- Preheat oven to 300 degrees Fahrenheit. In a large mixing bowl combine all dry ingredients and mix until evenly blended.
- In a medium bowl combine all wet ingredients and whisk until evenly blended.
- Pour wet ingredients over dry ingredients and toss until evenly blended.
- Pour the granola mixture onto a large baking sheet with sides and spread evenly. Place in preheated oven for approximately 45 minutes. Toss the granola every 15 minutes to bake evenly. Remove from oven and let cool.
- Toss in any modifiers before storing in a cool dark place. I would recommend approximately 1 1/2 cups total of all modifiers.
Today was a perfect day for a warming immune boost soup. My family raked up the last of the cherry leaves from our yard and my husband needed a warming and enriching soup to help him fight his common cold. I decided to use lots of garlic, onions and leaks for their antiviral and antibacterial properties. I chose ginger root to improve circulation and to sooth and drain mucus membranes, particularly helpful for common cold symptoms. Shiitake mushrooms added an extra immune boost as they contain compounds that inhibit viruses from multiplying and have anti-cancer properties. I topped off the soup with lots of bok choy to add some crunch and lots of vitamins and minerals for healthy bones and muscles. Organic chicken broth was my base for its richness in flavor, though you can easily add vegetable or mushroom broth. Add fresh crushed garlic to your soup just before serving if you need more of an immune boost. Fresh garlic is more antiviral and antibacterial and will ward off anyone from getting too close to you if you are sick, thereby preventing others from getting sick! Chalk it up to you just looking out for the common good. Serves well with baked fish or tofu and a fresh salad. Feel free to modify the recipe by adding tofu or a poached egg for extra protein, which is also important for a healthy immune system.
2 tablespoons extra virgin olive oil
1/4 teaspoon toasted sesame oil
5 large cloves garlic, diced
2 leaks, rinse, remove the fibrous tops and root and thinly slice
1 medium onion, chopped
2 tablespoons ginger root, peeled and diced
1 cup fresh Shiitake mushrooms, thinly sliced
4 cups bok choy, chopped
8 cups chicken, vegetable or mushroom broth
fresh ground pepper and sea salt, if needed, to taste
- In a large soup pot over medium heat, saute the onion, leek, garlic and ginger in the olive oil. Saute until the onion is translucent, approximately 3-5 minutes. Add the sesame oil, pepper, and Shiitake mushrooms and saute for an additional 2 minutes.
- Add the broth to the soup pot. Bring the soup to a boil, then reduce to simmer. Simmer for 15-20 minutes, allowing for the ginger to release its medicinal properties and flavors to infuse the broth. Remove from heat and toss in the bok choy just before serving.
My son Luca loves to eat these in the morning or for a quick snack. With so many healthy ingredients you are sure to enjoy delicious and cozy flavors. I usually double the batch with recipes that have a lot of ingredients and that freeze well when baked. I will freeze whatever is left over for a quick breakfast or snack. I used almond meal, coconut flour and gluten free flour mix to increase the healthy fat and protein content. I also used coconut crystals to eliminate sugar from the recipe, which helps to lower the glycemic effect on blood sugar. Enjoy!
P.S. I know this recipe has a lot of ingredients!
1 cup almond meal
½ cup coconut flour
½ cup gluten free flour mix
2/3 cup coconut crystals
1 tablespoon baking powder
1 teaspoon baking soda
¾ teaspoon xanthan gum
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon sea salt
1 ½ cups shredded carrot
1 cup chopped spinach
½ cup unsweetened shredded coconut
½ cup pumpkin seeds or chopped walnuts
½ cup raisins
½ cup milk alternative such as almond, rice, hemp or oat if gluten free certified
½ cup canola oil or coconut oil
½ cup apple sauce
2 egg replacers
1 teaspoon pure vanilla extract
- In a large mixing bowl, combine the almond meal, flours, coconut crystals, baking powder and soda, xanthan gum, sea salt, cinnamon and nutmeg. Blend all ingredients until evenly combined.
- In a medium bowl combine the remaining wet ingredients and blend until evenly combined.
- Make a well in the middle of the dry mixture and pour in the wet mixture. With a rubber scrapper, fold the dry mixture into the wet until evenly combined. Try not to over mix as the xanthan gum can become too gummy and will lead to a spongy muffin.
- Fill muffin pans to the top. Bake for 20-25 minutes or until light golden. You can also test if the muffins are done by poking the center of the muffin with a toothpick. If raw dough is on the toothpick the muffin needs to be baked longer.
5603 38th Ave NW
Gig Harbor, WA 98335