My favorite kind of granola is a crunchy, light as a feather cluster that pops in my mouth with the perfect balance of nutty and sweet. The real trick to achieve this consistency is the use of instant oats. They tend to stick together better. For an added crispness I include arrowroot flour. The result is more like a granola bar broken into pieces. Granola now reminds me of my New Years trip to Costa Rica. We went with Kula Yoga and stayed at Boca Sombrero in the Osa Peninsula.
Continue reading “Ultimate Granola”
One of my most favorite ways, to help cool off in the summer, is to have a glass of iced hibiscus tea. I make it in big batches so I always have a pitcher on hand, perfect during the hot summer days and nights when friends stop by unexpectedly. Hibiscus tea is known as Karkady in Egypt or Agua de Jamaica in Central and South America. Through the ages, it’s been used medicinally mostly to lower blood pressure and cholesterol. I’ve had Agua de Jamaica from street vendors in Queens and other places, but I’ve always found store bought versions overwhelmingly sweet. When you make it yourself you can adjust it to your own taste. You will find hibiscus flowers Continue reading “Hibiscus Gelee, Whipped Cream and Pistachios”