WWPF Day 2: Breakfast on the Go
This morning I had a meeting which lasted until noon, so really had to get something on the go. I ended up having a large iced tea and modest yogurt with fruit and granola. For lunch I had leftovers from dinner.
Yogurt and granola are theoretically natural foods, but are subjected to additives and extra bits you just don't want. They put in corn syrup, perservatives, and fillers.
I was thinking that the toughest thing about making yogurt is getting the right cultures to grow and create yogurt for you. Where do you get those little yogurt making bugs? Duh! You get yogurt bugs from yogurt! just regular plain organic yogurt in the store has living cultures when you buy it, so the easiest way to make you're own is to borrow someone else's.
Home Made Yogurt Recipe
* 1 quart milk
* 1 cup half and half
* 1 tablespoon plain yogurt
Directions
Combine milk and half and half in a saucepan. Bring to a boil over low heat. Remove from heat and transfer to a clean bowl. Set aside to cool to 115 degrees F. Add yogurt and vigorously whisk.
Cover bowl with plastic, then wrap well with heavy towels or a blanket. Set aside in a warm place for 6 to 8 hours, or longer according to taste. The longer yogurt sits, the more acidic it will become. Store in sealed containers in refrigerator.
Granola on the other hand has tons of potential for homemade goodness that any tree-huger would be proud of. I think it was first invented in the 1800s by a health spa. Anyways, this is my favorite receptive for granola:
Alton's Brown Granola
Ingredients
* 3 cups rolled oats
* 1 cup slivered almonds
* 1 cup cashews
* 3/4 cup shredded sweet coconut
* 1/4 cup plus 2 tablespoons dark brown sugar
* 1/4 cup plus 2 tablespoons maple syrup
* 1/4 cup vegetable oil
* 3/4 teaspoon salt
* 1 cup raisins
Directions
Preheat oven to 250 degrees F.
In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.
Yogurt and granola are theoretically natural foods, but are subjected to additives and extra bits you just don't want. They put in corn syrup, perservatives, and fillers.
I was thinking that the toughest thing about making yogurt is getting the right cultures to grow and create yogurt for you. Where do you get those little yogurt making bugs? Duh! You get yogurt bugs from yogurt! just regular plain organic yogurt in the store has living cultures when you buy it, so the easiest way to make you're own is to borrow someone else's.
Home Made Yogurt Recipe
* 1 quart milk
* 1 cup half and half
* 1 tablespoon plain yogurt
Directions
Combine milk and half and half in a saucepan. Bring to a boil over low heat. Remove from heat and transfer to a clean bowl. Set aside to cool to 115 degrees F. Add yogurt and vigorously whisk.
Cover bowl with plastic, then wrap well with heavy towels or a blanket. Set aside in a warm place for 6 to 8 hours, or longer according to taste. The longer yogurt sits, the more acidic it will become. Store in sealed containers in refrigerator.
Granola on the other hand has tons of potential for homemade goodness that any tree-huger would be proud of. I think it was first invented in the 1800s by a health spa. Anyways, this is my favorite receptive for granola:
Alton's Brown Granola
Ingredients
* 3 cups rolled oats
* 1 cup slivered almonds
* 1 cup cashews
* 3/4 cup shredded sweet coconut
* 1/4 cup plus 2 tablespoons dark brown sugar
* 1/4 cup plus 2 tablespoons maple syrup
* 1/4 cup vegetable oil
* 3/4 teaspoon salt
* 1 cup raisins
Directions
Preheat oven to 250 degrees F.
In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.