A recipe from Sara Forte’s cookbook the Sprouted Kitchen: Bowl and Spoon. The salty-sweet and slightly spicy granola becomes amazingly addictive when paired with creamy yoghurt, a spoonful of honey and fresh fruit like peaches, raspberries and blueberries.
seedy olive oil granola (makes about 6 cups)
1/2 cup extra-virgin olive oil
2/3 cup pure maple syrup
3/4 teaspoon sea salt
1/2 teaspoon cardamom
1 teaspoon cinnamon
3 1/2 cups old fashioned oats
2 cups rice crispy cereal (unsweetened)
1/2 cup pumpkin seeds
1 cup raw sunflower seeds
3 tablespoons hemp, sesame, flax seeds, chia seeds or a mixture
You may play around with the choice of spices and seeds, but keep the ratio of liquid to dry ingredients.
Preheat oven to 165°C (325°F).
Mix the olive oil, maple syrup, sea salt, cardamom and cinnamon in a large mixing bowl. Add the oats , crisp rice, pumpkin seeds, sunflower seeds and your seeds of choice. Mix to coat.
Spread the granola mixture on two rimmed baking sheets in a single layer. Bake on for 40-45 minutes or until the mixture is toasty, stirring every 15 minutes to ensure even crispness.
Granola will keep in an airtight container for 2 weeks.
delicious mess of tomatoes, peaches and goat cheese
tomatoes and peaches in equal amounts, quartered or chopped
1/2 onion, white or red, finely sliced
fresh goat cheese
native olive oil
a spoonful of honey
salt and freshly ground pepper
In a bowl mix the olive oil, vinegar, honey, salt and pepper. Add the tomatoes and peaches, top with the onions and the crumbled goat cheese.
200g mung dhal
double the volume of water
1 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon rock salt
1 tablespoon ghee
2 teaspoons cumin powder
1 teaspoon Chinese Five Spice powder (cinnamon, clove, star anise, Sichuan peppercorn, fennel seeds)
Soak the mung beans during the night or for a minimum of 4 hours.
Drain and rinse.
Bring the water to boil in a saucepan, add the mung beans, the curry powder and the turmeric. Simmer on medium heat with a lid on. Cook for 25 minutes. Finally stir in the rock salt.
Meanwhile dry fry the cumin and the Chinese Five Spice powder for a minute until fragrant on medium heat. Add the ghee and stir occasionally. (If you like so you may add grated garlic and ginger to the spice/ghee mixture.)
Finally combine the mung beans and the spices. Enjoy ! 💛
For the cocoa , mint and chili cold brew you need fresh water, a pair of crushed cocoa beans, a few slices of red chili pepper and a twig of fresh mint. Let the brew rest in the fridge for the night and enjoy in the morning. No coffee needed!
a piece of chili pepper, seeds removed
half a bunch of fresh cilantro leaves
1 teaspoon fresh lemon juice or white wine vinegar
1 teaspoon salt
6 ripe tomatoes
Blend for a few seconds. Do not over mix, leave chunky.
I love it with pasta, grilled fish, salad, vegetables (green beans, asparagus!) or on grilled ciabatta.
Spin-off: Take the Salsa California ingredients, add half a cucumber and a glass of iced water, blend all ingredients thoroughly. Adjust salt and vinegar to your liking. Voilà, a Californian gazpacho!
Cilantro fabulous facts
Cilantro has powerful detoxifying properties. It rids the body of heavy metals, as well as accumulated salt and waste products. It helps improve digestion and fights free radicals. Cilantro contains vitamin C, beta-carotene, chlorophyll, vitamin K and folate.
On the 23 and 24th of June the green walnuts are traditionally harvested in Italy for the use of liqueur making. It’s when inside the shell the walnut is starting to form. No hurry, harvesting until mid July is still fine!
30 green, unripe walnuts
2 sticks cinnamon
10 whole cloves
the zest of a lemon (organic, not sprayed)
Quarter the walnuts (PLEASE wear gloves, if you don’t want to be mistaken for a heavy smoker because of the yellow stains on your fingers)
Mix everything in a jar, stir until the sugar is dissolved, then add the quartered walnuts.
Tightly close the jar and let it stand for 2 month on the counter shaking the jar every day.When it’s ready to bottle filter it through a cheesecloth or coffee filter and pour it into a clean bottle
The ideal version of a Nocino is spicy, sweet and slightly bitter. Or as David Lebovitz says “It should have a dreamy espresso-like walnut aroma”. Read here the verdict of my experts friends I invited for a homemade-Nocino- testing 6 years ago.
The Saskatoon berry pie with its sweet and nutty bottom is as simple as perfect as a pie can be. If you don’t have an amelanchier close by (Saskatoon berry is the fruit of the amelanchier) you may use blueberries or cherries instead.
Saskatoon berries fabulous facts
The Saskatoon berry is a wild fruit which contains lots of vitamins A and C as great antioxidants. Vitamin K for clotting, vitamin E for sexual health and good skin, B vitamins for good mood and vitality, iron for anemia, calcium for strong bones, fiber for colon health promoting probiotic bacteria and magnesium and manganese for enzyme production and immunity.
Saskatoon berry pie
3 tablespoons cashews
3 tablespoons grated coconut
3 medjool dates
Saskatoon berries (as many as you can pick )
For the crust:
Fill cashews, grated coconut and dates in a blender and mix until combined thoroughly. Press the mixture into a pie dish (no baking necessary), cover and put into the fridge.
For the topping:
Fill half of the fruit into a blender and turn the machine on high speed for a few seconds. If you haven’t got enough Saskatoon berries, you may cheat with additional blueberries, strawberries or some fresh mango. Pour the creamy fruit mixture onto the crust and place the remaining berries on top.
Let the pie set in the fridge for at least 1 hour. Enjoy!