Healthy Body, Healthy State

I'm making granola today, and my kitchen is currently about 90 degrees, which is the reason I sat out in the dining room to write this post. To make granola yourself, you really only need the sparest of ingredients that literally cost pennies per ounce, and one of these fundamental additions gives me an exceptional opportunity to go out and find some Michigan-based products. But it's not just granola that I'm after today.

Why make granola? Because I yearn for a connection to my heritage of women cooking meals in their own kitchens, because making food for myself allows me complete control over the ingredients and the ability to forgo the massive commercialized, sterilized fast-food culture, and because I can purchase items from local farmers like honey and maple syrup to do my part to support my home state and my local economy.

There is a lot of talk and has been for some time about things we can do to help ourselves out here in Lansing, in Michigan. Many people offer intricate arguments revolving around politicians' choices while in office, General Motors' choices, or even President Obama's choices, all the while ignoring their own ability to make their own choices regarding how to help themselves out here in Lansing, Michigan. We can all begin to take responsibility for our city's and state's health, while simultaneously making a decision to improve our own personal health, right in our own kitchens.

Gluten Free Granola (this is for a big recipe; cut it in half for less)

4 c regular rolled oats-bulk at the East Lansing Food Co-Op

4 c puffed corn-bulk, at Better Health W Saginaw (privately owned)

2 c chopped almonds- bulk at Food Co-Op

1 c honey-any farmer's market or Better Health W Sag, from Morton Apiaries in Eagle, Mi

1/4 c ground flax- bulk at Co-Op

1/4 c soy oil-Zoye, Mi made, at Lansing City Market

1 Tbsp vanilla, optional

Mix all ingredients, covering well with honey. Preheat oven to 300 F and bake on a greased cookie sheet for 20-30 minutes, or until lightly browned, stirring every 10 minutes or so. Keep in an airtight container for several weeks.

Comments

[Pat]

What is the serving size/calorie/fat content for this recipe? thanks

[Nancy Murrell]

There is nothing like homemade granola. I always have some around. Would love to see your recipe. I like this one. http://www.epicurious.com/recipes/member/views/MASTER-GRANOLA-RECIPE-1267964
I use the classic version and use pepitas, sunflower seeds, pecans, dried cherries and raisins. Mmm.

[Nancy Murrell]

Oh duh. Why didn't I see the recipe there. Looks great!