:: Slice of Emma ::




November 2nd, 2016
Healthy, Whole Food, Plant Based Recipes by Emma

Recipe #13 :: Super Grains Ancient Granola

Granola is such a satisfying treat whether it is on top of yogurt or as a snack in the middle of a long hike. I find it challenging to find a granola in the store that is healthy, gluten free, and packs goodness.  This granola does just that.  Instead of over sweet fruit and sugar, I used a touch of honey. To avoid wheat this recipe uses ancient grains from all over the world.  Spelt is one of the oldest cultivated crops in human history and is believed to have first been used between 7,000 and 8,000 years ago.

I recently signed up to run the San Francisco to Napa Ragnar- a 200 mile relay! Athletes are vulnerable to become seriously injured when they train for serious races such as Ragnar and Triathalons. My goal is to eat anti-inflammatory foods that fuel my body. In order to increase endurance I am running in the morning 6 or so miles then at night I mix in a second work out of Pure Barre, yoga, or a bike ride. Balance is key whether it is in a work out routine or in diet. I think you will enjoy the balance of this granola packed with super food grains and spices.

Health Note: Some of the health benefits of spelt include its ability to help in regulating the body’s metabolism, aid in the creation of sex hormones, increase circulation, build strong bones, improve the immune system, boosting digestive function, lowering blood sugar, and reducing cholesterol in the body.

Super Ancient Granola

Ingredients:

1 cup coconut

1 cup kamut

1 cup buckwheat groats

1 cup amaranth

1 cup spelt

1 cup raw pumpkin seeds

1 cup raw almonds

1 cup golden raisins

1 cup honey

½ cup quinoa

½ cup sesame seeds

½ cup coconut oil

1 tbsp cardamom

½ tbsp nutmeg

½ tbsp cinnamon

1 ½ tsp sea salt

 

Directions: Mix together quinoa, kamut, buckwheat, amaranth, sesame seeds and spelt. Add honey, coconut oil, cardamom, nutmeg, cinnamon, and sea salt.  Spread on wax paper and bake at 250 degrees for 30 minutes.  Let cool. Add almonds and raisins then mix together.  I like to add the almonds and raisins last so that the heat does not spoil the delicate oils of the almonds. Serve with your favorite non dairy milk or on top of yogurt. Store in air tight container up to 2 weeks.

Emma lives in Southern California and trains along this stretch of coastline San Diego in Del Mar near Torrey Pines State Park. 

Hi, I am Emma Wilkiemeyer. Welcome to Slice of Emma recipe blog featuring healthy recipes that are vegan and based on whole foods.  For the past seven years I have shared recipes with friends and family and past two years through my blogging.  I completed a certification at Southwest Institute of Healing Arts in Arizona in Holistic Nutrition.  I take pride in that my recipes are not only delicious, but the science behind them makes for ingredients that nurture and balance the body.  My recipes are all gluten free and vegan. 

My full time career is working in the oncology bio-tech space. Working around patients who are very sick has taught me the value of living a healthy lifestyle each and every day in order to lower the risk of disease later in life.  My whole foods diet keeps me energized to work hard and fuel my fitness routine.  Slice of Emma will also feature not only my voracious appetite in the kitchen but also my travel adventures including mountain hikes sometimes shared with Jes the CCC and international travel.  Please reach out to me anytime you have a question whether it be about travel or my recipes.

I am excited to share my passion and creativity with you.  Whether you are an experienced cook, or just getting started with a plant based diet I hope to have something that excites and helps you love healthy and compassionate cooking.

My life recipe is simple- Nourish the body with clean food and exercise, and feed the soul with life’s rich experiences whether it be through getting out in nature or positive relationships with the people in my life.

 

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