Coconut Caew Granola

Coconut Cashew Granola

1/2 cup sliced almonds
1/2 cup cashews, coarsely chopped or sliced

5 c. oats (quick or old fashioned)

1 c. shredded coconut

1 c. raisins

1/4 c. sesame seeds 

1/4 c. sunflower seeds
1/4 cup pumpkin seeds

1/2 c. flaxseed (ground)
1/4 cup quinoa (raw, not cooked--optional)

1 cup honey
1/4 cup brown sugar

1/2 c. coconut oil
2 tsp. vanilla
Dash of salt

In a large bowl, place all of the dry ingredients (except for the raisins). In a microwave safe bowl, put the honey, brown sugar, vanilla and coconut oil. Microwave for 30 seconds and stir until the coconut oil begins to melt. Microwave for another 30 seconds and then stir. Pour the liquid mixture over the dry ingredients and stir until combined and all of the dry ingredients are covered in the liquid mixture. If you need more honey, add enough honey until all of the oats and dry items are coated with a thin covering. You don't want it very sticky, just enough to keep the granola together. Place granola on a baking sheet (don't spray) and put in the oven at 150-170 degrees and bake for 1-2 hours (or until COMPLETELY dry and crunchy). Every 30-40 minutes take the granola out of the oven and stir around to make sure all of the granola is evenly cooked. Let granola cool and then add the raisins or other dried fruit of your choice. Granola stores great in ziploc bags, Tupperwares or canisters. It will last for several months in your pantry, as long as it is kept dry and in a cool place. 

- See more at: http://dealstomeals.blogspot.com/2014/03/coconut-cashew-granola.html#sthash.lNgl8RtZ.dpuf

Broccoli-Rice Bake with Coconut Curry Sauce

2 C brown rice, rinsed well
4 C water
1 can (14 oz.) coconut milk
1 Tbsp. cornstarch
1 Tbsp. curry powder
½ C chopped cilantro
2 tomatoes, chopped
1½ tsp. sea salt
Mixed vegetables - see below
2 Tbsp. coconut oil
Bring the water and rice to a boil, turn down to medium low, cover, and simmer for 45 min. In a frying pan, lightly sauté harder veggies on medium high for 5 min., then add softer/smaller veggies and sauté another 2 min. In a blender, blend coconut milk, cornstarch, curry powder, and salt. Add the blend to a small pan.  Heat on medium high, stirring frequently, gradually reducing to a simmer until sauce is thickened.
Keep brown rice, veggies and curry sauce separate and let kids assemble themselves.
Garnish with the tomato, and cilantro. Serve hot. Serves 6-8.

I used 1 crown of broccoli, 1 zucchini (cut in large julienne slices), 10 baby carrots cut in sticks, 1/2 red bell pepper, 1/2 yellow pepper

3 stems of broccoli (including most of stalk), cut into bite-sized pieces

8 oz. mushrooms, washed well and cut in thirds

Recipe slightly adapted from green smoothie girl.

Oatmeal Pumpkin Pancakes

These pumpkin pancakes are delish. We added pecans to the adults pancakes. They were moist inside and reminded me of pumpkin pie. They are gluten free if you use gluten free oats and they don't have any dairy. We topped them with pure maple syrup.

Here is the link with the recipe. We timed it by 4, and it fed us barely. Next time I will multiply the recipe by how ever many people we have.

http://www.runningtothekitchen.com/2011/09/oatmeal-pumpkin-pancakes/