Cooking with Courtney: Indian Spiced Briyani

Birdseye Briyani_Full

Photographed by Courtney of The Fig Tree

 

A few weeks ago, I had the opportunity to cook with my friend and fellow Winnipeg-based food blogger, Courtney of The Fig Tree. For many years now, Courtney’s eating lifestyle has primarily been vegetarian; however, after struggling with some tummy ailments related to food she limits her dairy intake and is now stepping into a vegan lifestyle. We wanted to learn more about each other, network and of course, have some “girl time”. What better way to bond than by cooking together?

I met Courtney in her beautiful downtown loft and by the time I left, her home smelled divine. I decided to show Courtney some tricks of the trade when it comes to preparing Indian cuisine. I’m a huge fan of one-pot-meals (I mean, who isn’t?) so we opted to make biryani.

Being of Punjabi descent, my mom seldom prepared this dish. It’s not so common in that part of India. I was only exposed to the dish in my adulthood and I would primarily prepare it with chicken for my husband to enjoy. Well, Courtney put me up to the challenge of veganizing the dish. I came, I delivered and man was it good.

To make this a complete meal with adequate protein, I added cubes of pressed tofu. You can also add in edamame beans if that’s up your alley. As far as the rice, I have tried this briyani recipe  with brown basmati rice and the final product was mushy. I’ve also tried using a fifty percent ratio of brown and white basmati rice and the final product was much better. In the end, do what’s best for you. If I’m opting for total white rice, then I typically make an effort to load up on veggies to bump my fibre content.

If you’re interested in viewing the full recipe for Indian Spiced Briyani with Tofu, just click here. Drop a comment and let me know how it turned out for you.

To learn more about vegan lifestyle and nutrition components to be aware of, subscribe to The Fig Tree for my nutrition series.

Courtney, thanks again for inviting me into your home. xoxo.

Nita Sharda, Carrots and Cake

– With Love, Carrots and Cake,

Carrots and Cake Nita Sharda

 

Black Bean Quinoa Stew

Nita Sharda, Carrots and Cake

Beautiful photo captured by a fan of Carrots and Cake. Thanks Sleepwell Bedding!

During these warm winter nights, it’s nice to snuggle into bed with a warm mug of stew. Typically, stews centre around a cut or type of meat. They are full of body, flavour and oober satisfying. Now, as a huge proponent of plant based proteins I’m asking you: would you ever try a meatless stew? If the the answer is YES, then boy, you’re in for a treat!

Winter. Warm. Cozy. Perfection. 

The quinoa stew is straight up not very pretty to look at. But heck, the flavours are amazing and it’s the kind of stew that doesn’t make you feel heavy. What more? It’s pretty much a one-pot-meal; this means no fussing over multiple dishes and skillets. Easy peasy. And, it’s great for freezing.

I enjoy serving this stew when we have house guests over. I assemble bowls that are full of fun toppings such as cheddar cheese, feta, green onions, tomato and avocados. Guests can top their bowl of stew with whatever they like; it’s always a hit.

Okay, okay, the recipe. See below!
Original recipe can be found here.

Black Bean Quinoa Stew
 
Prep time
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Serves: 5
Ingredients
  • 1 Tbsp extra-virgin olive oil
  • 1 large onion, diced
  • 1 large carrot, thinly sliced
  • 1 red pepper, chopped
  • 2 garlic cloves, minced
  • ⅔ cup uncooked quinoa
  • 3 cups low-sodium vegetable broth
  • 2 - 14 oz cans black beans, drained and rinsed
  • 2 tsp crushed red pepper
  • 1 tsp cumin
  • ¼ tsp black pepper
  • 2 tbsp tomato paste
  • Juice of ½ lime
  • ½ cup shredded white cheddar cheese
  • ⅓ cup chopped fresh cilantro
Instructions
  1. Heat oil in large saucepan over medium heat. Add onion and carrot and cook until softened, about 5 minutes. Toss in red pepper, cook for two minutes.
  2. Stir in garlic and quinoa and toast quinoa until slightly fragrant, about 4 minutes.
  3. Add broth, black beans, black pepper, cumin, and crushed red pepper. Add in tomato paste. Bring to a boil, reduce heat, and simmer until quinoa is tender, about 15 minutes. Stir in lime juice.
  4. Remove half the soup, and carefully purée in food processor or blender until smooth (another option may be to use an immersion blender for approx 15 seconds). I prefer to only blend a portion for more texture.
  5. Return to pan and heat 2 minutes. Divide among serving bowls and garnish with cheese and cilantro etc.

