The following blog was written by Sarah H., a recent client of Fork in the Road. Sarah is a periodic guest blogger here on the site, and she has promised to document her progress—and setbacks—for the benefit of our followers. Sarah’s vital stats: 29 years-old, married to Stephen, who is currently serving in the Marine Corps. Two daughters, Avery (2 years) and Ainsley (20 weeks!). Previous eating style: 80-90% organic, high dairy and healthier than average (slightly…on some days). Health/lifestyle goals: Provide a well-balanced diet for a picky toddler, add variety to the family table, develop food preparation skills and improve the quality of meals consumed.
I slept in today—for the second day in a row. Sleeping late is not something I do often, mostly because I don’t really enjoy it. I’m a “you can sleep when you’re dead” type of person, and I relish being up while the rest of the world slumbers. But the plain truth is that I am exhausted. This past weekend I participated in an expo, both as an exhibitor and as a presenter. It was a great time and I am glad to have taken part, but it was draining in a variety of ways: physically, mentally, emotionally…and I simply feel zapped. For the past two mornings I’d wake up consumed with thinking about the income tax information that needs to be gathered, the info I promised to get to people, the emails needing to be answered, and yes, the blog that was already “past due.”
So I decided to cut myself some slack. I can’t blow off the taxes thing much longer, but I figured I’d be forgiven for fudging a little on my blog, especially if I offered up a recipe. So here, my friends, is what I have been eating for breakfast the past two mornings. I put a big batch in the dehydrator before the expo started and it was done when I got home the first night: good planning on my part! (Too bad I didn’t exhibit such good planning when it came to my bookkeeping this year. Sigh.)
Yield: 16 servings
6 cups rolled oats
1/2 cup raw sunflower seeds, soaked and drained
1/2 cup almonds, soaked and drained
2/3 cup raisins, soaked and drained
1/2 cup raw organic honey
1/2 cup cold pressed extra virgin olive oil
2 tablespoons cinnamon
3 large apples, cored
1/4 cup purified water
Place oats and sunflower seeds and raisins in a large mixing bowl. Rough chop almonds and add to bowl. In a blender, blend honey, oil, apples, cinnamon and water together. Pour blended mixture over dry ingredients. Stir until well combined. Place mixture on mesh dehydrator sheets. Dehydrate at 105 degrees until completely dry, approximately 18-20 hours. Store in a glass jar or air tight container. Serve with almond or walnut milk as a breakfast or eat plain as a snack.