In celebration of Earth Day tomorrow, I wanted to share two of my favorite things that showcase the gifts the earth gives us.
Best Book about Seeds
First, I can't get enough of the fascinating facts or stunning illustrations in A Seed Is Sleepy. Each page introduces a fact about seeds (A seed is naked! A seed is tiny!) in large font, then employs poetic text to tell how it applies to the specific seeds shown on that particular page. The illustrations are individual plant seeds portrayed accurately with vibrant colors, each labeled for reference. The illustrations bring the text to life and always lead me to ponder the greatness of God and His creations. Other books in the series are An Egg Is Quiet, A Nest Is Noisy, and A Butterfly Is Patient. These incredibly beautiful nonfiction titles by Dianne Aston and Sylvia Long will hold a place on your display shelves forever!
Best Recipe Using Seeds
Second, if we're talking about seeds, I always think of this delicious granola recipe. It's vegan, nut-free, and SO flavorful! Anytime I share it with someone, they request the recipe. I've been snacking on it all afternoon. It's also fabulous as a topping for smoothie bowls or yogurt parfaits.
Granola is one of my favorite recipes to make with kids. There's a whole lot of dumping involved and if (when) they spill it while stirring, it sweeps up easily. If you're looking for these ingredients, the best bet is Whole Foods, Sprouts, or Trader Joe's. If you can't find one of the seeds, simply substitute oats, coconut, or a different seed. It's flexible. If your diet allows, feel free use almond butter in place of sunbutter and nuts in place of some seeds.
Vanilla Super Seed Granola
1/3 c. plus 1 T. coconut oil
1/3 c. plus 2 T. pure maple syrup
2 T. sunflower seed butter
1 1/2 t. pure vanilla extract
2 1/2 c. large-flake unsweetened coconut chips
2 c. rolled oats
3/4 c. raw pepitas (pumpkin seeds)
1/2 c. hemp hearts or chia seeds
1/4 c. raw sunflower seeds
2 T. coconut sugar, sucanat, or brown sugar
1 1/2 t. cinnamon
1/2 t. salt
In a small saucepan over low heat, melt coconut oil. Remove from heat and add maple syrup, sunbutter, and vanilla. Whisk until smooth.
In a large bowl, combine coconut, oats, pepitas, hemp hearts, sunflower seeds, coconut sugar, cinnamon, and salt. Stir until combined. While stirring, slowly drizzle wet mixture over dry mixture. Stir until well combined.
Line a large rimmed baking sheet with Silpat or parchment paper. Dump granola onto sheet and spread evenly. Bake at 300 for 15 minutes. Remove from oven and stir well. Return to oven for 8-12 minutes, until just starting to turn golden on edges. Cool completely on baking sheet, at least one hour, which allows it to harden and creates satisfying granola chunks. Store in glass jars. At room temperature, it keeps one week. Refrigerated, it keeps 3-4 weeks.
Recipe adapted from Angela Liddon, Oh She Glows Everyday cookbook