The term ‘wholefoods’ kind of irks me. Partly because it’s imbued with such worthiness and partly because it gets thrown around so often, with such authority and I’ve never really known what it means (except that I’ll pay a hefty surcharge if I see it written on a packet).
Finally I looked it up and was pleasantly surprised to realise that ALL THIS TIME, I have been living the wholefoods dream and I didn’t even know it.
You know, those carrots I buy? WHOLEFOODS.
And the organic meat I cook with? WHOLEFOODS.
And the cashews I feed the kids after school? WHOLEFOODS.
Because wholefoods just means that you buy unprocessed ingredients and cook stuff.
I was, of course, stoked by this discovery and quite delighted by my unwitting cool-ness and ability to throw my new word into conversation, with both authority and worthiness.
I think the problem with much of the new health-food evangelism is that it is spouted by born-again healthy people. Extreme folks who used to drink 20 can of Coke each day, but after imbibing their first green smoothie four months ago, have now seen the light and have set a new mission to pervade the entire electronic world with their message. Which is, of course, is delivered with authority and worthiness.
For me, my food history is boring. I definitely eat better now than I did 10 years ago, but I’ve always enjoyed clean food and cooking. Which makes my story dull and less compelling. I have less authority and worthiness. Although now that I realise that I’m a wholefood-devotee of 40 years, without weight or health issues, perhaps I do have the chance to up my personal sell with motivational spurtings about ‘wellness’ and ‘holistic living’.
So while ‘wholefoods’ can be a blurry term, ’whole grains’ are quite a specific thing. According to the Whole Grains Council (yes, they exist) this is the definition…. “100% of the original kernel – all of the bran, germ, and endosperm – must be present to qualify as a whole grain.” The theory being that they deliver more fibre, nutrition and help prevent disease. (I’ll leave the science of all that up to the sciencey-people to quibble over.)
Paleo folks dismiss the entire grains oeuvre, but I’m still a fan. I feel good when I eat them. I feel nourished and happy and well. So I eat them. And I’m quietly delighted when I find a little gem of a book being published like Megan Gordon’s “Whole Grain Mornings”. So many lovely & original ideas for people like me, who still quietly eat carbohydrates (behind closed doors, of course).
Apparently she’s terribly famous for ‘Marg’s Granola’, and she generously shares the recipe. It’s a basic granola that you can twist & adapt to suit your own household, which is what I’ve done here…
Worthy, authoritative, but most importantly, DELICIOUS.
Salted Cinnamon Granola
4 cups rolled oats
2 1/2 cups nuts & seeds (I like flaxseeds, pumpkin, sunflower, flaked almonds & pecans)
1/2 tsp salt
1 tsp cinnamon (or cassia, if you can get your hands on it)
1/4 cup sweetener (seriously, don’t email me, just use whatever damn sweetener you like, or leave it out altogether if you’re born-again sugar free)
1/4 cup liquid fat (again, your choice, I like olive oil. Coconut oil also works fine) And just quietly, 1/4 cup barely does it, if you want serious crunch, you need a bit more.
Preheat the oven to 180C. Line a big deep oven tray. Mix all these ingredients together, pop them evenly into the tray and bake for about 35 minutes, stirring a couple of times along the way.
When cool, combine in with…
2 cups dried fruit (I like currants, sultanas & dried apple)
1/2 cup shredded coconut
2 cups bran bits. This is optional, leave it out for a wheat-free granola
2 cups puffed corn. Again, this is optional, but I like to pad my granola out a bit – it’s not a cheap breakfast, after all.
Mix everything together and ENJOY your breakfast, knowing that each spoonful contains its own little bit of both worthiness and authority. AND its delicious.
Earlier this week I published an easy little recipe for cheese & spinach sticks. Did you see it? Click over to Mother & Baby for that one.