Yosemite Chronicles: High Protein Crunchy Granola

HIGH PROTEIN CRUNCHY GRANOLA

For a guided Ecuador expedition in 1995, we were instructed to prepare a batch of this granola. According to our trip leader, it would “make up one third of our morning meals.” In actuality, I lost track of how many breakfasts, snacks, and lunches were simply handfuls of granola.

Lest we neglected to add the expensive extras (raisins and walnuts), we were advised that those who added a little extra love to their granola were “able, towards the end of the trip, to exchange [their granola] for back-rubs with . . . raisinless/walnuttless members, some of whom engaged in morning granola fights.”

I made a double batch for my Yosemite trip. Since I would have no one with whom to exchange backrubs (or engage in morning granola fights), I permanently added (c)raisins and walnuts to the recipe. I also added salt, since it’s my favorite food. I subbed coconut milk powder for instant dry milk. Finally, I was out of vanilla extract, so I used almond. The modified recipe is as follows:

Preheat your oven to 400 degrees F.

In a large baking pan, or Dutch oven, toast in oven until nicely browned:

8 cups rolled oats

Shake this mixture every few minutes; watch that it does not burn.

When oats are a nice toasty brown color, add:

1 C wheat germ
1 ¼ C sesame seeds
⅓ C coconut milk powder
1 C coconut flakes
2 t salt
1 ½ C sweetened, dried cranberries
1 ½ C chopped walnuts

Toast complete mixture for about five minutes.

Stir in:

½ C vegetable oil
1 C honey
1 T almond extract

Toast for five more minutes.

Remove from heat and store in loosely covered container.

Makes approximately 4.5 pounds granola.

Will I want to throw it at my campground neighbors before I’ve eaten it all? I’ll keep you posted.

Thanks to Doug Stufflebeam (RIP) for the recipe.

Follow along on Instagram @kasmirakit #yosemitechronicles

Velvet December

I did a thorough closet cleanout on Saturday and found this dress. I’ve had it for nearly eight years. It’s shorter than when I first bought it (I took it up a few inches) and the velveteen is marred in a few spots, but it’s otherwise unchanged. Polyester really does last forever.


Jacket, Mossimo. Blouse, Sans Souci. Dress, New York & Company. Tights, MeMoi. Boots, Lauren Ralph Lauren. Bag, Charming Charlie. Tassel charm, Epcot Morocco. Arrowhead pendants, thrifted.


The dress the first time I wore it (January 2007):


Winter is for velvet . . . and hot toddies! After I posted my 365 photo on instagram, I got a request for a recipe. This is my cure for a sore throat:


Ingredients
Water
Tea (I prefer lemon)
Lemon
Stick cinnamon*
Whole cloves
Cinnamon whiskey**

Combine tea bag, one lemon wedge, one stick of cinnamon, and 2 whole cloves in a microwave-safe mug. Add water to about one inch from the top. (You want to leave room for the whiskey.) Microwave until very hot.
Remove from microwave and fill to the brim with cinnamon whiskey. Carefully stir and enjoy!

This is both numbing and soothing for a sore throat. If you are suffering from other cold or flu-like symptoms, you will forget you’re sick at all after a few of these!

*I’m cheap and cinnamon sticks are expensive, so I reuse the stick for multiple toddies

**You can also substitute other sweetened whiskeys, like honey, apple, or maple flavored whiskey. If you use an unsweetened whiskey, add a tablespoon or two of honey to the cup before microwaving.

Sporty Sunday: Curried Beet and Sweet Potato Soup

This spicy, beautiful soup is loaded with fiber and antioxidants.

