Cranberry Pecan [fig, cherry, & apricot] Granola

Recipe from Food to Live By
by Myra Goodman

In a recent post I promised I would share with you my favorite granola recipe ~ and here it is!

I was first introduced to this deliciousness by a friend of mine, and had asked her to send me the recipe. I do not recall how long I had waited, but being the impatient person I am, I ran down to the bookstore and purchased the book myself; and a great purchase it was!

Homemade granola is superior to any store-bought and is so very easy to make. Once you do make your own, you won't want to buy it again.

I have made Ina Garten's granola recipe and I like the idea of adding additional dried fruit, but I felt it was lacking something. Don't get me wrong - it's good. I just had this recipe to compare it to and I really liked the dimension the orange zest lends to the granola; and I prefer the addition of the brown sugar over sweetened coconut.

This round I have added dried figs, apricots, and cherries in addition to the lone cranberries called for in the recipe - it's good both ways. That is one of the pleasures of making your own, you can customize it to fit your individual tastes.

Yes, I did eventually receive the recipe from my friend. I think I had made this a couple of times by the time she sent it to me - it's that good.

Success meter (1-3): 3 

Stir to combine.

Add wet ingredients.

Place on rimmed cookie sheet and bake.

Cool completely before adding dried fruit.

Once cooled, add cranberries and/or other dried fruits of your choosing.

I like to keep mine in the pantry alongside some Dixie cups..

.. for a quick scoop and go!

Makes for a great snack while hiking!

Portuguese Kale Soup

from the book Food to Live By
by Myra Goodman of Earthbound Farm Organic


This is the book our daughter requested when she moved out rather than my standard gift of The New Basics Cookbook.  She is into the whole organic food, health and fitness scene ~ not sure where she got this from, not us! So glad she is though, and at an early age ~ if only I was so lucky!

Myrna has some really tasty recipes in this book. Two of my favorites are her granola recipe that I have yet to share with you (I will soon though), and her California Waldorf Salad  (no, not what you are thinking.. there are no marshmallows or heavy mayonnaise covered fruit).

Portuguese Kale Soup ~ minus the Portuguese tradition of adding slices of chouriço. 

I'm not completely against adding sausage to soup (something I do when my sister comes to dinner ~ she is a carnivore to say the least); I just was not feeling it ~ we had meat a few days in a row and I was craving something meatless.

This was a quick, easy and comforting recipe ~ perfect for the chilly weather we have been having (by California standards; 40° - 50° at dinner time), and it's healthy to boot!


Success meter (1-3): 3

Remove the tough stems of the kale and chiffonade the leaves.

Sauté the onions and carrots till soft then add garlic.

Add the broth, potatoes and spice and cook till potatoes are tender.

Add the rest of the goodness: beans, tomatoes and kale.

How beautiful is this?

So good...

(If you prefer a thicker soup, you can purée a portion of the soup.)