Nita Sharda, Carrots and CakeNita Sharda, Carrots and CakeNita Sharda, Carrots and Cake

– With Love, Carrots and Cake,

Carrots and Cake Nita Sharda

The Better Cinnamon Apple Loaf

Nita Sharda, Carrots and Cake

I’ve been working hard at mastering this recipe; I think I’ve finally nailed it (man, what a good feeling)! The original recipe came from my colleague; she brought her version into work and wow’d everyone. The next day, multiple copies of the recipe floated around my workplace. Eager to make it myself, I grabbed a copy and began making a few tweaks.

And then, the “Dietitian” in me came out.

The original recipe called for only white all-purpose flour and ½ cup of butter. In an effort to increase the fibre content of the loaf I opted to use a bit of whole-wheat flour. Secondly, instead of butter, I used a combination of applesauce and canola oil. But really, you could use the butter if you love that flavor and want to boost the fat content a bit. It really is a versatile recipe.

Note: if you use butter; be sure to really cream it into a smooth consistency for a good quality product.

4.0 from 1 reviews
The Better Cinnamon Apple Loaf
 
Prep time
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Ingredients
  • ⅓ cup brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ cup sugar
  • ¼ cup canola oil (or any oil you prefer)
  • ¼ cup applesauce, unsweetened
  • 2 eggs
  • 2 tsp vanilla
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • ½ cup milk (or milk alternative)
  • 1 apple, chopped (I used Granny Smith for tartness)
Instructions
  1. Preheat oven to 350 degrees. Grease your loaf pan.
  2. Mix brown sugar, nutmeg and cinnamon in a small bowl, set aside.
  3. In another medium sized bowl beat white sugar, applesauce and oil using a hand blender or beater. Beat until smooth and then one by one add in the eggs and vanilla.
  4. In a large bowl, blend flours, baking powder and baking soda.
  5. Add the wet ingredients to the dry ingredients. Your batter should be smooth, and wet. It won’t look like a whole lot but that’s okay. Don’t over mix!
  6. Pour ½ the batter into the prepared loaf pan. Next, add ½ the apples and ½ the brown sugar and cinnamon mixture.
  7. Lightly pat the apples into the batter
  8. Pour remaining batter of the apple layer, top with remaining apples and finish off with the sugar and cinnamon topping.
  9. Bake in your oven for approximately 30 – 40 minutes, or, until toothpick inserted comes out clean.

After it’s done, hide it somewhere special so your husband doesn’t gobble it down (sorry babe, xoxo). It’s that good.

Nita Sharda, Carrots and CakeNita Sharda, Carrots and Cake

– With Love, Carrots and Cake,

Carrots and Cake Nita Sharda

Tropical Green Smoothie

Nita Sharda, Carrots and Cake

Delicious as part of a meal or a yummy snack!

Have you ever tried your hand at a “Green Smoothie?” I was a big skeptic, I mean, it’s green. But don’t let that prevent you from giving it a go; you may very well enjoy it as I did! Heck, it is even husband approved.

Why go green? Adding greens can help you meet your quota of fruits and veggies for the day. But beyond that, green veggies come loaded with additional water content, iron, and fibre; in fact, kale contains a bountiful amount of vitamin C. And, most importantly, you most likely won’t even taste the greens since other flavours usually take over.

This version of a green smoothie is perhaps my very favorite. When you live in Winnipeg, also affectionately known as “Winter-peg,” you sometimes crave a bit of paradise. And voila, this comes close! (Ok, maybe not exactly white-sandy-beaches-paradise, but it kinda sorta tastes like it!).

Tip: Blend your green smoothie in stages. This ensures your green smoothie will be “homogenous”. Blend up your leafy greens and liquid-base first, then you’re ready to add any remaining fruits or veggies.

For more smoothie tips and hacks, be sure visit my friend Jessica Penner’s blog post, here.

I added a few heaping spoonfuls of hemp hearts. These little guys have a nutty flavour and come loaded with protein, fibre and fat; the good kinda fat! And now, for the recipe; makes 2 – 3 portions and keeps well over several days. Enjoy as a meal replacement, a snack or as a post workout beverage.

