Tropical Blueberry Cranberry Chia Jam

Have you opened your freezer only to move aside that bag of cranberries you may have forgotten you opened only to have little frozen cranberries spill all over the freezer shelf??  Did you happen to be in a rush so you decided you would remember they were there and promised yourself you'd clean them up as soon as you had a moment?  Did you then forget and next time you opened the freezer find those same frozen cranberries still sitting loose in your freezer shelf?

Don't be like me... always place opened bags of berries in a zip top bag.  And, don't let those nutritious berries sit there taking up freezer space till next Thanksgiving only to realize there are fresh ones in the store so you end up throwing them away.  Cranberries aren't just for the holidays anymore.

With cancer fighting properties cranberries can be slipped into smoothies or quick breads. Or, how about pairing them with another antioxidant filled super food - blueberries - and simmering together a sweet/tart chia jam perfect for topping a crispy slice of toast or slathering over freshly ground almond butter?

Combining blueberries with cranberries brings a virtual powerhouse of nutrition only enhanced by a few tablespoonfuls of protein-filled chia seed.  Sweetened naturally with pure maple syrup you can feel good serving a jam with no artificial sweeteners or processed sugars.

So what are you waiting for?  Blueberry Cranberry Chia Jam = Antioxidant Super Food.  Don't wait for the holidays.... Bring it now!

Shout out to my new favorite bread, that just happens to be vegan, gluten-free and Non-GMO.  Have you tried BFree?!  This Brown Seeded Bread toasted to perfection and became even a bit more heavenly when slathered with our Tropical Chia Jam!

Maple Orange Cranberry Sauce with a Touch of Grand Marnier

Ahhh Cranberry Sauce!  The ultimate Thanksgiving condiment.  Lovely on your holiday table, but in my opinion, even better on a day after sandwich or spooned atop a dollop of goat cheese baked in puff pastry.  But however you enjoy it, homemade is ultimately better than the one from a can.  Though I do have friends who will oppose that statement...

Over the years my tastes have moved from super sweet mostly sugar sauces to versions boosting the cranberry flavors which bring with them loads of health benefits.  

Did you know the cranberry outranks nearly every fruit in disease-fighting antioxidants with only the blueberry ranking higher?  Filled with vitamin C and fiber, cranberries have been associated with lowered risk of urinary tract infections, prevention of certain types of cancers, improved immune functions and decreased blood pressure.

But how did Cranberry Sauce come to be a Thanksgiving tradition?  A native to northeastern North America, the pilgrims most likely had cranberries available to them, however sugar was much harder to come by.  As such, cranberry sauce probably did not accompany the first Thanksgiving.  But, the Native Americans mostly likely taught the new settlers how to use cranberries and their natural preservative power - cranberries were mixed into dried meat meals to extend its shelf life.  The beginning of cranberries at Thanksgiving??  Perhaps.

Whatever the origin, cranberry sauce is here to stay and making your own couldn't be simpler.  Making a no refined sugar version this year I think I've stumbled upon a new favorite with the addition of rich pure maple syrup and sweet, freshly squeezed orange juice.  The splah of Grand Marnier??  Just adding a dash of heaven to tie it all together.

Happy Thanksgiving my friends, may your holiday be filled with delight!

Almond Butter Chia Protein Balls - Otherwise Known as Awesome Balls

Hospitals are no fun.  Unless you are coming home with a baby... but even then, the hospital part isn't so great.  And the food.  Seriously, they really expect you to get healthy on some the food they serve?

This week my 86-year old dad finally called Uncle and agreed with his orthopedic surgeon that the time had come for his knee replacement.  Dad is a tough guy and really hard to keep down, but anesthesia and he aren't best buddies.

Taking a little longer than others to expel the drugs from his system, yesterday's anesthesia brought waves of nausea to his otherwise very successful surgery.  For a man who never misses a meal (and yet he maintains a proper and fit weight), hospital food left a lot to be desired in his queasy state - they brought greasy meatloaf, butter slathered mashed potatoes with puddles of gravy and wished him Bon Appetit.  All a no-go in his book and he stuck with one Saltine cracker.

