MACA ALMOND GRANOLA

Maca Almond Granola || This healthy plant based granola made with almonds, pepitas, and maca powder is perfect for breakfast or a quick snack! Gluten free, vegan, no refined sugars and takes less than 30 minutes to make. Adaptogens like maca help balance hormones and gives a malted caramel flavour. || creamandhoney.ca
Maca Almond Granola || This healthy plant based granola made with almonds, pepitas, and maca powder is perfect for breakfast or a quick snack! Gluten free, vegan, no refined sugars and takes less than 30 minutes to make. Adaptogens like maca help balance hormones and gives a malted caramel flavour. || creamandhoney.ca
Maca Almond Granola || This healthy plant based granola made with almonds, pepitas, and maca powder is perfect for breakfast or a quick snack! Gluten free, vegan, no refined sugars and takes less than 30 minutes to make. Adaptogens like maca help balance hormones and gives a malted caramel flavour. || creamandhoney.ca

Oh hai!

I've been gone for a while enjoying the last month of summer before hibernating for the long Northern winter. I've missed you and I hope you've missed me too. I've also had a hard time getting myself to sit down and write. But here I am, writing. Not necessarily well, but writing no less. I was thinking I could claim writer's block and drink dry martinis alone in a bar while staring at people and penning doodles in my empty notebook. I could try and channel Hemingway, except he wrote real life- changing books opposed to a food blog. But who says a good slice of cake or bowl of soup can't change a life? Although he did love to drink, apparently he never drank while working, he knew this wouldn't produce his best works. Hemingway was a world traveller, a man after my own heart and frequented bars all over the globe. He said, “Don't bother with churches, government buildings or city squares, if you want to know about a culture, spend a night in its bars”. I've been very “nighttime" Hemingway lately and I feel this statement deeply. Bars have a rawness you can't get everywhere and night carries mystery that dissipates with sunrise. People engage with each other uninhibited, they let down their guards and speak more freely which allows for easier connection. Like Hemingway I cannot write in them, but they are a perfect place for conversation, fun and distraction. 

For now, I will cultivate my inner “day" Hemingway and recommit myself to putting words on paper (or computer), whether they're bad or good. I will go on walks and let ideas flow, I will lay on my couch and gaze into space instead of my phone and let my mind wander. I will leave scraps of paper around scribbled with sparks of ideas or reminders to myself of an inspiration I couldn't bare to forget. I believe that sometimes you must create bad art simply to move past it and towards better art. It's easy to get stuck on criticizing the bad work because you want it to be better so badly. But maybe it simply needs to release itself so you can move forward. 

To get back into the swing of things I've made this granola for you (and me, because I'm forever hungry and love this recipe). Granola has always been one of my favourite foods because of it's versatility, crunchiness and slightly sweet taste. If you want more time to focus on projects, work or relaxing– granola is there for you. Satiating yet so easy to pour into a bowl with some yogurt, milk and fresh fruit. I am known to eat granola at any time of day and indulge in multiple bowls if I'm too busy (or lazy) to cook. This granola uses quality ingredients with the addition of maca powder which adds a malty flavour (perfect for anything vanilla, strawberry or chocolate– think malted milkshakes). Maca is a superfood and adaptogen. It is reported to help balance hormones, energy, mood and increase your sexiness. It technically increases your sex drive, but that means sexiness because you are always sexier if you feel sexy, yes? Yes. 

