Read A Good Food Day: Reboot Your Health with Food That Tastes Great Online
Authors: Marco Canora,Tammy Walker
A Good Food Day: Reboot Your Health with Food That Tastes Great (33 page)
TROPICAL GRANOLA
MAKES ABOUT 9 CUPS
MAKES ABOUT 9 CUPS
I use virgin coconut oil in granola not only for its nutritional benefits, but for the warm, nutty, and lightly sweet flavor it brings. This granola has triple the coconut action—coconut oil, unsweetened coconut flakes, and coconut palm sugar—a rich, unrefined brown sugar with deep caramel flavor.
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Large chunks of dried fruit lose their softness after being frozen and thawed, so if you plan to freeze this one, leave out the dried pineapple and papaya and toss those in once the granola is thawed and you’re ready to eat it.
⅓ cup virgin coconut oil
1 teaspoon ground ginger
¼ cup honey
¼ cup coconut palm sugar
4½ cups old-fashioned rolled oats
½ cup hulled sunflower seeds
1 cup macadamia nuts, chopped
1 cup unsweetened coconut flakes
Fine sea salt
½ cup chopped dried pineapple
½ cup chopped dried papaya
½ cup banana chips, chopped
1
Preheat the oven to 275°F. Line 2 baking sheets with parchment paper.
Preheat the oven to 275°F. Line 2 baking sheets with parchment paper.
2
In a small saucepan, combine the coconut oil, 2 tablespoons water, ginger, honey, and coconut sugar and whisk over medium-low heat until everything is melted and thoroughly combined, 3 to 5 minutes.
In a small saucepan, combine the coconut oil, 2 tablespoons water, ginger, honey, and coconut sugar and whisk over medium-low heat until everything is melted and thoroughly combined, 3 to 5 minutes.
3
In a large bowl, combine the oats, sunflower seeds, macadamia nuts, coconut flakes, and a couple pinches of salt. Pour the wet ingredients over the oat mixture and toss until everything is well coated.
In a large bowl, combine the oats, sunflower seeds, macadamia nuts, coconut flakes, and a couple pinches of salt. Pour the wet ingredients over the oat mixture and toss until everything is well coated.
4
Divide the granola between the baking sheets and spread in a thin, even layer. Bake for 30 minutes, then stir with a spatula. Continue baking until the oats are golden brown, 10 to 15 minutes longer. Let the granola cool completely on the baking sheets. Divide the dried pineapple, papaya, and banana chips between the two batches and toss to combine. Store in airtight containers at room temperature.
Divide the granola between the baking sheets and spread in a thin, even layer. Bake for 30 minutes, then stir with a spatula. Continue baking until the oats are golden brown, 10 to 15 minutes longer. Let the granola cool completely on the baking sheets. Divide the dried pineapple, papaya, and banana chips between the two batches and toss to combine. Store in airtight containers at room temperature.
CITRUS-SPIKED
HAZELNUT AND
ROSEMARY GRANOLA
MAKES ABOUT 6 CUPS
HAZELNUT AND
ROSEMARY GRANOLA
MAKES ABOUT 6 CUPS
Granola doesn’t have to be a sidekick for yogurt or milk, and no one said it has to be sweet. I started playing around with savory granola at Hearth as a way to add textural contrast and an extra punch of flavor to vegetable dishes. I love this version with extra virgin olive oil, fresh rosemary, chestnut honey, hazelnuts, and citrus—familiar friends in Italian cooking. There’s just enough sweetness for it to be at home in yogurt or milk, but rosemary’s pinelike flavor and the full-bodied richness of olive oil earn this granola its place in salads, pureed soups, and anywhere else you would use croutons.
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⅓ cup extra virgin olive oil
1 tablespoon chopped fresh rosemary
¼ cup chestnut honey
2 tablespoons unsulfured blackstrap molasses
4 cups old-fashioned rolled oats
¼ cup raw hulled sunflower seeds
¼ cup raw hulled pumpkin seeds
1 cup hazelnuts, halved
Grated zest of 1 lemon
Grated zest of 1 orange
Fine sea salt
¼ cup chopped pitted dates
¼ cup chopped dried figs
1
Preheat the oven to 275°F. Line 2 baking sheets with parchment paper.
Preheat the oven to 275°F. Line 2 baking sheets with parchment paper.
2
In a small pot, whisk together the olive oil, 2 tablespoons water, rosemary, honey, and molasses. Cook over low-medium heat until the honey and molasses dissolve into the oil, 3 to 5 minutes.
In a small pot, whisk together the olive oil, 2 tablespoons water, rosemary, honey, and molasses. Cook over low-medium heat until the honey and molasses dissolve into the oil, 3 to 5 minutes.
3
In a large bowl, combine the oats, sunflower seeds, pumpkin seeds, hazelnuts, lemon zest, orange zest, and a couple of pinches of salt. Pour the wet ingredients over the oat mixture and toss until everything is well coated.
