Sourdough Granola
I am on a journey to incorporate more whole grains, sourdough, and less processed foods into my everyday life
Sourdough Granola
Day 1:
3 cups of rolled oats (not the quick ones)
1 cup of active starter
1/2 cup of honey (I used raw honey)
1/2 cup of oil (I used avocado)
Mix, cover and let it sit out at room temperature overnight (up to 24 hours)
Day 2:
1 Tablespoon cinnamon, 2 teaspoons of salt, 2 teaspoons of vanilla,, 1/4 cup of honey and 1/4 cup of oil
Mix well- add up to 2 1/2 cups of add ins such as seeds, nuts and dried fruits. Mix in the seeds and nuts at this time. DO NOT mix in the dried fruit until the granola is done baking.
-Spread granola on lined baking sheets and bake for 90 min. at 225º F , flip the granola over and bake for an additional 45 min. From there check to see if it is done. bake 10 min. at a time longer being careful not to burn (yuck).
Once granola is cooled add dried fruit if you want and break the granola into small pieces.
TASTE OF EUROPE! Easy Moroccan Meskouta Orange Cake Recipe – no yogurt!
This month's collaboration is Morocco. I am making Meskouta Orange cake from Morocco. Meskouta Orange cake can be made in several ways. Some add yogurt to Meskouta cake, however, I chose not to. So here is my version! Enjoy and check out the other channels that are participating too.
Here are the ingredients needed for Moroccan Meskouta Orange Cake:
½ cup freshly squeezed orange juice - (from 1 or 2 oranges)
2 teaspoons orange zest (used half an orange)
4 large eggs (at room temperature)
1½ cups sugar (white)
½ cup vegetable oil (you may substitute with olive oil, I prefer vegetable oil)
2 cups flour
3 teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla
Oven temp 350 F for 40 mts or until a toothpick inserted comes out clean.
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Here are the participating channels:
1) @What's Cooking @ Mom's Kitchen (Sylvia): Moroccan Couscous with Roasted Vegetables (Premieres 8am Eastern Standard Time)
2) @Debbie Esplin Food: Moroccan Meatballs (Premieres 8:15am Eastern Standard Time)
3) @Boris Bakes & Cooks: Moroccan Braised Beef (Premieres 8:30am Eastern Standard Time)
4) @Cooking Secrets for Men (Charlie): Moroccan Lamb Stew (Premieres 9am Eastern Standard Time)
5) @My Ajji's Kitchen (Sandee): Moroccan Seafood Tagine (Premieres 9:30am Eastern Standard Time)
6) @SakaFete Kitchen (Roma): Moroccan Saffron Chicken (Premieres 9:45am Eastern Standard Time)
7) @Cooking Around the World (John): Moroccan Apricot Chicken (Premieres 10am Eastern Standard Time)
8) @Beulah's Kitchen: Moroccan Chicken Tagine (Premieres 10:30am Eastern Standard Time)
9) @Nan's Global Kitchen: Moroccan Harira Soup (Premieres 11:30am Eastern Standard Time)
10) @Tony's Comfort Kitchen: Lamb & Vegetable Tajine (Premieres 12 noon Eastern Standard Time)
11) @Cooking with Anadi: Spicy Moroccan Chicken Stew (Premieres 12:30pm Eastern Standard Time)
12) @Cooking with Lauralee: Moroccan Pastilla (Premieres 1pm Eastern Standard Time)
13) @Andrew's Simple Cooking: Moroccan Style Pork Chops (Premieres 2:30pm Eastern Standard Time)
14) @Ginger Snap Kitchen (Stephanie):Meskouta Lemon Cake (Premieres 5pm Eastern Standard Time)
15) @Chef Myra: Traditional Moroccan Breakfast (Premieres 8:30pm Eastern Standard Time)
16) Gloria's Platter: Moroccan Meskouta Orange Cake (LIVE 9pm Eastern Standard Time)
17) @Haydz Vlogs: ** (Premieres Eastern Standard Time)
#moroccancuisine #orangecakerecipe #orangecake #deliciousfood #delicious #baked #livecooking #collaboration #livecooking #liveshow #liveshows #foodie
Nutmeg Notebook Live - Stacey Heiny, makes Apple Fennel Upside Down Breakfast Bake!
Nutmeg Notebook Live, Tami is hosting Stacey Heiny, Certified Holistic Nutritionist and CEO of The Herban Farmacy, her lifestyle wellness brand.
Stacey helps to serve those who are interested in natural living and plant based eating and does so by working one on one with clients, helping women switch to safer personal care through her work with the clean beauty B corp Beautycounter, and in her monthly membership called Holistic Mama Society. Stacey and her husband Kyle live in central Indiana where they own a farm and sell organic produce, microgreens & elderberry products at the Farmers Market on Saturdays and Stacey homeschools their son, Koen, alongside her other businesses. Stacey's journey to wellness has helped her connect with people and understand the ups and downs that individuals go through on their path to better living and her hope is to inspire as many people as she can to believe in their own personal transformation and to never give up on themselves.
Get the recipe...
Learn more about Stacey at her website and get a free plant based recipe guide: theherbanfarmacy.com
Join Stacey's monthly wellness membership at theherbanfarmacy.com/holistic-mama-society
Shop for clean beauty at beautycounter.com/staceyheiny
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Best Homemade Granola Recipe (Super Easy!)
Looking for a delicious and healthy breakfast option? Try this homemade granola recipe! It's easy to make and customizable. Perfect for topping yogurt or eating with milk.
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00:00 Intro
00:10 Use These Types of Oats
00:46 Base Recipe
02:00 How to Make Granola
03:22 Baking Instructions
04:53 Ways to Customize the Recipe
06:17 Storing Granola
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✅ INGREDIENTS:
• ½ cup maple syrup
• ½ teaspoon kosher salt
• ½ teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup avocado oil
• 5 cups old-fashioned rolled oats
• 1 ½ cups almonds, raw or roasted
• ½ cup roasted pepitas, (pumpkin seeds)
• 1 cup dried cranberries
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Scrumptious No-Bake Chocolate Tiffin Cakes
Plant-Based Diet & Kidney Disease
What is a plant-based diet? And is it good for your kidneys? From the 2022 NephCure Patient Summit, Dr. Shivam Joshi, Clinical Professor and Nephrologist at NYU Langone, discusses the principles of plant-based diets, dietary protein, and how your kidneys may respond to this type of nutrition. He shares research and significant data on plant-based diets and how taking control of your diet may slow the progression of kidney disease.
Chef Duane Sunwold, a professional chef and culinary arts instructor in Spokane and North Idaho, joins Dr. Joshi to share his journey with FSGS and how he took control of his disease through a plant-based diet. He also shares tips and tricks on how to start following a plant-based diet, and resources for cookbooks, recipes, and some of his favorite websites that he uses both personally and professionally.
While Dr. Joshi provides the scientific data on how a plant-based diet can change the trajectory of your disease, Chef Duane offers practical and real-life recommendations on how you can start incorporating more plants into your diet — without losing flavor and variety!
For more information and resources, visit