Budget Shopping Budget Eating

Grocery shopping is hard these days. The prices are still soaring.People are going without. Sometimes a ,guide is needed and luckily there is one. Can it help? Possibly ,

New contributor and NBC food reporter Kevin Pang wrote about saving money in yesterday's New York Times Wednesday section.He is a Chicago reporter living in the suburbs there with his wife and  their twn year old son. He and his wife Anne looked to the US Department of Agriculture for help.Their thrifty option, is the least expensive and is what SNAP benefits are based on.They also cut out their usually eating out twice a week, It was time for home cooking.There was also no impulse buying and cheaper options were taken.Their son Liam likes peanut butter and  jelly sandwiches. They had to switch out his favorite strawberry jam for the cheaper grape jelly.The $4.35 baba ghanoush for the $3.77 hummus. They did stick with their organic staples such as eggs cream milk and certain vegetables that are hard to wash.The Pangs chose wisely with the high price paid for meat was pork shoulder at $14.98.Dairy was a variety of different products but all were relatively inexpensive The same for bread and baked goods with a sourdough baguette for only $2.99.They sort of splurged on cheddar Sun Chips at $4.99 a bag..

Mr Pang and his wife also contributed recipes which are perfect for any kind of dinner. There are the tasty bacon cheeseburger meatballs It's a fun way to use chopped meat along with adding favorites like crispy bacon and shredded cheddar.The sauce is a blend of condiments and sounds like McDonald;s special sauce with its' mix of ketchup ,mayo mustard  Worcester sauce and relish. There is also chorizo amatriciana that has the zing of spicy sausage. The sauce also has onion crushed tomatoes olive oil and red pepper. Garlic also gives it flavor.Everything is finely diced and sauteed until the onion turns translucent. The sauce is added  a long with a pinch of sugar. Bucatini, that thick chunky pasta is used but try anything that was on sale.There were also dinners of fava beans with ricotta on a toasted baguette,There were also carnitas and  sesame soy chicken. One dinner was Japanese curry with a fried pork cutlet. Lunches were mostly leftovers from the night before while breakfasts were granola and yogurt or scrambled eggs.There was a breakfast tortillas which is always fun. There was enough variety that no one became bored with the menu.

Follow this guide for some ideas for low budget shopping and cooking. It won;t be limited.There is variety and fun recipes. It's a good way to save money and be creative.

Delicious Treats In Bulk

 If you own a store or a restaurant and want healthy snacks look no further than WHolesale Nuts and Dried Fruit. Owner Matthew Baron has a whole forest of nuts seeds and dried fruits. This is the perfect site for creating baskets of goodies and interesting desserts and snacks.

Being a dried fruit and nut lover this site sang to me. I tried their apples , mangoes and my all time favorite nut -pecans

The dried fruit is delicious without that sweetness and funny dried fruit taste that others have. The apples tand mangoes I selected were very natural tasting. Keep in mind that these can be bought in bulk to create tasty granola if  you have a B and B or sell them at  your local farmer's markets. Some of Mr Barons; dried fruit have no sulphates which account for the more natural flavor.  Chefs and pastry chefs  should consider buying his coconut flakes and nuts in bulk for delicious dishes and desserts.

There are also dried figs , dates and cherries to consider as well as raisins. The seeds range from quinoa to roasted and salted sunflower ones There are also bulk flax and chia seeds ,perfect for baking. The prices are also affordable, good for anyone just starting out in the restaurant and bakery businesses.

Try Wholesale Nuts and Dried Fruits for any of your recipes' needs. They're well priced along with being downright delicious. They';re perfect on their own or as an ingredient.

Easy Granola

 Granola is a versatile mix of good for you and good tasting ingredients. It makes for a good hot ro cold breakfast.It's also a great sweet snack to munch on too. Best yet you can make your own and toss in what you like.

