Now Playing Tracks

leevesandberries:

Addicted: To habituate or abandon oneself to something compulsively or obsessively.  Yup, that pretty much sums up my sentiments towards this granola. Why I have never made chocolate granola is beyond me but when I saw this recipe over at My New Roots I knew it was a winner. I ended up changing around the recipe a bit by swapping out the sugar for honey and adding in some orange zest. I am so glad that I did too, the subtle taste of orange adds a nice touch of brightness against the deep chocolate flavor. 
Other than compulsively eating this granola by the handfuls I have been keeping busy with getting back into shooting weddings (yay!) and enjoying some music at SXSW (double yay!). My favorite show ended up being Typhoon which is a band I shared with y’all awhile back as well.  Go check em out! 
On the more tech-y side I have been loving this new app called Stellar. Besides being visually stunning it is an awesome new social media medium that I don’t think has been done before or if it has then not this well. I could try and explain it but they do a much better job then I ever could on their website so go give it a look if you have the chance. 
For some granola making tunes try the album Hummingbird by The Local Natives. Take a break and really soak up the track titled Columbia, it’s too beautiful not to.

Chocolate Orange Crunch Granola ( GF, DF & Refined Sugar free)
3 cups old fashioned rolled oats (gluten free) 
1 cup of uncooked buckwheat (pale green, not brown)
1 1/2 cups of desiccated coconut
1 cup of walnuts, roughly chopped
1/4 cup of chia seeds
1/2 tsp of fine grain sea salt
1/2 cup of honey 
1/3 cup of cold pressed coconut oil
1 vanilla bean, scraped or 1 tsp of vanilla extract
1/2 cup of organic high quality cocoa powder
 zest of 1 large orange, preferably organic
Method:
Preheat the oven to 350 F. 
 In a large bowl stir together the oats, buckwheat, coconut, walnuts and chia seeds. 
 In a small saucepan, over medium low heat, whisk together the coconut oil, sea salt, honey, vanilla, cocoa powder and orange zest until uniform.
Fold the wet ingredients into the dry granola ingredients until everything is evenly coated. 
On a parchment lined baking sheet spread the granola out evenly in one layer. 
Bake fro 15-20 minutes then take the granola out of the oven and give it a good stir.  Bake for another 10 minutes, stirring every few minutes. 
Store in an airtight jar for up to 2 weeks. 
Zoom Info
leevesandberries:

Addicted: To habituate or abandon oneself to something compulsively or obsessively.  Yup, that pretty much sums up my sentiments towards this granola. Why I have never made chocolate granola is beyond me but when I saw this recipe over at My New Roots I knew it was a winner. I ended up changing around the recipe a bit by swapping out the sugar for honey and adding in some orange zest. I am so glad that I did too, the subtle taste of orange adds a nice touch of brightness against the deep chocolate flavor. 
Other than compulsively eating this granola by the handfuls I have been keeping busy with getting back into shooting weddings (yay!) and enjoying some music at SXSW (double yay!). My favorite show ended up being Typhoon which is a band I shared with y’all awhile back as well.  Go check em out! 
On the more tech-y side I have been loving this new app called Stellar. Besides being visually stunning it is an awesome new social media medium that I don’t think has been done before or if it has then not this well. I could try and explain it but they do a much better job then I ever could on their website so go give it a look if you have the chance. 
For some granola making tunes try the album Hummingbird by The Local Natives. Take a break and really soak up the track titled Columbia, it’s too beautiful not to.

