Special Seasonal Offers
Adapted from “The Whole Earth Catalog”
½ cup coconut oil
½ cup honey
½ tsp vanilla extract
4 cups rolled oats
1 ½ cups shredded unsweetened coconut
1 cup wheat germ
1 cup chopped unsalted nuts (cashews work very well!)
1 cup hulled sunflower seeds (unsalted, unroasted)
1 cup roasted soybeans
½ cup each sesame seeds, flax seeds, oat bran
½ cup raisins
Mix together in a large bowl: oats, coconut, wheat germ, nuts, sunflower seeds, roasted soybeans, sesame seeds, flax seeds, oat bran and raisins.
Heat in a small saucepan :oil, honey and vanilla.
Stir oil mixture into cereals and mix well. Mixture will be very dry.
Spread mixture in a large pyrex pan (9×11” or larger) and bake at 325 degrees, turning every 10 minutes or so, until mixture is a light brown color.
Serve in bowl with milk and enjoy!
Contributed by Ellen Pavitt
Adapted from Bon Appetit magazine
- ¾ cup finely chopped toasted walnuts
- ¼ cup finely ground dry bread crumbs
- ¼ cup (packed) chopped fresh parsley
- 2 Tbsp. finely chopped fresh basil
- 2 Tbsp. finely chopped fresh chives
- 6 8oz. halibut fillets (about 1 inch thick)
- 6 Tbsp. melted butter
- Lemon wedges
Preheat oven to 450 degrees. Butter a rimmed baking sheet. Mix walnuts, bread crumbs, and all herbs in small bowl. Brush each fish fillet with 1 Tbsp. melted butter; sprinkle with salt and pepper and place fish on prepared baking sheet. Sprinkle walnut-herb mixture atop fish, dividing equally and pressing to adhere. Roast fish until just opaque in center, about 8 minutes. Transfer to serving platter or plates: garnish with lemon wedges and parsley sprigs.Read More