Curried Beet and Sweet Potato Soup
Adapted from the Indonesian Squash and Spinach Soup found in Sundays at Moosewood Restaurant

Ingredients
3 medium beets
2 T vegetable oil
1 large onion, diced
2 large garlic cloves, pressed
2 t fresh ginger root, peeled and finely chopped (I use the Pampered Chef Food Chopper)
2 T Indian curry paste (I use Patak's)
2 medium sweet potatoes, peeled and diced
6 C vegetable stock
14 oz can coconut milk

Preheat oven to 400 degrees. Rinse beets and remove greens. Place in covered casserole dish and roast for 45 minutes to 1 hour (until easily pierced with a fork). Remove from oven, peel, and dice.

While beets are roasting, dice/press/chop/dice onion, garlic, ginger, and sweet potatoes.

Heat vegetable oil in large soup pot over medium heat. Saute onion, garlic, and ginger until onions are translucent. Add curry paste and stir to coat.

Add potatoes and vegetable stock. Bring to boil and gently simmer 30 minutes, or until potatoes are tender.

Add beets and remove from heat.

Using an immersion blender*, puree until smooth.

Return to heat. Stir in coconut milk. Heat through and serve.

*I highly recommend using an immersion blender for any pureed soups. The mixture is too thin for a food processor and use of a blender is likely to result in burns on your person and soup on your ceiling.

Sporty Sunday is a recurring feature in which I share my fitness routine and offer and solicit advice. While this content might seem a little out of place in an outfit diary, a healthy, strong body is the foundation of my wardrobe. I hope to inspire my readers to be fit as well as stylish!

Sporty Sunday: Tastiest Tofu

I’ve flirted with vegetarianism for over 20 years. Thanks to reading Skinny Bitch, this spring, I am not only vegetarian now, but also vegan. For the most part, this didn’t require large changes in my diet. I really only had to cut out cheese, eggs, and the occasional slice of bacon. However, since dairy and eggs were my main sources of protein, I had to find a substitute. Tofu to the rescue!

I love this simple, versatile tofu recipe because it’s tasty and can easily be added to other dishes to up the protein content. I often use it in stir fries, mixed with leftovers, or just eaten straight out of the wok.

Ginger Garlic Tofu
Adapted from Syd’s recipe on Allrecipes.com

Ingredients
1 block firm tofu
2 t oil
2 t minced garlic
2 t minced fresh ginger
2 T soy sauce*
1/2 lime (optional)

Press tofu for 30 minutes to remove excess water. Chop into cubes. Heat oil in wok on medium heat. Stir in garlic and ginger; cook for 1 minute. Add tofu, then soy sauce, and stir to coat. Cover. Cook, stirring occaisionally, for 30 minutes.

If desired, squeeze the juice from half a lime over the finished tofu.

This method yields chewy, flavorful tofu with a wonderful, brown sear. Even the Beefy Muchacho likes it.

What's your favorite non-animal protein dish?

*If you're concerned about sodium, try using 1 tablespoon instead of 2 or a low-sodium soy sauce.

Sporty Sunday is a recurring feature in which I share my fitness routine and offer and solicit advice. While this content might seem a little out of place in an outfit diary, a healthy, strong body is the foundation of my wardrobe. I hope to inspire my readers to be fit as well as stylish!

Peppercorn

Today, while cursing the very crunchy capers in my egg salad sandwich, I learned that pickled green peppercorns and capers are not the same thing. Oops.

Lace cardigan, Rodarte for Target. Dress, Ann Taylor Loft. Booties, Sigerson Morrison for Target. Jet beads, thrifted. Tassel necklace, borrowed from Tina. Belt, thrifted. Sunglasses, Girl Props. Bag, Franco Sarto.


If my booties were red, I’d be dressed like tri-colored peppercorns. But I wouldn’t swap these blue babies for red in a million years.



My favorite egg salad recipe:

1 hardboiled egg, chopped
1 T low-fat mayonnaise
1 t drained capers
1 t Dijon mustard
½ green onion, diced
Salt and pepper to taste

I just increase the dressing ingredients to account for the number of eggs I’ve boiled. I generally portion out the recipe so that I eat 1.5 eggs with each sandwich. Don’t substitute green peppercorns for the capers.