Concerned that his IV wasn't delivering enough nutrients and refusing the chilled bottle of Ensure purely based on the less than desirable ingredients, (sugar, salt and maltodextrin...??) I promised I'd bring healthy food.

He maintained he needed nutrition, not just calories, and I set to putting together something that brought a nutritional punch, helped with potential constipation issues due to pain meds** (see note below), but yet remained tolerable on the still slightly off tummy.

And with a few super foods and a medium sized bowl I created just the concoction.

Already a favorite, almond butter and maple syrup bring a tasty base that blends beautifully with rolled oats and flax.  Chia seeds add much needed potassium, magnesium, iron and calcium, and vanilla extract?  Well, that simply brings a taste of heaven to the mix.

Rolled into balls, these little bites pack the nutrition punch I was looking for, but it wasn't until my college boy arrived home from the gym and I ran down the protein profile for him that I discovered they are also irresistible.

Filling his summer days with hours at the gym, my son has morphed his body in ways I can reminisce about from my younger years.  Craving protein after his workouts he often turns to chicken, but touting my plant-based diet I've been teaching him plant-based protein sources and he's actually been listening.

Hearing almond butter, protein powder, oats and chia as I ran down my ingredient list he readily reached for one of the little balls topped with a tiny square of dark chocolate on top.  His eyes spoke before his words, and he proclaimed them "Awesome Balls" as I scampered to save a few for my dad.

Back to the hospital, the balls did indeed tempt Dad's appetite, and along with a bowl of organic blueberries and grapes he finally turned the corner and pushed those anesthesia meds from his system.

Seeing his roommate's eyes move from dad's Awesome Balls to his plate of chard and chicken we simply had to share, and my job was complete.  Moments later I left the two octogenarians chatting about their combined 122 years of marriage, heart surgeries and now new knee joints all while saying "Huh?" every few sentences as neither of them had their hearing aids in.

Funniest thing ever though, was walking out the door as the nurse entered and hearing the roommate say, "Hey... have you seen his Awesome Balls?"  Chuckling all the way to the car I think that night nurse had her hands full with those two.

Vegan Maple Cupcakes and a Vegan Cupcakes Take Over the World Cookbook Giveaway

It all started with just one cookbook.  You see, some 25 years ago I met my husband, and when I began cooking for him my repertoire included scrambled eggs and pasta.  Hence, he ate pasta 3 different ways (red sauce, pesto or alfredo... from a jar) for about 10 days before he came home from an errand with a cookbook in hand and a suggestion that perhaps we might have something that didn't include eggs or pasta that evening.  I settled myself in front of the fire and read the book cover to cover, adoring the beautiful photo splashed pages along the way.

That cookbook still sits on my shelf, though it's a bit dusty as 25 years has seen an evolution of change to my cooking style in addition to a collection of cookbooks that I don't ever see ceasing to grow.

Collage courtesy of Christina Chavez - Mama's High Strung

And today I'm thrilled to be one of 14 Food Bloggers participating in the 14-Day Valentines Day Cookbook Affair Giveaway to help you grow your own collection!  After all, who doesn't love a new cookbook?

Our group has books to suit all tastes and chances to win every day through Valentine's Day.  Here's a list of what's already up and a sneak peek at tomorrow's giveaway:

• Alice (our coordinator!) from A Mama, a Baby and a Sharpei in the Kitchen started the event with Artisan Bread Every Day .
• Christina from Mama's High Strung is featuring the incredible The Flavor Bible written by some of my favorite authors, Karen Page and Andrew Dornenberg. 
• Christy - Confessions of a Culinary Diva, takes us on an international journey with a French bundle including Around my French Table as well as My Paris Kitchen 
• Adriana from Great Food 360º keeps us traveling with The Cuban Table
• And a Sneak Peek... check Heather, from girlichef, tomorrow for a chance to spice up your Valentine with Cooking with Frank's® RedHot® Cayenne Pepper Sauce Cookbook
• Follow my Facebook page (Liv Life) for daily updates for the remainder of the giveaway! 

Me?  I'm turning to dessert with a little book I picked up on a whim, but one that has become our most reached for book this year.

Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule by Isa Chandra Moskowitz and Terry Hope Romero has brought cupcakes back into our life in a big way.

