There are many things I’d rather do than housework so please excuse the dust in here, it’s been weeks since I’ve posted & I’m sure the place is in need of a good cleaning. And you’ve thoroughly missed me haven’t you? Haven’t you? I know you have!
The excuses for my non-posting tardiness: Firstly, we had guests stay & *poof* there went a few weeks. I was busy with work. Then I went to England to visit the Queen. I turned 50 last month & decided it was finally time to head across the pond, see where my dad was born, meet my cousins, catch up with my aunt & uncle, spend some quality time with my sister & niece & take in all that is fabulously English. I fell in love. Again & again. I knew I would. The English were so friendly & refreshingly candid – whether I was in London or visiting the countryside, they went out of their way to help me. The food, for the most part, was excellent – so much of what I ate was locally grown or raised, coming from the farms around where I was staying. The scenery was nothing short of breathtaking & the buildings, whether they’d be a thatched roof house, a majestic cathedral or an old castle, took my breath away. I’m not exaggerating when I say I literally gasped around each corner I turned. Every place I visited with was just so…lovely. And for two weeks no one asked me if I was English.
My grain-free diet was to stay at home in the US I’d decided, it was not taking the trip with me. But now sadly, it’s back to reality & I feel really, really fat, bloated & squidgy. I say sadly because I have to admit, I’ve felt pret-ty blue since returning to Florida. Happy to be home with hubby & my pups but missing the countryside & the English accents darling. To fight my post England blues I’m revamping my diet & biking.
The English really do know how to make a fabulous breakfast. Fresh fruit, fresh sausages (from one of the local farms), bacon, eggs, baked beans (the kind in tomato sauce that I love), roasted tomatoes, grilled mushrooms & the breads – OMG… with jams that have giant pieces of fruit in them…be still my beating heart. Part of my stay was in Walesby, Lincolnshire at a place called The Old Stables & the breakfast, made to order, was divine (so was the shower & the bed). Now I’m home it’s back to my green juice & a fruit & hemp coconut smoothie most days. This really good ‘granola’ mix is also good for breakfast, easy to make & stores well, it can even be frozen.
My hubby takes it to work to snack on throughout the morning & I have eaten it the last few mornings sprinkled over sliced, ripe pears – which are fabulous at the moment. Then I drizzled all that with coconut milk (homemade almond milk would work a treat too). And while it doesn’t compare to the English breakfasts I started to grow too fond of, it’s delicious, especially if you’re a cereal lover.
I’m 50 now. Something that still hasn’t fully registered in my 49 years, 12 months, 3 weeks & 4 days (give or take) brain. In my head I’m still 49. On paper I’m 50. I have big plans – BIG PLANS I tell you, for this next 12 months. Part of that of course is my health & having it as tip-top as it can be. The other big thing is Lava Red Media’s online cooking videos. (Lava Red Media is a company my hubby & I started). After talking about doing cooking videos for years we’re finally going to do it. Stay tuned.
This grain-free granola is so delish you won’t even notice there was no cereal in it. It’s loaded with omega-3, fiber & protein. And it takes really flippin’ good I tell ya. You may also notice I’ve added hulled hemp seeds to the recipe. Stay tuned for more on hemp seeds in my recipes in the weeks & months to come. Cheers xo.
- 1 cup almonds
- 1 cup cashews
- 1 cup pecans
- 1 cup pepitas (pumpkin seeds)
- 1 cup sunflower seeds
- 3/4 cup honey
- 1/3 cup coconut oil, melted
- 2 teaspoons finely grated nutmeg (or ground nutmeg)
- 1 teaspoon salt
- 1 cup hemp seed hearts
- 1 cup shredded unsweetened coconut
- 1 cup dried cranberries
- Preheat oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
- Combine almonds, cashews, pecans, pepitas, sunflower seeds, honey, coconut oil, nutmeg & salt in a very large bowl. Mix well until all ingredients are coated in honey & oil.
- Spread mix evenly onto prepared baking sheets. Bake for about 35 minutes, stirring a couple of times during cooking or until mixture is golden-brown.
- Add hemp seed hearts, coconut & cranberries to mixture on baking sheets; stir to mix thoroughly. Cool completely on baking sheets. The mixture will harden as it cools & form some larger pieces. Store in airtight jars. Makes about 9 cups.