Apple-maple Granola aka “The Crunch Attack”

I’m nicknaming this granola “Crunch attack” because it is the crunchiest, most gnarliest granola EVER! It’s super easy to make and packed full of nutrients and protein.

I chose to us a wide variety of seeds and nuts based on their nutritional value; however you can substitute with your favorite variety as well. You can also substitute the dried fruit for whatever dried fruit you want. 

Just keep in mind that it comes down to a ratio of fat/sugar to the remaining product. I would suggest that no matter what you try and move around, that you keep the quinoa in it as it is one of the main crunch components.

As far as chopped nuts go, I did a pretty rough chop. The idea is that most of the large items besides the main garnish (apple) are the same size. This will allow for an easier cluster formation. You can also cheat and throw the nuts/seeds you want to use in a blender or food processer and buzz it up a few times (way faster and cleaner than doing it with a knife on the board).

Please enjoy with yogurt and apple butter/apple sauce. Store in a cool, dry place.

Ingredients:

2 cups oats

½ cup quinoa

¼ cup peanuts (chopped)

¼ cup almonds (chopped)

¼ cup pepitas (pumpkin seeds)

¼ cup soy nuts (chopped)

2 Tablespoons flax seed

3 Tablespoons hemp seeds

1 cup apples (dehydrated)

½ cup cranberries (dehydrated)

1/3 cup coconut oil

2 Tablespoons apple butter

2/3 cup maple syrup  or honey

Pinch dark chili powder

Pinch pink Himalayan salt

Directions:

1. Heat coconut oil, apple butter, and maple syrup in small sauce pot until coconut oil is melted.
2. Take remaining ingredients and combine in a large mixing bowl.
3. Add liquid and mix until incorporated.
4. Place the mixture on a sheet  tray line with parchment paper or foil.
5. Bake in the oven at 225 for 2 hours.

Ramp Whipped Skin-On Root Vegetables

This will probably be the easiest thing you can possibly make that I have written so far. I figured it was time for an easy recipe that requires little time to prepare, while still being a crowd-pleaser. Spring is in full swing and there are all kinds of goodness to go around. This low-calorie and complex carbohydrate recipe will really allow you to see the hearty beauty that spring has to offer.  This is a large yield recipe meant to be utilized later. If you scale back, just keep the ratio in mind. This isn’t an exact recipe by any measure.

If you do not have ramps, substitute the bulbs and stems with 4 cloves garlic (roasted preferred if you have it); and 3 scallion greens cut thin. 

How to utilize:

I chose to serve this hot on a spoon as passed Hors D’oeuvre. Mashed potato bars have been trendy for a bit, so it’s nothing to impress your friends with this dish and pipe it on a spoon with a pastry bag.

You can also serve this family style, I would garnish with thinly sliced ramp leaves or some kind of green oil.

This can also be flipped into a basis for potato pancakes. Add some onion, pepper, celery and thicken with flour or quinoa flour until thick enough to form a loose ball. Form cake size patties and sear in hot pan with olive oil. These go great with breakfast or as a salad topper. However, for the salad topper, I would say to skip the flour and form a loose patty and sear it; if it falls apart, think of it as less fork work.

Ingredients:

3 lbs. Yukon gold potatoes

2 lbs. Parsnips

2 lbs. Turnips

2 lbs. Carrot

3 lbs. Sweet Potato

6 Ramps (with leaves cut off and reserved to the side)

4 Tbls. Olive oil

1 Tbls Coconut oil

Directions:

1. Cut all ingredients in half long-ways. DO NOT PEAL! (but take the tops off)
2. Cut into half-inch sections (large dice).
3. Place in pot with enough water to cover the top of product.
4. Bring to a boil. Allow to cook until fork tender.
5. Strain ingredients and put back into pot.
6. Sweat chopped ramp bulbs and stems in 1 Tbs Olive oil until translucent. Transfer to pot.
7. Add chiffonade (thin slice) of remaining ramp leaves into mixture.
8. Add 2 Tbs Olive oil and 1 Tbs. Coconut Oil to mixture.
9. Using a hand mixer, whip ingredients until incorporated.
10. Season with salt and pepper to taste.