The Granola I Never Ate
As a child my family would drive from Netarts to Portland to visit my grandparents quite regularly. We went over the hill and through the woods, about 60 miles of driving. I remember enjoying the drive, but not as much as I enjoyed the food. Grandma’s cooking was different from my mom’s and it always tasted good. Dinners were often baked chicken or meatloaf, a green salad served in a wooden bowl with italian dressing and some type of bread or roll on the side. Sometimes we would have spaghetti which was one of my favorites, in addition to her red potato salad with dill. Lunch usually was a sandwich of whatever variety she felt like putting together, fruit salad and cookies as a small desert.
And lastly breakfast, the most important meal of the day. Breakfast was the meal that Grandma didn’t cook very often. Yes, occasionally she would make us sweet rolls or waffles, but for the most part we were on our own to have some cereal and toast. Grapes nuts were a favorite of mine in addition to an english muffin topped with not only butter, but peanut butter. The cereal cupboard had quite an array and it expanded and changed as we got older. The usual cereals were chex, grape nuts, oatmeal, shredded wheat and a special tin full of granola. I never ate the granola. I was just never interested in an oat-y, nutty, seedy mix. But it’s what my sister usually had. It wasn’t until the last few years that granola became something I was interested in. I’ve only bought it store-made once or maybe twice, but I have made a handful of variations from chocolate to pumpkin and my most recent with lemons from my tree. So today, I share with you Lemon Ginger Granola. I have enjoyed it with whipped coconut cream and fruit. I’m not sure if this is at all like what grandma had in the tin, but this is Paleo and Whole Life Challenge compliant. You can eat it alone or with yogurt, nut milk or fruit. Enjoy!
Lemon Ginger Granola
What you will need:
1/2c raw sunflower seeds
1/2c raw cashews pieces
1/2c raw pepitas
1/2c raw slivered almonds
appx 1 cup shredded unsweeted coconut
4-5 dates depending on sweetness
juice of 1-2 lemons
zest of 1-2 lemons (zest lemon before juicing)
2 tsp ground ginger
appx 1 Tbs coconut oil- melted
What to do:
In a large bowl combine all nuts and seeds.
Next pit and chop the dates as finely as you can or rough chop and put in a food processor with some of the lemon juice and puree. Add date mixture to seeds and mix well.
Add in coconut oil, ginger, salt and lemon zest and juice. Mix until well combined.
You could eat this raw- which I tried a bite and enjoyed it. Or:
Line baking sheet with parchment. Bake at 250 degree oven for about 30 min. Making sure to stir every 15 minutes until just golden.
A) Double under skill practice
B) Bar muscle up skill practice
C) 4 RFT
5 Power clean and jerks (50% of 1RM jerk)
10 Bar muscle ups
And coming Friday
10 Front Squats (95/65)
10 Over-the-bar hand-release burpees