Every morning…

ginger flowers (2)

Just a reminder that I will be signing books at the Boulder Museum of Contemporary Art on Wednesday, June 20, 5:30 ’til 7:30.  Several paintings will be on display and books will be available for purchase.

A couple articles about the book came out this week.  One by John Lehndorff in the Boulder Weekly and one by Susan McCann in the Redstone Review.  Here are links: http://www.boulderweekly.com/cuisine/the-art-of-dinner/ and https://issuu.com/sdcmc/docs/redstonejunejuly2018/10

Lehndorff quotes me as saying I don’t like to repeat myself in the kitchen and that’s true.  I vary a dish each time I make it, either out of forgetfulness or boredom or the contents of my fridge. One constant in our life is a breakfast of granola, yogurt and fruit.  We take homemade granola on our travels to art fairs and on camping trips. Bud in particular even orders granola for breakfast in restaurants. I don’t go that far as I like something different every now and then such as pancakes or eggs and bacon. (Those cravings are satisfied by preparing breakfast for supper.)

This week Connie Zweck had organic strawberries at her farm stand, the perfect complement to my granola.

strawberries

 

My current recipe for granola includes nuts, seeds, coconut and oats.  I make it without  oats for visitors preferring a grain-free dish.

I chop the nuts in my Cuisinart, almonds first as they are the hardest. Then in go walnuts, cashews, pecans and hazelnuts. I dump these into a large bowl to which I add seeds, seasonings, sweetener and oil.

Here’s the recipe:

granola1

In the Cuisinart chop with several pulses ─ or by hand:  6 ounces raw almonds, (about 1 1/4 cups), 6 ounces raw cashews, (1 cup), 6 ounces other raw nuts ─ walnuts, pecans, hazelnuts, (1 cup). You’ll end up with various sized pieces from crumbs to chunks.  Don’t overprocess.

Place in a large bowl with 1 cup pepitas, 3/4 cup sunflower seeds, 1/4 sesame seeds and/or flax seeds. If you would like to include oats, add 2 cups.

seeds for granola

Stir in 1 cup unsweetened coconut flakes and 1/2 cup shredded, unsweetened coconut, 1/3 cup cacao nibs, 1 teaspoon cinnamon, 1 teaspoon ground ginger, 1 teaspoon freshly grated nutmeg, (about half of a nut) and a big pinch of salt.

Over all this, pour 1/3 cup honey or maple syrup and 1/3 cup canola or your favorite flavorless vegetable oil. (Though I think olive oil would bring a fruity deliciousness.)

ready to bake

Stir until well combined and moistened. Spread in a high-sided baking pan,  9 x 13 inches, and roast in a 350° oven for 15 minutes.  Stir up and continue roasting, about 15  minutes, until browned, toasty and fragrant.  Cool, then store in a jar or tin.

This makes enough for a week of 1/2 cup servings for two. Pictured here in a bowl by Kate Villareal.

bowl of granola

Top: Ginger Flowers, oil on canvas, 60 x 40 inches

(our niece, Hilary Niceswanger Smith in the Holualoa kitchen)

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