Honey Nut Coconut Clusters

Covered in dirt from the soles of my shoes to the tips of my hair, I made my way up our driveway, which was now blanketed in the shade of the night. The sunlight was up and on this day, like every day this week, that meant it was time to put down the shovel and go find something to eat.

When we moved to a new house a year and a half ago, we inherited a front and back yard, both of which were covered in some patchy grass and a lot of bindweed (my nemesis). We knew we would never put out a sprinkler to keep our grass green; it's something that feels like a waste of water in this naturally semi-arid landscape. 

So, a woman on a mission, little has passed through my mind this month other than how to build our garden boxes, which native plants to buy, and where to acquire a copious amount of mulch. It seems everything — even stopping for lunch - has taken a back seat as I rush home to put in a few hours of labor before the sun sets. Rather than planning recipes, I wander in around 8:30pm and make something that requires no thinking… an usually no cooking. 

Like all house projects, I probably under estimated the amount of work it would take to get it all done, but I'm a keep-your-head-down and get-her-done type of person. Besides, I found that even in the heat of day I would be smiling as I dug in the dirt. It's satisfying. So, I just keep digging. 

Snacks that are ready to eat whenever have been necessary this week. Crackers and cheese, fresh fruit, hummus. And of course, these Honey Nut Coconut Clusters, which sit somewhere between granola and trail mix (and they call for only five ingredients: coconut, sesame seeds, cashews, honey and salt). 

Thanks to the honey and the sesame seeds, they taste a bit like Honey Nut Cheerios -- hence the name. But, of course, made with coconut and real nuts and seeds, they are far more satisfying. These would be perfect as a trail mix while hiking, or as a a topping to yogurt, but I mostly just ate them as an afternoon snack. 😋

Honey Nut Coconut Clusters

Published May 8, 2018 by Caitlin Sherwood

Serves: 6   |    Total Time: 20 minutes

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Ingredients:

• 2 1/2 cups coconut flakes
• 1/2 cup cashew pieces
• 1/4 cup sesame seeds
• 1/3 cup honey
• Generous sprinkle of salt

Directions:

1. Preheat oven to 350°F.
2. In a medium sized mixing bowl, combine coconut, cashew, and sesame seeds. Pour in honey and toss until everything is coated and sticky. Sprinkle with salt, and stir a bit more until salt is incorporated.
3. Spread mixture out on a baking sheet lined with parchment. Bake 8-10 minutes, stirring at the 5 minute mark to ensure even cooking. After 10 minutes, coconut should be toasted. Allow to cool 5 minutes. Store in airtight container.

Brussels Sprout & Mushroom Stir Fry

Part of me hates going to Costco: to lines, the people, the hustle and bustle. But part of me loves it: the fridge full of organic veggies when we get home, frozen wild fish fillets that I can cook into fish tacos all month long, and giant jars of peanut butter (always). 

Brussels sprouts and mushrooms are two things I almost never leave Costco without. As far as vegetables go, they stay good in the fridge for a while, and we always go through them all. Costco trips mean recipes like this: Brussels Sprouts and Mushroom Sesame Stir Fry.

Toasted sesame oil is one of my favorite condiments because it’s depth of flavor adds so much to any Asian-style dish! Along with a drizzle of soy sauce and a spoonful of maple syrup? That’s where the magic happens. It’s a sweet, savory, nutty combination that goes with just about anything.

I use shiitake mushrooms in this recipe because they work well in recipes that have Asian flavors (like soy and sesame). If you can’t find shiitake mushrooms, baby portobellos will work just fine!

After you’ve made this recipe with brussels sprouts, you might find that the sauce is extremely adaptable — you could do this same exact thing with broccoli or zucchini.

Brussels Sprout & Mushroom Sesame Stir Fry

Published March 15, 2018 by Caitlin Sherwood

Serves: 4   |    Total Time: 20 minutes

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Ingredients:

• 2 cups brussels sprouts, halved
• 2 cups mushrooms, sliced (I used shiitake but cremini mushrooms also work well)
• 1 tablespoon coconut oil 
• 1 tablespoon minced garlic
• 2 tablespoons soy sauce 
• 1 tablespoon maple syrup
• 1 tablespoon toasted sesame oil
• 1-2 tablespoon sesame seeds 

Directions:

1. Heat oil in a wok or skillet over medium heat until it glistens. Add mushrooms and brussels sprouts to the pan, stirring briefly.
2. Allow veggies to cook for 10 minutes, stirring ocassionally. Mushrooms should begin to soften and brussels should start to brown just on the edges. Add minced garlic to the pan, and cook for 3 more minutes, stirring every minute or so.
3. Drizzle soy sauce, maple syrup, and sesame oil into pan and stir. Cook for 3 more minutes. Add sesame seeds to taste, and remove from heat. Serve hot!

Crunchy Arugula, Grapefruit & Avocado Salad

On a morning jog though Monterey, I worked not to slip on the wet cobble path beneath my feet. It had just rained, and was likely to start raining again soon, but for a moment the air hung still, albeit heavy with humidity. I was barely going fast enough to raise my respiratory rate (plus, at sea level the air is thick), but humidity made me sweat anyways. The sunrise was a blend of oranges and pinks and even purples, and I stopped to take pictures almost as much as I ran.

The humidity held down any usual street smells, and instead what I smelled was the California coast at it's purest. Eucalyptus, as I ducked through a grove of trees; Rosemary, as I jogged by California's first theater (it is hedged with rosemary bushes, each over two feet tall); Lavender, as I passed through the English garden alongside the boat house. And over it all, the unmistakable smell and sound of the ocean: salty and constant.

In my head, I am calling this salad the "California Salad," because when all of the ingredients come together they paint a mirage of the west coast.

As I drove down highway 1, I saw field after field of crops. It's hard to name them all: butterhead lettuce, artichokes, strawberries, and them I'm lost. These fields are a color of green that just isn't possible in the plains of Colorado, and that makes them almost hypnotizing. It's the color of fresh. 

A walk under a citrus tree this time of year is a rewarding experience, as the branches are heavy with fruit. Grapefruit, oranges, lemon. Across the street, I noticed an avocado tree boasting a absurd number of fruits. They were small still, and I couldn't tell if that was just a characteristic of the variety or if they still had room to grow. 

And there, near Cannery Row, was a storefront for an almond grower. They were stocked with piles of oils and butters and nuts. The smell of toasted nuts wafted from it's door, enough to override that salty ocean smell for a minute. 

This salad is only a few of the scents and flavors you find on the west coast, but as I put it together I couldn't help but remember the ocean breeze, the rolling hills, and warm evenings. 

Crunchy Arugula, Grapefruit & Avocado Salad

Published January 16, 2018 by Caitlin Sherwood

Serves: 4   |    Total Time: 10 minutes

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Ingredients:

• 1 5-ounce package of baby arugula
• 1 grapefruit (large)
• 1 avocado
• 1/2 cup toasted slivered almond 
• 1/4 cup toasted sesame seeds 
• 1/3 cup extra virgin olive oil
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon honey 
• 1/4 teaspoon salt 

Directions:

1. Place arugula in a salad bowl.
2. Cut the peel from the grapefruit, and then use a pairing knife to cut out each wedge of fruit, leaving the pith behind. Arrange fruit pieces over arugula.
3. Slice avocado, and arrange over arugula. Sprinkle with almonds and sesame seeds.
4. Make vinaigrette: place olive oil, rice vinegar, honey, and salt in a jar. Seal jar with a lid, and shake to combine ingreidents. Drizzle dressing over salad and toss!