I don’t wear a lot of color, but this spring I want to add pale blue into my rotation. I love this icy blue shade and how it pairs with the neutrals I normally wear. It also happens to be the Pantone Color of the Year for 2016. This color would be dreamy inside the home, too. Our bathroom shower tile is this color. It lends to a light, bright feeling, even on the greyest winter days.
I’ve always wanted to make raw granola, and after 2 years of owning a dehydrator, this weekend I finally did. (Yay!) I first tried raw granola back in 2008 when this brand was probably just starting out. I’ve never been a huge granola eater, but for some reason, I couldn’t stop eating (or thinking about) the raw kind. Maybe because it’s less sweet than regular granola and uses natural sweetners like maple syrup, coconut nectar or honey. Anyways, I’m excited to share this recipe with you.
I would say this recipe alone makes investing in a dehydrator worth it. I have this one, and I love it. My other favorite thing to do is dehydrate peaches, pears and strawberries when they’re in season. Seriously delicious. If you don’t have a dehydrator, you could bake this at 350 degrees for about 30-45 minutes, much like normal granola, or at your oven’s lowest temperature setting for several hours.
Raw Goji Berry Granola
Adapted from The Full Helping
[Yields about 6 cups]
2 cups buckwheat groats, soaked for at least 8 hours
4 tablespoons ground flax
2/3 cup sunflower seeds, soaked for at least 6 hours
2/3 cup pumpkin seeds, soaked for at least 6 hours
2/3 cup goji berries
2/3 cup raisins or dried cranberries (I used a mix of both)
3/4 cup almonds, soaked for at least 6 hours
2 tablespoons coconut oil, melted
2 tablespoons maple syrup, or any other sweetener
4 tablespoons water, reserved from soaking goji berries
2 teaspoons cinnamon
1 teaspoon cardamom
1 teaspoon nutmeg
A couple pinches of salt
1.) Soak the buckwheat groats in cold water for at least 8 hours. Drain and rinse (really well!) after soaking. Do the same with the sunflower and pumpkin seeds and almonds.
2.) Soak the goji berries in very warm/hot water for 10-15 minutes, or until soft. Reserve the liquid to use in the granola.
3.) In a large mixing bowl, combine the buckwheat, ground flax, sunflower and pumpkin seeds, goji berries, dried fruit and almonds. In a smaller mixing bowl, mix together the coconut oil, reserved goji water, cinnamon, cardamom, nutmeg and salt. Pour mixture over other ingredients and mix everything together with your hands.
4.) Spread mixture onto dehydrator trays evenly. I used the fruit roll-up sheets that came with my dehydrator, so the mixture wouldn’t fall through. Dehydrate at 115 degrees for 12-17 hours. You can dehydrate to your liking. If you prefer it on the gooey side, be sure to store in the refrigerator. If you prefer it more on the crispy side, it may not be necessary to store in the refrigerator.
I have to admit, I’m a little late to the smoothie bowl game. My husband and I drink green smoothies almost everyday for breakfast, but this is the first time I’ve actually made it a bowl. Inspired by the recipe in Sarah Britton’s My New Roots cookbook that I just got, I made these smoothie bowls as part of Lisa Vipond, The Modern Proper and Rustic Joyful Food‘s Instagram contest #smoothiebowlparty2016.
I love the dark green color that the spirulina adds while also being a natural source of essential vitamins and minerals. I also added a spiral of apitherapy raw honey. This honey has never been heated or filtered and thus retains beneficial traces of pollen, propolis and beeswax not available in other types of honey.
Green Smoothie Bowls
Inspired by My New Roots
[Makes 2 smoothie bowls]
Green Smoothie Base
2 pears (or apples)
2 tablespoons extra-virgin coconut oil
1 tablespoon almond (or any other nut) butter
2 large handfuls of spinach (or your favorite kind of greens)
1 1/2 tablespoons fresh ginger
1/2 cup coconut or almond milk (or enough to liquify ingredients in a high-speed blender)
3-4 ice cubes
Handful of fresh or frozen berries (I used marionberries, blueberries and black raspberries)
Unsweetened dried coconut
Slices of fresh fruit
1.) Blend all ingredients in a high-speed blender until completely smooth.
2.) Pour green smoothie base into two bowls and top with your favorite add ins. If using spirulina and/or raw honey, swirl on top of green smoothie base and optional toppings.
Welcome to Wu Haus! Long overdue, but it’s finally here. I’ve been talking about starting a blog for years now. (Probably since I stopped writing my last blog back in 2011.) Wu Haus is an extension of my life and my haus with focus on food, style and wellness. I’ve always loved food and cooking, so it seemed only natural to have a way to share my recipes. All of the recipes will be gluten-free, and many of them will be dairy-free, vegan or vegetarian. I love feedback, so please leave comments and let me know your experience with making the recipes. I will also be sharing style and design inspirations, travel experiences, wellness tips and more.
Wu Haus is a work in progress, and I look forward to watching it grow and evolve. Community is such a big part of my life, and this project would not be possible without all the encouragement I’ve received from family, friends and the social media community near and far. Basically, I’m writing this blog for you guys! But no really, I truly appreciate your support and value your input. ❤