For the last few months I’ve been quite the gypsy! I have seen so many things all around the world, with my whole life on my back. This experience has showed me that I don’t really need things to be happy. And you really can’t take it all with you! So it is our experiences that make life full.
I am now in Vermont interning with herbalist Rosemary Gladstar at Sage Mountain. I have so much gratitude for this experience. I spend half the day tending to her gardens with my dear friends Emily, Carly and the head gardner Micki (who is a genius really), and the other half is spent learning about herbs, hiking in the forest, making music in our cabin, or whipping something up in the kitchen. Oh, I have so missed this homey feeling!
So this post is dedicated to the wild world and breaking bread with friends!
Oh, and I must not forget Black Cohosh! The magical white flower photo that can be seen in this post. It is a wonderful herb often used for women in their later years. Sarah is in Oregon, and even from opposite sides of the country we share the same summer lust for the same plant!
Before I start my day in the garden, I love to wake up with the birds and go for a run. I always like to fuel up after with something quick and comforting! I bewitched the classic granola recipe with toasted pumpkin seeds and dark chocolate to add a rich and rustic flavor.
1 1/2 cups oatmeal
1/2 cup pumpkin seeds
1/2 cup rasins
1/4 cup dark chocolate bark (or chips)
1/4 cup maple syrup (or honey)
1 tablespoon coconut oil
salt (to taste)
-Turn the oven on to 350 degrees and allow it to warm up.
-Put the coconut oil on the pan and spread evenly and then add the oatmeal on top. Drizzle the maple syrup (or honey) on top of the oatmeal and try to spread it around evenly.
-Bake in the oven for 10-15 minutes. The oatmeal should be dry and a bit crispy when done!
-While the oatmeal is in the oven put a skillet on a low heat to toast the pumpkin seeds. Toast until golden, it should only take a few minutes. These will give the oatmeal a really nice rustic flavor. Be sure and add some salt here to really kick it up a notch!
-Once the oatmeal is done combine the pumpkin seeds with it and let it cool off. Once it is at room temperature, slice up the dark chocolate and add them to the mix. Chips can work too.
-Add the rasins and a bit more salt to taste, and there you have it!
This a perfect decadent breakfast item, or even a snack to enjoy on a long hike.