5.0 from 1 reviews
Tropical Green Smoothie
 
Prep time
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Serves: 2-3
Ingredients
  • 1 banana, fresh or frozen (should be ripe—frozen banana will make it more creamy)
  • 1 cup pineapple, fresh or frozen
  • 1 cup mango, fresh or frozen
  • 2 cups water (you can also use milk or your favorite milk alternative)
  • 2 cups packed spinach/kale
  • ½ - 1 scoop of your favourite protein powder *optional
  • 1 tbsp ground flax seed
  • 4 tbsp hemp hearts/seeds
Instructions
  1. Blend your chosen green leaves with the water. Liquify for a few seconds until the leaves have emulsified into the water.
  2. This is a good time to blend in your protein if you decide to add some.
  3. Blend remaining ingredients until smooth.

Nita Sharda, Carrots and Cake

Spot the heart?

– With Love, Carrots and Cake,

Carrots and Cake Nita Sharda

 

 

 

Lentil and Yogurt Spread

Nita Sharda, Carrots and Cake

If you’re in need of changing your usual deli-meat lunch sandwich for something a bit different (and likely less sodium packed), then this recipe post was meant for you.  The protein comes double packed all thanks to the Greek Yogurt and lovely lentils used in this spread. I opted to use this mixture on a fresh loaf of the “Health Bread” which can be purchased at a local Main Street bakery called A L’Epi De Ble (attention Winnipegger’s: you have not yet visited this gem of a place, you must). But really, you can enjoy this spread by the spoonful, wrapped in lettuce, with whole grain crackers or even with baked pita slices.

This spread speaks “health” – I mean, take a look at the short list of ingredients. Each, so simple on its own, but when combined they come together magically to create a satisfying and drool worthy concoction. Give it a try and let me know what you think. The original source of this recipe came from a beautifully crafted food blog I love to follow, 101 Cookbooks.

*note: instead of using a plain olive oil, I used a sample of chilli infused Prairie Oil – the olive oils are infused, packaged and sold right here in Manitoba. Local loving made easy!

Lentil and Yogurt Spread
 
Prep time
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Total time
 
Serves: 3-5
Ingredients
  • ½ cup chopped walnuts *preferably toasted
  • 2 cups baby spinach
  • 1 cup fresh basil leaves
  • 1 cup cooked lentils
  • 2 tablespoons flat-leaf parsley, chopped
  • 1 garlic clove, minced
  • 1 lemon
  • 1 cup plain Greek yogurt
  • ¼ cup extra virgin olive oil
  • 1 tbsp liquid honey
  • Pinch of salt and freshly ground pepper
  • ½ cup Parmesan cheese, shaved
Instructions
  1. Gently chop the spinach and basil leaves, trying hard to not bruise them.
  2. Place the lentils in a bowl and mix in the spinach, basil, parsley, and garlic.
  3. Squeeze the lemon into the lentils. Mix to combine, and then fold in the yogurt gently to prevent the lentils from mushing up.
  4. Drizzle in the olive oil and honey. Fold in the toasted walnuts. Season the mixture with salt and pepper.
  5. When assembled on toast, or if enjoyed alongside a salad simply garnish with Parmesan.

Nita Sharda, Carrots and CakeNita Sharda, Carrots and Cake

 

                 – With Love, Carrots and Cake,

Carrots and Cake Nita Sharda

GNI Feature: Easy, Fancy, Grown Up (but not really) Party Snack Ideas

 

Nita Sharda, Carrots and Cake

Pretty spices.

This post will mark the finale of the Girls Night In feature that was running on the Carrots and Cake blog over the past few weeks. As we bid farewell to what was a short but sweet summer, I’m hoping I can look forward to the fall season with open arms and that I can introduce you to some of my favorite fall recipes.

If you’ve ever hosted a girls night or any form of entertaining you know that multitasking is a skill you’ll need to really hone in on. Preparing in advance will save you from feeling overwhelmed and what I want to talk to you about is selecting a few quick n’ easy munchies that you can whip up in minutes!

The Cheese Plate

Putting together a cheese plate takes very little time and effort. It’s a great way to serve a dairy product in a sophisticated way for guests to enjoy or nibble on while the rest of your items are getting prepped. Cheese often gets a bad rap for its high fat content but people forget how rich it can be in nutrients like calcium, vitamin B12 and protein. For my girls night, I served up a variety of cheeses generously donated by Bothwell Cheese – the finest cheese makers in Manitoba! I take great pleasure in sourcing local food products. My favorite is the classic marble cheese but when I’m feeling adventurous I enjoy snacking on the Jalapeno Pepper Jack

I often pair my cheese plate with whole grain crackers such as Mary’s Gone crackers but you can also utilize a crusty baguette, raisin bread, sourdough or pumpernickel. Just remember the idea is not to overwhelm the taste of the cheese – check out the Dairy Goodness site for more information on entertaining with cheese. It’s also fun to pair cheese plates with pickles, roasted garlic, dark chocolate, nuts and dried fruit. What’s your favorite way to enjoy cheese?

