food sensitivity | Hawkins Holistic

March 30, 2015

Yogi Granola: a recipe

No, I’m not being ironic or “cute” when I say ‘Yogi Granola‘. It’s the real deal. Everyday at the ashram the hundreds of yogis were served home-baked granola at brunch. It was by far my favourite sweet treat at the ashram. So, when I returned home I went into granola withdrawal. Store bought granola has always been a sore spot for me (too much sugar, or so little quantity of the good stuff for a lot of $). Alas, the Sivananda organization has freely shared a recipe for their granola. I tried it out and I am one happy camper (although I’m no longer actually camping..sad face).

Here is the recipe, with a few tweaks a la Hawkins Holistic (I found this recipe wasn’t sweet enough, and didn’t need the amount of wheat as originally called for).

YOGI GRANOLA

1/2 cup maple syrup
1/3 cup agave syrup
1/2 cup hot water
1 tsp vanilla extract
5 cups rolled oats (I use Bob’s Red Mill large flake, GF)
5 tbsp wheat bran
5 tbsp wheat germ
2 tbsp ground flax
3/4 cup almonds
1 cup sunflower seeds
1/3 cup sesame seeds
2 tsp ground cinnamon
1/2 cup golden raisins or raisins
1/3 cup chopped dates or other dried fruits (I used dried apricots)

~ Heat the oven to 250F. Combine the maple syrup, agave, hot water, and vanilla extract.

~ Mix the grains, nuts, seeds and cinnamon in a large mixing bowl. Stir in the maple syrup solution and mix thoroughly. Spread out the mixture on a lightly greased baking sheet and bake in the oven for 45-55mins, stirring three or four times to prevent it from burning. The granola is ready when it is light brown.

~ Mix the granola with the dried fruit while still warm, breaking up the larger chunks as you do so.

~ Leave to cool and then store in air-tight containers.

Serve granola with almond milk as a healthy breakfast or snack, or sprinkle some granola atop your favourite dairy-free ice cream for a decadent dessert!

Naturally yours.

December 5, 2014

Tis the Season of Sweet

Yes, I really make these.

I love Christmas baking! I take great pleasure in creating the festive morsels, gifting them to friends & family, and eating them (obviously). For some people, it’s very true that once you stoke that sweet-tooth with white sugar, it’s hard to break free of its death grip.

Sugar addiction is a real thing. Consumption of it releases the brains feel-good neurotransmitter dopamine, but it’s a high that’s quick to fade, and much like hard drugs, it leaves the “user” craving more. Sugar, a leading contributor to countless serious health conditions, is commonly referred to as the “white devil” for good reason.

Alas, you need not be a slave to the sweet tooth! Try my Fruit & Nut Dip as an alternative when the occasional holiday indulging has verged on gorging, and perhaps the candy-cane cookies and nanaimo bars will stick around a little longer this season 😉

Fruit & Nut Dip (Gluten-Free, Vegan)

~ 1 small-medium gala apple (or honeycrisp apple)
~ 1 tbsp natural nut or seed butter
~ 1 tbsp organic raisins
~ ½ tbsp organic ground flaxseed
~ Sprinkle of cinnamon
~ Drizzle of agave or maple syrup

Directions: Cut apple into slices. Arrange in small bowl, leaving a space in the center for nut-butter dip. Sprinkle apples with cinnamon. Place nut-butter into center space and top with ground flaxseed and raisins. Lightly drizzle agave/maple syrup over the nut dip. The apple slices are your edible utensils. 🙂

I often enjoy this for dessert and it really satisfies my sweet tooth. And while white sugar depletes the body of nutrients, this sweet snack delivers fiber, protein, omega-3 fatty acids, vitamins & minerals. Consider it a gift to yourself!

Naturally yours.

Sarah Hawkins, R.H.N.

October 12, 2014

Thankful to Know Thy Body

Getting tested for food sensitivities can both open and close doors. I finally decided to do the test to learn if avoiding my “prime suspects” (gluten, dairy, and nightshades) was all for nil. Was my body truly reactive to these foods or was it all in my mind? I wanted hard evidence.

I went to my naturopath, Dr. Leila Sahabi, to administer the test. All that was required of me was a sample of blood. No fasting. No special requirements. A few weeks later the results were in!

Nightshades (e.g. tomatoes, potatoes, peppers) were in the clear, however, I still eat them mindfully because these foods have stimulating properties. I register a moderate dairy and wheat intolerance (ah ha!), but my highest reaction was to EGGS, BANANAS and SUGAR CANE! I eat eggs and bananas regularly, so my mind was blown (and saddened). But omitting sugar cane – the birthplace of its refined white granulated counterpart? No problem…I thought. As it turns out, most of the packaged health foods I eat frequently list cane sugar (or some derivative of) as a primary ingredient. In the trash went my not-so-cheap goodies.

It would be easy to get discouraged – knowing that homemade banana bread and scrambled eggs are a thing of the past – but I am so grateful to be armed with this new knowledge! I never suspected eggs, bananas, or sugar cane to pose a significant threat to my physical health and state of well-being. So, if you are considering doing a food sensitivity test, I highly recommend it. Maybe the proof-on-paper results will silence the people that can’t comprehend why you don’t sample the cheese log & crackers at your next family holiday dinner. 😉

Check out this recipe that I’m making for tonights Thanksgiving dessert. It meets all of my dietary & sweet-tooth needs. I hope it’s a crowd-pleaser!

Happy Thanksgiving!

Sarah Hawkins, R.H.N.

*What is the difference between food allergy and food sensitivity? An allergic reaction involves the immune system, affects numerous organs in the body, and can be severe or life threatening. A sensitivity/intolerance is a toxic response to food that does not involve the immune system, is generally less serious, and usually involves the digestive system. Source: Mayo Clinic