I had the sweet, sweet pleasure of finding myself driving past one of the most beautiful beaches in the province the other day with a few minutes to spare. I pulled over the car and stepped out, immediately braced by the upper notes of briny freshness in the air. Each breath of it felt like life, reaching the crevasses of my sinuses and sending a rush of airborne happiness through my system. I gulped each clear, clean lungful as though I had been living my life in a cellar with no concept of the purity of wind and water-flecked oxygen.
I perched on a small rock, tucking my skirt in around my thighs, and watched as two young girls with boogie boards tiptoed tentatively toward the water, jumping back and squealing every time the a wave slid up the beach, leaving salty dregs and tiny rocks to mark the presence of each undulation. I silently wished these young women-in-the-making the confidence to boldly stride into the depths.
I lost track of time as the waves folded in on one another, their sound filling my ears and my mind, pushing away all thought and judgement, and dulling my awareness save for an acute sense of the present, and gratitude.
- 3 cups rolled oats
- 1 cup pistachios, chopped
- 1 cup pepitas
- 1/2 cup sesame seeds
- 1 teaspoon coarse salt
- 1/4 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon vanilla
- 1/2 cup olive oil
- 1/2 cup maple syrup
- 1/2-3/4 cup raisins
- 3 tablespoons food-grade lavender buds
- Preheat the oven to 325F. Line a large baking sheet with parchment paper.
- Combine all the ingredients except the raisins in a large bowl, tossing with your hands to coat.
- Spread the mixture out onto the prepared baking sheet in an even layer.
- Bake until golden brown, or about 25-30 minutes, stirring every 10 minutes or so to ensure the granola doesn't brown unevenly. Allow the granola to cool, and return to the original bowl to toss in the raisins. Store in an air-tight container.