Nita Sharda, Carrots and Cake

Thanks again Bothwell Cheese.

Parmesan Popcorn 

Popcorn isn’t just for the movies–you can pop a modest portion and top it with unique ingredients to create fun flavours. I’m a big believer that popcorn is the most versatile food out there. Popcorn is a totally unprocessed whole grain that also contains fibre. You can enjoy it sweet or savoury. Nix the pre-packaged microwave, store-bought, and movie theater varieties which are usually laced with a ton of additives, fat and salt. Instead, air-pop a handful of kernels in a dab of fat such as butter, olive oil or even coconut oil. The Food Network has an easy microwave method if that’s the route you’d like to take or you can pop it on the stovetop.

I had a guest who brought over a super-duper-awesome popcorn maker which made it really easy to prepare popcorn. It’s not necessary to buy a fancy popcorn maker but if you’re interested, they can be purchased for extremely affordable prices, usually less than $20.00. I packaged the popcorn into cute little sandwhich bags and topped the mixture with cayenne pepper and Bothwell Cheese Smoked Parmesan.

As far as toppings, here are a few that I personally enjoy, but the list could be endless:

  • Nutritional yeast
  • Cayenne pepper
  • Cinnamon + Vanilla extract
  • Garlic powder
  • Parmesan Cheese

CnC_gni popcorn Carrots and Cake, Nita Sharda

p.s. If you haven’t already checked it out, this is a short snippet of what my #gni looked like. Enjoy!

 

 

                 – With Love, Carrots and Cake,

 
 Carrots and Cake Nita Sharda

 

GNI Feature: Minted Cranberry & Pecan Quinoa salad!

Nita Sharda, Carrots and Cake

Just a little sweet but mostly fresh!

While many of us in Winnipeg (and elsewhere) are preparing for the fall season, I’m still planing to savor every bit that is left of summer. Over the next week, I’m hoping to wrap up the “girls night in” feature by sharing just a few more recipes. This particular quinoa salad is extremely simple to make and can easily be prepared the night before, allowing the flavors to mingle and marinade the quinoa. If you are hoping to prep this in advance, I highly suggest adding the pecans just before serving time.

Similar to when I shared the Almond Crusted Salmon recipe, this dish also makes use of an amazing sauce produced by my friend Peter Fehr of Gourmet Inspirations. I specifically used the Strawberry Balsamic with Basil sauce for this recipe and it added an extra richness and flavor to the end result. I don’t often source convenience food items, but when hosting calls for multitasking I’m all for local handcrafted food items that make little use of preservatives and this sauce fits the bill!

Okay, okay, enter drum-roll. The recipe below – and, a huge *thank you* to my friend Peter for contributing to my fun #gni!

Minted Quinoa & Cranberry Pecan Salad
 
Prep time
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Serves: 4-6
Ingredients
  • 1 cup quinoa
  • ½ cup pecan halves
  • ⅓ cup dried cranberries
  • ¼ cup golden raisins
  • Garnish: handful of mint, chopped
  • Dressing:
  • Juice from 1 whole lime
  • ⅓ cup Gourmet Inspirations "Strawberry Balsamic with Basil" sauce
  • ¼ tsp onion powder
  • Cracked black pepper to taste
Instructions
  1. Cook quinoa as directed ensuring you've rinsed the quinoa beforehand (rinsing your quinoa is a must!) and allow it to cool.
  2. Mix in pecan halves, cranberries, raisins and mint. Set aside.
  3. To make the dressing: Juice lime and add strawberry sauce.
  4. Season with onion powder and black pepper.
  5. Add desired amount of dressing to salad. Dressing will keep in fridge for up to 1 month.

 Here’s a few more snippets of my “girls night in” — photos captured by the amazingly talented team at Samba Joy Photo & Art.

Nita Sharda, Carrots and CakeCnC_Quinoa_Saucep.s. If you haven’t already checked it out, this is a short snippet of what my #gni looked like. Enjoy!

