Coconut Seed Clustered Granola (Grain Free)

 Hi, It has been a while since I took the time to put in a recipe. I still love creating recipes. Britney my daughter has been busy creating too. She is expecting her first daughter after 4 boys very soon. We are excited.  She is a busy Mama.  Our family gets three beautiful grandchildren this year. Great things are happening.

I found some coconut clusters at Costco a while ago. They had coconut, seeds and chia in them and I fell in love with them. Well I have a large bucket of shredded coconut, and so I thought it would be fun to try, and make some on my own. My belief is it is always a healthier option to make your own if you are able to.

Well I made this last week for some friends and it was a big hit with my friends and family so I thought it would be fun to share it with you. I love it!

Ingredients

2 Tablespoons Coconut Oil                  

1/4 Cup Honey

4 Cups of Unsweetened Coconut Flakes

1 Cups Raw Pumpkins Seeds

1 1/3 Cups Raw Sunflower Seeds

6 Tablespoons Chia Seeds

Directions

Stove top method 

In a large pot on the stove. Turn the heat to medium and pour in the oil and honey. Stir together and heat until warm. Then stir in the coconut and turn down the heat to medium low. Stir in the coconut in with the honey mixture until the coconut is all covered. The coconut flakes will start to turn golden. Stir in the seeds and continue to stir until the coconut is a light golden brown. 

Take pot off of the stove and pour the mixture on to a parchment paper or greased pan. Spread out and let cool. Store in an air tight container. 

In oven method Preheat oven to 325

Pour all of the Ingredients into a bowl. Stir it until all ingredients are combined. Pour ingredients on to greased cookie sheet. Spread out the ingredients evenly. Place pan in preheated oven. Bake for 13-20 min. Until the coconut turns light golden brown. You can stir the granola halfway through for even baking. 

Take out of the oven and cool. Store in an air tight container.  Enjoy!

Ramen Cabbage Salad

How is Spring going for you? We have been keeping busy. We enjoyed some time by the ocean last week with my son and his wife. We had a Good time!  It was nice to enjoy the LDS General conference this weekend. We celebrated my mother in laws birthday yesterday at our house. I thought it would be fun to just have salads and Salsa and guacamole plus some desserts. It turned out really nice. It is nice to not always do things the same and switch it up a little bit. We enjoy spending time with family.  It has been a very nice couple of weeks.

I enjoyed making a salad I have not made in a long time. The Cabbage was not the bright green that I like to see, but it tasted good.

Ingredients:
1/4  tsp of sesame seeds 
1/4 tsp raw sunflower seeds 
1/4 tsp raw pumpkin seeds
2 packages of ramen your choice of flavor 
6-7 green onions chopped
2/3 C oil (I used olive oil)
2T water
1/4 C rice vinegar
1 T sugar or honey
1/2tsp salt
1/4 tsp pepper

Directions:
1. In a small sauce pan toast the seeds. Until lightly toasted. Then crunch up the ramen and toast along with the seeds. Toast until the ramen noodles are lightly toasted. (To help them not to get soggy in the salad.
2. In a jar pour oil, water, 1 to 2 seasoning packets from the ramen, sugar, salt and pepper. Put on the lid and shake it up until all combined. Taste and add more sugar or salt and pepper if needed. Put in the fridge until right before serving. 
3. Cut up the cabbage and onions. You want the cabbage to be thinly chopped. Combine together.
4. Pour the seeds and ramen noodles on top of the cabbage and stir in with the dressing about 30 min before serving.  Enjoy!