*You must rinse quinoa off before cooking.  I usually soak it in a bowl of water for 10 or more minutes, then pour it into a sieve and run water over it for a few minutes.

Directions:

1. Pour 3 cups of water into a pot.  Add salt and the rinsed quinoa.  Bring to a boil, then simmer on medium heat for about 15-20 minutes until the quinoa turns transulecent and the little tales of each quinoa seed pops out.
2. Meanwhile, in a pan coated with olive oil, saute the zucchini on medium/high heat for a few minutes.  Add the shredded carrots and cabbage, then the garlic and the kale.  Saute until all vegetables are slightly soft and turn bright in color.
3. In a large bowl, mix together the quinoa, cooked veggies, tomatoes, tofu, and sprouts (plus any other things you love, like avocado, sunflower seeds...).
4. Dress with the your favorite salad dressing, salt and pepper and enjoy!

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Boston Bites

I left my hometown of Boston six years ago for sunny California, but during my recent trip to the east coast, I was taken aback by my nostalgia for good old Beantown.  I felt a deep sense of rootedness walking down the cobblestone streets of the South End, admiring the old beautiful brownstone buildings that I am starved for in bright and new San Francisco.  It was so fun to rediscover this city that I never really knew as an adult.  My sister took me to all the hip and fancy restaurants, like The Gallows- a disturbing name for a fabulous place.  They are known for their poutine (french fries covered in gravy and cheese curd), but I shared a few dishes with my gluten free mother.  We ate a beautiful beet salad, followed by their board special served with quinoa, curried peaches, eggplant, and some cremont cheese that my mother ate (with the gluten free crackers they gave us,) and finally their big bowl of seafood filled with seared tuna, shrimp, scallops, avocados and plaintains.  It was a heavenly meal.  

I also dined at a bunch of gluten free restaurants in the Boston area including Naked Pizza, a healthy pizza place that has gluten free crusts.  And also my mother's favorite gluten free restauarant in Brookline, The Fireplace.  This New England grill restaurant has a seperate gluten-free menu, and they serve gluten free bread on the table per your request.  I ordered the burger on a gluten free bun!  I was so surprised that stuffy old Boston- not a place known for crunchy granola/super healthy/alternative living like San Francisco is- has so many gluten free options.  The biggest surprise was going to Woodman's seafood restaurant in the little beach town of Essex that not only has fresh lobster, but also gluten-free batter for any fried fish dish you want!  Check out my ode to Woodman's if you haven't already! 

But I must say, that as delicious as all of these dinners were, I think my favorite meals were eaten on my sister's deck in Allston.  The night I arrived in Boston, she and her husband grilled salmon and corn on the cob for me.  When my sister suggested we eat dinner on the deck, my first thought was, "I'm going to be too cold"- because San Francisco summer is so freezing (60 degrees and foggy everyday!), that I forgot what summer nights in Boston were like!  But it was so warm and pleasant to sit on her deck that night, looking out to the city skyline, the John Hancock and the Pru.  Another night they grilled burgers and bought me gluten free hamburger buns by Udi's.  She also made me arepas (Venezuelan cornmeal pockets) by hand that were amazing!  And my last day in Boston, we sat on my sister's sunny deck, feasting on a Brazillian churrasco that her Brazillian husband made of barbequed steak, chicken hearts, yucca rolls, beans and rice.  Sitting in the sun, grilling, and relaxing with family and friends brought me back to the true meaning of summer- as I knew it growing up in Boston.   

 

- Posted using BlogPress from my iPhone