 

 

                 – With Love, Carrots and Cake,

Carrots and Cake Nita Sharda

GNI Feature – Very Berry Pavlova

Nita Sharda, Carrots and Cake

Very Berry Pavlova

Pavlova – I was first introduced to this delicate dessert by a dear friend of mine. She’s the kind of friend who, no matter what, will always handcraft a dessert when we visit. No, she’s not the cake-mix kinda gal. She’s the whip your own whipping cream, chop berries and use a springform pan kinda woman. I like her. Okay I lied, I love her.

If you haven’t yet tried pavlova, you’re missing out. I prefer homemade versions over those sold in stores or at other restaurants. It’s a dessert that really needs to be enjoyed when it’s fresh. Each mouthful is packed with sweetness (but not too much), a cool touch of whipping cream and burst of fresh flavor from the fruit you use. I added pistachios to my final product to add a bit of a crunch, and color. If you want to go nut-free, by all means, go for it!

Nita Sharda, Carrots and Cake

Now, when it comes to dessert, this is full-fat, full-sugar. There’s no “lightening” up when it comes to pavlova (or atleast I haven’t tried). It’s an all-in kind of dessert. Does that make me feel badly? Of course not. Pavlova takes a gentle touch and I’d much rather prefer to spend as much time enjoying it as I took to prepare it. In situations like this, I always allude to something Michael Pollan wrote about in his book, Food Rules. He mentioned that french fries are often enjoyable. But, when you take time to prepare them by hand it can become quite labour-some. When you’re feeding a family that can amount to a lot of time and energy to hand-prepare fries if you’re serving them several times a week. So would you necessarily make french fries regularly? Probably not. But once every 6 – 8 weeks, sure! That’s how I feel about pavlova.

I was never raised in a family that placed emphasis on desserts. I remember my parents serving something sweet only “once in a while” in between birthdays. Looking back, since discovering pavlova roughly four years ago, I’ve probably only made it a handful of times. So, like I said, I go all in.

I hope you have the opportunity to enjoy this recipe and dessert as much as I do. It’s a definite crowd pleaser. You can bake it into what shape or size you wish. I changed things up by making a 4″ pavlovas. The recipe was sourced from The Joy of Baking website. And fair warning, prepare to make the pavlova 4-5 hour prior to serving, you’ll need time for it to cool slowly in the oven. See below:

Very Berry Pavlova
 
Prep time
Cook time
Total time
 
Serves: 6-8
Ingredients
  • Pavlova
  • 4 large egg whites
  • 1 cup superfine sugar
  • ½ tsp pure vanilla extract
  • 1 tsp white vinegar
  • 2 tsp cornstarch
  • Topping:
  • 1 cup whipping cream
  • 1½ tbsp granulated white sugar (or to taste)
  • ½ tsp pure vanilla extract
  • Fresh fruit of your choice- kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, mango etc.
Instructions
  1. Preheat oven to 250 degrees F and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 - 8 inch circle on the paper. Turn the parchment paper over so the circle is on the reverse side.
  2. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks (about 5-6 minutes). Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.
  3. Beat in the vanilla extract.
  4. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, gently fold in.
  5. Spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center; you want a slight well in the center of the meringue to place the whipped cream and fruit.
  6. Bake for 60 to 75 minutes or until the outside is dry and is a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven.
  7. The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.
  8. Just before serving gently place the meringue onto a serving plate.
  9. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue.
  10. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.

A few more drool-worthy photos by: Samba Joy Photo & Art.

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Nita Sharda, Carrots and Cake

Here we go, all in!

Oh, and just incase you missed the magical video that my friends at Samba Joy created for me, see below!

                 – With Love, Carrots and Cake,

Carrots and Cake Nita Sharda

 

GNI Feature: Jalapeno Spiced Hummus

Carrots and Cake, Nita Sharda

Perfectly spiked and ready to enjoy.

Today I’m thrilled to share the first of a recipe series from the girls-night-in (GNI) I hosted a few weeks back. The recipe below is for hummus which is often used as a spread or dip. The main ingredient is chickpeas and often most recipes contain tahini. Because tahini isn’t a staple in my home, I opted to create a hummus spread without it. The base of this recipe came from my glob-trotting, foodie-extraordinaire, yogi friend (also a fellow Dietitian), Allie of Balanced with Allie.  It’s the kind of recipe you can spike with multiple flavors: chilli, sun-dried tomatoes, garlic or caramelized onion–yum! The options are endless.

