It has been a busy (and FUN) couple of weeks at market & street fair demos in the Eastern Townships of Quebec. Lots of taste testing and promoting upcoming Your Better Living Coach Coach fall cooking classes.
Skylar and Mom Heather stopped for a taste and a guess on what the secret ingredient was in the mystery fresh raw pesto. Was really neat to hear all the guesses ie: raspberries, cumin, sundried tomatoes and more. Two people guessed it right. It was MINT!! Congratulations to the winner Brigitte Lacroix! Can’t wait to work with you and your friends at your Chef at Home session.
I promised to send out the basic recipes from my Fit Fast & Fun for Pesto and Granola. If you have any questions or would like to comment just reply back to this message.. Be adventurous and use some of your favourite flavours. I would love to hear how they turned out for you!
RECIPES from Cooper’s Kitchen (that’s me)
GRANOLA vegan, vegetarian, gluten free, dairy free
- 6 cups old-fashioned rolled oats (or Gluten Free rolled oats )
- 1 cup unsweetened coconut flakes (sulphite free)
- 1/2 cup sliced almonds*
- 1/2 cup coarsely chopped pecans* (raw)
- 1/3 cup unsalted pumpkin seeds (raw)
- 1/3 cup unsalted sunflower seeds (raw)
- ½ cup pure maple syrup or honey OR (rice syrup is recommended for lowest glycemic content)
- ½ cup water (almond* or tahini butter* or applesauce)
- ¼ cup coconut oil OR (grapeseed oil is nice too).
- 2-3 tsp. cinnamon (to your taste)
- 1 tsp. nutmeg
- 1-2 tsp ginger
- ½ cup dried cranberries (sweetened with juice)
- ½ cup raisins (sulfite free if sensitive)
Preheat oven to 300°F. Mix oats, coconut, almonds, pecans, pumpkin seeds and sunflower seeds in a large bowl. Combine syrup, water, oil and spices in a medium bowl or large measuring cup and pour over the oat mixture. Stir until well combined.
Line a large (12-by-15-inch) roasting pan or large rimmed baking sheet with parchment paper. Spread the mixture into pan.
Bake for 30 minutes. Stir. Continue baking until golden brown for another 15 minutes or so. Watch carefully near end to prevent burning.
The yummy aroma will tell you it’s done! It will crisp up even more while cooling. Store in an airtight container in the fridge. Serve with yogurt or milk and fruit for breakfast. Great for a snack on the go anytime.
P.S. Let cool completely before storing. Stir in cranberries and raisins only after it is cool unless you want them to really dry out. Store in fridge indefinitely.
Warning!!! Making a single recipe may get eaten up even before you it gets a chance to cool! Double up ingredients for a larger batch.
*(leave out for nut allergies)
Fresh Pesto vegan, vegetarian, gluten free, dairy free, raw
Enjoy in soups, stews or sauces as a spread on crackers, flat bread or as a pizza base.
o 2 cups fresh basil leaves, packed or equal amounts of parsley, chives & cilantro (even arugula OR spinach
o 1/2 cup freshly grated Parmesan-reggiano or Romano cheese (omit for Dairy Free)
o 1/2 cup extra virgin olive oil
o 1/3 cup pine nuts (may be omitted for nut/seed allergies)
o 3 medium sized garlic cloves skins removed
o Salt and freshly ground black pepper to taste
Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more. Slowly add the olive oil (or grapeseed) in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese (if using) and pulse again until blended.