How you want to make your granola is up to you.  White refined sugar can be added but many home chefs prefer the healthier option of maple syrup. You will also need oat, namely hearty whole grained ones. Use gluten free ones if  someone in the family has celiac disease. As far as for nuts pecans and walnuts are usually the preferred choice.Slivered almonds are a;so good as are cashews,peanuts and pistachios. Sunflower seeds add a bit of much needed saltiness along with macadamia nuts.Granola is usually baked and it needs oil as a binder. Coconut oil works well but you can also use melted plant butter along with browned butter.A drop of wildflower honey adds a layer of sweetness and earthiness. if you want to add it.As far as with spice cinnamon is always good but if you want to be seasonal , a pinch of pumpkin spice mix can be stirred in. fruit is always good in granola. Think chopped dried cranberries, cherries or apricots.What about chocolate chips? These can be added later when the baked  granola is broken up.Flaked coconut can be added later too.

The next part is the most important - baking the granola.Use a  half sheet pan for this or just one half of a regular sized sheet pan if you don;t have the smaller one.Remember to line the pan with parchment paper. The sweetener will stick to the pan and it could be a mess if the granola slightly burns. You could also use a parchment line glass baking dish (think pie pan) for this too.Press the mixture down with the back of a spatula. This will give the mix nice crispy clumps that you can crunch on later. Bake at 350 degrees Farenheit for a short time - only twenty to twenty-five minutes. It shouldn't;;t be too overly browned.Let the granola completely cool down  - about forty five minutes before you add the chocolate chips or coconuts. Store the mix in an airtight container for two to three weeks (if it lasts that long).It can also be frozen for up to three months too. Granola can be eaten like a snack . straight from the container or you can have it with hot or cold milk too. keep in mind that granola also is wonderful topping ice cream too. You can make a quick apple crisp with it too.

Homemade granola is a real treat.It's even easy to make and create variations. Try it for a good fall breakfast.

An Easier And Healthier Way To Cook

 Imagine cooking delicious and easy recipes with just five ingredients. You can, thanks to a new cookbook, 5 Ingredient Semi-Homemade Meals (Mango Publishing Company 2021) . This is a helpful way to eat better and also shop better. The book will help many  home chefs improve their lives and habits.

The book is written by husband and wife team Bobby and Dessi Parrish. They are the creators of the very popular Flav City videos on You Tube. There  they and their toddler daughter Rose teach fans how to shop correctly in stores such as Aldi and Costco and cook cleanly - that is without scary sounding preservatives and additives. The beginning of the book explicitly explains the difference between free range and farmed meats along with showing healthy pantry staples such as olive oil and grass fed ghee. The Parrishes also have a list of clean baking ingredients like grass fed butter and pure vanilla extract. They have also paired with Thrive, the sponsor for their six year old You Tube series. This is not your typical cookbook, There are testimonials about how the Parrishes changed  followers lives with their clean and easy cooking as well as non traditional chapters called  Happy Hour for bar nibbles and one for Dessi's Paleo Sweets -  which features  everything from immune boosting tea to sticky date pudding. Other chapters revolve around comfort food and carnivore style. There are also ones on seafood and one primarily featuring broths and soups.

The recipes are a wide range that are delicious, There's nothing diet about them. Breakfast lovers will enjoy the easy cook of Mini Meatball Breakfast Hash, made with only ground turkey,spinach , bell peppers and eggs . It's served on a bed of cauliflower rice for extra flavor and goodness. Busy parents will appreciate the no bake five ingredient cinnamon and cacao powder infused. granola and breakfast tacos bursting with eggs, bacon and avocados.  For an easy lunch or dinner there is the comfort food fried wild rice and chicken with homemade mirepoix, the mix of celery, red onion and carrots. Another comfort dish is the  cauliflower mac and cheese , a different spin on the classic casserole. Grilled Korean short ribs are another simple but flavor packed dish, enriched  by the spicy Korean chili sauce gochujang. Those who love bar nibbles will love the Parrishes' recipes for crispy pan cauliflower pizza and crispy baked chicken wings. along with a sugar free margarita recipe !! For those wanting something much simpler and cleaner there is nourishing beef bone broth featuring beef bones, celery, carrot and onions. The seafood too is a simple and good like  crunchy  shrimp tacos and salmon Cobb salad. Of course there are sweets, from date brownies and a dairy free berry panna cotta made with coconut cream.

