Power Foods by Whole Living and Martha Stewart: Homemade Granola for a Healthy Diet

by Jennifer on January 6, 2011

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Oh My Goodness…that is pretty much wraps up my thoughts after I spent 2 days with my nose (and eyes – oh, this book is SO pretty) buried in the latest from the Martha Stewart empire. Yup, my favorite time-to-relax-in-the-tub-and-feel-like-I-am-at-a-spa magazine, Whole Living has published the book titled Power Foods: 150 delicious recipes with the 38 healthiest ingredients’.

This is truly more than a cookbook: Yes, there are very approachable and delicious recipes (and color photos of each recipe) but they do not stop there. In fact, I consider this book to be a healthy living companion. You will also learn about:

*Research-based information about the health benefits and disease fighting properties of 38 power foods
*Nutritional data and helpful tips on storing, preparing and cooking the power foods.
*Stocking a healthy pantry
*Eating seasonally
*Understanding food labels
*When to splurge on organics ingredients

The first two recipes I made our the Granola and the Sweet Potato Hummus. Please make them and then let me know what you think.

Isn’t she pretty?

Granola
Makes 12 cups
Chock-full of grains, nuts, seeds, fruits, and natural sweeteners, granola is easy to prepare, and, when it’s homemade, it’s much lower in sugar and fat than store-bought varieties. This basic recipe can be easily adapted to create many different versions, including the three variations that follow. You can omit the nuts or the dried fruit, as desired. For a vegan option, simply omit the egg whites; the granola won’t be as crunchy but will still be delicious. Freeze granola in an airtight container for up to three months (it thaws quickly), or store at room temperature for up to two weeks.
 
Ingredients:
6 cups old-fashioned rolled oats (not instant)
1 ¼ cups chopped nuts, such as raw almonds, pistachios, walnuts, pecans, or
combination (optional)
¼ cup raw hulled pumpkin seeds (pepitas) or sunflower seeds
1/3 cup ground flaxseed or toasted wheat germ, or a combination
¾ teaspoon ground cinnamon
3 large egg whites
¾ teaspoon coarse salt
¾ cup sweetener, such as honey, agave, or unsulfured molasses
1/3 cup extra-virgin olive oil
1 cup coarsely chopped dried fruit, such as sour cherries, cranberries, currants, raisins, apricots, figs, or pineapple
 
Directions:
1. Preheat oven to 350˚F. In a bowl, combine oats, nuts (if using), pumpkin seeds, flaxseed, and cinnamon. In another bowl, whisk together egg whites and salt until frothy. Add honey and oil, and whisk to combine. Stir into oat mixture until combined.
 
2. Spread mixture in even layers on two rimmed baking sheets. Bake 20 minutes; remove from oven, and use a spatula to gently flip the granola and move it from the outer edges to center (to brown evenly). Return to oven, and continue to cook until golden brown, about 10 minutes more. Cool completely on sheets, then transfer to a bowl; stir in dried fruit.
 
Nutritional info:
Per ½-cup serving: 207 calories; .7 g saturated fat; 5.5 g unsaturated fat; 0 mg cholesterol; 30 g carbohydrates; 6 g protein; 68 mg sodium; 3.8 g fiber
 
Suggested Combinations:
Pistachios, Sunflower Seeds, Sour Cherries, and Toasted Coconut
Use 1 ¼ cups chopped pistachios and ¼ cup sunflower seeds in the base. After granola has been baked, stir in 1 cup dried sour cherries and ½ cup toasted unsweetened coconut.
 
Almonds, Pumpkin Seeds, Currants, and Puffed Brown Rice
Use 1 ¼ cup sliced almonds and ¼ cup pumpkin seeds in the base. After granola has been baked, stir in 1 cup dried currants and ½ cup puffed brown rice.
 
Macadamia Nuts with Crystallized Ginger and Pineapple
Use 1 ¼ cups chopped macadamia nuts, and molasses as the sweetener in the base. Add ¾ teaspoon ground ginger to the oat mixture. After granola has been baked, stir in ¾ cup chopped dried pineapple, ¼ cup chopped crystallized ginger, and ½ cup toasted unsweetened coconut.

Reprinted from the book Power Foods by the editors of Whole Living magazine.  Copyright © 2010 by Martha Stewart Living Omnimedia, Inc.  Published by Clarkson Potter, a division of Random House, Inc.

{ 10 comments… read them below or add one }

The Food Hunter January 6, 2011 at 8:26 am

Will be making this over the weekend…perfect timing

Marly January 6, 2011 at 9:30 am

This recipe looks so good and it’s so funny that you mention sweet potato hummus. My daughter loves squash and sweet potatoes and just the other day she asked if we could try making hummus with sweet potatoes. We must be on the right track if it’s in a Martha Stewart book! Thanks for another great post.

Jennifer January 6, 2011 at 1:30 pm

marly – thank you for coming by and being such a great support

Healthy mamma January 6, 2011 at 11:43 pm

Ooooooo, she is pretty, me likey! ;) I am loving Whole Living, been following their 28 Days of Detox on my blog. I am looking into this book asap ! Thx so much! I so adore your blog, found u via twitter ;)

@RachelFerrucci January 7, 2011 at 11:42 pm

I’m not a healthy eater but I am trying to change my diet. I’ll be trying this and hoping it’s yummy

Elizabeth Norton January 8, 2011 at 3:52 am

I know I need to make this…..its such a jump from our normal diet…isnt that bad??? I will have to work on that. It use to be the norm with our first kid…..when my second came…it all went out the window. #amiafailure

Jennifer January 8, 2011 at 8:05 am

Rachel, I would be happy to come on down and make some food with you (and have a side of wine)! Thanks for coming to the blog :)

Jennifer January 8, 2011 at 8:06 am

Hi Elizabeth, it is so lovely to see you here. I hope you are feeling well and that the family is enjoying a new year.

Amy January 10, 2011 at 8:47 pm

I bought the book a couple of weeks ago. I cannot put it down. I’m having a love affair with it! It’s always under my arm or in my bag to carry with me everywhere I go. I’ve made the Spicy Sweet Potato Soup–My Fav. So flavorful… Shitake Mushroom and Spinach Soup with Soba. Also, very good and filling. I used dried mushrooms. The Whole Wheat pizza with artichokes and pecorino–awesome–the best pizza i’ve ever eaten!
Glad to find you page! I’m sure I’ll check it out often. Thank you.

Jennifer January 11, 2011 at 5:39 pm

Welcome Amy. Thanks for recommending the sweet potato soup as tomorrow is a snow day and we already plan on making chicken noodle.

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