Have Granola Whenever You Please With This Super Quick Stove Top Recipe

The only drawback to homemade granola (superior to store-bought, on all counts, in my book) is finding the foresight to make large batches of it in advance. Maybe it’s just me, but my motivation for making anything is pretty closely tied to how soon I’m going to scarf it down.

Source: The Shortcut to Homemade Granola

The basic sequence of events is this: Add your fat and sweetener to your pan over medium-low heat and blend until everything is nice and liquid. Add in the grains and a pinch of salt and toast until golden (8-10 minutes). Mix in whatever nuts and seeds you like and cook for another couple of minutes. Transfer to a baking sheet and sprinkle with your favorite spices (or toasted coconut and chocolate chips!) and let cool for 5-10 minutes. Break it up and throw it in some yogurt or milk and you have a tasty homemade breakfast.  Or anytime snack; granola shouldn’t be confined to the morning.

11 Fruit and Veggie Parts You Shouldn’t Throw Away

Before you peel your apples, de-stem your broccoli or core your pineapple, stop and consider what you may be missing out on. The greens of a beet root, for example, actually contain more nutrients than the beet itself! Or how about those pumpkin seeds you’ve been tossing? They contain almost half your daily dose of magnesium!

Cooking with the ‘castaways’ can be beneficial on many levels. Not only will you be reaping the nutritional benefits, you’ll be saving money too! Think of all that waste you could be putting to good use – by stretching your ingredients, you could serve and save more.

Source: 11 Fruit and Veggie Parts You Shouldn’t Throw Away

Broccoli and cauliflower are moderate vitamin K risks.   Beet greens are to be avoided – they contain amounts of vitamin K on par with spinach, kale, etc.  The beets – they can’t be… beet? 🙂

I haven’t looked into celery, whose nutritional value might even be less than iceberg lettuce…