If you want to eat and shop better then get 5 Ingredient Semi Home Cooked Meals. It's chock full of good ideas and good recipes. It's the first step in getting healthy.

Cold Comfort

A heat wave means one thing - a aversion to anything hot and that includes food and drink. Who wants to eat fresh from the oven roasts and casseroles? Or worse , fresh from the burner soups and skillet meals. Keep it cool -  have chilled foods, from morning to night.

As much as we love a bowl of hot oatmeal and farina, it's time to think of other grains.A cooler bet is a bowl of rice or corn puffs with chilled milk. Add some blueberries or strawberries to give it a healthy vibe. Another idea is chilled melon. Cube watermelon and cantaloupe along with chunks of casaba melon for a refreshing, low calorie starter. Another low calorie breakfast, is a chilled parfait. Layer various fruits, such as pineapple and blueberries with Greek yogurt and granola for the perfect beginning on a sweltering August day.Freeze it and you have a breakfast Popsicle, every kids' dream breakfast. Instead of spooning the layers in a parfait dish, layer them in Popsicle molds. Freeze overnight. Remember these also make great desserts and snacks for them and for the adults too. What to drink with these frosty starters? Iced coffees and teas. There are many cold brew options for both drinks in your supermarket to choose from. Smoothies and fruit slushies are other cool options that go well with breakfast.

Lunch and dinner can also be chill creations. The easiest is a sandwich, of course, Make it different by trying a pan bagnat a Provencale treat loaded with all sorts of good fillings.Use a long , baguette , slice in half and then layer on sliced cucumbers, onions,kalamata olives and hard boiled eggs. Cheese and tuna canned in oil can also be added.This also makes a great weekend supper, enjoyed with a chilled glass of wine.Salads are one of those easy summer meals. One of my new favorites is a chickpea one, loaded with not only those garbanzo beans (save the liquid for baking) but chopped peppers, onions and parsley. For color and more taste I add grape tomatoes and then dress it with a simple vinaigrette. Make it three or four hours before serving for a cool, flavorful bite. You don't have to use chickpeas as the protein. Leftover chicken, grilled steak, and even tuna can be subbed in. Any leftover meat can be paired with a veggie for a tasty and substantial cool dinner. Try grilled steak and tomatoes, or minced ham with broccoli and onions. A more sophisticated take is vichyssoise , the French leek and potato soup, first cooked and then cooled. There is also gazpacho,a garlicky vegetable potage that's not even heated. It's made cold and served cold. Perfect with crusty Spanish rolls and butter.

It's August. It's hotter than an oven full of biscuits. Cool off with refreshingly cold dishes and drinks. It's the best way of dealing with a heat wave. 

Eating Raw

Nothing is worse than a hot kitchen during a heat wave. No one wants to cook, broil bake, or even microwave .Yet what do we eat? Eat raw. There's nothing wrong with sticking to fresh veggies or fruit  to survive these scorching days.

Forget the cooked breakfasts. Save those for the cooler days or eating out. Cold cereal with fruit is the way to go. Eat healthy raw however. Think puffed rice or puffed wheat with chilled low fat milk. For a more healthier spin use almond, coconut, or soy milk. Add the harvest of the season for more color and nutrition. Think  of tossing in a few berries or sliced peaches. Another cool breakfast idea is a granola parfait.Layer vanilla flavored Greek yogurt with layers of granola and different fruits. You can also sub in cottage cheese for the yogurt It's a filling, protein packed way to start the day. Granola is another tasty and healthy way to begin a hot summer's day. It's the star of many a farmer's market, with many homemade varieties for sale..It also makes a good snack through the day too. If it's too sweet, then think a fruit cup for breakfast. Combine different types of melon with chopped peaches, plums and strawberries. Most of us can't function without  a cup of coffee or tea. Luckily there are already cold brewed coffees from Starbucks along with packets of teabags that can be brewed in cold water.