In a large bowl, combine the oats, sunflower seeds, pumpkin seeds, hazelnuts, lemon zest, orange zest, and a couple of pinches of salt. Pour the wet ingredients over the oat mixture and toss until everything is well coated.
4
Divide the granola between the 2 baking sheets and spread in a thin, even layer. Bake for 30 minutes, then stir with a spatula. Continue baking until toasty brown, 10 to 15 minutes longer. Let it cool completely on the pans. Divide the dates and figs between the batches and toss to combine. Store in an airtight container at room temperature.
Divide the granola between the 2 baking sheets and spread in a thin, even layer. Bake for 30 minutes, then stir with a spatula. Continue baking until toasty brown, 10 to 15 minutes longer. Let it cool completely on the pans. Divide the dates and figs between the batches and toss to combine. Store in an airtight container at room temperature.
CURRY AND LIME
CASHEWS
MAKES 2 CUPS
CASHEWS
MAKES 2 CUPS
Nuts are ideal for those late nights when I need a nibble after work. Thanks to their protein and healthy fats, it takes only a small amount to make me feel satisfied. It’s almost too easy to go overboard on nuts, but these cashews have so much flavor from curry powder and fresh lime zest and lime juice that one handful really does the trick. I don’t use additional oil or melted butter because nuts have a lot of oil of their own.
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Many ovens don’t cook evenly, so it’s important to shake the nuts around a few times while they roast. Pay special attention to the nuts near the edges of the pan since those tend to brown more quickly.
Grated zest of 1 lime
2 tablespoons fresh lime juice
4 teaspoons curry powder
1½ teaspoons fine sea salt
2 cups raw cashews
1
Preheat the oven to 300°F.
Preheat the oven to 300°F.
2
In a large bowl, combine the lime zest, lime juice, curry powder, and salt. Add the cashews and toss to coat.
In a large bowl, combine the lime zest, lime juice, curry powder, and salt. Add the cashews and toss to coat.
3
Spread the nuts in an even layer on a baking sheet and roast, stirring every 10 minutes, until the cashews are lightly browned, about 30 minutes. Cool to room temperature, then store in an airtight container.
Spread the nuts in an even layer on a baking sheet and roast, stirring every 10 minutes, until the cashews are lightly browned, about 30 minutes. Cool to room temperature, then store in an airtight container.
OLD BAY MARCONA ALMONDS
MAKES 2 CUPS
MAKES 2 CUPS
Nothing good comes of drinking on an empty stomach, so have a handful of these spicy, smoky almonds during cocktail hour, or put them out at your next party.
Marcona almonds are a Spanish variety that’s rounder and fatter with a softer texture than the more common California almonds. Typically, they’re packaged after they’ve been roasted in olive oil and salted. If you can’t find them, substitute blanched almonds.
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Marcona almonds are a Spanish variety that’s rounder and fatter with a softer texture than the more common California almonds. Typically, they’re packaged after they’ve been roasted in olive oil and salted. If you can’t find them, substitute blanched almonds.
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1½ teaspoons Old Bay seasoning
½ teaspoon Spanish smoked paprika
½ teaspoon fine sea salt
Juice of ½ lemon
1 teaspoon honey
2 cups Marcona almonds
1
Preheat the oven to 300°F.
Preheat the oven to 300°F.
2
In a large bowl, stir together the Old Bay, paprika, salt, lemon juice, and honey. Pour in the almonds and toss to coat.
In a large bowl, stir together the Old Bay, paprika, salt, lemon juice, and honey. Pour in the almonds and toss to coat.
3
Spread the nuts in an even layer on a baking sheet and roast, stirring every 10 minutes, until the almonds are toasted and fragrant, about 30 minutes. Cool to room temperature, then store in an airtight container.
Spread the nuts in an even layer on a baking sheet and roast, stirring every 10 minutes, until the almonds are toasted and fragrant, about 30 minutes. Cool to room temperature, then store in an airtight container.
SLOW-ROASTED
MACADAMIA NUTS
MAKES 2 CUPS
MACADAMIA NUTS
MAKES 2 CUPS
After Jeremy Fox, a friend and fantastic chef in California, cooked a guest dinner at Hearth, I found myself hoarding the leftover roasted macadamia nuts from one of his dishes. When slowly cooked at a low temperature, the nuts’ buttery taste intensifies, they get crunchier and become sweeter and more caramelized than any macadamia nut I’ve ever had. I keep a jar of these around at all times now, and I often add cacao powder and a bit of orange zest for brightness and a hint of chocolate without any sugar.
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2 cups macadamia nuts
1 tablespoon unsweetened raw cacao powder
Grated zest of 1 orange
Fine sea salt
1
Preheat the oven to 200°F. Spread the macadamia nuts on a baking sheet and roast for 2 hours, shaking them once halfway through cooking.
