I think I’d be happy
with a bowl of oatmeal
(thick cut oats),
Turtle Rock Farm honey
and Wagon Creek Creamery Greek Yogurt
(or our homemade granola with honey and yogurt)
every day
for the rest of my life.
But then, along came the suggestion
by our friend, Dorothy,
to make a different kind of cereal:
grind equal amounts
of almonds, sesame seeds,
pumpkin seeds and sunflower seeds.
So now,
I add a couple of heaping teaspoons
of that protein-rich mix
(I keep a batch in a jar in the fridge)
to the bowl of cooked oatmeal.
And then,
when I went to Palestine,
I discovered an entirely different breakfast
that I could eat every day
for the rest of my life:
hunky chunks of thin cucumbers,
green, red, yellow Bell peppers,
and a cheese (it’s yogurt with the liquid squished out;
I use ricotta here at home)
with a little olive oil
and a sprinkling of Za’tar,
a middle eastern seasoning mix.
And fair trade,
shade grown
organic
French press coffee!!
(You can purchase Za’tar
from the women at Sindyanna
here.)
(In Oklahoma City,
Savory Spice Shop,
4400 N. Western,
carries Zatar.)

Turtle Rock Farm Granola
5 cups rolled oats
3 cups mixed nuts, seeds
1 cup shredded unsweetened coconut
2 teaspoons ground cinnamon
3/4 cup honey

We dehydrate until crunchy. Then add raisins and dried cranberries. You can also cook it in the oven, at a low temperature, watching carefully so that it doesn’t burn.

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