This weekend I left the city and headed home for some much needed R+R. Getting those last few summer activities in before the rainy season comes to the coast is an essential. We spent yesterday picking the last of the season’s blackberries and munching on homegrown radishes, kale, and spinach straight out of my mum’s garden. Unfortunately, the clouds rolled in just in time to prevent us from watching the Harvest Moon rise and the Lunar eclipse last night, but country joys like roasting s’mores over the bonfire and playing with downey soft Guinea keets, made up for it.
Before I packed my bags and got on the next ferry over to the Island, I whipped up a batch of my new favourite breakfast cereal/all around go-to snack to bring along. It’s basically like if your morning granola and green smoothie decided to chill and have a cute little baby together (then that bb grew up to be gluten free and an all around awesome person).
Using a base of sunflower seeds, almonds, and buckwheat, this granola provides all of the wonderful granola-ness without the oats. The addition of spirulina and chlorella add a nice boost of protein, chlorophyl, and a green earthiness which I love. Haven’t you always said “I wish my granola tasted more like my green juice?”…I know I have ;). Perfect with yogurt, almond milk, or as a smoothie bowl topper, this is my new favourite snack and travel food. I hope you enjoy it too.
Peace out, lovelies!
WEEKEND LINKS + LOVES
- Laura introduced me to this podcast last year. I’ve been listing to all the back issues like crazy these days. Coffee and Autumn and podcasts = true love.
- Speaking of this podcast, it introduced me to this app and I’ve been using it to daily to become more zen.
- I love the idea behind this business model and its goals to supply everyone with nutritious meals. We could totally use one like it here in Vancouver.
- Loving this post by my gal pal Renee. I’ve been struggling with the impossible to achieve lifestyles and perfection displayed on social media lately (and my own role in the problem), so this piece of authenticity is bang on!
- Peanut butter cups are one of my favourite sweet treats, so these cookies from TRVL are a must make.
- Some serious guac issues going on, world. Apple??? For reals?
- Secret – I really dislike tap water and am all about the bourgeois water. This article breaks down all the bubbly waters one by one. I’m a seltzer gal.
- How do you guys feel about these claims on veganism? Do you think vegans (or people who don’t eat a lot of animal products) suffer nutritionally? Do you take supplements? Side note, I feel like the most important item I learned from this article is that I must go visit Berlin.
- Finally, some more great recipes from OSG Everyday –Pumpkin Cupcakes, Coffee Shop Worthy Milk, The Best Marinated Lentils, and this Mushroom Bolognese.
GRAIN FREE GREEN – OLA
Print it Here
1 Cup Sunflower Seeds
1 Cup Almonds
1/2 Cup Sesame Seeds
1/2 Cup Pumpkin Seeds
1/2 Cup Buckwheat Groats
3/4 Cup Flaked Coconut
1 Tbsp. Spirulina
1/2 Tbsp. Chlorophyll
1/4 tsp. Salt
1/2 tsp. Vanilla
3 Tbsp. Coconut Oil
3 Tbsp. Maple Syrup
1. In a food processor or the dry container for a blender, chop the sunflower seeds until they make a coarse meal. Empty the ground seeds into a bowl, and do the same with the almonds.
2. Combine the sunflower seeds, almonds, sesame seeds, pumpkin seeds, buckwheat groats, and Coconut. In a separate bowl combine the melted coconut oil, maple syrup, salt, vanilla, spirulina, and chlorophyll, stirring well. Mix the wet ingredients into the dry until fully combined.
3. Spread the mixture evenly on a parchment lined pan and bake in a 160 C (325 F) oven for 15 minutes. After 15 minutes stir the mixture and bake for another 12-15 or until dry and golden.
4. Once cool, store in an airtight container.