Chocolate Orange Crunch Granola ( GF, DF & Refined Sugar free)
3 cups old fashioned rolled oats (gluten free) 
1 cup of uncooked buckwheat (pale green, not brown)
1 1/2 cups of desiccated coconut
1 cup of walnuts, roughly chopped
1/4 cup of chia seeds
1/2 tsp of fine grain sea salt
1/2 cup of honey 
1/3 cup of cold pressed coconut oil
1 vanilla bean, scraped or 1 tsp of vanilla extract
1/2 cup of organic high quality cocoa powder
 zest of 1 large orange, preferably organic
Method:
Preheat the oven to 350 F. 
 In a large bowl stir together the oats, buckwheat, coconut, walnuts and chia seeds. 
 In a small saucepan, over medium low heat, whisk together the coconut oil, sea salt, honey, vanilla, cocoa powder and orange zest until uniform.
Fold the wet ingredients into the dry granola ingredients until everything is evenly coated. 
On a parchment lined baking sheet spread the granola out evenly in one layer. 
Bake fro 15-20 minutes then take the granola out of the oven and give it a good stir.  Bake for another 10 minutes, stirring every few minutes. 
Store in an airtight jar for up to 2 weeks. 
Zoom Info
leevesandberries:

Addicted: To habituate or abandon oneself to something compulsively or obsessively.  Yup, that pretty much sums up my sentiments towards this granola. Why I have never made chocolate granola is beyond me but when I saw this recipe over at My New Roots I knew it was a winner. I ended up changing around the recipe a bit by swapping out the sugar for honey and adding in some orange zest. I am so glad that I did too, the subtle taste of orange adds a nice touch of brightness against the deep chocolate flavor. 
Other than compulsively eating this granola by the handfuls I have been keeping busy with getting back into shooting weddings (yay!) and enjoying some music at SXSW (double yay!). My favorite show ended up being Typhoon which is a band I shared with y’all awhile back as well.  Go check em out! 
On the more tech-y side I have been loving this new app called Stellar. Besides being visually stunning it is an awesome new social media medium that I don’t think has been done before or if it has then not this well. I could try and explain it but they do a much better job then I ever could on their website so go give it a look if you have the chance. 
For some granola making tunes try the album Hummingbird by The Local Natives. Take a break and really soak up the track titled Columbia, it’s too beautiful not to.

Chocolate Orange Crunch Granola ( GF, DF & Refined Sugar free)
3 cups old fashioned rolled oats (gluten free) 
1 cup of uncooked buckwheat (pale green, not brown)
1 1/2 cups of desiccated coconut
1 cup of walnuts, roughly chopped
1/4 cup of chia seeds
1/2 tsp of fine grain sea salt
1/2 cup of honey 
1/3 cup of cold pressed coconut oil
1 vanilla bean, scraped or 1 tsp of vanilla extract
1/2 cup of organic high quality cocoa powder
 zest of 1 large orange, preferably organic
Method:
Preheat the oven to 350 F. 
 In a large bowl stir together the oats, buckwheat, coconut, walnuts and chia seeds. 
 In a small saucepan, over medium low heat, whisk together the coconut oil, sea salt, honey, vanilla, cocoa powder and orange zest until uniform.
Fold the wet ingredients into the dry granola ingredients until everything is evenly coated. 
On a parchment lined baking sheet spread the granola out evenly in one layer. 
Bake fro 15-20 minutes then take the granola out of the oven and give it a good stir.  Bake for another 10 minutes, stirring every few minutes. 
Store in an airtight jar for up to 2 weeks. 
Zoom Info
leevesandberries:

Addicted: To habituate or abandon oneself to something compulsively or obsessively.  Yup, that pretty much sums up my sentiments towards this granola. Why I have never made chocolate granola is beyond me but when I saw this recipe over at My New Roots I knew it was a winner. I ended up changing around the recipe a bit by swapping out the sugar for honey and adding in some orange zest. I am so glad that I did too, the subtle taste of orange adds a nice touch of brightness against the deep chocolate flavor. 
Other than compulsively eating this granola by the handfuls I have been keeping busy with getting back into shooting weddings (yay!) and enjoying some music at SXSW (double yay!). My favorite show ended up being Typhoon which is a band I shared with y’all awhile back as well.  Go check em out! 
On the more tech-y side I have been loving this new app called Stellar. Besides being visually stunning it is an awesome new social media medium that I don’t think has been done before or if it has then not this well. I could try and explain it but they do a much better job then I ever could on their website so go give it a look if you have the chance. 
For some granola making tunes try the album Hummingbird by The Local Natives. Take a break and really soak up the track titled Columbia, it’s too beautiful not to.