Most people turn to sandwiches for both lunch and dinner. The problem is that they get old fast. Look to the south of France for inspiration. One of the best recipes to create during these steamy days is the pan bagnat. It's slicing a French  boule or rounded bread (a baguette also works here) Take out the middle - which you can eat as a snack with peppered olive oil, . Brush the insides and lid with olive oil You can then have the first layer of peppers, then sliced onions followed by basil leaves. Finish with tomato and ham slices. Some pan bagnat recipes allow for tuna fish  instead of the meat You can make it as hearty or as light as you want. Add some flourishes such as sliced black olives or capers. A similar make is the Scandinavian loaf bread. This is taking another round bread (which you can easily purchase at Panera) , slicing it in half and filling it with a hard boiled egg and a mix of cream cheese, cornichons , dill and red onions. It's then adding salmon and sliced beets.Omit the egg if you don't feel like using the stove top.If you're not into sandwiches, then try salsa crudo. This is like bruschetta but poured on freshly cooked pasta.Take four cups of chopped tomatoes and mix with one fourth cup of minced basil.balsamic vinegar garlic  and olive oil. Mix and let stand thirty minutes before pouring on any cooked pasta.

This is the time to keep the kitchen as cool as possible. Eat raw.It's an easy and healthy way of dealing with these ultra sultry days of summer.

Homemade Healthy Snacks

September marks the beginning of a season of busy days, especially for kids.It's running from school to dance class or soccer practice. It' also means snacking on the run. That means unhealthy nibbles here and there. Stop this with healthy snacks that are both flavorful and good for them.

All kids, from kindergarten to college love Pop Tarts. Yet those treats are full of sugar  and artificial flavors. They also have gotten away from their original fruit filling by offering wacky flavors like root beer and s'mores. This can been amended by making home made fruit tarts. First start with using whole wheat flour  and coconut oil along with flax egg (instead of using the real thing mix a tablespoon of ground flax with three teaspoons of water) along almond milk. Apple sauce and cinnamon  are also added.The trick is to cutting the dough into perfect squares to emulate the real thing. Use all natural preserves such as Bonne Maman jams for the filling. They have excellent flavors such as wild blueberry, peach  and strawberry. You could even put two flavors in the tarts for a fun surprise.. Hostess Fruit Pies, long a favorite with kids also has a healthy homemade version. Again use whole wheat flour  along with a melange of spices such as cinnamon , nutmeg, clove and ginger. Since it hast to be a flaky crust, use Earth Balance all natural margarine instead of butter. Fresh apples or pears can be used for the filling, Cook them with brown sugar and almond extract for that gooey pie filling texture.

Granola and power bars are part of any kid's diet. They 're great alleviating those hunger pangs along giving tots, tw'ens and teens a boost of energy.Yet most are filled with sugar  and even transfat. Don;t feed the these fat bombs masquerading as healthy snacks Make your own. It's an easy mix of oatmeal,almonds, vegan butter and dried fruit such as apricots or for more zing cranberries. Should chocolate be added, like the store bought ones? If the kids request it , then yes but add the dark chocolate morsels. The granola bars can also be coated in the melted seventy to eighty per cent dark chocolate. These bars have very little sugar but are packed with antioxidants. Vary the  granola bar flavors, Make a peanut butter or a crunchy peanut butter every so often,.Take  the granola one step further and make  cookies ith the healthy mix. Carry on the healthy vibe by using gluten free oat flour along with evaporated cane or coconut sugar to make it a bit more nutritious than the average snap. Cookies taste better with chocolate chips so add the dark chocolate ones to the dough.These can be fancied up for birthday parties by dipping them in melted seventy per cent chocolate and then dusted with coconut.The granola and chocolate can also be blended together to form a bark, a nice once a week treat .

Don't feed the kids bad snacks. Make these healthy treats to continue with nutritious and wholesome eating during the day. It'll not only satisfy hunger but fill them up with the good stuff.

