Dark Days #2: Refreshing solstic breakfast

this morning i was up at 5 am and out the door to a Winter Solstice celebration put on by a friend—108 Sun Salutations to clear out the cobwebs of negativity and move into the new year revitalized.

it was oh so heavenly.

i came home feeling so lovely and calm and bright.
and i thought, today is an 'only good stuff' day.

so today i nourished my body with homemade yogurt and granola with frozen raspberries.

the yogurt i made yesterday—in fact i pulled it from its incubation right before i left for yoga. the milk is from a dairy in touchet, which is only 15 minutes away and i used a starter my parents gave me. after all my intimidation, making yogurt was incredibly easy and i am so happy to have had a successful first go of it.

the raspberries came from my grandmother's backyard and we're frozen for future deliciousness.

the granola i made up specifically for dark days: bob's red mill oats (closest to local), homemade fruit butter and honey, and a smattering of spices (nutmeg, cinnamon). i used this recipe as an approximation (i left out the fruit and nuts, although i have a source for local walnuts for next time):

Fruit Butter Granola
  • 5 cups rolled oats

  • 1 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • ¾ tsp. salt

  • ¾ cup brown sugar

  • ¾ cup fruit butter (blueberry, pear)
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • 3/4 cup dried fruit (cranberries, raisins)

  • 1/2 cup sliced almonds
Preheat the oven to 325° F. Line a large baking sheet with parchment paper and set aside.
In a large bowl, combine oats, spices, and salt. Mix well.

In a medium bowl, whisk together brown sugar, fruit butter, maple syrup and vanilla extract. Whisk until smooth. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the mixture onto the prepared baking sheet.

Bake for 20 minutes. Remove pan from the oven and stir. Bake for an additional 15-20 minutes or until the granola is golden and crisp. Remove from the oven, stir in dried cranberries and almonds. Let cool completely. Store in an airtight container.

Happy Winter Solstice to Everyone! The days will only get longer now!

1 comment:

  1. I totally agree with you about homemade yogurt! We've been making it for a year or two now, but were really nervous at first. Something about leaving warm milk out for bacteria to invade...on purpose. But now, commercial yogurt just tastes weird to me.

    Here's how we do it: http://eatlocal365.com/2010/10/25/how-to-make-all-natural-yogurt-at-home/



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