Preheat the oven to 200°F. Spread the macadamia nuts on a baking sheet and roast for 2 hours, shaking them once halfway through cooking.
2
While the nuts are still warm, pour them into a large bowl and toss with the cacao powder, orange zest, and a couple of pinches of salt.
While the nuts are still warm, pour them into a large bowl and toss with the cacao powder, orange zest, and a couple of pinches of salt.
LEMON AND ROSEMARY POPCORN
MAKES ABOUT 10 CUPS
MAKES ABOUT 10 CUPS
Lemon and rosemary make magic wherever they’re together, and popcorn is no exception. Dried rosemary is easier to grind into powder, but you can substitute fresh if that’s what you have. If you’re without a spice grinder or mortar and pestle, pile the dried herbs, garlic powder, salt, and lemon zest on a cutting board and finely chop them together.
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Movie theater and microwave versions aside, popcorn can be a stellar snack, especially for volume-eaters like me who appreciate a big bowl of food. Popcorn is high in fiber and polyphenols, a type of antioxidant.
1 tablespoon dried rosemary
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon fine sea salt
Grated zest of 1 lemon
4 tablespoons extra virgin olive oil
½ cup organic popcorn kernels
Freshly ground black pepper
1
In a spice grinder or using a mortar and pestle, grind the rosemary, oregano, garlic powder, salt, and lemon zest into a powder.
In a spice grinder or using a mortar and pestle, grind the rosemary, oregano, garlic powder, salt, and lemon zest into a powder.
2
In a large high-sided pot with a tight-fitting lid, heat 2 tablespoons of the olive oil over high heat. Drop in a couple of kernels. When those pop, add the rest of the kernels, cover, and shake the pot so the kernels get coated in oil. Continue shaking back and forth over the burner, holding the lid on until the popping slows down, 3 to 4 minutes.
In a large high-sided pot with a tight-fitting lid, heat 2 tablespoons of the olive oil over high heat. Drop in a couple of kernels. When those pop, add the rest of the kernels, cover, and shake the pot so the kernels get coated in oil. Continue shaking back and forth over the burner, holding the lid on until the popping slows down, 3 to 4 minutes.
3
Pour the popcorn into a large bowl and add the lemon-herb powder, a few grinds of black pepper, and the remaining 2 tablespoons olive oil. Use your hands to toss until all the ingredients are evenly distributed.
Pour the popcorn into a large bowl and add the lemon-herb powder, a few grinds of black pepper, and the remaining 2 tablespoons olive oil. Use your hands to toss until all the ingredients are evenly distributed.
PECAN POWER BALLS
MAKES 18 BALLS
MAKES 18 BALLS
The power of these tasty bite-size snacks is in the filling protein, quality fats, and fiber of the pecans, almonds, chia seeds, and flaxseeds packed into each one. I pop one, two at most, to hold me over for a few hours. They can also curb a mean sugar craving—the perfectly round, pecan-coated balls look a lot like the chocolate truffles you might get at a nice restaurant. There’s a hint of pumpkin pie flavor happening too. Kids are usually more than happy to help make and eat these.
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Use a spice grinder or food processor to make ground pecans. The texture should be coarser than flour and similar to grains of sand.
Look for ground flaxseed (aka flaxseed meal) at your natural foods store or grind whole flaxseeds in a spice grinder. Your body can’t digest the whole seed, so ground flaxseed is the best way to get the seeds’ fiber and omega-3 benefits.
6 tablespoons ground pecans, plus ¼ cup finely chopped pecans
¼ cup ground flaxseed
2 tablespoons chia seeds
2 tablespoons maple syrup
½ teaspoon vanilla extract
2 tablespoons almond butter
Fine sea salt
1
In a bowl, combine the ground pecans, ground flaxseed, chia seeds, maple syrup, vanilla, almond butter, and a large pinch of salt. Using a rubber spatula, thoroughly mix together the wet and dry ingredients so they form a dough. Refrigerate for 15 minutes, or until the dough is firm but still pliable.
In a bowl, combine the ground pecans, ground flaxseed, chia seeds, maple syrup, vanilla, almond butter, and a large pinch of salt. Using a rubber spatula, thoroughly mix together the wet and dry ingredients so they form a dough. Refrigerate for 15 minutes, or until the dough is firm but still pliable.
2
Spread the chopped pecans in a shallow bowl. Scoop out a heaping teaspoon of dough and, with wet hands, shape it into a ball. Roll it in the chopped pecans until fully coated. Repeat with the remaining dough, making sure your hands are wet as you roll. Store in an airtight container in the refrigerator for up to a week.
Spread the chopped pecans in a shallow bowl. Scoop out a heaping teaspoon of dough and, with wet hands, shape it into a ball. Roll it in the chopped pecans until fully coated. Repeat with the remaining dough, making sure your hands are wet as you roll. Store in an airtight container in the refrigerator for up to a week.
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