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Coconut Turmeric Granola

Coconut Turmeric Granola

The smell of this granola baking will get you singing in the kitchen. Hemp seeds and the combination of black pepper, turmeric, and coconut make this a truly anti-inflammatory breakfast.


3 cups rolled oats 

1/2 cup hemp hearts (hemp seeds)

1/2 cup pumpkin seeds

1/4 cup chia seeds

1/2 cup shredded coconut 

1/4 cup chopped nuts (pecans, walnuts, or almonds)

1 tablespoon ground turmeric

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/2 cup maple syrup

3 tablespoons coconut oil, melted

Preheat the oven to 350°F.

In a large bowl, add the oats, hemp hearts, pumpkin seeds, chia seeds, shredded coconut, nuts, turmeric, ginger, cinnamon, sea salt, and black pepper. Mix well. Drizzle with maple syrup and melted coconut oil and toss until well coated.

Spoon onto two baking sheets lined with parchment paper and spread evenly. Bake for 20 minutes or until granola begins to brown. Remove from the oven and allow to cool fully on the baking sheets. When completely cool, transfer to an airtight jar.

Makes about 5 cups

Ulu (Breadfruit) Pancakes

Ulu (Breadfruit) Pancakes

These are not your typical pancakes! Fluffy and full of delicious long-lasting nutrition, this is my new favorite breakfast. The breadfruit holds together and fluffs the pancakes beautifully eliminating the need for eggs. Vegan, gluten-free, sustainable, nutritious, and oh-so-good.


1 cup ripe ulu (breadfruit) (about ½ of medium-sized ulu)
1 cup plant milk (hemp, oat, cashew, almond, etc)
½ teaspoon pure vanilla extract
¼ teaspoon sea salt
½ cup ulu or cassava or oat flour (or any flour you prefer)
1 teaspoon baking powder
1 tablespoon vegan butter for pan

Pull out the core and cut the ripe ulu (soft and squishy to the touch) in half and scoop out the flesh. Add to a blender and blend with the plant milk, vanilla, and sea salt until creamy. Transfer to a bowl and mix in the flour and baking powder.

Heat a large skillet over medium heat and add some butter. Spoon some batter into the pan, cooking 2 pancakes at a time. After 3-4 minutes, flip the pancakes. Cook for another 2-3 minutes so that they are cooked through and golden on both sides.

Makes 4 pancakes, serves 2