Along the path of my food and cooking evolution, both of my children became lactose intolerant.  My son severely so.

As such, the last few years have found me turning to vegan recipes, knowing they will guarantee diary-free results.  Further exploration into the vegan world has actually brought my family to a nearly all plant-based diet, but vegan baking is occasionally difficult to transition into something the whole family enjoys.

Enter Vegan Cupcakes Take Over the World... light, gorgeous, flavorful, luscious, decadent, purely spectacular recipes have even my non-vegan friends asking for recipes and has also made me one of the most popular dance moms at Liv's studio.

Showing up with a batch of Toasted Coconut Cupcakes after a long day of rehearsals is a sure way to gain dance girl love, complete with hugs all around.  Not a coconut fan?  No worries, I can assure you that Peanut Butter Chocolate Heavencakes bring the same reaction.  As do Golden Vanilla Cupcakes with luscious Vegan Fluffy Buttercream.

This book, complete with glossy photo-splashed pages, is 168 pages of pure cupcake love, and I'm guessing your copy will soon be batter splattered just like ours.  I think the authors described it best:

"75 dairy free recipes that are sure to satisfy your sweet tooth and add some extra padding to your butt (or not, we do have some low-fat options!) Named “Cookbook of the Year” by VegNews, vegan cupcakes is the perfect book for beginner bakers wanting to learn the basics as well as the accomplished home baker who wants to expand her repertoire. What’s more, it’s a really awesome looking book with color photos by Rebecca Bent throughout.

We’ve got recipes to fit your every mood and to work with every dietary restriction. While most recipes are decadant and all out naughty, we didn’t leave anyone out. Your aunt is gluten free? No problem! Your boyfriend is trying to lose a few pounds? Send him our way! Your third cousin once removed is diabetic? We’ve got you covered."

Today (and until March 2nd) we are giving away one copy of Vegan Cupcakes Take Over the World and one set of 300 Count Polka Dot Standard Baking Cups .

• Giveaway is open to US Residents as well as those with APO/FPO addresses
• Givewaway ends March 5th, 2015
• Givewaway includes one copy of Vegan Cupcakes Take Over the World and one set of 300-count polka dot standard baking cups.  (Giveaway is paid for by me, Liv Life)
• Please enter using giveaway widget below
• Winner will be notified by email.  Winner has 48 hours to respond or we will then choose another winner. 

Jeweled Holiday Salad with California Endive, Roasted Beets and Butternut and a Pomegranate Vinaigrette

Autumn brings color into our lives with not only with falling leaves, but with colorful produce filling the tables at local markets.  Brightly hued butternut squashes contrast beautifully with vibrant bunches of greens and brilliant baskets of pomegranates.

Endive Instagram!

But have you thought of California Endive?  For years I'd walked past those little torpedo-like greens simply because I didn't know what to do with them.  Then a few years ago a girlfriend served the leaves with a savory filling at a holiday gathering, and I've been hooked ever since.

A member of the chicory family, endive is related to radicchio, escarole and frissee.  Its crisp texture and sweet nutty flavor bring a mild bitterness to your recipes, and endive is good either cooked or raw.

A California girl through and through, an opportunity landing in my inbox to promote California Endive shines right up my alley.  But the opportunity didn't stop there... A box filled with brilliant, perfectly formed red and green California Endives arrived packaged with a can of Italian Nudo Olive Oil and a Bottle of Rios do Chile Carmenère along with a challenge to create a fall themed side dish suitable for your holiday table.  My kind of challenge!!

I have to admit to using the olive oil for a few days before getting to my fall challenge.  Do you recall the Smashed Avocado Toast topped with Oiled Tomatoes? Yep... that was the Nudo Oil.  We tired the toast with Nudo oil and again with a generic oil from my pantry, and Liv actually noticed the difference without me saying anything.  This Nudo oil is a keeper.

Here's were my food blogger job brings me incredible satisfaction as well as introductions that grow into relationships.  Nudo Italia features a concept that swells my heart... I think it's best said in their own words:

Jason Gibb and Cathy Rogers set up Nudo in 2005 after buying and restoring an abandoned 21 acre olive grove in Italy's Le Marche.

