From the Garden to the Kitchen
Yardboy, I made a fresh fruit tray for a friend and had fruit left over, so for breakfast, I made this yummy, yet simple, parfait, which is a powerhouse of nutrition. Garnished with mint from the garden made it even tastier. (And if your mint is like mine, go ahead and cut it halfway back at least. This way you’ll extend the plant by getting a second, very tender, harvest.) Now if you like, substitute my maple granola for the nuts.
ON THE GO YOGURT PARFAIT
Layer in stemmed glass or in plastic lidded container if you want to tote this.
Fresh fruit of choice, cut up of necessary
Toasted nuts of choice (I used walnuts)
Drizzle of honey
TIPS FROM RITA’S KITCHEN:
Why this is so good for you:
1. Eat Greek yogurt for 2x the protein.
2. The potassium in the dairy helps prevent infection and is soothing.
3. The magnesium in the honey can calm the central nervous system, and as a natural sweetener, is 2x as sweet as sugar and with lots of good benefits.
4. Walnuts contain omega 3’s – good for your hair, skin, eyes, nail, heart and brain.
1 cup slivered or sliced almonds or walnuts
1 cup grated coconut
3 cups old fashioned rolled oats
1/4 cup Canola oil
1 cup pure maple syrup
Favorite dried fruit – as much as you like
Preheat oven to 325. Toast almonds and coconut in a cookie sheet, stirring occasionally, for 10 minutes or until the coconut is just starting to turn golden. Be careful here as coconut can burn easily. Toast the oats separately in a 350 degree oven for about 15 minutes, or until they are staring to turn golden. Mix these two together in a bowl.
Heat oil and syrup until hot and pour mixture over oat mixture. Toss well and pour onto sprayed cookie sheet. Bake in 350 oven for 15-20 minutes, stirring occasionally. Let cool and transfer to a bowl. Add dried fruit. Keep covered at room temperature for a week, or store in refrigerator for several weeks.
-Rita Nader Heikenfeld, CCP, CMH