Chocolate Orange Crunch Granola ( GF, DF & Refined Sugar free)
3 cups old fashioned rolled oats (gluten free) 
1 cup of uncooked buckwheat (pale green, not brown)
1 1/2 cups of desiccated coconut
1 cup of walnuts, roughly chopped
1/4 cup of chia seeds
1/2 tsp of fine grain sea salt
1/2 cup of honey 
1/3 cup of cold pressed coconut oil
1 vanilla bean, scraped or 1 tsp of vanilla extract
1/2 cup of organic high quality cocoa powder
 zest of 1 large orange, preferably organic
Method:
Preheat the oven to 350 F. 
 In a large bowl stir together the oats, buckwheat, coconut, walnuts and chia seeds. 
 In a small saucepan, over medium low heat, whisk together the coconut oil, sea salt, honey, vanilla, cocoa powder and orange zest until uniform.
Fold the wet ingredients into the dry granola ingredients until everything is evenly coated. 
On a parchment lined baking sheet spread the granola out evenly in one layer. 
Bake fro 15-20 minutes then take the granola out of the oven and give it a good stir.  Bake for another 10 minutes, stirring every few minutes. 
Store in an airtight jar for up to 2 weeks. 
Zoom Info
leevesandberries:

Addicted: To habituate or abandon oneself to something compulsively or obsessively.  Yup, that pretty much sums up my sentiments towards this granola. Why I have never made chocolate granola is beyond me but when I saw this recipe over at My New Roots I knew it was a winner. I ended up changing around the recipe a bit by swapping out the sugar for honey and adding in some orange zest. I am so glad that I did too, the subtle taste of orange adds a nice touch of brightness against the deep chocolate flavor. 
Other than compulsively eating this granola by the handfuls I have been keeping busy with getting back into shooting weddings (yay!) and enjoying some music at SXSW (double yay!). My favorite show ended up being Typhoon which is a band I shared with y’all awhile back as well.  Go check em out! 
On the more tech-y side I have been loving this new app called Stellar. Besides being visually stunning it is an awesome new social media medium that I don’t think has been done before or if it has then not this well. I could try and explain it but they do a much better job then I ever could on their website so go give it a look if you have the chance. 
For some granola making tunes try the album Hummingbird by The Local Natives. Take a break and really soak up the track titled Columbia, it’s too beautiful not to.

Chocolate Orange Crunch Granola ( GF, DF & Refined Sugar free)
3 cups old fashioned rolled oats (gluten free) 
1 cup of uncooked buckwheat (pale green, not brown)
1 1/2 cups of desiccated coconut
1 cup of walnuts, roughly chopped
1/4 cup of chia seeds
1/2 tsp of fine grain sea salt
1/2 cup of honey 
1/3 cup of cold pressed coconut oil
1 vanilla bean, scraped or 1 tsp of vanilla extract
1/2 cup of organic high quality cocoa powder
 zest of 1 large orange, preferably organic
Method:
Preheat the oven to 350 F. 
 In a large bowl stir together the oats, buckwheat, coconut, walnuts and chia seeds. 
 In a small saucepan, over medium low heat, whisk together the coconut oil, sea salt, honey, vanilla, cocoa powder and orange zest until uniform.
Fold the wet ingredients into the dry granola ingredients until everything is evenly coated. 
On a parchment lined baking sheet spread the granola out evenly in one layer. 
Bake fro 15-20 minutes then take the granola out of the oven and give it a good stir.  Bake for another 10 minutes, stirring every few minutes. 
Store in an airtight jar for up to 2 weeks. 
Zoom Info
leevesandberries:

Addicted: To habituate or abandon oneself to something compulsively or obsessively.  Yup, that pretty much sums up my sentiments towards this granola. Why I have never made chocolate granola is beyond me but when I saw this recipe over at My New Roots I knew it was a winner. I ended up changing around the recipe a bit by swapping out the sugar for honey and adding in some orange zest. I am so glad that I did too, the subtle taste of orange adds a nice touch of brightness against the deep chocolate flavor. 
Other than compulsively eating this granola by the handfuls I have been keeping busy with getting back into shooting weddings (yay!) and enjoying some music at SXSW (double yay!). My favorite show ended up being Typhoon which is a band I shared with y’all awhile back as well.  Go check em out! 
On the more tech-y side I have been loving this new app called Stellar. Besides being visually stunning it is an awesome new social media medium that I don’t think has been done before or if it has then not this well. I could try and explain it but they do a much better job then I ever could on their website so go give it a look if you have the chance. 
For some granola making tunes try the album Hummingbird by The Local Natives. Take a break and really soak up the track titled Columbia, it’s too beautiful not to.

Chocolate Orange Crunch Granola ( GF, DF & Refined Sugar free)
3 cups old fashioned rolled oats (gluten free) 
1 cup of uncooked buckwheat (pale green, not brown)
1 1/2 cups of desiccated coconut
1 cup of walnuts, roughly chopped
1/4 cup of chia seeds
1/2 tsp of fine grain sea salt
1/2 cup of honey 
1/3 cup of cold pressed coconut oil
1 vanilla bean, scraped or 1 tsp of vanilla extract
1/2 cup of organic high quality cocoa powder
 zest of 1 large orange, preferably organic
Method:
Preheat the oven to 350 F. 
 In a large bowl stir together the oats, buckwheat, coconut, walnuts and chia seeds. 
 In a small saucepan, over medium low heat, whisk together the coconut oil, sea salt, honey, vanilla, cocoa powder and orange zest until uniform.
Fold the wet ingredients into the dry granola ingredients until everything is evenly coated. 
On a parchment lined baking sheet spread the granola out evenly in one layer. 
Bake fro 15-20 minutes then take the granola out of the oven and give it a good stir.  Bake for another 10 minutes, stirring every few minutes. 
Store in an airtight jar for up to 2 weeks. 
Zoom Info
leevesandberries:

Addicted: To habituate or abandon oneself to something compulsively or obsessively.  Yup, that pretty much sums up my sentiments towards this granola. Why I have never made chocolate granola is beyond me but when I saw this recipe over at My New Roots I knew it was a winner. I ended up changing around the recipe a bit by swapping out the sugar for honey and adding in some orange zest. I am so glad that I did too, the subtle taste of orange adds a nice touch of brightness against the deep chocolate flavor. 
Other than compulsively eating this granola by the handfuls I have been keeping busy with getting back into shooting weddings (yay!) and enjoying some music at SXSW (double yay!). My favorite show ended up being Typhoon which is a band I shared with y’all awhile back as well.  Go check em out! 
On the more tech-y side I have been loving this new app called Stellar. Besides being visually stunning it is an awesome new social media medium that I don’t think has been done before or if it has then not this well. I could try and explain it but they do a much better job then I ever could on their website so go give it a look if you have the chance. 
For some granola making tunes try the album Hummingbird by The Local Natives. Take a break and really soak up the track titled Columbia, it’s too beautiful not to.

Chocolate Orange Crunch Granola ( GF, DF & Refined Sugar free)
3 cups old fashioned rolled oats (gluten free) 
1 cup of uncooked buckwheat (pale green, not brown)
1 1/2 cups of desiccated coconut
1 cup of walnuts, roughly chopped
1/4 cup of chia seeds
1/2 tsp of fine grain sea salt
1/2 cup of honey 
1/3 cup of cold pressed coconut oil
1 vanilla bean, scraped or 1 tsp of vanilla extract
1/2 cup of organic high quality cocoa powder
 zest of 1 large orange, preferably organic
Method:
Preheat the oven to 350 F. 
 In a large bowl stir together the oats, buckwheat, coconut, walnuts and chia seeds. 
 In a small saucepan, over medium low heat, whisk together the coconut oil, sea salt, honey, vanilla, cocoa powder and orange zest until uniform.
Fold the wet ingredients into the dry granola ingredients until everything is evenly coated. 
On a parchment lined baking sheet spread the granola out evenly in one layer. 
Bake fro 15-20 minutes then take the granola out of the oven and give it a good stir.  Bake for another 10 minutes, stirring every few minutes. 
Store in an airtight jar for up to 2 weeks. 
Zoom Info

leevesandberries:

