Posted by on Apr 17, 2016 in Recipes | 4 comments

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!

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Roasted Halibut with Walnut Crust

Roasted Halibut with Walnut Crust

Posted by on Jun 23, 2015 in Recipes | 0 comments

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.

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