Their love of the Italian countryside inspired their now famous adopt an olive tree programme which allows people all over the world to adopt an Italian olive tree and receive its oil. The programme involves a collaboration between a group of small scale, artisanal olive producers in Le Marche, Abruzzo and Sicily. Each olive farmer keeps responsibility for the care of their grove, and all the olive oil goes into the Nudo adoption programme.

In giving financial security to the olive farmers, the programme makes viable the traditional farming methods which, quite simply,produce the world's best olive oil.

A love of simple natural food is the starting point for all Nudo products. They are all made from 100% natural, high quality, locally sourced ingredients. Why use artificial preservatives when olive oil is one of the best preservatives there is - and the most delicious?

Real oils pressed from trees raised with the love of the land owners keeps the quality high and the oils special.  Most exciting for me is the Il Fico Grove owned by Saverio Adamo.  While I didn't actually visit the grove near Alcamo on the Trapanese Coast of Sicily, my husband and I spent a day in the area, and I believe we drove nearly right by.

Trapanese Coast of Sicily seen from Erice ~ 2010

But back to our challenge... with beautiful California Endives and this fabulous olive oil, a colorful holiday salad seemed to be the proper venue to let the pure flavors of the ingredients shine.

Returning to a favorite of my Mom's, I roasted brightly hued butternut with garnet colored beets and fragrant sweet onions with the Nudo Oil and seasoned it all with a few dashes of dried oregano.  Moments later my kitchen sent aromas into the air that had us all swooning.

Red endive adds holiday flair

Pairing the endive with fresh organic Farmer's Market greens (our mix had frisee, spinach, baby lettuces and arugula), I loved the contrast of the red endive with the emerald greens.  Truly a holiday mix, the roasted vegetables and pomegranate completed our rainbow.

But what about that Chilean wine you may ask??  As I tinkered with the salad, wine in the recipe just didn't seem right.  However, the Rios de Chile in my glass as I chopped, roasted and sliced made for a lovely evening.

Inviting my husband to partake as I prepped the salad (he was just home from a week long business trip), he took a sip and let out a long sigh along with an "Ahhh... that hit's the spot, did you pick this wine yourself?".

I'll admit here that my expertise in wine tasting doesn't go much beyond "Yep... that's a good one!" or "No, this one really isn't for me", but in this case, the Rios de Chile falls into the first category, "Yep... that's a good one!".  I wouldn't hesitate to bring a bottle to a gathering for any holiday this season, and I impressed my husband with my choice.  Here I'll leave you with the more professional tasting notes from the Pacific Wine Group:

"Intense ruby red with violet tints.  In the nose, aromas of dried fruits, red pepper and spice stand out.  In the mouth it is elegant, with soft round tannins, it's a wine with good persistence."

Wine with good persistence... while I'm not exactly sure what that means I like the phrase.  This wine made my salad prep a pleasure, and paired beautifully with our meal as we finished off the bottle.


Using the red endive for more of a holiday feel, this recipe will go beyond the holidays for me.  Filled with goodies like the roasted butternut and beets, the salad is hearty enough for a light lunch as well as and ideal vegetarian side to a holiday gathering.  Bright and jeweled with the colors of fresh California produce, the Italian oil and Chilean wine brought a bit of an international affair to our table.

Thank you to California Endive, Nudo Italia, and the Pacific Wine Group for the products that led me to this fun post filled with fresh produce and trips down memory lane.  We have a recipe here that's earned a spot in our regular rotation.

Maple Glazed Candied Walnuts

"Liv... give these walnuts a try.  They're glazed with maple syrup and brown sugar and I really think you'll like them!"

"No.  I don't like walnuts."

"Seriously, I think you will like these."

"Seriously.  No.  I don't like walnuts."

"OK, fine.  I've got to finish this laundry then I'm going to finish my photo shoot of them.  You can play with the camera if you want."

"Oh!  Ok.  I'll see if I can get a good shot."

So went our conversation this morning as my girl spent a few much needed hours perhaps missing school and spending the morning home with me.  The house smelled fabulous as the glazed nuts cooled with aromas of maple and brown sugar wafting through the kitchen.

