healthy recipes - grace grits and gardening

Lavender Blueberry Granola

April 9, 2014 By Talya Tate Boerner

I love granola, but buying it pre-made can make a dent in the pocketbook. I whipped up a batch of my own using Martha Stewart’s Blueberry Almond granola recipe for inspiration. I modified Martha’s ingredients, eliminating the vegetable oil and coconut and adding flax seed and lavender which I have growing in my back yard. (Lavender not flax seed…)

Lavender’s health benefits help aid in digestion plus this herb adds a light floral flavor to whatever you are baking—not overwhelming, just a fresh taste. (I try to throw herbs into all my dishes. The antioxidants are healing, so why not?)

I was pleasantly surprised at how quick and easy homemade granola is to make.

Lavender Blueberry Granola

Print Recipe

Ingredients

2 cups old-fashioned oats I used Quaker
3/4 cup raw slivered almonds
1/4 cup flaxseed whole, not ground
1/4 cup local honey I use Zip Code honey from Texas Honeybee Guild
1 Tablespoon lavender buds chopped
1 teaspoon vanilla bean paste
1/8 teaspoon almond extract
1/2 cup dried blueberries

Notes

Don't be afraid to experiment by substituting your favorite berries or nuts.

Method:

1. Preheat oven to 350 degrees.

2. In a medium bowl, mix all ingredients except blueberries. Right about now you’ll be thinking wait, this looks strangely like that concoction she made a few months ago for Valentine birdseed feeders… I agree. It does. And although both are edible, this is much better tasting (for humans).

3. Fold in blueberries.

4. Spread on a baking sheet lined with parchment paper.

5. Bake 15 minutes, stirring frequently, until golden brown. Cool. Transfer to your preferred container for storage.

6. Serve with yogurt or ice cream, sprinkle on salads, add to rice pudding, or leave in a Mason jar beside the coffee pot and take a bite every time you walk into the kitchen.

Greek yogurt, lavender blueberry granola, drizzle of agave, sprinkle of bee pollen, sliced bananas

If you don’t have access to lavender, you can order organic culinary lavender from Hood River Lavender. My husband and I visited Hood River Lavender (Oregon) last summer. If you ever have the opportunity to spend time at a lavender farm, do it. As you might imagine, the air smells heavenly.

Hood River Lavender Farm, Oregon

Now I’m wondering…have you ever cooked with lavender?

granola in small Mason jars = great gift idea!

Grace Grits and Gardening

As rosemary is to the spirit, so lavender is to the soul. – Unknown

Mocha Banana Smoothie

March 5, 2014 By Talya Tate Boerner

Mercy. This mocha banana smoothie tastes like a mix between everyone’s favorite Wendy’s Frosty and Braum’s German chocolate ice cream. Know what I mean? This shushy chocolaty goodness with a hint of mocha and coconut will give you a late morning (or anytime) pick-me-up without all the sugar and empty calories.

Since the first of the year I’ve been on a green smoothie kick (thanks to my friend Kellee who blogs at Delta Moxie). Now that I’ve discovered the magical combination of coffee and frozen bananas, I’ve added this to my rotation.

Tomorrow morning, when you brew coffee, save half a cup for this recipe. You’ll think you splurged at Starbucks.

Mocha Banana Smoothie

Print Recipe

Ingredients

1/2 cup cold black coffee
1/2 cup fat-free milk I use lactose free
1 frozen banana sliced
1 heaping Tablespoon unsweetened coconut flakes
1 Tablespoon ground flaxseed
1/2 Tablespoon unsweetened cocoa powder
1/4 teaspoon local honey
1/4 teaspoon vanilla extract
2 handfuls of ice

Instructions

Blend all ingredients. There may be unblended flaxseed in your smoothie—omit if you prefer. (I add flaxseed to most everything for the extra fiber.)
This smoothie is not sugary sweet. Add your favorite sweetener, if desired.
This makes 2 medium servings.

Very tasty!

For more information on health benefits of smoothies (including weight loss) along with yummy recipes, click HERE.

Grace Grits and Gardening

Farm. Food. Garden. Life.

Spicy Ginger Black-Eyed Peas

May 10, 2013 By Talya Tate Boerner

As promised on my Grace Grits Facebook page here is the recipe for quite possibly THE best black-eyed peas ever. Spicy Ginger Black-Eyed Peas!

And I’ve eaten a bunch of peas.

Ingredients

2 cups dried peas

1 Tablespoon coconut oil

1/2 cup chopped green onions

2 cloves garlic

1 diced orange bell pepper (or yellow or red)

1 diced jalapeño pepper (less if you don’t like hot)

1/2 teaspoon of ground ginger

fresh ground pepper to taste

sea salt (optional)

Soak the peas overnight. Drain. Cover in fresh water (about 6 cups) and bring to a boil. Reduce heat and simmer approximately 2 hours until soft.

When the peas are almost done, melt coconut oil in a skillet. Add onions and cook until softened. Add peppers, ginger, garlic and pepper. Continue cooking 3-4 minutes.