Ginger Hemp Granola

Granola is a love language. I’m convinced. When my husband and I were dating, I would bake him granola from time to time (usually this recipe). I love giving granola as gifts, and I also just loving making it! I’ve made all sorts of granolas, and this one is my favoriteΒ  of all time.

Thanks for bearing with my recipe sentimentality. Here you go, a Becca classic and my quintessential favorite granola. πŸ™‚


4 cups whole rolled oats
1/4 cup oat bran (optional)
1/3 cup agave nectar (or honey)
3 tbs oil (or less. You can even get away with no oil at all, though the final product will be just a little dry)
2 tbs ground ginger
1/4 cup hemp seeds
1 heaping cup ginger chunks (crystallized or not, sweetened or not)


Preheat oven to 350 F.

Mix the oats, optional oat bran, agave nectar, ground ginger, and optional oil, until everything is evenly coated. This can take a little while. Spread onto a baking sheet and bake until brown around the edges, about 7-10 minutes. Remove from oven, flip the oats with a spatula, and bake for another 7-10 minutes.

Meanwhile, dice the ginger chunks. Feel free to increase/decrease the ginger amounts!

While the granola is cooling, add the hemp seeds and ginger chunks. When it is cool and crunchy, mix together and store in a sealed container. NOTE: don’t put it in a sealed container until it is competely cooled, or the oats will “sweat” and it will get soggy.

Mmm, now enjoy! I hope you like this one as much as I have!


Spiced Tempeh, Quinoa, and Hummus Wrap

Who doesn’t love a good veggie hummus wrap? πŸ™‚ Of course, as a vegan/vegetarian lunch staple, I’ll admit they can get a little repetitive. Here’s an idea that might just get you out of a hummus wrap rut.

It takes a little night-before prep, but are super quick and easy to assemble while packing lunch in the morning. This recipe makes two wraps.


  • 1 8 oz package tempeh
  • 1 tsp olive oil
  • 2 cloves garlic (or 1/2 tsp garlic powder)
  • 1/4 tsp coriander
  • 2 tbs soy sauce
  • 1/2 cup quinoa
  • 3/4 cup water or vegetable broth
  • 1/4 cup hummus of your choice
  • your favorite tortilla, pita, flatbread, or lavash
  • your favorite sandwich veggies; i used cucumber, carrots, spring mix, onion, and alfalfa sprouts


To cook the quinoa, stir the quinoa and water/vegetable broth in a pot. Bring to a boil, uncovered, and then reduce heat to low and cover. Simmer until the water is absorbed and quinoa is no longer crunchy, about 15 minutes.

Meanwhile, prepare the tempeh. Heat oil in a medium pan over medium heat. Add the garlic, coriander, and soy sauce. Crumble in the tempeh, or cut it into bars if you like. Cook until browned, about 10 minutes.

To assemble the wrap, spread the hummus on the tortilla. Make a pile in the middle of all your veggies and top with the tempeh and quinoa. That way it gets all nice and mixed up. πŸ™‚ Cut in half, throw into a tupperware or wrap in foil, and you’re out the door!

What are your favorite hummus wraps?

Kale Chips, 3 ways

Warning: these are addictive. You will eat more than you intend to. And you will be surprised at how they’re more amazing than you expected. πŸ™‚

Version 1, the original, is simple and just plain good. Versions 2 and 3 were adapted from recipes I found online, as I attempted to recreate amazing (and amazingly expensive) kale chips I found at a farmer’s market. Success. πŸ™‚ (Sorry, I don’t have pictures of version 1…but they don’t actually look very different than fresh kale, just a little browner…)

I’ve heard they work better in a food dehydrator, but baking works fine. Sometimes they take a little to cool and crisp up. Have any of you tried kale chips before? What are your favorite seasonings for them? Hope you like these.

Version 1 — the original


  • 1 small head kale, washed
  • 2 tbs red wine vinegar
  • 2 tbs olive oil
  • sea salt and freshly ground black pepper to taste


Preheat oven to 350 F. Tear the kale into pieces about the size of a potato chip. Toss with the vinegar and oil, then top with salt and pepper. Bake for about 20-30 min, or until brown along the edges and crispy. Or dehydrate them overnight if you have a dehydrator.

Version 2 — “Sour Cream” and Onion

See the original sour cream and onion recipe I found.


  • 1 small head of kale, washed
  • 3/4 cup raw cashews, soaked overnight
  • 2 tbsp lemon juice
  • 1 tbs Tbsp red wine vinegar
  • 1/4 tsp sea salt (heaping)
  • 1/2 onion, diced
  • 1/3 cup water


Preheat oven to 350 F. Tear the kale into chip-sized peices. In a food processor, blend the cashews, lemon juice, vinegar, salt, and water until smooth. In a large bowl, toss the kale in the dressing. I used my hands to get the kale evenly coated. Bake for 20-25 minutes, or until brown around the edges and crispy.

Version 3 — Nacho Cheezy

Here’s the original cheesy kale chips recipe.