Granola Fun

Homemade granola is not only fun to make but fun to eat. Of course , it can kick start the day but it's also good sprinkled on vanilla ice cream or made into bars.It can also be turned into clusters for healthy snacking too. It is versatile, going from breakfast to snack in no time.

Melissa Clark wrote about her recipe for it in Wednesday's New York Times Food section. It is a fancier recipe than the basic granola one. Hers is very flavorful thanks to the addition of  ginger and cardamon. Most start with cinnamon and brown sugar for taste and nuts and dried fruit for color and texture. Oats are the most important ingredient and  again  most recipes call for rolled oats ( never use instant)The liquids or binders are usually a mix of vegetable oil and honey. Ms Clark uses out of the box ones such as olive oil and coconut oil. Olive oil is a healthier choice and it's up to the home chef to use it instead of any other oil Some granola cereals have clusters which is a big selling point for a lot of cereal lovers who want crunch. Home chefs usually use egg whites which does bind but the result is a brittle sticky glob instead of a light crunchy nibble.To achieve this the oats and coconut are ground into a flour that becomes a paste when water is added. Ms. Clark wanted something more flavorful so she added coconut milk. which gives it a very mild sweetness. Almond milk can be subbed in too.

One good thing about homemade granola is that it can be customized to suit your family's tastes.Almonds can be added in or not. Chocolate chips can replace walnuts. Even Ms. Clark's recipe can be tweaked to suit many different tastes. Hers is loaded with seeds such as pumpkin and sunflower but one can be eliminated while the other is doubled. For a healthier spin try chia seeds which are high in calcium and manganese. Flax  seeds can be added too for a boost. These have a slightly nutty flavor that can add to the mix. Dried fruit is another granola must .It gives extra sweetness and more flavor.. Ms. Clark's recipe calls for coconut flakes but you can add anything from dried cherries to dried apricots to raisins to create a healthy , nutrient packed breakfast. Once you've mastered the basic recipe you can start on bars. Granola bars are fun and perfect for anything, from beach days to sports events.They're a cross between a cookie and granola, thanks to the addition of flour , baking soda and butter. The last can be replaced with vegan non dairy butter for a healthier bar. Semi sweet chocolate chips can be added along with nuts or sub in the chocolate with dried cherries or almonds.

Granola is a fun and healthy food to make. You can stick to the basic recipe or go wild and creative with seeds, nuts and dried fruit. The end result is a tasty treat that's good for you and tasty too.

Generate Your Own Energy Bars

Busy school days and activity filled weekends demand energy bars.These help both big and little kids manage hunger and boost flagging spirits. There is one problem with the store bought ones , Wayyyy too much sugar What can you do? Make them yourself!

Many home bakers  shy way from baking energy bars. In some way they're really no different than bar cookies.It could be the ingredients that may freak out bakers - namely the  oatmeal used. Done wrong and those bars will turn out to be very healthy cookies. However homemade energy bars are no different to make than  cakes. Some even require just some microwaving a  set in the fridge What is so great about them? There are no extra sugars or  cringe inducing fruits your kids may  hate. There's also not the threat of life threatening allergens or being made  near themYou're the creator , you know  what will go in them. Energy bars can be tailored to suit tastes and allergies. Also home bakers can control the amount of sugar being put in them. Home dried fruit can be added as opposed to the kind that coated in sugar crystals. Carob can be added instead of chocolate or dark chocolate can be used instead of the bad for you milk variety.

What does go into a homemade energy bar? Start with a base.It's usually rolled oats.These give bars their chewiness.You can also use high fiber cereal as well. I would add flaxseeds for extra benefits - these are packed with antioxidants and are easily to blend into the recipe. Chopped medjool dates can also be used because they are dense and sticky perfect for creating a base.Next comes the nuts. Peanuts are good, most kids like them. Better choices would be almonds which are great for building strong teeth and bones along with aiding in good heart health and walnuts which aid in digestion and lower cholesterol. The biggest question is what type of sweetener to use. The one not to use is refined white sugar. Most energy bar recipes usually require  honey, brown sugar or agave syrup. If you're going to use honey use the dark kind. It has much more antioxidants and more nutrition than the light kind. As for fruit, use fresh  such chopped apples and pears . Dried fruit is excellent but I'd recommend using ones you've dried at home. Some of the recipes do call for eggs which are used for binding everything together..