Off I went to swap the laundry and fold a quick load upstairs, and I left Liv in the kitchen to play with the camera.  She's become quite good at photography, and often gets a nice shot or two for me to use.

Some 20 minutes later I returned to the kitchen to find her sitting at the kitchen table playing on her phone and.... finishing off the last of the glazed nuts.

"Seriously??  You don't like nuts?"

"Seriously.  I like these nuts.  They're crunchy.  And sugary.  And mapley.  They're totally awesome!  Can we make more??"

"More??  I have a whole batch here."

"Ummm... sorry.  Not anymore.  I might have eaten them all...."

Yup... she ate the entire batch.  And she doesn't like walnuts.  It was all I could do not to say, "I told you so!".

Instead we reached for the pan and started again.  She did most of the work this time and now has one more recipe under her belt that she can whip out at a moment's notice.  Maple Glazed Candied Walnuts... this recipe should be in everyone's repertoire.

Photo Credit ~ Liv

Acorn Squash Roasted with Maple Syrup and Vanilla

For years I've walked right past the Acorn Squash at our local markets.  I simply didn't know what to do with them.  Do you eat the skin?  How would you peel them?  Do they taste weird?  Would my family like them?

Oh my goodness, why did I wait so long??  Often I preach to Liv that she needs to be more adventurous and try new things, but now I think it's high time I listened to myself.

Tender and buttery, acorn squash has a light sweetness with slight nutty overtones, and it's positively irresistible when roasted with maple syrup and a splash of vanilla.

A native to the Americas, squash, including acorn, has been found in archaeological digs in Ancient Mexico dating back to before 4,000 BC, it was a staple in the American Indian diet.  A good source of fiber and potassium, the acorn squash also serves up Beta-carotene and vitamins C and B.

Difficult to peel when raw with it's ridged sides, the acorn squash is often roasted either halved or in slices, then scooped out of its skin.  

Looking for pure simplicity, I took our squash, scooped the pulp and seeds (saving the seeds to roast!) and sliced the flesh into 3/4-inch slices.  Brushing with a mixture of butter, maple syrup and vanilla adds a touch of sweetness as everything caramelized in the oven, and the skin cut easily off when done.

Kicking myself for waiting so long to try these beauties, they won't be a stranger in our house any longer.  I'm now on the search for more acorn squash recipes and would love to hear your favorites in the comments below!  Have a link??  Share away!

Maple Granola with Coconut and Cinnamon

"Mom... can you make granola??  And when you pack my lunch tomorrow can you pack a little bag for Ellie too?  She's been asking for it."

Music to my ears.  I love then the kids ask for something healthy when they don't even know it's healthy.  And better yet, I'm getting special requests from high school girlfriends.

Years ago the kids turned up their noses at the thought of granola, but with a little tweaking they've discovered a new love.

Always working to get "healthy stuff" into the kids, granola makes it easy.  Starting with fiber-rich oats (gluten-free if desired) we add flax and hemp.  Maple syrup brings sweetness and a depth to the mix, and nuts and dried fruit more protein as well as additional vitamins.  A touch of coconut oil give the concoction that much desired crunch and shredded coconut even adds a little touch of the tropics.

So easy to mix together and versatile to your tastes, give it a go and maybe you'll have special requests too.

Overnight Almond Oatmeal with Chia and Maple Syrup

Once again I'm way behind a current trend.  Actually, I may be so far behind that the trend is nearly past, but I've finally tried Overnight Oats.

For months my blog reader has been filled with various versions of overnight oats.  From Pumpkin Spice to Orange Cashew, overnight oats are everywhere.  But... the thought of them somehow just sort of seemed distasteful.  Would they be overly mushy?  Would they be chalky?  Would they be just plain weird?

Nope to all the above.  Amazing, fabulous, incredible, irresistible, and perhaps even spectacular.

Mushy?  Not at all - a lovely smooth texture with just a little bit of an oaty bite.  Chalky?  Heavens no.  Not a speck of chalkiness in the cup.  Weird?  Maybe a little... but oh, so lusciously fabulous at the same time.

I am forever totally, and positively hooked.