Maca Almond Granola || This healthy plant based granola made with almonds, pepitas, and maca powder is perfect for breakfast or a quick snack! Gluten free, vegan, no refined sugars and takes less than 30 minutes to make. Adaptogens like maca help balance hormones and gives a malted caramel flavour. || creamandhoney.ca
Maca Almond Granola || This healthy plant based granola made with almonds, pepitas, and maca powder is perfect for breakfast or a quick snack! Gluten free, vegan, no refined sugars and takes less than 30 minutes to make. Adaptogens like maca help balance hormones and gives a malted caramel flavour. || creamandhoney.ca
Maca Almond Granola || This healthy plant based granola made with almonds, pepitas, and maca powder is perfect for breakfast or a quick snack! Gluten free, vegan, no refined sugars and takes less than 30 minutes to make. Adaptogens like maca help balance hormones and gives a malted caramel flavour. || creamandhoney.ca
Maca Almond Granola || This healthy plant based granola made with almonds, pepitas, and maca powder is perfect for breakfast or a quick snack! Gluten free, vegan, no refined sugars and takes less than 30 minutes to make. Adaptogens like maca help balance hormones and gives a malted caramel flavour. || creamandhoney.ca
Maca Almond Granola || This healthy plant based granola made with almonds, pepitas, and maca powder is perfect for breakfast or a quick snack! Gluten free, vegan, no refined sugars and takes less than 30 minutes to make. Adaptogens like maca help balance hormones and gives a malted caramel flavour. || creamandhoney.ca

Notes:

You can buy maca powder at health food stores or online. If you can't find it simply remove it from the recipe, it's still lovely without it. You can always substitute out one thing for another in this recipe, it is very versatile. Hazelnuts for the almonds, sunflower seeds for the pepitas, raisins or dried cherries for the currants; these are all good options. 

Baking the oats first without the nuts and seeds is important so that we don't over bake them which is easy to do. This recipe takes less than thirty minutes to make and yields you a ton of granola, 8.5 cups to be exact. This amount is great for a family or if you eat a ridiculous amount of granola like moi, but you can always half the recipe if you're a more reasonable person. 

I made strawberry cashew milk this week and have been pouring it onto this granola and it's sooooooo good guys. I will be posting the milk next week because you need it in your life and I need more of it in mine.

Maca Almond Granola || This healthy plant based granola made with almonds, pepitas, and maca powder is perfect for breakfast or a quick snack! Gluten free, vegan, no refined sugars and takes less than 30 minutes to make. Adaptogens like maca help balance hormones and gives a malted caramel flavour. || creamandhoney.ca
Maca Almond Granola || This healthy plant based granola made with almonds, pepitas, and maca powder is perfect for breakfast or a quick snack! Gluten free, vegan, no refined sugars and takes less than 30 minutes to make. Adaptogens like maca help balance hormones and gives a malted caramel flavour. || creamandhoney.ca
Maca Almond Granola || This healthy plant based granola made with almonds, pepitas, and maca powder is perfect for breakfast or a quick snack! Gluten free, vegan, no refined sugars and takes less than 30 minutes to make. Adaptogens like maca help balance hormones and gives a malted caramel flavour. || creamandhoney.ca
Maca Almond Granola || This healthy plant based granola made with almonds, pepitas, and maca powder is perfect for breakfast or a quick snack! Gluten free, vegan, no refined sugars and takes less than 30 minutes to make. Adaptogens like maca help balance hormones and gives a malted caramel flavour. || creamandhoney.ca

MACA ALMOND GRANOLA 

the magic

inspiration:           healthy snack food

the feels:               crunchy, nutty, chewy, sweet, salty

eat with:                milk of choice! I like it with strawberry cashew                               milk (recipe coming soon!), smoothie bowls, yogurt,                              fresh berries, bananas, carob nibs, chocolate                                      chips, apples, pears, cottage cheese, honey, maple                                syrup, ice cream, frozen yogurt.

might like if you're into:     after school (or work) snacks, malted                                                 milkshakes, The Old Man And The                                                   Sea, bulk food stores, camping,                                                         quick breakfasts.

the science

makes 8.5 cups granola (half this recipe if this family portion of granola is too much) || time: 30 minutes

ingredients:

  • 3 cups rolled oats (gluten free)
  • 2 cups raw almonds, coarsely chopped
  • 1 cup raw pepitas
  • 1 cup unsweetened flaked coconut
  • 1/2 cup dried currants
  • 3 tablespoons maca powder (I used white)
  • 1/2 teaspoon cinnamon (optional)
  • 1/4 teaspoon ground cardamom (optional)
  • 1/2 teaspoon kosher salt
  • 1/4 cup virgin coconut oil, melted
  • 6 tablespoons maple syrup
  • 1 teaspoon natural vanilla extract
  • fresh berries to top with (optional)

method:

  1. Preheat oven to 300ºF. Line a baking sheet with parchment paper. In a large bowl combine the oats, salt, maca powder, cinnamon and cardamom. Stir until combined. 
  2. In another bowl combine melted coconut oil, maple syrup and vanilla. Whisk well until thickened homogeneously, it will become an thin paste-like consistency. Set aside two tablespoons of the maple-coconut mixture. Add the rest to the bowl of oats and mix together until evenly combined. Pour out on to baking sheet and spread evenly. Place into oven and bake for about 12 minutes, stirring half way through until light golden in colour.
  3. While oats are baking add chopped almonds, pepitas and coconut to the bowl you just used for the oats. Add the remaining maple-coconut oil mixture and combine evenly. Add to golden baked oats and mix together. Bake for another 5 to 10 minutes. Let cool. The granola will become crispy once fully cooled. Add dried currants and mix to combine. Store in airtight containers and keep for up to one month in cool dry place. You can also freeze granola in an airtight container if you like, but dried fruits can become hard so consider removing them from the recipe. 

CUCUMBER AVOCADO GAZPACHO + CHARRED CORN PICO DE GALLO

Cucumber Avocado Gazpacho || This cold soup recipe is creamy + fresh with a hint of spice. Perfect for a healthy detox, summer day or barbecue party! Lovely for breakfast, lunch, dinner or served as a side on a hot day. Plant based, dairy free, gluten free, + vegan. || creamandhoney.ca

The hottest of days are my favourite. Sunshine, litres of ice water, reading in the shade beneath the trees, and moving very slowly. Toronto's weather is one of extremes. The winters are cold and long while summers are hot and humid. Spring and fall seem to grow shorter every year and are now only a few weeks if we're lucky. You hear people exclaim that it is either too cold" or too hot" without much room for contentment in between.

Even when it's hot and humid and I'm glistening with perspiration–there is a part of me secretly loving it. I find it cleansing to sweat a lot and it forces everyone to be slow and peaceful–to stop and drink liquids to keep the sweat cycle going. Most of my favourite places I've been are filled with extreme heat many months of the year–Mexico, Spain, New Orleans, Brazil, Italy, Hawaii... All beautiful, intensely hot at times, with welcoming people and delicious food. There is a magic about this combination that resonates with my soul. But who's wouldn't, right?

Cucumber Avocado Gazpacho || This cold soup recipe is creamy + fresh with a hint of spice. Perfect for a healthy detox, summer day or barbecue party! Lovely for breakfast, lunch, dinner or served as a side on a hot day. Plant based, dairy free, gluten free, + vegan. || creamandhoney.ca
Cucumber Avocado Gazpacho || This cold soup recipe is creamy + fresh with a hint of spice. Perfect for a summer day or barbecue party! Lovely for breakfast, lunch, dinner or served as a side on a hot day. Plant based, dairy free, gluten free, + vegan. || creamandhoney.ca

This soup is for those days. The days when it's so hot that you cannot bear to turn your stove or oven on. Where you go through multiple trays of ice. When your body seems to only crave fresh, simple foods to nourish itself. This soup is the perfect thing–it's light with crisp bright flavours and it expends little energy since it's basically just chopping and blending. It's equally tasty for days afterwards so I recommend making a big batch at the beginning of hot week then just sit back and pour yourself drinks and cold soup for the days to come. Whether it's a morning iced coffee or a late afternoon mint julep brimming with crushed ice, take a moment and give yourself an excuse to just relax and be hot.

Also! I'm making a video series focused on summer drinks (as seen in the links above), so we can have some yummy cold beverages to ease us through the hot days. I'm super excited about it so stay tuned for more in the video section of my site if you're as thirsty as I always am. They're all going to be simple and short with music and easy recipes to follow along with. Fun fun fun!