Addicted: To habituate or abandon oneself to something compulsively or obsessively.  Yup, that pretty much sums up my sentiments towards this granola. Why I have never made chocolate granola is beyond me but when I saw this recipe over at My New Roots I knew it was a winner. I ended up changing around the recipe a bit by swapping out the sugar for honey and adding in some orange zest. I am so glad that I did too, the subtle taste of orange adds a nice touch of brightness against the deep chocolate flavor. 

Other than compulsively eating this granola by the handfuls I have been keeping busy with getting back into shooting weddings (yay!) and enjoying some music at SXSW (double yay!). My favorite show ended up being Typhoon which is a band I shared with y’all awhile back as well.  Go check em out! 

On the more tech-y side I have been loving this new app called Stellar. Besides being visually stunning it is an awesome new social media medium that I don’t think has been done before or if it has then not this well. I could try and explain it but they do a much better job then I ever could on their website so go give it a look if you have the chance. 

For some granola making tunes try the album Hummingbird by The Local Natives. Take a break and really soak up the track titled Columbia, it’s too beautiful not to.

Chocolate Orange Crunch Granola ( GF, DF & Refined Sugar free)

  • 3 cups old fashioned rolled oats (gluten free) 
  • 1 cup of uncooked buckwheat (pale green, not brown)
  • 1 1/2 cups of desiccated coconut
  • 1 cup of walnuts, roughly chopped
  • 1/4 cup of chia seeds
  • 1/2 tsp of fine grain sea salt
  • 1/2 cup of honey 
  • 1/3 cup of cold pressed coconut oil
  • 1 vanilla bean, scraped or 1 tsp of vanilla extract
  • 1/2 cup of organic high quality cocoa powder
  •  zest of 1 large orange, preferably organic

Method:

  1. Preheat the oven to 350 F. 
  2.  In a large bowl stir together the oats, buckwheat, coconut, walnuts and chia seeds. 
  3.  In a small saucepan, over medium low heat, whisk together the coconut oil, sea salt, honey, vanilla, cocoa powder and orange zest until uniform.
  4. Fold the wet ingredients into the dry granola ingredients until everything is evenly coated. 
  5. On a parchment lined baking sheet spread the granola out evenly in one layer. 
  6. Bake fro 15-20 minutes then take the granola out of the oven and give it a good stir.  Bake for another 10 minutes, stirring every few minutes. 
  7. Store in an airtight jar for up to 2 weeks. 
leevesandberries:

This sweet and simple summer salad is an absolute delight to all the senses. The bright red of watermelon is a delight to the eyes, the fresh and crisp smell of mint is a wonder to the nose and the sweetness of the honey and watermelon is dance upon the tongue. I also tried this recipe with a few crumbles of goat cheese but it was all a bit too much for my palate but most definitely not unpleasant tasting. If your feeling adventurous perhaps sprinkle a few feta or goat cheese crumbles on top. 

Watermelon & Mint Summer Salad
Ingredients:
2 Cups of cold watermelon, cubed
1 lime, halved
2-3 sprigs of mint, diced
honey for drizzling
Method:
Gently toss together the watermelon and mint. 
Divide watermelon between two bowls or plates.
Squeeze lime equally over both servings then lightly drizzle with honey. 
Enjoy!
Zoom Info
Camera
Nikon D300
ISO
400
Exposure
1/100th

leevesandberries:


This sweet and simple summer salad is an absolute delight to all the senses. The bright red of watermelon is a delight to the eyes, the fresh and crisp smell of mint is a wonder to the nose and the sweetness of the honey and watermelon is dance upon the tongue. I also tried this recipe with a few crumbles of goat cheese but it was all a bit too much for my palate but most definitely not unpleasant tasting. If your feeling adventurous perhaps sprinkle a few feta or goat cheese crumbles on top. 

