Soft Granola *****

7/11/2026 - Very good!  A little on the oily side coming out of the oven, but we'll see how it is after an hour. 

It was better the next morning!

9/11/2026 - Made it again, using coconut oil (I used expeller-pressed), which was called for in the original recipe.  I also added a teaspoon of cinnamon.  Really good!

Made it using 2 Tbsp butter and 2 Tbsp expeller-pressed coconut oil.  Great flavor and not as oily.  Baked it for 4 minutes, stirred, and then for 5 minutes, taking it out of the oven immediately, so it was a little more done.  

• 1/3 cup honey
• 2 Tbsp expeller-pressed coconut oil
• 2 Tbsp butter or ghee
• 2 tsp vanilla extract
• 1 Tbsp hemp hearts
• 1 tsp cinnamon
• 1 tsp sea salt, or to taste
• 2 1/4 cups rolled oats
• 1/2 cup sprouted pumpkin & sunflower seeds

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.  Melt together ghee and honey, and then stir in remaining ingredients. Mix well.

2. Spread granola evenly on parchment paper and bake in preheated oven for 4 minutes.

3. Take out and stir, then spread back out. Bake for an additional 5 minutes.

4. Remove pan from oven immediately. Without stirring, let it rest for at least an hour to cool. Store in an airtight container for a few weeks.

Another adaptation:

• 2 Tbsp expeller-pressed coconut oil
• 2 Tbsp butter
• 5 Tbsp honey
• 2 tsp vanilla extract
• 1 Tbsp hemp hearts
• 1 tsp cinnamon
• 1 tsp sea salt, or to taste
• 2 1/3 cups rolled oats
• 1/3 cup oat flour (rolled oats ground in coffee grinder)
• 1/2 cup sprouted pumpkin seeds

Baked for 5 minutes each time, instead of 4 minutes.  May need to make it in the conventional oven, rather than the air fryer oven, because the pan is crowded with the additional oats.

Adapted from: 

https://thecookstreat.com/soft-and-chewy-granola-honey-sweetened/

Easy Broccoli Soup ****

Tasted okay but not a lot of depth to it.

 I added smoked salt and nooch, which gave it a richer flavor.  I didn't garnish with olive oil, only because I didn't have any.

Easy Paleo Broccoli Soup

This quick recipe is deceptively simple, but it makes a rich creamy soup with a hint of garlic.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Servings: 4 servings

• 1 16-ounce bag plain frozen organic broccoli
• 2 cloves garlic, peeled
• 3 cups chicken or vegetable stock
• 1 Tbsp ghee or olive oil
• Himalayan pink salt to taste
• organic extra virgin olive oil for garnish, optional

• Bring broccoli, garlic, and stock to a boil over medium-high heat. Cover, reduce heat and simmer 10 minutes.
• Carefully transfer to Vitamix and puree until smooth (or puree with an immersion blender).
• Add ghee or olive oil, season with salt and pepper, and blend to combine.

Notes

For dairy-free: use olive oil instead of ghee 

For vegan: use vegetable stock instead of chicken stock and use olive oil instead of ghee
https://cookeatpaleo.com/easy-paleo-broccoli-soup-recipe/

Garlicky Brussels Sprouts

15 Brussels sprouts, halved lengthwise
1 1/2 Tbsp ghee
1 1/2 Tbsp olive oil
3 cloves garlic, smashed with the flat of a knife
Freshly grated Pecorino-Romano cheese
Sea salt and freshly ground black pepper

1.Melt ghee and olive oil in a medium skillet over medium-high heat until foamy.

2.Reduce heat to medium, add smashed garlic and cook until lightly browned.

3. Remove garlic and discard.

4.Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.

5.The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.

6.Top with freshly grated Pecorino-Romano and sea salt & pepper to taste.

source:tomatohero

Vanilla Bean Ghee

Ghee, or clarified butter, is butter with the milk solids removed. It’s ideal for those who are lactose intolerant. With its high smoking point, ghee works great for cooking. Vanilla bean ghee is delicious when used in pancakes, cookies, or cakes.

I first tried vanilla-infused ghee when I came across Tava Vanilla Bean Ghee. (The best price I have found is at Thrive Market.)

While I still think Tava’s brand is unbeatable, I like our version too. Their version may be infused with the bean only, because theirs is perfectly yellow and smooth.

I add the pulp for extra flavor.

The process is simple. Cut open one or two vanilla beans and infuse the pulp as well as the pod with your ghee. (I do this after making the ghee, allowing the bean to infuse for at least an hour while on the lowest stovetop setting.)

Wondering how to make ghee?

HOW TO MAKE GHEE

Created by Andrea Fabry on January 25, 2016

Ghee is butter with the milk solids removed. Ghee is one of the purest forms of butter, and because of its high smoke point, is perfect for cooking and ideal for those who are lactose intolerant.

• Category: Condiment, Recipes

INGREDIENTS

• 1 pound organic butter (the equivalent of 4 sticks)

1. Melt butter on medium heat.
2. Allow to come to a slight boil and turn down to low setting.
3. You will see foam on top and solids on the bottom. The ghee is the clear yellow in the middle.
4. Continue to simmer while scraping off the foam. Keep allowing the solids to settle.
5. Remove from heat and allow to cool.
6. Pour through a strainer lined with cheesecloth. The solids will be collected in the cheesecloth. Alternately, you may simply pour into a glass jar and leave the solids at the bottom. You'll get more ghee by straining but the other method is acceptable.
7. Homemade ghee has a long shelf life and is stable at room temperature. May be refrigerated.