Homemade energy bars are not only good for you, they're also tasty.Make them for great boosters for the family during this busy season. They'll give them a much needed lift along with a burst of flavor.

Crunchier Granolas

Not long ago I wrote about that hippie staple granola.Lo and behold it was the tic again of an article inTheNewYorkTimesDining section.While my piece was just about the basics,The dining section amped it unto Momofuku high gourmetism. It was given amake over that almost all basic foods go through. The article was written by Times Regular Jeff Gordonoer who takes a new twist on this simple dish. Most granolas are made with rolled oats, almonds and some kind of sweetener such as honey or brown sugar. The new versions are much more colorful with dried papaya,, pickled mango and compressed pineapple. Most mixes are laced with liberal sprinklings of cinnamon and nutmeg. Not these. there is dried sorrel and dried mint even to give it unusual dashes of color and flavor. There's even a savory version too. this mix isn't then soaked in milk. It's usually drenched in a thick creme fraiche,.It could even be added as aside to foie Gras. A Rosemary and pistachio one becomes the crusting for elk at OAK at Fourteenth in Boulder, Colorado. There's a pine nut and citrus one that becomes aside for seared scallops or roasted sweet potatoes,Of course even the fanciest granola is good over a plain vanilla or butter pecan. you can even layer it in a pudding parfait too if you want. granola isn't the usual hippie dip pie food it was.Now it's a mega gourmet dish that can go from breakfast to lunch to dinner. It's an amazing food that you can create for some cool dishes.

Recrunching Granola

Granola has had crazy roller coaster ride since it's introduction to the American diet four decades ago.It has been loved by flower children and exploited by every cookie and cereal maker.it's taking on a new life with moms who want a healthier snack or breakfast for their kids. Granola is primarily an American invention, being First created by Dr. Connor Lacey In 1894. There were some name variations such as granula by Alex Lacey. Granola is a mix of oats , puffed rice raisin, honey along with dried fruits , nuts and even chocolate chips. first dismissed as a "hippie" food, it slowly gained acceptance as an alternative to those overly processed breakfast cereals. It's everywhere now from gracing brand name yogurts to the ubiquitous breakfast and energy bars. If it's made right , it is good for you. the best bet are the all natural brands coming from smaller or boutique companies. Most stores now sell all natural hand made granolas. This kind is good as a snack or breakfast. Just make sure that it is all natural and the ingredients are pure. Granola is easy to make and the Web is chock full of good recipes by both top chefs and ordinary home cooks. be creative. Add some fun surprises such as sunflower or pumpkins seeds for crunch and a kick of saltiness. for some sweetness think dried cherries or cut up dried apricots. You can also try the traditional route of adding raisins and almonds , along with walnuts. for sweetening ,go the natural route of honey, cinnamon and brown sugar. avoid using refined white sugar at all costs. Granola is a good and healthy addition to any diet. Make it or buy it.Either way' you and your family will enjoybthis good for you American classic.

The Old College Fry

Now that dorms are opening up again across the US it's time to look at what your college foodie is eating. It's going to be three months of snacks, fried food and Red Bull. This is the perfect time to instill good eating habits. All those veggies, fruits and good carbs will help them get through the crush of October mid terms and all nighters along with endless mixers and parties.

As any college kid, whether dorm student or commuter, will tell you college cafeteria food is pretty good (well at mine it was). My friends and I got into the habit of having daily burgers and fries for lunch or snacking on pizza and chips. We gained weight pretty fast thanks to those over fried, dripping with grease foods. Unlike today's kids we had no healthy alternatives. Now I see my students eat fresh fruit like pineapple and strawberries and wash that down with spring water.Also there are healthier entrees too like grilled chicken breasts and salads.

