Good morning sunshine

This scrumptious granola-treat contains whole grains such as oats which help lower cholesterol and help manage weight. It is rich in B vitamins, iron, magnesium and potassium.

It's nuts!, another ingredient in this recipe, an excellent source of
protein, monounsaturated fats and omega-3 essential fatty
acids. Walnuts are especially a very good source of omega-3.
(Limit about a handful of nuts per day as they are high in calories.) Crunch!

 
Granola

2 1/2 c rolled oats
2 tbsp melted coconut oil
1/4 c unsweetened shredded coconut
1/4 raw flax seeds
1/4 - 1/2 c maple syrup (or adjust to preferred sweetness)
1/4 tsp vanilla extract
1/4 tsp cinnamon
1/2 c raw chopped almonds, walnuts, pecans or cashews
1/2 c raw sunflower
1/2 c raw pumpkin seeds
1/2 c dark unsweetened chocolate chips (optional)

Preheat oven to 300°F.

Brush the pan generously with coconut oil. Combine all dry
ingredients in a large mixing bowl.

Mix all wet ingredients in another bowl, then add to the dry
ingredients.

Mix well then pour in the pan.

Bake for 40 minutes.

As soon as the granola cools down after baking, I added
raisins (3 tablespoons) and more raw mixed nuts (about
1/2 cup). Raw nuts retain their nutrients and flavor, it's a bonus!

Add fresh or dried fruits for a lavishly looking bowl of granola.


Keep refrigerated in a covered jar.

Steaming

Steaming is the best cooking method to sustain the nutrients and antioxidants from vegetables. It maintains their natural taste and their vibrant color as well. Make sure to wash the vegetables first before adding to a metal or a bamboo basket steamer. Remember not to over steam, 5 - 15 minutes will do or test softness with a fork. Once done, add a squeeze of lemon and olive oil with some salt and pepper to taste. Yummy as a side dish or a substantial meal in itself.

Here's a lovely recipe with the goodness of asian flare, it's so healthy and delicious!

Tip: It's all about good timing. Just before sauteing the tempeh, the steaming beans must be just about a couple of minutes done. Serve vegetables steaming hot and crunchy.



Steamed Green Beans with Tempeh

2 tbsp virgin expeller pressed olive oil

2 handfuls of green beans

4 cloves garlic, minced (1 clove for sauteeing)

1 tbsp ginger, grated

1/4 cup Nama Shoyu

3 tbsp honey (agave or brown rice syrup)

1 cup (4 oz.) tempeh, cooked, cut 1" sq x 1/4" thick (ready-to-eat tempeh are available in supermarkets)

Himalayan salt

pepper

Marinate

In a bowl, add and mix garlic, ginger, nama shoyu, agave, and pepper.

Add the tempeh to the mixture and marinate for 1-2 hours (or longer, it gets tastier).

Sautee

Add the olive oil to a medium heated pan.

Add and sautee garlic until brown. Scoop out the tempeh with a strainer ladle to separate from the marinade, then add to the pan and sautee. Keep the nama shoyu marinade aside.

Quickly heat the tempeh and brown each side for a total of 1 minute, careful not to overcook.

Add the remaining nama shoyu marinade and cook for another minute and set aside.

Steam

Wash and trim the ends of the green beans then cut in half.

Steam beans for about 5 mins or depending on how soft you prefer them to be. But no more than 10 minutes.

Ready, steady, eat!

On a plate, lay the steamed bright green beans and add the delicious tempeh on top!