Peachy Keen Green

Laurie made an out-of-this-world granola when we visited last week. It's all nuts, plus coconut.  (Larry exclaimed, "What, granola without oats?!") This version is very keto, but of course you could add oats if you like. I might play with in the future. Serve as cereal or on yogurt! Ingredients Toss: 2 C shredded unsweetened coconut 1 C sliced almonds 1 C raw sunflower seeds 1/2 C raw pumpkin seeds 1/2 C walnuts Stir: 1/2 C melted coconut oil 2 T maple syrup (to replace 10 drops stevia; we don't like artificial sweeteners) 1 tsp cinnamon 1 tsp nutmeg Instructions Preheat oven to 325. Line baking sheets with parchment paper. In a large bowl, toss together coconut and nuts and seeds. In a small bowl, stir together the oil, sweetener, and spices. Pour the oil mixture into the large bowl and use your hands to mix together until the nuts are very well coated.  Transfer mixture to baking sheets and spread out evenly. Bake for 30 minutes or until golden brown, stirring at th...

Cyndy made this delish salad for us when we visited a few days ago, along with her wild rice salad . This recipe is super fast if you buy pre-cooked beats, which we get at Trader Joes. Trader Joes also carries a good vegan feta, but of course you could use real feta if you prefer.  Ingredients 6 medium roasted beets, chopped 1 C dry quinoa + 2 C water 1 cup fresh spinach leaves, ribboned 3 scallions (green onions), chopped 3 oz feta (vegan, from Trader Joes), crumbled on top 1/4 C pine nuts (best!) or pumpkin seeds, roasted Dressing: 3 T olive oil Juice from 1 lemon or lime juice Salt and pepper to taste Instructions Cook the quinoa: Rinse, add water, cook in the microwave on high 5 minutes, let cool a minute, stir, and cook 2 more minutes. (Or cook in a pot, if you prefer.)  While that's cooking, chop the beets, spinach, and scallions. (To "ribbon" spinach, put a few leaves together, roll, and cut in the short direction.) Toast the pine nuts on a tray in the oven for a f...