Figuring I should start with a basic recipe - almond milk and oats - I reached for vanilla extract for a little flavor enhancement, but not paying attention, my vanilla turned out to be almond.  And a better mistake has never been made.

Textures and flavors blend together in this "ready when you are" breakfast (or lunch as it may be) creating a simply irresistible concoction I've enjoyed daily for the past week.

Topped with a handful of chopped walnuts and a drizzle of pure maple syrup, these overnight oats are setting a trend all their own.  #love

Yes... Liv really had her oats in a jar with a little string tied on it!  I think she's getting a little spoiled... :) 

Blueberry Maple Syrup and U-Pick Blueberries at Fairfield Farms

How many times have you spent more than you wanted to because that fresh basket of blueberries at the store looked so incredibly tempting??  And then, how many times have you opened the basket and excitedly popped a few of those inviting berries into your mouth only to experience a full shoulder slump as the berries were either soft of had no flavor what so ever?  Unfortunately for me, I've experienced this disappointment more often than I care to admit.

Lucky for you though, if you live in the Southern California LA or San Diego areas I can totally fix you up with fresh, juicy, pop in your mouth, sweet, organic blueberries!  Not only can I get you to the berries, but you and the kids can pick them yourself, assuring even further that you pick the exact berries you want to bring home.  If, that is, they make it that far. 

The Seaside Baker family enjoyed their U-Pick day too!!!

Nothing beats the taste of a fresh from the bush organic blueberry, and 2ith gorgeous views and rows upon rows of perfectly ripe berries, Fairfield Farms U-Pick is the way to go!

Fairfield Farms, U-Pick Blueberries

Clutching my own pint of berries after spending a morning at Fairfield Farm's U-Pick Organic Blueberry Field in Pauma Valley, I have to admit our box didn't make it much past the first few miles before I sampled just a few, and sharing with my husband we made quite a dent as we made our way home.

Fairfield Farms, an organic family owned farm, grows organic avocados, blueberries and various varieties of citrus.  Owned by the Steed Family, this year Fairfield Farms is opening a field of organic, perfectly ripe blueberries for family U-Pick adventures.  Open May 1st and running through early-June (or whenever the berries decide to be done), the U-Pick fields are open from 8AM - 6 PM Thursday through Sunday.  A healthy adventure for the whole family, pints are sold at $5/pint.

U-Pick Organic Blueberries
Fairfield Farms
14224 Old Cole Grade
Pauma Valley, CA 92061

Indulging in a large amount of berries from our day at the farm, my family's first request came in with Blueberry Pancakes.  Easy enough with our favorite pancake recipe, but my husband's suggestion of Blueberry Maple Syrup took a little research.  Internet searches turned up various recipes, but most included small or no measurements of real maple syrup favoring lots of added sugars instead.

Hoping to keep our syrup "real", I simply added the two together at a 1:3 ratio (1 part syrup to 3 parts blueberries), simmered a few minutes and blended.  The first time I strained out the remaining solids, but since then I've simply left the solids in the mix and enjoyed every drop of antioxidant nutrition those sweet berries provided.

With amazing flavor, blueberries fresh from the bush are indeed a gift from nature.  Filled with antioxidants, these little powerhouses are linked to cancer prevention and cardiovascular health.  Known by some as a "super food", I don't need any convincing to make them a part of our daily diet.  Looks like we have just one more reason to bring on an extra pancake!

Blueberry Maple Syrup
A lovely indigo blue, this blueberry enhanced maple syrup brings a healthy dose of sweet nutrition to your breakfast table.  

1/2 cup pure maple syrup
1 1/2 cups organic fresh blueberries

Place all ingredients into a sauce pan and heat over medium heat.  Bring to a simmer and allow to simmer 3-5 minutes, stirring occasionally until berries begin to pop and become very soft.  Remove from heat and cool slightly.  Place into a blender and blend until smooth.  Strain with a fine mesh strainer if desired, or leave the remaining solids in the mix for an even more nutritionally dense syrup.

Serve warm or chill.  Store covered in the refrigerator up to about a week.  Enjoy!

