Blueberry Granola
Yesterday, on Instagram, I explored the importance of story as medicine, and how sharing what your personal medicine is in times of need is just as important + needed. To continue from my post yesterday, I want to add that allowing for proper rest is also something that is deeply medicinal to my human experience. Let us not underestimate rest. Let us not glorify ‘the grind.’ Let us remind ourselves that we can only show up for others when we have shown up for ourselves.
To this effect, I made myself this herbal infused blueberry granola. Deeply nourishing in every way, and contoured to my nervous system, which will be one that needs a heavy dose of rest after traveling on a plane for the first time in 16 months. As I do experience chronic illness, I HAVE to be careful when considering what I put into my body. That means, I’m always traveling with food. Having this control with my food means I usually add elements which harmonize not only my physical body, but my emotional and mental bodies too.
SO! this snack is fueled with herbs - a clary sage syrup I made with homegrown plant + honey from a friends hive, ashwagandha powder and shatavari powder too. But truly, every element of this recipe was thoughtfully curated to fit my needs in this situation, and to encourage my system to find rest.
This granola is delicious. So much so that I’m sharing the recipe. It includes herbs, nutritious foods and an herbal syrup. [We will learn how to make herbal syrups next Thursday in the Medicine Making with Honey class too. Online. Click that link for more information.
Ingredients matter. So, let’s highlight the ones in this recipe.
Ghee: A golden fat source, not only in color, but in its worth. I love ghee. My non-dairy tolerating digestive system loves ghee. It aids in better absorption of nutrients [it specifically works with Ashwagandha here in this way] and may reduce gut inflammation. A win in my book.
Clary Sage: Smell the tender, young leaves of Clary Sage and it will be instantly clear as to why I would want this plant in my system during stressful times. It’s known for its stress reducing capabilities and is also applicable for digestive discomfort, which can arise when traveling + stress is near.
Ashwagandha: One of my favorite herbal allies + a tonic I have used for years and years. I love Ashwagandha. Its adaptogenic qualities comes in handy in this recipe. I experience a calm, grounded energy from this plant and find it supports my immune system greatly. [FYI: If you don’t do well with nightshades, this may not be the plant for you]
Shatavari: I really wanted to pack the [gentle] punch of keeping my nervous system coo-ing as well as immune system support. Shatavari offers both of these things to me. I’ve also found it settles irritability, which I am admittedly prone to when uncomfortable [i.e. stuffed in small airplanes].
Blueberries: One word: anthocyanins. This constituent can be identified through its deep purple color. And, it’s an antioxidant. Plus, blueberries are incredible, low in sugar and in season. Here’s my plug for encouraging you to eat seasonally.
Sprouted Almonds: I want to encourage you to sprout the nuts and beans you consume. Here is a good resource if you’re new to this. When nuts / bean aren’t sprouted or soaked, they contain phytonutrients that induce inflammation in the body, among other things.
Hemp Seeds: A WONDERFUL source of protein. And, protein is very important. It aids all of the pathways in the body: immune system, the systems of elimination, skin reactions… and much more!
Okay, so now for the recipe. It’s lovely to snack on by itself, but we have also found it is delicious on:
Yogurt
Bananas + Nut Butter
Smoothie Bowls
Enjoy!! And, let me know how you like it.
Herbal Infused Blueberry Granola
1.5 cups gluten free rolled oats
½ cup hemp seeds
½ cup almonds, chopped and preferably sprouted
¼ cup coconut flakes
¼ cup cacao nibs
1 cup blueberries [frozen or fresh]
½ lemon zest + juice
½ cup ghee
½ cup clary sage syrup
2 teaspoons ashwagandha
2 teaspoonds shatavari
-Preheat your oven at 350 F
-In a large bowl, combine the oats, hemp seeds, almonds, coconut flakes, and cacao nibs. Set aside.
-Pour blueberries and lemon zest into a saucepan. Top with a splash of water. Heat this over medium high heat. As it simmers, mash blueberries. Stir frequently. Keep on simmer and cook for 5-7 minutes. Turn heat off. Stir in lemon juice. Pour into small bowl.
- When blueberry mixture is slightly cooled, add in ghee, clary sage syrup, ashwagandha and shatavari. Stir to combine.
-Pour blueberry mixture into the large bowl with dry ingredients. Mix well!
-Lightly grease a sheet pan and crumble up your granola onto it.
-Bake for 12-16 minutes until lightly brown.
-Definitely eat some when it’s still warm, and store the rest in an air tight container in the fridge
