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Seed and Nut Grain-Free Granola

7/30/2020

1 Comment

 
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I am always amazed by some people's creativity with granola recipes. A few years ago I purchased some grain-free granola and I was blown away by how tasty it was!  I couldn’t believe that granola didn’t need its usual main ingredient, oats, and that it could be just as flavorful without them. I found myself dreaming of that granola a few weeks ago as I was wandering the aisles of Trader Joes. I grabbed as many raw seeds and nuts as I could and decided to work on creating a similar recipe. The results were fantastic, and my family really liked it too. This granola is VEGAN, GLUTEN FREE and packed with plant power! I made a double batch this morning and enjoyed the sweet aroma that filled our home. The best part about granola is that it is PERFECT for a quick make ahead breakfast, or snack. We hope you enjoy this Seed and Nut Grain Free Granola recipe. Let us know if you try it! 
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Ingredients

¾ cup raw cashew pieces
¾ cup raw sunflower seeds
¼ cup raw pumpkin seeds
½ cup chopped raw pecans
¾ cup sliced raw almonds
¾ cup unsweetened coconut chips (I found mine at Trader Joes)
1T raw flax seed
½ T melted coconut oil
¼ cup maple syrup
1 tsp vanilla 
½ tsp cinnamon
¼-½ cup of raisins or mixed dried berries

Directions

  1. Preheat oven to 350 degrees
  2. Line a baking sheet with parchment paper
  3. Combine all of the ingredients (minus the raisins) in a large mixing bowl and stir to coat. 
  4. Spread the granola on the baking sheet in an even thin layer
  5. Bake for 20 minutes or until slightly golden*
  6. Stir in the raisins or mixed dried berries and let the granola completely cool on the pan
  7. Enjoy with nut milk or with a dollop of yogurt. 
  8. Store leftovers in your pantry in a sealed glass jar for up to a week. 
* Be careful not to burn the granola!

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1 Comment

"Weed" Water

7/23/2020

2 Comments

 
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Weed Water has been a staple in my family for many years (no, not that kind of weed...). It was created by my uncle as a way to use up all of the mint and lemon balm in my grandma’s summer garden and has since then been something we’ve all enjoyed year after year. It truly isn’t summer until we’re enjoying weed water by the pool. 

Weed water?! Why is it called that? Well, in truth, mint and lemon balm, the primary ingredients in weed water, are quite invasive plants. You need to be careful when planting them, making sure to use separate containers or they will slowly but surely take over your garden much like weeds do, hence the reason we call it Weed Water. 

This is a wonderful make ahead solution that will reduce the temptation to turn to sugary drinks on warm summer afternoons. While there is no right or wrong way to make this, please make sure that all of your herbs are rinsed thoroughly! Leave a comment and let us know what you used in your “weed” water.  Happy summer!!​


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Ingredients
 
A handful of fresh spearmint (leaves and stems)*
A handful of fresh sweet mint or peppermint (leaves and stems)*
A handful of fresh lemon balm (leaves and stems)
Water

Directions
  1. Thoroughly rinse your herbs and pat dry with a paper towel. 
  2. Fill a pitcher** with water and then pour that water into a tea kettle or a large pot and bring it to a boil.
  3. While you are waiting, place the herbs inside the pitcher
  4. Carefully pour the boiled water into the pitcher with the herbs.
  5. Let it sit on the counter for at least 4 hours or overnight
  6. Use a coffee filter to strain the weed water and discard the herbs. 
  7. Cover and keep in the fridge for up to one week. 

* You can use any type of mint but this recipe is my favorite.
** Make sure your pitcher is safe to handle boiling water.
2 Comments

    Author

    I am a music teacher, professional musician and a vegetarian. I created this site with the mission to share recipes that make life a little more organized, and enjoyable!  ​

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