Cucumber Avocado Gazpacho || This cold soup recipe is creamy + fresh with a hint of spice. Perfect for a healthy detox, summer day or barbecue party! Lovely for breakfast, lunch, dinner or served as a side on a hot day. Plant based, dairy free, gluten free, + vegan. || creamandhoney.ca
Heirloom Tomato || Cucumber Avocado Gazpacho || This cold soup recipe is creamy + fresh with a hint of spice. Perfect for a healthy detox, summer day or barbecue party! Lovely for breakfast, lunch, dinner or served as a side on a hot day. Plant based, dairy free, gluten free, + vegan. || creamandhoney.ca
Cucumber Avocado Gazpacho || This cold soup recipe is creamy + fresh with a hint of spice. Perfect for a healthy detox, summer day or barbecue party! Lovely for breakfast, lunch, dinner or served as a side on a hot day. Plant based, dairy free, gluten free, + vegan. || creamandhoney.ca

The method for this recipe reminds me of my mum. She has a wonderful way of chopping things up and throwing them together to create a beautiful and tasty soup no matter the occasion. The first time I had a tomato-less gazpacho was at her house and I blown away with its cool fresh flavours. Nothing is ever measured in her kitchen, it's all done by feel. I love that. And her.

 (I did measure everything here though so I could share this recipe with all of you wonderful people). Enjoy! xx


CUCUMBER AVOCADO GAZPACHO +         CHARRED CORN PICO DE GALLO 

t h e   m a g i c 

i n s p i r a t i o n :                memories of down in mexico

f e e l s :                                   cold, light, fresh, spicy

e a t   w i t h :                         lemon ice water, tortilla chips, fresh bread, seafood, white or rose wine,                                                             agua jamaica, margaritas.

m i g h t   l i k e   i f   y o u ' r e   i n t o :         hammocks, the ocean, garden gatherings, siestas, laying                                                                                           beneath willow trees, raw food, fresh produce, guacamole,                                                                                       Mexican food.

t h e   s c i e n c e

makes 5 cups of gazpacho + 4 cups of pico de gallo (I like to make extra for all my tortilla chip needs.)

i n g r e d i e n t s :

cucumber avocado gazpacho

  • 2 avocados
  • 1 cucumber
  • 2 garlic cloves
  • 1/2 white onion
  • 1/4 cup cilantro
  • 1/4 cup lime juice, freshly squeezed
  • 1/2 cup organic plain yogurt
  • 2 tbsp extra virgin olive oil
  • 1.5 cups cold water
  • 1 tsp salt

pico de gallo

  • 5 medium on the vine tomatoes or 3 large heirloom tomatoes, diced 
  • 1 red bell pepper, diced
  • 1/2 white onion, diced finely
  • 2 cobs of corn, charred on the bbq (optional) and cut off cob
  • 1 garlic clove, minced
  • 1 jalapeno pepper, minced
  • 2 tbsp cilantro, finely chopped
  • 1/2 cup lime juice, freshly squeezed
  • 1/2 tsp salt
  • 1 tbsp toasted pepitas for each bowl, to garnish (optional)

m e t h o d :

  1. Make pico de gallo first so the flavours have time to mingle and get to know each other. In a medium bowl, add tomato, red pepper, white onion, garlic, jalapeno, cilantro, lime juice and salt. Mix to combine. Cover and refrigerate for at least an hour before serving. (I like to reserve my corn and pepitas in separate containers until just before serving so that they both stay crisp in texture).
  2. Make gazpacho. In a blender combine all ingredients for the soup and blend until a smooth consistency. You can blend in a few batches then mix together in a large bowl if your blender is too small. Taste and season with more salt if desired. 
  3. When ready to serve, ladle gazpacho into bowls and spoon some pico de gallo on top. Add 1-2 tbsp charred corn and toasted pepitas to each bowl. Drizzle some extra virgin olive oil on top if desired.