Recipe: Granola

Homemade granola is one of my very favorite health foods for many reasons you will read below. It is something the allergic person can closely regulate by making modifications to the recipe. This recipe is perfect because it is cheap, healthy, can be organic and pure, makes a lot, and stores well. It’s a great food to stock in the house for hungry teenagers.

Why do I use the ingredients I use? Well, let me tell you…

• I use grains in keeping with Eat 4 Your Type (eating for your blood type.)
• I use wheat germ because it is high in selenium and zinc. Lots of my clients test they need this for their reproductive health.
• Celtic Sea Salt is used because none of the wonderful minerals have been removed from this particular salt and it has not been processed with high heat. High heat makes salt inorganic and difficult to bind to bodily fluids and tissues. This salt actually has a moist texture and is grey in color.
• I use sesame seeds (lots of them) because they are high in Tyrosine which helps with Seasonal Affective Disorder (SAD). Sesame products such as tahini, halvah, and raw sesame seeds help with the balance of serotonin and dopamine in the brain. When taken at about 1 tablespoon/day, it prevents depression.
• Whole flax seed acts differently than ground flax seed. Whole flax seed is very mucogenic. It swells and gets slippery helping the bowels to empty without strain.
• Pumpkin seeds are a wonderful seed for the reproductive system of both males and females. Something in it binds the breakdown byproducts of testosterone which cause Benign Prostate Hyperplasia. Pumpkin seeds also act as the base ring for progesterone and estrogen, so I often recommend the seed for perimenopausal women and great reproductive health. It gives the body what it needs in the form of hormones.
• Udo’s Choice Oil is the best combination of oils on the market. It has a perfect blend of Omega 3 and 6 fatty acids. I use the oil and the Wholesome Fast Food Blend.
• Blackstrap molasses is extremely high in bioavailable minerals and has lots of iron in it. These days I am seeing lots of people with tan chins which is an early sign of iron anemia.

Recipe: Granola
From the Kitchen of Denice Moffat

11 cups rolled Spelt, Kashi, or Oats (not instant)
2 cups shredded coconut (the organic kind may not have sulfites in it)
2 cups Wheat Germ
½ cup Spelt, Rice, Oat or Buckwheat flour
1 Tablespoon Celtic Sea Salt (it should be pink or gray…it it’s white there are no extra minerals in it.)
2 cups raw almonds or cashews
1 cup raw sunflower seeds
1 cup raw sesame seeds
¾ cup raw flax seed
1 cup raw hulled pumpkin seeds

Mix the above in a large bowl then pour the following on top and mix in after first blending together:

¾ cup almond, apricot, or Udo’s Choice oil
½ cup brown sugar
1/3 cup blackstrap molasses
1 ½ cups honey
¾ cup water
1 Tablespoon vanilla
2 teaspoons almond extract

Divide mixture and spread onto two large cookie sheets. Bake at 250 degrees stirring every 20-30 minutes for 90 minutes or until edges start to turn brown. Turn off oven and let the granola sit in the closed oven overnight to finish drying out.

Add dried fruit of your choice before packaging. I use Cranberries, raisins, dried apricot, dried cherries, banana chips or apple chips.

Store in airtight containers. I use ZipLock baggies. Makes 2 gallons.