Watermelon & Mint Summer Salad

Ingredients:

  • 2 Cups of cold watermelon, cubed
  • 1 lime, halved
  • 2-3 sprigs of mint, diced
  • honey for drizzling

Method:

  1. Gently toss together the watermelon and mint. 
  2. Divide watermelon between two bowls or plates.
  3. Squeeze lime equally over both servings then lightly drizzle with honey. 

Enjoy!

leevesandberries:

Easy Herb Baked Wild Salmon
When things are crazy in our world this simple and quick recipe for Herb Roasted Salmon is an absolute life saver. I love that its easy to throw together when crunched for time without sacrificing health and nourishment. It’s sort of like “fast-food” for a health nut.
It’s also perfect to make it a few hours ahead of time just until the step where you tie up everything into a nice parcel and then leave it in the fridge until you are ready to bake it. 
Don’t get too hung up on the EXACT herbs I have listed either, really any herb that you enjoy will work here. 
Ingredients: Serves 2
1/2 lb of wild salmon, washed and patted dry
fresh herbs of your choice,( sage, basil, rosemary, thyme, oregano, marjoram)
1 lemon
sea salt and pepper
2 tbsp of pastured butter, can be replaced with ghee or olive oil if desired
 
Method:
Preheat the oven to 400 F
Make a bed of herbs on top of a piece of parchment paper that will be big enough to accommodate the salmon.
Next, slice your lemon into thin rounds and layer them overlapping one another on top of the bed of herbs.
Place your salmon on top of the lemon and herbs.
Slice your butter into 4 equal parts and place on top of the salmon. ( Or if you are using olive oil or ghee then just drizzle or spread evenly over fish.)
Generously season with salt and freshly ground pepper.
Fold and roll up the parchment paper into a nice package, trying not to leave any gaps so that steam is not allowed to escape. Secure with cooking twine if you have any.
Bake for 20-30 min depending on how large your piece of salmon is or until the fish easily flakes when prodded with a fork. (Roughly 10 minutes for ever 1 inch of thickness.)
Serve over a bed of kale or accompanied with another vegetable. Enjoy!
Zoom Info

leevesandberries:

Easy Herb Baked Wild Salmon

When things are crazy in our world this simple and quick recipe for Herb Roasted Salmon is an absolute life saver. I love that its easy to throw together when crunched for time without sacrificing health and nourishment. It’s sort of like “fast-food” for a health nut.

It’s also perfect to make it a few hours ahead of time just until the step where you tie up everything into a nice parcel and then leave it in the fridge until you are ready to bake it. 

Don’t get too hung up on the EXACT herbs I have listed either, really any herb that you enjoy will work here. 

Ingredients: Serves 2

  • 1/2 lb of wild salmon, washed and patted dry
  • fresh herbs of your choice,( sage, basil, rosemary, thyme, oregano, marjoram)
  • 1 lemon
  • sea salt and pepper
  • 2 tbsp of pastured butter, can be replaced with ghee or olive oil if desired

 

Method:

  1. Preheat the oven to 400 F
  2. Make a bed of herbs on top of a piece of parchment paper that will be big enough to accommodate the salmon.
  3. Next, slice your lemon into thin rounds and layer them overlapping one another on top of the bed of herbs.
  4. Place your salmon on top of the lemon and herbs.
  5. Slice your butter into 4 equal parts and place on top of the salmon. ( Or if you are using olive oil or ghee then just drizzle or spread evenly over fish.)
  6. Generously season with salt and freshly ground pepper.
  7. Fold and roll up the parchment paper into a nice package, trying not to leave any gaps so that steam is not allowed to escape. Secure with cooking twine if you have any.
  8. Bake for 20-30 min depending on how large your piece of salmon is or until the fish easily flakes when prodded with a fork. (Roughly 10 minutes for ever 1 inch of thickness.)
  9. Serve over a bed of kale or accompanied with another vegetable. Enjoy!
To Tumblr, Love Pixel Union