NUTS FOR BREAKFAST

Based on this recipe

GRAIN FREE MUESLI

Ingredients

• 300gm pecans or walnuts or hazelnuts or almonds
• ¾ cup unsweetened shredded coconut
• 1 cup sunflower seeds
• 4 tbsp pumpkin seeds
• 4 tbsp sesame seeds
• ¾ cup flaxseed
• 1 tbsp turmeric
• 1 tbsp ground cinnamon
• 2 tsp vanilla extract
• ½ cup almond flour
• 1 cup water
• 4 tbsp coconut oil

For serving

• 10 cups Greek yogurt

Nutrition

by Anne Aobadia, Emma Shevtzoff(Photo)

Instructions

1. Preheat the oven to 300°F (150°C). Chop the nuts coarsely in a food processor or with a sharp knife. Mix all ingredients in a bowl.
2. Spread out on a baking sheet lined with parchment paper. Roast in the oven for 20 minutes. Be sure to set a timer. Nuts and seeds are heat sensitive and should not get burned.
3. Remove from the oven and stir the mixture, then return to the oven for about 20 minutes more. Check again. When the granola feels almost dry, turn off the heat and let the granola cool in the residual heat of the cooling oven.
4. Serve the granola with full-fat Greek yogurt with a tiny bit of vanilla powder and maybe some additional heavy cream. The granola is very nutritious and filling. A third to half a cup will go a long way.

Tip!

If you want to omit the nuts, add more seeds and/or coconut chips. You will want to make sure that the ratio between the dry and wet ingredients is about the same.

This granola tastes great on salads, too. You could also try it with some dried fruit like cherries or cranberries, but go easy. (Because carbs.) Fresh berries work.

Package the granola in a nice glass jar with a rib

BEEF STEW

Based on this meal

BEEF STEW AND CAULIFLOWER MASH

Ingredients

• 600gm chuck roast
• 60gm butter or olive oil
• 1 onion
• 2 garlic cloves
• ¹⁄3 cup red wine, dry
• ¾ cup water
• 1 meat bouillon cube
• 1 bay leaf
• ½ tsp dried rosemary or 1 tsp finely chopped fresh
• ½ tsp dried thyme or 1 tsp fresh leaves
• 1 carrot
• 120gm celery

Cauliflower mash

• 1 medium head of cauliflower
• 90gm butter
• ¹⁄8 tsp ground or grated nutmeg
• salt and ground black pepper

Nutrition

by Anne Aobadia, Emma Shevtzoff(Photo)

Instructions

1. Cut the chuck roast into pieces, about 2.5cm cubes. Sear the meat in batches over high heat in a dutch oven or heavy-bottomed pot. Season generously with salt and pepper.
2. Chop onion and garlic finely and add to the pan. Lower the heat slightly and cook for a few minutes more.
3. Add wine, water, bouillon cube, bay leaf, rosemary and thyme.
4. Bring the stew to a boil, lower the heat and let simmer on medium low for 1-1.5 hours. Slice carrot and celery thinly and add halfway through.
5. Prepare a cauliflower mash while the stew is simmering away. Start by trimming and rinsing the cauliflower. You can use both the stem and leaves. Cut into small pieces or florets.
6. Parboil in lightly salted water for about 5 minutes or until soft but not mushy. Drain and discard the water.
7. Add butter and use an immersion blender or hand-held electric mixer to mash the cauliflower to the desired consistency. Season with salt, pepper and nutmeg. Serve beside the stew on a plate or in a shallow bowl.

Tip!

This recipe also works well with your slow cooker. Follow the recipe through step 2, and then put everything for the stew in your slow cooker. Cook on high for 4 hours or low for 6-8 hours.