It’s been a slow week over here at Chez but I was alive. Between the moon day and then
three four days of Lady’s Holiday, there was pretty much no yoga.
I don’t know what my body’s deal is, but it’s felt the need to throw me for a loop these past few months. I take the first three days of LH off from practice, as has been my custom forever, and then when I plan to get back on the mat on day four, KABOOM: ruthless cramps, headache, general misery.
So, mostly I spent the week (when I wasn’t working like a maniac, which was most of the time) cuddled up under a blanket watching 30 Rock and Dexter dvds with The Guy. It was nice and comfy, but it felt way too lazy for my liking. My body seems to be back to normal today, so I promise it’s back to the mat — even though that’s going to present a huge mental hurdle for me to jump over, given the fact that it’s -30 outside and all I want to do is cuddle up under a blanket and watch 30 Rock and Dexter dvds with The Guy (see above).
On a completely unrelated note, I was in Toronto a couple weeks ago on business and I visited The Model. I was starving when I got to her house, so to tide me over until we went out for a very yummy Persian meal, she offered me some plain yogurt topped with her homemade granola. Granola is fine. I can take it or leave it. Not really my thing — until that moment. Yeah, so colour me converted.
So naturally I came home and made her recipe that weekend (with some changes based on what I had in my cupboards/what jumped out at me at the bulk food store. It’s glorious. Every morning since then my breakfast has involved plain organic yogurt, fresh berries of some sort (strawberries this morning…yum), a drizzle of maple syrup and, of course, the piece de resistance, a sprinkle of the granola. You can check out the original recipe over here.
Here’s my version:
(adapted from Bon Appetit, March 2002)
Nonstick vegetable oil spray
4 cups old-fashioned oats
1/3 cup wheat germ
1 cup pecan pieces
3/4 cup shredded coconut
1/2 cup hulled pumpkin seeds (unsalted)
1/2 cup (packed) golden brown sugar
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup vegetable oil
1/3 cup honey
2 tablespoons sugar
4 teaspoons vanilla extract
1/2 cup dried cranberries
1/2 cup yogurt covered raisins
Position rack in middle of oven and preheat to 300°F. Lightly spray large baking sheet with nonstick spray. Mix next eight ingredients together in large bowl. Combine oil, honey, and sugar in small saucepan; bring to simmer over medium heat. Remove from heat; stir in vanilla. Pour hot liquid over oat mixture; stir well. Using hands, toss mixture until thoroughly mixed.
Spread granola on prepared baking sheet. Bake until golden brown, stirring occasionally, about 30 minutes. Transfer sheet to rack; cool granola completely. Once granola has cooled, add dried cranberries and yogurt covered raisins, toss to incorporate. (Can be made 2 weeks ahead. Store in airtight container at room temperature.)