I’m back. Did you miss me? Did you even know I was gone? Okay, so technically I didn’t go anywhere…but it has been quite a while since my last post. I’m making up for it in a big way though. With two recipes in one! A tasty almond coconut granola that you will want to eat by the handful, and a fresh and springy strawberry lemon yogurt parfait.
But before we get lost in a big ole’ serving of granola, yogurt and berries I need to tell you what I’ve been up to that’s caused me to neglect my poor little blog for over two weeks. Since the beginning I have tried to keep this space about food. Sure, sometimes I inject little bits about my life here and there, but in general I figure you don’t want to read about my trip to the eye doctor, or my day at work, or how excited I was when my husband replaced a part of the vacuum cleaner causing it to work like 100 times better. Or maybe you do, I don’t know…but I do know I don’t want to write about those things. I’m here to share with you my love of food, my passion for ingredients and my adventures as I try new recipes and taste new flavors. The funny thing about food and everyday life though is that you can’t have one without the other. Who I am, what I do everyday and where I live are all connected to the foods I cook and eat. Which is why this announcement is about my life, but also about my food journey and where it will take me next.
So here it is -we’re selling our house…and will be living and traveling in our Airstream for the next two to three years. The above photo is where I live now- where I’ve lived, and gardened, and cooked for the past 9 years. Below is our 25’ Airstream where I’m sooo excited to spend the next several years.
I told you this was big! Well, small actually. From a 2,300 sq. ft. home to a roughly 200 sq. ft. metal silver bullet. From a kitchen with big windows, ample counter space and enough cupboards to fit all my cooking utensils and gadgets, to a kitchen where the stove doubles as a cutting board and the only place to store my pots and pans is inside the oven. None of that matters though because what we loose in indoor living space we gain in outside living space. A whole wide world of it- wherever we want to go!
And yes, I will be continuing the blog. In fact, I have a whole new vision for the blog that incorporates my travels, new foods, new inspirations, and new adventures. I will continue updating you here on our travel plans as they progress. We’re also in the middle of renovating the airstream kitchen (as much as you can renovate such a tiny space) and I will share pictures very soon. So as you can see I’ve been busy. Painting, cleaning, mulching- all the things that will make someone want to buy our house. I have managed to find some time for cooking though. And my latest creation is a parfait healthy enough to eat for breakfast and tasty enough to eat for dessert.
This recipe was inspired by a strawberry lemon trifle I made for Easter. No I didn’t take any pictures, in fact I didn’t even write down the recipe. What can I say, I’ve been busy. It was amazing though- fluffy lemon mousse, tender angel food cake and fresh strawberries. Shoot…now I feel bad and I’m gonna have to recreate this recipe just so I can share it with you. How about we wait until it’s actually strawberry season somewhere besides Florida though? Which doesn’t happen until June up here in the chilly northeast, but I can never wait that long and as soon as these bright red berries appear in the store I have to buy some. I’m always kind of dissapointed though. Have you ever noticed that the bigger the berry the less the flavor? Which is why these early, and well-traveled, berries need to be combined with lots of other flavors… like lemon, and honey, and almonds, and coconut.
I used to make granola once a week. I would make a big batch, store it in a tupperware container and eat it everyday for breakfast. Since January though I’ve been on a smoothie kick and the granola has been forgotten. Until now that is. Feel free to play around with this recipe. Change the nuts, substitute dried fruit for the coconut, add chocolate, whatever you like as long as you stick with the same basic proportions.
Coconut Almond Granola
2 1/2 cups oats (not the quick cooking kind)
1 cup raw almonds, roughly chopped
1/2 cup shredded coconut (unsweetened)
1/2 cup wheat germ
1/2 cup honey
3 tablespoons virgin coconut oil
1 teaspoon vanilla
1 teaspoon cinnamon
1. Preheat the oven to 325ºF. On a large rimmed baking sheet combine the oats, almonds, coconut. Spread in an even layer and cook for 12 minutes, stirring once halfway through.
2. A few minutes before the oat mixture comes out of the oven combine the honey, oil, vanilla and cinnamon in a small saucepan. Cook over medium-low heat just long enough to melt the coconut oil and soften the honey.
3. As soon as the oat mixture comes out of the oven pour the honey over it and mix well until all the oats are covered. Spread evenly in the pan and put it back in the oven for 15 minutes. Remove and let cool. The more you stir the granola as it cools the less chunky it will be. If you want big pieces don’t stir it at all and and break into chunks when completely cool.
Strawberry-Lemon Yogurt Parfait
1 1/2 cups plain nonfat yogurt
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
3-4 tablespoons honey
2 cups fresh strawberries, quartered
1 1/2 cups granola
1. In a small bowl combine the yogurt, lemon juice, half of the lemon zest and honey to taste.
2. In two tall glasses layer a quarter of the granola, a quarter of the yogurt and a quarter of the strawberries. Repeat with a second layer of all three. Top with a dollop of yogurt and and a sprinkle of lemon zest.