You guys just floored me with your support and advice following my last post on my little health issues. You have no idea how much it means to me! As a person who blogs about health and nutrition it made me feel really bad and embarrassed that I couldn’t seem to get a handle on my own issues! I was also concerned because, as someone who eats a plant-based vegan diet, admitting nutritional issues might give people the impression that a vegan diet is incomplete, unhealthy and missing critical components. I do strongly believe in eating the way I do and I would hate to think I was doing a disservice the vegan community.
But what you guys reminded me is that health is a journey and each person needs to find the diet and tweaks that work best for them. So I will continue to blog about healthy eating and vegan recipes while exploring what works best for me. I do not believe there is one diet with specified amounts of each macro and micronutrient that will work for everyone. I just need to find my own balance. And I don’t think there’s anything wrong with that :)
I have taken a lot of your suggestions to heart and I’m working to incorporate some changes that will hopefully help! I am definitely going to look at a different iron supplement and search out for a holistic health care professional when I move in September. Until then I will continue to make tweaks and adjustments.
I also want to briefly mention the results of the questions I asked a few days back on what you guys would like to see more of on the blog! Well turns out you’d like a little of everything! I’ll make sure to take all your suggestions into account and keep lots of variety going on. What you can expect moving forward are:
- Main meals
- Simple ingredients
- And of course, lots of nutritional info and tips!
I know a lot of this is what I do anyway, so there may not be a lot of noticeable changes, but I promise I am listening ;)
I hope you all had lovely weekends! I was in Montreal celebrating my great aunts 90th birthday and her and my great uncle’s 65th wedding anniversary. They are such an inspiring couple- in their 90s but still so independent and happily married. Something to aspire to for sure! It was such a lovely gathering of family I haven’t seen in at least 7 years. A lot of them didn’t even recognize me at first (not that I can blame them, I do look quite different!). It was a running joke of the evening that at first many people thought I was my cousin’s girlfriend! Oh awkward family moments….nothing beats them lol.
Today I want to share with you a beautiful granola recipe that is gluten-free, high-raw, very low in added sweeteners, low in added oil and vegan. In addition to these stellar nutritional features it is so special and exotic tasting! The rosewater adds a delicate floral scent that when tasted creates a complexity that goes beautifully with the tartness of dried cranberries and the subtle sweetness of pistachios.
Now I know rosewater isn’t an ingredient that is commonly kept in a lot of pantries, but I urge you to purchase some and keep it around. It makes everything seem gourmet! The rest of the ingredients in this granola are fairly common and I’m sure it would taste wonderful even if you decided to forego the rosewater.
This granola features rolled oats, buckwheat groats, dried cranberries and pistachios which are complimented by a hint of cardamom and rosewater, lightly sweetened with agave. It’s lovely paired with granola and fresh seasonal fruit for a refreshing and exotic summer breakfast or snack!
Pistachio Rosewater Granola (Vegan, Gluten-free*, Sugar-free, High Raw)
- 1 cup buckwheat groats (preferably raw and sprouted)
- 1 cup rolled oats* (preferably soaked and dehydrated)
- 3/4 cup pistachios, roughly chopped
- 1/2 cup dried cranberries, chopped
- 1/2 cup coconut flakes (optional)
- 1 tsp cardamom
- 1 tbsp rosewater (make sure it’s food grade)
- 1 tbsp coconut oil, melted
- 1 tbsp agave
- 1 tbsp water
- 8 drops stevia (or more agave)
- 1 tsp vanilla
- 1/4 tsp salt
*ensure these are certified gluten-free is this is a major concern
Mix all the dry ingredients in a large bowl. In a smaller bowl combine the wet ingredients then add the wet to the dry and mix well, ensuring all the dry ingredients are coated.
Dehydrate for 3 hours at 105, flip the mixture over as best you can and continue drying for another 8-12 hours, or until crisp and crunchy.
Have any of you had funny/awkward moments with family like that? Anyone get up to anything interesting over the weekend?
Have a great Monday!