  • 1 small head of kale
  • 1 cup raw cashews, soaked overnight
  • 1/2 to 3/4 of a red bell pepper
  • 3 tbsp nutritional yeast
  • 2 tsp agave nectar (optional)
  • 1/2 tbsp salt
  • 1 tbs lemon juice
  • pinch of chili and/or cayenne powder (optional)


Preheat oven to 350 F. Tear the kale into chip sized peices. In a food processor, blend the cashews, bell pepper, 3 tbs nutritional yeast, salt, lemon, nutritional yeast, and optional chili powder and agave nectar. Blend until smooth. Use your hands to coat the kale thorougly and spread on a baking sheet. Bake for 20-25 minutes or until golden around the edges and crispy.

3 Seed Overnight Oats

Sometimes I get overly excited about how much health you can cram into one meal. πŸ™‚ This one features an old-time favorite ingredient of mine, hemp seeds.

They are normally kind of expensive, so you can imagine my excitement at finding them half price at Whole Foods Market. They are high in Omega-3 fats, protein, fiber, vitamins, minerals…they’ve got it all. And a super unique taste.

Overnight oats typically require 1 part oats, 1 part yogurt, and 1 part milk. But I find it works well without the yogurt, and with vegan milk. I use almond milk here.

Such a quick, filling, and nutritious breakfast!


  • 1/4 cup whole rolled oats
  • 1/4 cooked quinoa (optional)
  • 1 tbs hemp seeds
  • 1 tbs chia seeds
  • 1 tbs ground flaxseed
  • 1 tbs oat bran
  • 2/3-1 cup almond milk
  • 1/4 cup yogurt of choice (optional)


Just mix everything in a bowl, and wait til morning! Top with whatever you like — fruit, nut butter or nuts, granola, dried fruit, cinnamon, maple syrup or honey, etc. This makes one hearty serving (or two smaller ones), and is best served with coffee. πŸ™‚

Lemon Dill Sunflower Spread

This is great as a dip for your favorite cracker, on toast, or in a sandwich! So simple, tangy, savory and fresh-tasting. It does require soaking the seeds over night, but otherwise, only takes 5 minutes of hands-on time.

The amounts are flexible…it will taste a little different depending on how much of each you add, but it’s fun to mess with the flavors a little bit.


  • 1 cup raw unsalted sunflower seeds, soaked overnight
  • 1-2 tbs lemon juice
  • 1 tbs olive oil
  • 1/4 tsp salt, or to taste
  • 1/8 tsp garlic powder, or 1 small garlic clove, minced
  • 1-2 tsp dried dill weed
  • 1/2 tsp lemon zest (optional)


Just toss everything into a food processor, and blend until it reaches your desired consistency.

I recommend serving it on whole grain bread, with salted avocado, alfalfa sprouts, cucumber, fresh dill, and spring mix. πŸ™‚

Provencal Roasted Tomato and Arugula Spelt Pizza

This is a good one, folks. This is inspired from my favorite provencal roasted tomatoes, but I’m not actually sure if I’m still technically allowed to call them provencal….oh well…details πŸ˜‰

I used a spelt pizza crust, mainly because I wanted to see if it would work! I think the spelt definitely enhanced the flavor and heartiness, but I’m sure a whole wheat crust will be just as good. Also, feel free to add/subtract ingredients based on what you have/like! I’ve made it with and without cheese, and both are great.


  • About a cup of fresh arugula (or more if you like the stuff!)

For the roasted tomatoes:

  • 5 roma tomatoes, sliced (or ~2 cup cherry tomatoes, or equivalent amount of any tomato)
  • 1/4 cup (or less) shredded parmesan (optional)
  • 1 tbs capers
  • 1/4 cup kalamata or green olives, chopped
  • 2 cloves garlic, minced
  • 1/4 cup fresh basil, chopped
  • 1 tbs basil pesto
  • Freshly ground pepper to taste
  • Drizzle of oil olive

For the crust:

  • 1 1/2 cup whole spelt flour
  • half of 1 (1/4 oz) package active dry yeast
  • 1/2 tbs olive oil
  • 1/2Β  tsp salt
  • 1/2 tsp sugar
  • 1/2 cup very warm water


Preheat oven to 350 F.

First, prepare the pizza crust. Mix all the dry ingredients (flour, yeast, salt, sugar), and then mix in oil and water. You may need to add more water because of the spelt, but mine worked just fine. Knead and roll into desired shape and thickness. Bake until golden around the edges, about 20 minutes by my oven.

Meanwhile, roast the tomatoes. Just toss all the tomato ingredients in a baking dish (mix well).

Drizzle with olive oil and set in the oven for about 15 minutes, or until the tomatoes are soft and juicy.

When both are done, cover the warm crust with arugula, and then top with the warm tomatoes. The heat from both will wilt the arugula and “meld” the flavors nicely.

Mmm, enjoy!

I served mine with steamed asparagus.