Makes 5-6 cupsThis granola is tried and true. I’ve been making it for years, and it’s delicious whether eaten dry by the handful or served in a bowl with yogurt and fresh fruit. It’s easy to make and one batch lasts for weeks or longer in the refrigerator. You can also double the recipe to feed a crowd, or to make a supply that will last you for months.

Ingredients

¼ cup virgin organic coconut oil
4 cups rolled oats (not quick oats)
1/2 cup pecans, coarsely chopped
1/2 cup almonds, coarsely chopped
1/2 cup unsweetened, shredded coconut (medium shred works well)
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
zest from ½ organic orange
3 tablespoons maple syrup
2 tablespoons brown rice syrup
1/4 cup fresh orange juice
3/4 cups chopped, pitted dates

Recipe

1. Preheat oven to 350 degrees.

2. Place the solid coconut oil in a small pan on the stove top. Warm it on the lowest heat and when it’s melted, remove it from the heat and set aside. (If you melt more than you need, you can add the extra back into the jar—one of coconut oil’s loveliest qualities.)

3. In a large bowl, combine the oats, pecans, almonds, coconut, cinnamon, nutmeg, sea salt and orange zest.

4. In a liquid measuring cup or small bowl, combine the maple syrup, orange juice and reserved melted coconut oil.

5. Add the liquid ingredients to the dry ingredients and mix well, completely coating the oat mixture with the oil mixture.

6. Line a rimmed baking sheet with parchment paper and spread the granola mixture across over the parchment. Bake for 30 minutes, stirring well 2 or 3 times to be sure it cooks evenly.

7. When the granola is finished cooking, mix in the chopped dates. Let the granola cool, and store it covered in the refrigerator.

Serves 4

Imagine scrambled eggs all dressed up and you will have some sense of this dish–lovely to look at and good tasting, too. Wild salmon is a delicious source of omega-3 fats, which regulate inflammation; it’s also one of the few food sources of vitamin D. If you’re tempted to leave out the chives, you will want to reconsider. They really make this dish shine.

Ingredients

8 eggs, lightly beaten
4 ounces wild smoked salmon, cut into small pieces
1-2 tablespoons minced fresh chives, plus extra for a garnish
½ teaspoon sea salt
freshly ground pepper
1 tablespoon unsalted butter

Recipe

1. Place the eggs in a medium bowl, and whisk in the wild salmon pieces, chives, sea salt and pepper.

2. Warm a large, heavy skillet over a low heat for 5 to 10 minutes. Add the butter and, when it is melted, add the egg mixture to the skillet.

3. Cook it, stirring gently, until the eggs are lightly cooked but still soft.

4. Serve the eggs, sprinkled with additional chives as a garnish.

The Difference Between Brown and White Eggs

The color of an eggshell is connected to the breed of hen that laid the egg and not much more. White-shelled eggs come from hens with white feathers and ear lobes, and brown-shelled eggs come from hens with red feathers and ear lobes. Since these red-feathered hens are larger and eat more than white-feathered hens, their brown eggs can be more expensive. Inside both white and brown eggs, a rich dark orange-yellow yolk can indicate high levels of omega-3 fats, vitamin A and other anti-oxidants.

Maple-Nut Granola

Wild Salmon Scrambled Eggs

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