This is truly one of my favorite recipes. It is so easy to make and so delicious. And it's so nutritious you can have it for breakfast, a light dinner or even dessert. It has a great balance of protein, carbohydrates, healthy fats, and of course, fruit!
Also, making substitutions is quite easy. Instead of quinoa, you can use cooked steel cut oats, millet, amaranth, buckwheat (one of my favorites!), even cooked barley! For the cream, instead of silken tofu, you can easily substitute with a plain, plant-based yogurt of your choice, such as almond, coconut, or cashew yogurt. Or you can make the cream with 3/4 cup of cashews blended with about 3/4 cup of water (or more or less depending on what texture you want), plus the other ingredients indicated below. Either way, you'll have a delicious end product.
As far as the fruit, the possibilities are endless too. You can make this salad with winter fruit, summer fruit, or just about whatever you like. The toppings are optional but highly recomme...
Granola is simply delicious, no doubt about it. Unfortunately, it is actually HARD to find a healthy granola! Even though the name evokes images of health-conscious crunchy-granola eaters, commercial granolas tend to be loaded with either lots of sugar, oil, or both.
So here is a simple recipe that will make your whole house smell like heaven, taste yummy and give you another option for healthy and maybe even on-the-go breakfast.
12 cups rolled oats
1/2 cup chopped walnuts
1 cup chopped pecans or sliced almonds
2 cups pitted dates
2 to 3 pureed ripe bananas
1 cup water
3/4 tsp salt
1 tsp vanilla extract
1 tsp maple extract
In a big bowl, mix rolled oats, walnuts and half of the pecans (1/2 cup). Blend the rest of the ingredients in a high-speed blender. If no high-speed blender is available, blend the water, 1/2 cup pecans, dates, salt, and extracts, adding more water if necessary. Then incorporate this mix to the banana puree and stir well.
It took a few tries to perfect, but now this recipe will become a favorite, and probably a staple this time of the year.
What I like about making granola is how wonderful it makes the whole house smell. The best results are obtained when you bake the granola at a low temperature for several hours (even overnight sometimes!). The fragrance is irresistible and at the end you have a healthy breakfast alternative.
Unfortunately, some granola recipes are not much healthier than your typical dessert recipe, containing large amounts of oil and sugar or sugar equivalents (such as maple syrup or agave sweetener). Store-bought granola varieties can be even worse, since they can be loaded with fat, refined sugar and preservatives. It is a challenge to come up with a recipe that is oil and sugar free, and yet has good texture and flavor.
The secret to making this recipe is not only not to let it burn or dry up too much, but also to store in an airtight container to preserve the freshness. You can add...