Tropical Muesli

I am a firm believer in local food. I think that most of the time, the best foods to sustain our bodies in a given environment are those that grow in that same environment. Native societies that eat a "native" diet are often far healthier than those who eat a "Western" diet. I try, therefore, to make a large part of our diet that food which grows in the local environment.

We recently moved to the tropics, and therefore our diet has changed quite a bit from what we ate in the mountains of Colorado. This is partly because of my beliefs about eating local food, and partly because local food is usually cheaper! Therefore, we have been eating far more fruits and vegetables than we did in the states. It is fun, because these tropical fruits are a treat for us -- they are so expensive in the States, and so very cheap here! We currently have a large stalk of bananas hanging on our porch, from a tree in my parents' yard nearby. 

As you can see from the couple of other "granola" recipes on my blog, I really like granola, or muesli. I'm not perfectly sure what the difference between the two is-- I think that granola tends to be more "clumpy" and eaten as a trail mix, and muesli tends to be more "crumbly" and eaten with milk like cereal. But I'm not sure. Since I love granola so much, it only seemed right that I would figure out how to make a version here with a more "tropical" feel.  What I grew up calling "muesli" was more tropical in nature (since I lived in Fiji), and so that is what it felt like I should call this particular recipe. 

I know some of the people who read my blog do not live in the same environment that I do, but perhaps you can get ideas on how to use things that grow in your area. If nothing else, try making this tropical muesli on a day when you just would much rather be on some South Pacific island than wherever you are, and you might just feel a little closer to the warm tropical air! 

Tropical Muesli 

1 bag/ 750g rolled oats

1/2 c vegetable oil

1c coconut oil

1 c sugar

2 c shaved coconut

1 c dried bananas (optional)

1 c dried pineapple (optional)

Mix oils and sugar together in a bowl, then pour mixture over oats. Stir until oats are coated. 

Toast coconut lightly on stove (very lightly, it will cook more later), and stir into oats. 

Spread oat mixture out on cookie sheets about 1/2 inch thick, and bake at about 350F for about 30 minutes or until coconut is golden brown (oats will not darken much). 

Mix in dried fruit. Also really good with fresh fruit piled liberally on top. 

Serve with yoghurt or milk or just eat by the handful. =]

Broccoli-Peanut Pesto and Simple Button Noodles

A while back I found a recipe for pesto that used broccoli. I actually am not a huge fan of pesto, normally, because I find the taste of basil and pine nuts overwhelming, but I like the idea of simple green stuff on my noodles. So, I loved the idea of broccoli pesto. I tweaked it and put in my own ingredients, and came up with this Broccoli-Peanut Pesto. My camera was dying during this recipe, hence the somewhat fuzzy quality of the pictures.

Chop up broccoli, peanuts, salt, olive oil, and a handful of oregano!

Now, making homemade noodles seems to be regarded as one of those things that is extremely difficult and time-consuming and really not worth the time and effort. And in some cases, I wholeheartedly agree. I have made egg noodles, and non-egg-noodles, fettuccine, spaghetti, ravioli, lasagna, even tortellini, and I agree that in many cases homemade noodles are very time-consuming and not all that worth it. Especially spaghetti noodles. Those are small and ridiculous to try to make.

BUT these noodles are very worth it. They are simple and quick to make, and very hearty and filling. Together, the pesto and noodles make a very refreshing, filling meal.

Simple Button Noodles (printable recipe)
1 c all-purpose flour
1 c whole wheat flour
1 tsp salt
water

Mix together flours and salt. Add water a tablespoon at a time, mixing as you go, until you have reached a stiff dough.

Knead until smooth and elastic.

Bring a pot of water to boil.
Divide dough into quarters, and roll out into a rope about 1/2 inch in diameter. Cut noodles to desired thickness (about 1/4 inch is good).

Place noodles in boiling water until they float. Drain water.

Broccoli - Peanut Pesto (printable recipe)
1/2 head broccoli
1 c peanuts
handful of oregano (optional)
1 tsp salt
1/2 c olive oil

Place broccoli, peanuts, oregano, and salt into food processor. Chop to very small. Add olive oil. Blend until pesto consistency.

Breakfast Fruit

Fruit salad is a wonderful thing.

Especially when it is a super simple, healthy, fresh breakfast!
Not much work to this one.
Chop fruit.
Toss together.
Add some honey (or agave nectar, to keep it vegan).
Shovel into mouth with fork.