“Love Your Mama” Granola Recipe (plus bonus interview!)

“Love Your Mama” Granola Recipe (plus bonus interview!)

Meet Chelsea Knight: Rockstar yogi, entrepreneur, and mom! I’m so excited to introduce my dear friend for this week’s recipe (see below)- just in time for Mother’s Day! I’ve known Chelsea Knight since we were in the cradle; we’ve built an arsenal of fond memories over the last 30 years, with many shared birthday parties, sleepovers, and spring break road trips. As grown-ups, though, our joint passions for fitness and nutrition have connected us even closer. Chelsea is an utterly inspiring yoga teacher and owner of Hard Core Yoga in Eugene, OR. Plus, she offered me this killer granola recipe, and I knew I needed to feature it AND her on 18grains. Read on… _______________________________________________________________________________________________________________ Chels, how long have you been teaching yoga? 5 years When did you open your business? September 2011 Being a fitness professional, why is healthy eating important to you? The way we fuel our bodies has a tremendous impact on the way they function. For me, choosing the cleanest, least processed, most nutrient-rich food is the only way I’m able to operate at such a high level. I can immediately feel the impact of lesser quality foods in not only my yoga practice, but life off the mat. The ability to cope with stress, energy levels, and sleep patterns are completely linked to the foods put in our bodies. What is your go-to snack during a long day at the studio, dealing with clients, and driving kids around? I always start my day with a big green smoothie (kale, spinach, frozen berries, chia seeds, ginger, cinnamon, vegan protein powder, and water) that I bring...
Spring Green Hummus

Spring Green Hummus

Spring Green Hummus with Carrots & Snap Peas We did it again! Another successful debut at the Marin Mart Farmers Market in Larkspur, CA. Thanks to Cyrelle for taking over this one and providing a fabulous spring recipe that the kids loved. You can check out more of Cyrelle’s recipes at her website Wholesome Creations. Ingredients: 1 can of organic low sodium chickpeas, drained 1/2 cup of fresh fava beans (cooked for 5 minutes and shelled) 1/4 cup of fresh parsley and cilantro Juice from one large lemon 1 clove of garlic 2 tablespoons of tahini paste 1 tablespoon of ground cumin 1/2 teaspoon of cayenne pepper (optional) 1/4 cup of extra virgin olive oil Sea salt to taste Preparation: Combine all ingredients in the food processor except olive oil. Begin running the machine slowly, while adding the olive oil little by little until everything is well incorporated. If too thick add a few extra tablespoons of lemon juice. Serve with carrots, snap peas, or your favorite vegetables, crackers, or whole grain pita...
How to get your kids to eat oatmeal (and other breakfast ideas)

How to get your kids to eat oatmeal (and other breakfast ideas)

Breakfast is for champions. It is the most important meal of the day, but not just because it gives you energy and fuels your metabolism (which it does). It’s also important because of what you choose to eat. By skipping breakfast or making poor food choices early on, you might be setting yourself up for failure later in the day. Typical breakfast foods often consist of sugary cereals, sugary yogurt, packaged bars, pastries, and other bread products such as bagel and toast. These, along with a cup of coffee, are quick and easy choices for rushed mornings. However, eating something full of highly refined carbohydrates and sugar, especially on an empty stomach, will cause a dramatic shift in blood sugar levels and leave you with less energy in the long run. Over time, this could disrupt the fragile hormonal balance that allows your metabolic processes to function. In other words, breakfast can help keep your metabolism working at top notch and allow you to lose weight. Another great reason to eat breakfast, especially one that contains protein: it helps prevent sugar cravings later in the day. I urge you to eat a healthy breakfast every morning by planning ahead of time and expanding your perception of what “breakfast” foods are, since many are so unhealthy. Try out some of these new suggestions and it may open your mind to more nutritious possibilities. 10 super-charged [and creative] breakfast options 1) Homemade miso soup with mushrooms, green onion, tofu, and nori 2) Polenta porridge- combine 1/3 cup dry polenta with 1 1/3 cup water, bring to boil and stir until soft and...
Raw Almond Oat Bars

Raw Almond Oat Bars

Raw Oatmeal Almond Bars I have a tendency of being overzealous in the kitchen and making recipes way too complicated. When working with small children who have short attention spans, however, it behooves me to stick with something simple and limit the ingredients. Turns out things are often more delicious that way anyway! Thus, here is the recipe I created for last weekend’s DirectionFive kids’ cooking demonstration at the Marin Mart Farmers Market. Our monthly appearance at the market has been a great success so far; parents love seeing their kids interested in cooking and trying new, whole food recipes. This one is especially fun and easy because the food processor is always a spectacle for 2 to 4-year-olds, plus they get to get their little hands dirty. Ingredients: 1 cup raw almonds 1 cup whole oats 1 cup pitted dates 3 Tbs. honey 3 Tbs. flax meal 3/4 tsp. cinnamon 1) Pulse almonds in a food processor until coarsely ground. 2) Add the oats, and pulse a few times. Add the rest of the ingredients and blend until all is incorporated, but still a bit chunky and barely moist. Add a tablespoon of warm water if the mixture is too dry to work with. 3) Line a square baking dish, about 9×9 (but any container with a flat bottom will do), with parchment paper. Empty the contents of the food processor in to the baking dish and press down firmly with fingers until the mixture is compact. 4) Lift parchment paper out of the baking dish, cut in to squares and serve. Store in fridge or freezer. **Be creative! There are plenty of options to play...
Warm Peanut Veggies & Slow-Cooked Lentil Stew

Warm Peanut Veggies & Slow-Cooked Lentil Stew

Warm Peanut Veggies Here’s a great way to dress up some winter veggies. This recipe is an easy, crowd-pleasing side dish to bring to a dinner party; just add chicken breast or tofu and it works as a substantial lunch too. Ingredients: Serves 4-5 1 bunch broccolini 2-3 large carrots 1/4 small red onion 1 garlic clove, pressed or minced finely 1/3 cup peanut butter (smooth and creamy are both fine) 3 Tbs. fresh-squeezed lemon juice 2 tsp. honey 3 Tbs. warm water 2 Tbs. olive oil 1/2 tsp. sea salt Toasted, chopped peanuts Minced cilantro for garnish 1) Cut the onion into thin half moons and put in a serving bowl. 2) Cut carrots in to 1.5-inch matchsticks. Chop the ends off the broccolini, discard, and separate stems from heads. In a large pot of boiling water, blanch the carrots for 3-4 minutes, or until barely soft. Remove from water with a slotted spoon and add to serving bowl on top of onions (which will lightly steam them). Do the same with the broccoli: blanch for 1-2 minutes, remove from water, add to serving bowl, and cover. 3) For the sauce, combine garlic, peanut butter, lemon juice, honey, water, olive oil, and salt in a bowl or small container. Work the ingredients together with a spoon until all is incorporated and creamy. Add more water if necessary 4) Toss veggies with a generous amount of peanut sauce, top with toasted peanuts and cilantro, and serve warm. Slow-Cooked Lentil Stew Ingredients: 2 cups dried lentils, rinsed ½ medium onion, diced 2 large carrots, chopped into bite-size pieces 2 celery...
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