College campuses do still have the faves my generation loved. It's very easy to grab a Coke and a bag of Doritos as a snack. There are also hot dogs and hamburgers too. Impress that these are fine once n a while but just like kegger parties they can be damaging if done in excess.Create care packages filled with good for them favorites or leave fruit roll ups or granola bars , in your kids' cars.They'll get the message quick enough.

The college years are fast paced and fun. With that comes an appetite. Make sure your college kids eat well and eat healthy.

It's May Time For Picnics

Even though it's a rainy May1st where I am, nonetheless it's the start of picnic month. This is th etime of year to brush off the hampers and get the brain going on sandwich ideas. What to make? What to bring? What to drink? What goes with what ? What would go good where? These are all big picnic questions.

As always sandwiches are a good idea. You can create a provencale them with crusty baguettes, sundried tomatoes and aioli sauce (basically mayo with a touch of garlic and a few drops of olive oil added). With this you cana add a fresh onion salad. You can also bring a salad Nicoise, that lovely concoction of various lettuces , tuna, hard boiled eggs and black olives. Add some fresh tomatoes, broccoli and cauliflower and you've got a good meal. Add a few bottles of Orangina or Italian lemonade and it's a a great meal for an early season beach day. if you're planning on going hiking then bring ham and roast beef sandwiches on some hearty rye along with a strong cup of coffee. to keep you alert. (you never know who you'll run into) some granola bars and oatmeal cookies.


For a more elegant evening kind of picnic, think about a small roast chicken you can get at your local grocery store. Add some asparagus or string bean salad. For sandwiches bring a small container of tarragon infused mayo or Dijon mustard and some pre cut croissants. You can also add a small bottle of champagne or white whine and finish off with a lovely chocolate or angel food gateau. Some fresh fruits would be appreciated here and you can bring some strawberries or raspberries to end the meal along with chocolates.


May is the perfect month to go out and enjoy the fine days. This includes packing a picnic and heading to the beach, mountains or your backyard. Enjoy the fresh air and warm temps with a good meal.

Crunchy Granola And Then Some

How do foodies start their day? Usually with a better than average breakfast (although not me. I'm not a big breakfast person,never was - never will be).A lot of outsiders may think we start off with Eggs Benedict or an exotic mango salad. That may be true in some cases. Most times foodies are into cereals but not the just from the box kind. Many begin their day off with a big bowl of granola.

Where was granola born? Everyone assumes it started at a love in in Haight Asbury or at Woodstock because it was the hippie food of choice. Granola actually started a century earlier in 1863 when Doctor James C. Jackson developed a healthy breakfast dish of twice baked Graham cracker bits. He called called granula. A second doctor John Harvey Kellogg, the father of modern day cereals, made his own version using baked and whole grains. He too called this cereal granula and was sued by Jackson. Kellogg then changed the name to "granola" and started to market it. Unfortunately people in the late 1800's and 1900's were more into Kellogg's other invention, corn flakes and granola took a back seat. It wasn't until the hippie movement of the late Sixties that granola became a staple in all natural diets. Now it's everywhere.

Where to buy the best granola? At any outdoor farmer's market such as in the one in lower Manhattan's Union Square.Here you can find all sorts of varieties with wholesome ingredients. Try to buy ones with dried cranberries or blueberries for an extra nutritional kick. Almond granola is a good choice too because the nut is not only tasty but rich in vitamins. For granola with a kick, try cinnamon or nutmeg kind.

If you or your family have wheat and nut allergies then make the granola yourselves. Start with rolled oats and if you want add rye for more flavor. Then add some dried fruit. Again cranberries and blueberries are great but also think about dried peaches, apples and apricots. Forgo any peanut butter or nuts if you or your kids have nut allergies. Concentrate on adding seeds such as sunflower or even sesame. You can also liven it up with your own dashes of nutmeg, cinnamon, or even cardamon. Add raw sugar or brown sugar if you want a little sweetness. You can add maple syrup but this will make it sticky and messy to store.

Granola is not just for hippies any more.(well they could use it, considering most of them are in their sixties now). It's for foodies who like to start their day off with something that's not only good tasting but nutritious and good for them.