Aloha! Dried Green Juice! Aloha!
I am hooked on this dried green juice. Not only do I love the packaging (so modern and cool) but the product itself is a winner. At first, I was terrified of drinking it — 14 healthy, natural, organic ingredients — so healthy that even I was a little worried. BUT I WAS WRONG. This powder is GOLD (well, it’s green, but you know….). What’s in it?
As a sucker for all granola, I am also obsessed with muesli. Although very similar, they are not the same thing. Both granola and muesli contain oats, fruits and nuts, but muesli is raw, whereas granola is baked. People enjoy muesli like they do granola (served with milk, sprinkled over yogurt, drowned in kefir) or they soak it overnight (in milk or yogurt) to create a cool, porridge-like consistency. Both of my parents (foreign born) eat muesli almost every morning (except for Saturdays when Papa Proskurowski makes his famous omelet) so I have been around different forms of muesli all my life. And Mu Mu Muesli, my friends, is one of the best. The best.
What to do with leftover oatmeal? OATMEAL PANCAKES! All you need is your previous day’s oatmeal and some maple syrup and VOILA, another meal. This recipe was created by my ever-so-resourceful-brilliant-mother who has an amazing ability to manipulate leftovers into a whole new delicious meal.
Ingredients:
Ingredients,
Since I love granola, quinoa, and making granola, I thought trying out a recipe for quinoa granola would be a no-brainer. If you have been out of the health loop in the past several years, quinoa is considered to be a super food and one of the most healthy ingredients out there. It is protein packed, full of fiber, rich in magnesium, high in iron, and is overall magical. I first read a recipe for quinoa granola in Gwyneth Paltrow’s cookbook, but it took me months to find “quinoa flakes.” Once I found them, I was ready to go. And let me tell you…. quinoa granola is heavenly, light, sweet, crunchy and perfection.
Ingredients:
Quinoa Flakes!
* 1/2 cup of Extra Virgin Olive Oil
* 1/2 cup of maple syrup
* 3 cups of quinoa flakes
* 1 cup of shredded coconut
* 1/2 cup of sliced almonds
* sea salt
* 1/2 cup of chopped dates
Directions:
* Preheat oven to 400 degrees
* In a bowl, whisk together the olive oil and the maple syrup.
I do not recommend licking the whisk / spoon after this combination.
* Then, add the quinoa flakes and mix, followed by the coconut and almonds.
Kinda like cookie dough?
* On a parchment paper lined pan, spread the mixture out evenly. Place in the oven for 20-25 minutes, stirring occasionally and checking to make sure it is not burned.
Lined up evenly.
Love breakfast food. Love. Cereal, oatmeal, eggs, pancakes, granola, yogurt, and especially muesli. My parents are good ‘ol Europeans and like to eat Muesli most mornings for breakfast. They simply add the flakes with buttermilk or kefir, and devour it. While I like that version, once I discovered the true way to make museli, I fell head over heels in love. WATCH OUT KEN.
Ingredients:
* Swiss muesli flakes
* Some type of milk
* Some types of fruit (I like raspberries, apple, banana, blueberries)
You can really put any fruit and liquid with the flakes to make a delicious muesli.
Directions:
* Easy peasy. Place all of the fruit into a cup.
* Cover the fruit layer with muesli.
* Cover the fruit-muesli with milk.
* Store in fridge for 1-24 hours. THIS IS KEY. The muesli flakes expand and soak up the liquid, forming an oatmeal textured smooth bite.
Grating an apple really just juices it....oh and a half a banana adds some sweetness and depth to the muesli, too.
