Seedy Trail Granola Recipe

granolaCRAVING GRANOLA

Breakfast cereal, we all have learned from Sally Fallon how bad it is, even the ones that claim to be healthy. Let’s face it, sometimes we just want it.

Many people on the metabolic balance plan have oatmeal for breakfast. It can be any kind of healthy whole grain oats, old-fashioned rolled oats, Scottish, Irish, or steel-cut. There are only a few ways to eat it. Some people have rolled rye for breakfast.

I wanted to try granola. I used to make granola in college. In a group, our dorm would make huge batches that emitted wonderful smells through the campus and mixtures of oats, honey, molasses, nuts, seeds, fruit baked. It smelled great, and truth be told I was born at the tail end of the “granola generation.” We boasted how healthy it was but truly it had not so healthy things, like sugary candied ginger, chocolate pieces, and canola oil.

I got to thinking how could I recreate the granola recipe in keeping with metabolic balance. So I tried it first with rolled oats. I took several servings of oats and added 100% vanilla extract, cinnamon, 1 tablespoon of melted ghee for each serving, and a pinch of sea salt. I mixed it and baked it in a tray, 300◦F for 45 minutes. I stirred now and then while it cooked. Poured milk on it after it cooled a bit, added apple slices. The results. Sort of plain. I was disappointed. There was way more milk than granola.

I had an idea. What could I do with the nuts and seeds on the plan? It would not be a cereal with milk. But it could be more like a seedy trail mix. It could have 100s of possibilities.

granola ingredientsCheck with your coach about ingredients. Somewhere along Phase 2 things can be added: 10 grams of rolled rye for bread, soy sauce, Chia and flax seeds as seasoning, etc.

What I did was try one serving of seed mix (raw hulled sunflower and pumpkin seeds), 1 tsp. flax seeds, 1 serving of dried apricots (cut into pieces), cinnamon, 100% vanilla extract, and this time, melted coconut oil. Mixed. Baked the same way. Let cool. Yum!

IMG_0705OPTIONAL SUGGESTIONS

• Try it with sunflower seeds and almonds.
Sweet seasoning: nutmeg, ginger, allspice
Savory seasonings: cinnamon, curry powder, cumin, sea salt, cayenne, or garlic
Oils: ghee, coconut, or camelina
Fruits: dried apricots, dried prunes, fresh berries, apple, (Phase 3, any dried fruit). If the fruit seems too dried out, they can be added midway during the cooking or at the end.
Vegetables: Carrots, celery, parsnips, green beans

Talk to your coach, you can have the nut & seed mix for lunch as a deviation meal. You’ll need to adjust the serving size.

SOY NUTS

Another option is to omit the nuts and seeds the make a protein and add soy nuts for a crunchy lunch.

Ingredients
• 1 cup soybeans (Don’t like soy? Try fava beans or garbanzo beans.)
• 1/2 teaspoon sea salt
• soy1 teaspoon olive oil (Leave out the oil in the strict phase/)
cajun spices, to taste  (Us any spice/herb combination that appeals to you.)

Directions

  1. 1 Soak beans in water 8-12 hours. Be sure to use enough water, as the beans will expand to about 3 cups.
  2. Rinse the beans and blot lightly with paper towel. They don’t need to be dry, just not dripping wet with water.
  3. Sprinkle olive oil over the beans and toss lightly to coat. I do this right in the colander that I used to drain the beans.
  4. Sprinkle salt and cajun spice over the beans and continue to toss until coated.
  5. Spread the beans on a baking sheet in a single layer.
  6. Bake at 350F, stirring after 15 minutes. Stir beans and return to oven, baking and stirring every 5 minutes until soybeans are golden brown and crunchy. The amount of time to attain crunchy soy nuts will depend on the moisture of the soaked beans.It usually takes mine a total of 25-45 minutes. That’s a big range, I know, but every batch is different is all I can say! Watch them carefully toward the end to make sure that they don’t burn. Conversely, you definitely don’t want to under-roast them either, or they will have a chewy consistency. They should be nicely browned.
  7. Cool the beans and enjoy!

Myra Nissen Homeopath Metabolic Balance Coach

Myra Nissen, CCH

Copyright © 2014 –, Myra Nissen.
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This article was brought to you by Myra Nissen, CCH, RSHom(NA), Board Certified Classical Homeopath. Myra teaches women how to recognize their body’s unique needs and cues and uses Homeopathy to help empower women to take control of their bodies, health and well-being. Find out more, visit her blog www.myranissen.com/blog.