THE HEALTHY HAG

I COOK … I EAT … I SHARE.

Sweet and Chewy Granola Bars April 5, 2010

Always on the hunt for tasty new versions of homemade and healthy bars, I love trying newly discovered, soon-to-be classics.  These oooey-gooey-chewy sweet nuthins will dazzle your tastebuds and satisfy your sweet-tooth.  They have some great ingredients, but as with all typical granola bars, are a wee bit high on the sugar factor – so no finishing the entire batch in one sittin’ ya hear?  Well, try not too at least … and if you falter (don’t feel guilty, these things are like crack) just up the laps around the park that night, or maybe shave off a glass of vino (oh for the love of Pete why did I just say that?).

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INGREDIENTS:

3/4 cup oats (not instant)

1/2 cup chopped walnuts

1/4 cup unsalted sunflower OR pumpkin seeds

1/2 cup spelt flour (you could substitute whole wheat)

1/2 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon, ground

Pinch of nutmeg OR Allspice

1/2 cup canola OR sunflower oil OR almond oil

1/4 cup light brown sugar

1/4 cup pure maple syrup

1 egg
1 tsp vanilla extract

1/2 cup dried blueberries (or whatever your fave dried berry is)

DIRECTIONS:

  1. Preheat oven to 350F and line a square baking pan with parchment paper OR simply grease pan slightly.
  2. In a medium mixing bowl, combine oats, walnuts, sunflower seeds flour, baking powder, cinnamon, and salt until well combined.
  3. In a separate mixing bowl combine canola oil, brown sugar, and maple syrup until  smooth then stir in egg and vanilla extract. 
  4. Combine dry mixture with wet until it just incorporated then add in dried blueberries.
  5. Pour batter into the prepared baking pan and spread evenly, and bake bars until set (about 25-30 min). 
  6. Remove bars from oven and allow to cool completely on a wire, then cut into desired sizes and shapes and serve!
 

Home-style Veggie/Vegan Broth January 18, 2008

Buying pre-made broth is convenient and tasty, but making your own is satisfying and economical! You can use many other veggies such as carrots (not for me!), potatoes, squash or even mushrooms. The key is to ensure that there is enough water to cover everything that’s in the pot. Other herbs work well here too, such as rosemary, bay leaves, thyme, and peppercorns for a sharper broth.
veg.jpg
Ingredients:
1 large zucchini, peeled and roughly chopped
1-2 sticks of celery, peeled and roughly chopped
2 parsnips, peeled and roughly chopped
1 large onion, skin included, roughly chopped
3 whole clove garlic, crushed or fined chopped
2 leeks, cleaned VERY well and roughly chopped
1 loosely packed cup of fresh parsley
1 loosely packed cup fresh dill
1 tbsp olive oil
9 cups water (approx.)
1 tsp salt
½ tsp pepper

Directions:
1) Heat the oil in a large stockpot.
2) Sauté onions for about 5 minutes, until transparent, on medium heat.
3) Add in all remaining ingredients and bring broth to a boil.
4) Reduce heat and simmer for about an hour and a half, uncovered.
5) Let broth cool and mash with hand masher (you can also hand blend with a blender for a thicker base, and add more water to dilute to desired consistency).

Note:
This is a great broth to freeze for up to 3 months, in tightly sealed containers.