I’m particularly fond of hummus because unlike many commercial spreads and dips, it’s not loaded with starches, sodium, fat or cheap ingredients. It’s also a great way to incorporate more beans and legumes into your lifestyle if these aren’t foods you typically cook with. Not to mention, it’s super easy to put together. All you need is a blending device or an immersion blender! Hummus also freezes well – yaay for batch cooking!

Enjoy!

Jalapeno Spiced Hummus
 
Prep time
Total time
 
Ingredients
  • 1 15oz can garbanzo beans, rinsed and drained
  • 2 tablespoons lemon juice
  • 1 - 2 garlic cloves
  • 1 tsp salt
  • paprika (optional)
  • cilantro (optional)
  • 1 pickled jalapeno
  • 1 - 2 tbsp picked jalapeno juice
Instructions
  1. Drain and rinse garbanzo beans.
  2. Combine all ingredients into food processor and blend until consistency is smooth.
  3. Add additional water or lemon juice as needed.
  4. Serve with veggies, pretzels, wholegrain crackers or use as a spread on wraps, sandwiches or even as a "pizza sauce" (yes, it's yummy)!

Oh, and just incase you missed the magical video that my friends at Samba Joy created for me, see below!

A few more photos, snapped by the talented Samba Joy

Carrots and Cake, Nita ShardaCarrots and Cake, Nita ShardaCarrots and Cake, Nita Sharda

                 – With Love, Carrots and Cake,

Carrots and Cake Nita Sharda

The Everything Granola

Carrots and Cake, Nita Sharda

All things good, right here.

Yes, EVERYTHING. This version of a granola recipe is incredibly functional and flexible, not to mention highly addictive. You can mix in different nuts, experiment with a variety of grains such as barley flakes or add in unique dried fruit such as chopped apricots, coconut or even dried blueberries. The options are truly endless which makes this all the more fun.

More and more I’ve been trying to intentionally incorporate Hemp Hearts into my diet. They have a creamy mouth feel and a nutty flavor to them that is irresistible. This is a fairly new seed that is gaining popularity across the nation, and, for the right reasons. The great thing about Hemp seeds is that they are a great option for vegetarian folks that are trying to meet their protein requirements. It’s nutrition profile is quite amazing–beyond the protein, it is also a great source of fibre and those coveted healthy fats (omega-3 and omega-6) which contain anti-inflammatory properties. Okay AND, Manitoba happens to be one of the most successful producers of hemp hearts in North America, HOLA!

Okay, back to business. Enjoy this recipe:
The Everything Granola
 
Prep time
Cook time
Total time
 
Serves: Lots.
Ingredients
  • ½ cup walnut halves or pecans
  • ½ cup hazelnuts
  • ½ cup almonds
  • ⅔ cup almond butter
  • ½ cup honey or agave nectar
  • 2 tbsp canola oil
  • 6 cups old fashioned rolled oats
  • ½ cup wheat germ
  • ½ cup ground flax seeds
  • ½ cup hemp hearts or hemp seeds
  • 1 tbsp cinnamon
  • ½ cup flaked unsweetened coconut (optional)
  • 1 cup dried fruit (chopped dates, raisins, dried cranberries etc)
Instructions
  1. Spread walnuts, hazelnuts and almonds on a baking sheet. Toast in preheated oven for about 8 minutes or until lightly browned at 350 degrees. Caution: be sure to keep an eye on them to prevent the nuts from burning. Remove from the oven, allow them to cool and chop coarsely.
  2. In a medium microwave-safe bowl, stir together almond butter, honey, and oil. Microwave on high for about 45 seconds or until bubbly. Give this liquid mixture a good stir and set aside.
  3. In a large bowl, stir together oats, wheat germ, hemp hearts, flax seed and cinnamon. Pour the warm honey mixture on top of the grain mixture and mix well.
  4. Cover a baking or cookie sheet with Parchment paper and spread the mixture evenly across the pan. Depending on the size of your pan, you may need to use two.
  5. Bake for 30 minutes but be sure to stir the granola every 5 minutes to ensure it is all evenly cooked. Your house should smell like heaven by now.
  6. Once the granola is cooked through, allow it to cool. Place the mixture into a large bowl and stir in chopped nuts, coconut (if used) and dried fruit.
  7. Store in an air tight container, it keeps well for several weeks!
 Let me know what changes you’d make, and don’t forget to leave a comment below or subscribe to the blog!

Carrots and Cake, Nita Sharda

 Carrots and Cake, Nita Sharda       

                  – With Love, Carrots and Cake,

Carrots and Cake Nita Sharda