At the moment, I am really interested in 'health foods' -raw, vegan and even Paleo. These are focused on eating healthily, naturally and simply. Because of this, they can often be seen as restrictive, which is why I wouldn't look to eating in any of these ways exclusively. This last month, I've been eating as a pescatarian, which I will be blogging about very soon. This, in comparison, was a very relaxed diet as I could eat everything but land meat, and there were times, say when travelling across country to the Bird Fair when finding lunch was pretty damn hard. However, I really love how choosing to eat in this more natural way causes you to be a much more creative chef. Juices are obviously a big one for this, being totally natural, raw and plant based. At York Station's Filmore and Union, they make the most delicious juices, and I am starting to look into getting one of my own.
So when I found out that Belle Gibson who I follow on Instagram, was launching a new app, The Whole Pantry, I was pretty stoked. The app features wholefood recipes and 'Lifestyle and Wellness guides'. It is especially good for anyone looking for healthier snacks, and all the recipes, I believe, are vegetarian and gluten free.
- Two cups of rolled oats OR flaked coconut.
- 1-1.5 cups of mixed seeds. I used pumpkin, sunflower and sesame.
- 1 cup coarsely chopped nuts such as pecan, almond, walnut or hazelnut.
- 3 tbsp honey, agave syrup or malt rice syrup.
- 2 heaped tbsp (1/4 cup) coconut oil, melted.
- 1/2 tsp seasalt flakes (optional)
- 1 tsp vanilla extract
- 2 tsp cinnamon
- Ginger: 2cm cubed fresh grated, or 1 tsp dried.
Simply mix all the ingredients together, and tip on two lined trays. Pop them in the oven, ideally both on the same mid-low shelf, and bake for 30 minutes, turning once. For a crunchier bake, which I prefer, leave for forty, but keep checking it. The granola will catch quite quickly, so make sure that you're keeping half an eye out on it.