1 cup raw almonds*
1 cup raw walnuts
1 cup whole flax seeds
1 cup raw sunflower seeds
1 cup raw pumpkin seeds
1 cup sesame seeds
1 ½ tsp. salt
- Preheat oven to 350F.
- Line a loaf pan with parchment paper.
- Mix all ingredients thoroughly in a large bowl, empty into the loaf pan, and level the top.
- Bake at 325F for 60 minutes. The finished loaf should sound hollow when tapped. Remove from oven and allow to cool.
- Slice very THIN slices, and slather with your choice of nut butters, preserves, avocado, smoked salmon, sliced turkey, butter, cheddar, or whatever your heart desires.
*To customize, keep a ratio of 2 cups of nuts to 4-5 cups of seeds.
Thank you to ehow for posting this interesting recipe from Danish chef and blogger Kirstin Uhrenholdt and the staff at Kong Hans restaurant in Copenhagen!
I hope that everyone is having a wonderful holiday, and that you find yourself surrounded by at least a few simple things to nourish body and soul, like kind people, blankets, hummable music and, of course, good food. Just in case you’re looking for one more cookie recipe, I recommend this one. Enjoy to your heart’s content. Continue reading
If you haven’t heard of Dr. Andrew Weil, check out his website here. Once I found this recipe, I knew right away that it was perfect for YHIOYP! Nuts are an amazing, nourishing, delicious, beautiful, flavorful food. They are great as an appetizer, as breakfast-on-the-go, as a midafternoon and after-school snack, or sprinkled on salads, squash and so forth! The best nut? One you haven’t eaten for a while! Mix it up! That’s why this is such a great recipe. Continue reading
It must be November because, once again, my counter is covered with pumpkins and onions. Here are two relatively simple but unusual (dare I say extraordinary?) recipes to use them up. Both are fantastic not just for any old day of the week, but also as impressive contributions to holiday celebrations. Make the onions the day before you need them, if possible, because no matter how great they turn out, they taste even better the next day! Continue reading
The first time I had this dish was two years ago, in Santa Cruz, while celebrating the wedding of a wonderful couple. In keeping with an old family custom, and so that we could easily identify the affiliation of each guest, one side was instructed to wear gold and the other white. Guests mingled to create a sea of gold, yellow, cream, beige and white, all joined together to form a new and beautiful family. It was a sight I hope never to forget. The simple beauty of this recipe continues to reminds me of the love and joy of which we all became a part on that beautiful October day. Continue reading
There is a ton of mint growing near the door to my basement, and here’s a wonderful way to use it up and show it off! Continue reading
A few years ago, the computer guy showed up at my office for the first time in a long while. Let’s call him Gene. Right away, I knew something had changed. I said, “Gene, how are you? You’re looking very well!” He responded with an uncharacteristic grin, and answered with a statement that all of us know, but few believe. He said, “Diets don’t work.” I sat up quick. Continue reading
I’ll be whipping up a second batch of this truly extraordinary charoset (kha-ROE-set) for dinner tomorrow night. In addition to the good old-fashioned, European-style, apples-and-walnuts charoset I make every year, I’ve been rotating through a series of Middle Eastern-style, dried-fruit charoset recipes every year for at least a couple of decades. But I never found one I liked enough to make it again until this year, when I served a bowl of this charoset, which was passed around and around the table until it had been almost emptied! Continue reading