 

Super Coconut Quinoa Granola with Hemp and Goldenberries

I'll admit it... I can't live without granola!!  If you had asked me three years ago to even try granola, you'd have been met with a big, "Um... no thanks. I don't do granola."  Fast forward those three years and I can't get enough of the crunchy, oaty goodness.

As we've all read, making granola at home is so much cheaper (and better!) than many you will find in stores, but my main fascination is with the ingredients I can put in it.

Filling our versions with all sorts of healthy ingredients while maintaining an aura of sweetness has sometimes been a challenge.  Not so with this Coconut version though, first try and it was good to go.

Oats and ground flax have been staples for my granolas, but lately I've been seeing granola versions with quinoa.  Quinoa in granola?  Oh, my yes!!  Personally, I love a good crunchy granola, and toasted quinoa adds just that.  Bringing me to my next thought, "What about Hemp Seed?"

Hemp is new on my nutritional radar, but being an easily digestible high protein seed containing all nine of the essential amino acids (just like flax), it's quickly rising on my favorite ingredient list.  A source rich in phytonutrients, hemp is thought to bring disease-protective elements including boosting and protecting the immune system, bloodstream, tissues, cells and organs.

But is hemp safe??  My husband's first question wondered why I was bringing marijuana into our pantry, but my prior research put his mind immediately at ease when I explained that hemp is THC-free, and while it is indeed part of the cannabis family, it is safe and drug free (I found this article from The Nourishing Gourmet to be great source of information with links to even more info).

But back to our granola... now filled with oats, flax, quinoa and hemp, we needed sweetness, or what I call "the goodies".  The goodies are sometimes my favorite part of the granola as they lend a burst of flavor and sweetness to each bite.  Another new to me ingredients, the superfood Goldenberries, made its bursting with flavor way into this concoction.  Filled with vital nutrients including beta-carotene, protein, bioflavinoids and vitamin A, Goldenberries are my new "grab and go snack".  With their sweet/tart flavor, the chewy dried berries became the perfect finishing touch to our mixture.

Super in taste as well as nutrition, granola is here to stay.

Plain Restaurant-like Pancakes

"Mom... why do our pancakes always have to be healthy?  Can't we for once just have plain pancakes??  You know, like the big white ones at restaurants?"  Such were the questions Liv posed a few mornings ago as we discussed breakfast.

When my son was a baby he lived on pancakes, and over the years I've learned to stuff just about every sort of nutrient possible into those beloved circles of batter.  Pumpkin, with its pie-like spiciness, has always been a favorite (and filled with Vitamin A).  Our buttermilk version included rolled oats (lots of fiber) and even my most decadent version, the one served with the warm maple glaze, is made with whole wheat flour and bananas (potassium and grains covered here).  Fruits of all sorts tend to find their way into the pancakes (Blueberry anyone??) and nuts are a frequent partner.

Instagram shot

Back to Liv's request for plain restaurant pancakes, and my head filled with visions of packaged pancake mixes (not that there's anything wrong with that) and a plate of few nutrients.  On occasion?  Not a problem.

Referring to a basic recipe from Martha Stewart, I glanced at the ingredients of white flour, granulated sugar and lots of butter and began reaching into the pantry.  Somehow my spelt flour came out along with the white flour and my favorite orange blossom honey happened to replace my grasp for the sugar.  1/4 cup of butter?  It seemed a generous tablespoon would cover that, and then I might also have added a little flax meal.

Stirring the ingredients together, Liv smiled as I asked her to put the all-purpose flour away (I had taken care of the spelt and flax) and she proceeded to give herself a generous pour of maple syrup into her favorite pitcher.  Asking for plate sized pancakes, like the restaurant, in place of the smaller sized that I normally do, these beauties puffed up stunningly and had the kitchen smelling like breakfast in no time flat.

Serving up a plate-sized double stack, my girl smiled that, "Oh my goodness I can't believe she made plain restaurant pancakes!" smile, and proceeded to clean her plate.  She didn't oppose the banana and walnut topping, and proclaimed these pancakes even better than her favorite plain restaurant versions.

I gave her a hug as I tossed another one onto her plate and my heart grew just a little knowing that my girl likes healthier things... she just doesn't know it.