Raw Granola

Kate's Raw Granola
4 cups blueberries - dehydrated 8-9 hours (or substitute craisins or raisins)
2 cups almonds - coarsely chopped in food processor
1 cup cashew pieces
1 cup shredded coconut
1/2 cup sunflower seeds
1/4 cup whole buckwheat - soaked for 3 hours then drained
1/4 cup flax seed - soaked for 2 hours
1/2 cup agave
1/4 cup pure maple syrup
1/3 cup chia seed
2 tsp vanilla extract
1 tablespoon cinnamon
1/2 teaspoon real salt
1 apple - grated
1 pear - grated

Dehydrate blueberries and soak buckwheat and flax seeds first! Then mix everything in a large bowl. Spread onto dehydrator and dehydrate 8-10 hours.

Eat alone as a snack or pour a bowl with your favorite milk!

Side Dish | Quinoa Pilaf with Cranberries and Almonds

I made this yummy savory sweet dish to take as a side for family Sunday dinner. Everyone who tried it absolutely loved it! I came home with an empty bowl and a new recipe to put in the "keep" folder. I know you'll love this dish too! Quinoa is a super food and is great as a main dish too. Try adding this recipe to a beautiful bed of lettuce for a main course, and if you wish, top with grilled chicken and you are set! I certainly didn't make enough of this and I'm planning on making more tonight to keep in the fridge for lunches this week. Could be served warm or cold. I see summer picnic afternoons with this pilaf! ENJOY!

Quinoa Pilaf with Cranberries & Almonds 

Recipe from Whole Foods

Serves 6

Quinoa is naturally wheat and gluten free and is a good source of complete protein for vegans and vegetarians. Try it in this quick and flavorful pilaf.

Ingredients

1 tablespoon extra virgin olive oil
1 small red onion, chopped (about 1/2 cup)
1 cup uncooked quinoa, rinsed and drained
2 cups chicken or vegetable broth
1/2 teaspoon salt
2/3 cup dried cranberries
2/3 cup sliced almonds 

Method

Heat oil in a medium pot over medium high heat. Add onions and cook, stirring often, until just softened, 2 to 3 minutes. Add quinoa and toast, stirring constantly, for 1 minute. Stir in broth and salt and bring to a boil then reduce heat to medium low, cover and simmer for 10 minutes. Stir in cranberries, cover again and continue to cook until liquid is completely absorbed and quinoa is tender, 8 to 10 minutes more. Toss with almonds and serve.