ITEMS FOR THE ROAD/ MAPLE GRANOLA RECIPE

I bought a cute little "I'm not looking for any attention" black dress today. Plain black tank top dress that touches the floor with two long slits up the sides. I'll probably wined up wearing my fall brown boots with it because I'm not ready to give them up yet. I love me some comfy shoes. Boots all the way!

I am running the Times Colonist 10K this weekend and I need healthy snacks to keep me energized and happy. The old Mandy would have stopped at the gas station, fueled up and grabbed a bag of sour cream and onion chips, some peanut M&M's and a slurpee but that was 3 years ago and this is now. I know better!  I don't want to feel like garbage and I don't want my awesome family to feel like garbage. So I went to work early this week and planned out what to make.

• Spicy Cajun Sprouted Almonds
• Dehydrated Crackers
• Maple Granola with soaked almonds
• Sundried Tomato Hummus
• cut up fruit & veggies
• sprouts
• popcorn
• Kombucha
• Everything to make our pre-work out shake before the big run
• herbal tea and honey

To me, tt is super important that I eat all alkalizing foods before and after the race. Alkalizing foods help your body heal and tones down the acids, like lactic acid, that are produced while working out. I know I will be pretty darn pooped after the race but I also know I will have enough energy to spare when I'm done! SO STOKED!

Tod's parents are running the race with me and Tod will be running the half marathon. My totally awesome parents are coming too. They will be watching Kyri and Seth while we run. I am so greatful we can all be together. We are going to a new restaurant in Victoria called Be Love. Their menu is free of dairy, wheat, refined sugar, meat, and preservatives so it is right up our alley. So stoked. And my lovely vegan sister, Mary, is finishing up her last week of work in Victoria and then comes home. It will be so great to have her home. More family dinners with her! I love cooking for her.

Wish us luck this weekend! Hope the weather will be nice.

Raw Maple Granola

Granola is so convenient to have around the house. You can grab a handful if you need a snack, you can put it on yogurt or ice cream, you can use it as the topping for crumbles and you can take it to go, very easily! This recipe is dehydrated so it will last in the cupboard for 2-3 weeks, but trust me, it will be long gone before then.

Makes 6 cups

Prepare ahead - Soak almonds, covered in filtered water, for 4 hours.

- Soak pumpkin seeds and sunflower seeds, covered in filtered water, for 2 hours

• 1 1/2 cups raw almonds, soaked
• 1/2 cup pumpkin seeds, soaked
• 1/2 cup sunflower seeds, soaked
• 3 cups quick oats
• 1/4 cup hemp hearts (seeds)
• 1 Tbsp. sesame or poppy seeds
• 1/4 cup sprouted buckwheat
• 1 cup pure maple syrup
• 3 heaping Tbsp. raw almond butter, or any nut butter of your choice
• 1 tsp. pure vanilla extract

1. Soak almonds. Rinse well. Soak pumpkin seeds and sunflower seeds. Rinse well. Add almonds and seeds to a large bowl. Add oats, hemp hearts, sesame or poppy seeds and sprouted buckwheat and stir.

2. In a large pan, on the lowest heat, add maple syrup, almond butter, and vanilla. Turn off heat. Stir and combine. Add to dry ingredients and mix well. Let sit for an hour so oats can absorb maple syrup and vanilla flavour.

3. Grab two dehydrator trays with paraflexx sheets. Divide mixture up between the two trays and spread out evenly. Place into the dehydrator at 110° and dry for 24-48 hours. Should be crunchy when done. Add more time if needed. Enjoy!

* If using regular oats, soak them over night before adding to the mixture.

Oven method – This granola is not raw. You will not need to soak nuts and seeds. Omit sprouted buckwheat from the recipe. Mix ingredients in a large bowl and place on a cookie sheet. Bake in the oven on 275° F (135° C) for 10 minutes. Stir and bake again for 15 minutes. Take out of the oven and allow to cool before eating.