Please excuse the lapse in blogging, I’ve been busy with a new baby which equates to much less time and creativity in the kitchen.  Plus typing with one hand for 5 minute stretches is a challenge.  But I’ve decided it’s time to share my top secret granola recipe.  This granola is a variation on a recipe in my second cookbook that I must have received around age 10.  I typically hate eating the same meal two day in a row but t his granola I could happily eat every day.  It’s great with cashew or pumpkin seed milk, yogurt, fresh fruit.  Plus there are lots of variations to be had in this recipe.  I love it because there are no refined sugars and it’s high in protein and happy fats.  I’ve taught this recipe a few times in my cooking classes and one of my students told me she made a tropical version, using pineapple juice instead of orange juice and adding dried mangos.  Feel free to substitute away, I’ve got sugar substitute ideas here and nuts and seeds are interchangeable.

Kim’s Everyday Granola

• 4 cups rolled oats
• 1/2 cup slivered almonds
• 1/2 cup untoasted unsweetened coconut
• 1/2 cup raw sesame seeds
• 1/2 cup raw sunflower seeds
• 1/2 cup raw pumpkin seeds
• 1/2 cup TVP
• 1/2 cup puffed whatever (I like millet, if you are ambitious, make your own puffed amaranth!)
• 1/2 cup buckwheat crisps
• 2 Tbl ground flaxseed
• 1 Tbl cinnamon

• 1/2 cup wheat germ (Optional)

• 3 Tbl OJ concentrate
• 9 Tbl water (Or just do 2/3 cup juice)
• 1/4 cup agave syrup
• 1/4 cup molasses
• 1/4 cup brown rice syrup

Note: the liquid sugars are interchangeable.  You could do all honey or whatever ratio your heart desires.

• 1/2 cup raisins

1. Preheat oven to 315 deg F and lightly grease two baking pans.
2. In a large bowl, mix dry ingredients (oats to wheat germ).
3. In a large measuring cup, mix wet ingredients (OJ to rice syrup) and mix well.
4. Pour wet ingredients into dry bowl, mix thoroughly.
5. Spread evenly onto pans and place in oven.
6. Bake 45-60 minutes, stirring every 15 minutes until done.  I usually pull it out when the almonds are a nice golden brown.

Keep in an airtight container for up to 3 months? It barely lasts a week or two in my house.

Homemade tempeh

Here’s the blurb:

Thursday, July 15, 6:30-8:30pm
MAKE YOUR OWN TEMPEH AND TOFU

Do you enjoy eating plant-based foods and incorporating tempeh and tofu into your healthy eating plan? Learn to make these healthful foods at home—it’s affordable and tastes better than store bought! Join Kim in this demonstration and tasting class as she shows you how to create these versatile vegetarian and vegan staples. She’ll also share an easy recipe for these healthy foods, which you can recreate at home.
$30 per student/14-student limit

Me in action

The line up is:
Wednesday, January 20, 6:30-8pm
SPROUTING AND GREEN SMOOTHIES
With the New Year come new resolutions to eat more healthy foods. Join me for this informative demonstration
and tasting class on how easy it is to grow your own sprouts and then, with a little ingenuity, incorporate
them into flavorful, nutritious smoothies, perfect for enhancing any resolution – New Year’s or otherwise.

Friday, January 29, 6:30-8:30pm
VEGAN LASAGNA DINNER
Join me in this hands-on class where you’ll learn to make a delicious, savory vegan lasagna. We’ll start
with a freshly made tomato sauce, create a creamy tofu ricotta and add in great veggies. While the lasagna
is bubbling in the oven, Kim will teach you the basics of salad composition and dressing. Add a basket of garlic bread and the meal is complete!

Wednesday, March 24, 6:30-8:30pm
TEMPEH AND TOFU DEMYSTIFIED: MAKE YOUR OWN
Do you enjoy healthy eating with tempeh and tofu? Did you know that you can make these tasty, versatile foods at home? It’s affordable and tastes even better than store-bought! In this demonstration and tasting class, Kim will instruct you on how to create these vegetarian and vegan staples. She’ll also share with you an easy recipe for preparing these healthy foods at home.