Orange Ginger Granola

I don’t have much to say about this except that its delicious. I woke up really early Sunday morning with a hankering to make something I’d never made before. After a few searches through the blogosphere, I fell upon Anja’s (Food for Thought) recipe for Orange Coconut Granola (which doesn’t seem to be loading right now). I modified it to what I had around the apartment, and what I like. Do the same and you’ll be pleased.

Orange Ginger Granola

Ingredients:
1 c rolled oats
1/4 c wheat germ
1/4 c wheat bran
1/4 cup walnuts
1/4 cup pumpkin seeds
1/4 cup dried fruit, optional
zest of 1 orange
Juice of 1 orange (about 1/4 cup)
2 T honey
1 inch fresh ginger, grated
1/2 t cinnamon
a pinch of salt

Directions:
Preheat oven to 225ºF.

In a saucepan combine honey, orange juice, orange zest, fresh ginger, cinnamon, and salt. Heat until honey is melted. Set aside.

Combine grains and nuts and berries. Toss together. Pour honey mixture over and toss until well combined. Pour mixture out onto baking sheet and spread out evenly. Heat in oven for about 1.5-2 hours, stirring occasionally until mixture is dry and crunchy. Allow to cool completely. Store in airtight container.

How I Stay Healthy While Traveling: Homemade Cereal Bars

I travel a lot with my work. It’s a wonderful privilege to be able to see different parts of Guatemala, and to help guide foreigners through new encounters in which they can experience the beauty and tragedy of Guatemala. I feel honored to share with fellow gringos this country that I love so much.

Nevertheless, traveling is exhausting. I miss my bed, my shower, my kitchen. I just cannot rest the same as in my own home. And while I enjoy eating out every once in a while, the healthy options are far and few between when I travel with groups in Guatemala. Traditional Guatemalan cooking uses lots of lard, including in their tamales and beans. Vegetables are uncommon or unsafe to eat. Breakfast is usually eggs and beans with tortillas and coffee. Very little fresh fruit. Lunch (on the worksite) is pb&j sandwiches, a hardboiled egg, and an apple or squished banana if we’re lucky. Dinner can vary, but its generally grilled chicken or meat, rice or potatoes, and sometimes an iceberg salad smothered in thousand island dressing (not my preferred vegetable). It’s not my idea of a balanced died, which is something I consider important in my daily life. There is too much protein, too much animal fat, and too few fruits and vegetables. If I’m with groups for longer than a few days I begin to feel sluggish, cranky, and to be honest my digestive system is not too happy with how its been treated.

To help counter this, I began taking my own granola bars so I could take back a sense of control over my diet while I travel. I normally forego the eggs and beans in the morning, or the sandwich at lunch, and stick with something I know is balanced and healthy. At least I can start my day in a way that I feel good about…even if I have little control over the rest of it.

Maybe some of you are in a similar situation. But even if not, this is a healthy, balanced bar that is easy to take anywhere: work, school, road trips, or to just have as a snack on hand. You can use whatever type of cereal you want as a base. I use All-bran because its what I would normally eat at home, and that is essentially my goal: maintain the level of nutrition I am able to enjoy at home.

Cereal Bars

Ingredients:
4 cups cereal of choice (if oats, toast first in the oven until golden)*
1/2 cup wheat bran, toasted
3/4 cup mixed nuts and seeds of choice (pumpkin seeds, sesame seeds, walnuts, peanuts, flax), toasted
3/4 cup dried, unsweeted fruit (cranberries, raisins, minced dates or figs, coconut, ginger)
1 t ginger
1 t cinnamon
1 t anise extract (or almond, or vanilla)
pinch of salt
1 egg (or 2 whites)
1/4 cup honey** (or brown sugar)
2 T brown sugar
1/4 cup natural peanut butter

Directions:
1. Preheat oven to 325ºF
2. Beat egg white until light and fluffy. Add sugar, honey, peanut butter, spices, salt, and extract. Beat until smooth. Stir in nuts and dried fruits until covered. Stir in cereal, and finally wheat bran.
3. Spread mixture evenly in parchment-lined baking sheet, about 1/2 – 3/4″ deep. Bake for about 25-30 minutes, until firm and set. Allow to cool completely. Using serrated knife, cut into bars. Store in fridge.

*if you wish, substitute some of the cereal for additional seeds, fruits, and nuts. this is just the balance I prefer for my traveling days. The types of dry ingredients can be played around with quite a bit to achieve the bar you need.
**sugar will make a crunchier bar while honey will made a chewier bar