Pirate Treasure!

looking for treasure!

It has been super warm out, for December. We hit the beach yesterday and went looking for treasure.
AHOY MATEY!!

Meals have been simple. I made this salad last night, it was really tasty. I guess it depends on the sweetness of the grapefruit though. Pomegrante is super good for you and when they are in season you should include them in your diet. 

Grapefruit Dressing

the juice of one grapefruit
3 tbsp olive oil
1/ tsp dijon
1/4 tsp poppy seeds
black pepper

grapefruit, pomegranate, spinach salad with pumpkin seeds

Chai granola breakfast parfait

Granola...the ultimate "hippie" food (granola people, good for a laugh). Whatever, I love it! Especially the aroma, when its baking in the oven.  This is a great alternative to all the crap cereal out there in the world.

For the parfait part I used a "fancy" glass, as my daughter likes to call it. Scooped a little raspberry soy yogurt into the bottom, sprinkled granola over top, finished with another blob of the yogurt and frozen wild blueberry's.


This recipe is adapted from the Rebar cookbook, one of my favorites pre-vegan. You can add whatever dried fruit, nuts or seeds you love, that's the best part. Its super easy to make and keeps in an airtight container for up to a month!!

• 4 cups traditional rolled oats
• 1 cup kamut flakes
• 1/2 cup oat bran
• 1 cup unsweetened coconut
• 1/2 tsp salt
• 1 cup almonds ( sliced, whole, or slivered)
• 1/2 cup pumpkin seeds
• 1/2 cup sunflower seeds
• 1 Tbsp ground cardamon
• 1 tsp cinnamon
• 1/2 tsp ground clove
• 1/2 cup vegetable oil
• 2/3 cup maple syrup
• 1 tsp vanilla
• 1 cup raisins

Combine all dry ingredients together in a large bowl.
In a smaller bowl, whisk wet together.
Pour wet into dry and stir until evenly coated.
Spread into two 9 by 13 cake pans ( so when you stir it up, it stay in the pan).
Bake at 275, stirring it up every 15 minutes for 45 minutes.
Bake until lightly golden.
Add raisins once cooled.

Caesar salad with pumpkin seeds

We had a spaghetti dinner tonight...I used my basic tomato sauce and a little TVP for "bolognese" style. This salad was an after thought, but it was the star for sure. I didn't have any capers, so I use a dill pickle.I cubed up some flax bread , with a quick toss in olive oil and a few spices, on a baking sheet in the oven for 6 minutes and you got croutons. I added toasted pumpkin seeds for a little twist. I am sure that there is many types of caesar dressing, this is what I threw together.

• 1 clove garlic
• 1 medium pickle- chopped
• 1/4 cup soy milk
• 2 tsp Dijon mustard
• 1/2 lemon-juiced
• vegetable oil
• sea salt
• freshly ground pepper

In a blender put all ingredients except for oil. Blend. Remove lid and slowly pour oil into pickle mixture, until thickens to a creamy consistency. Pour into a jar and keep in the fridge for up to 5 days.