I wanted to do something special for my mom this year for Mother’s Day. Usually I don’t have a problem finding gifts for my mom—we share, or rather, I’ve adopted a lot of the same interests as she has. I actually googled “Mother’s Day presents,” and pulled up an English article essentially stating that the average amount spent on Mother’s Day was howevermuch, and that as long as you spent thatmuch, you’d have at least a not-terrible Mother’s Day present. I say, bah humbug.
My mom doesn’t care about that stuff (I’m sure yours doesn’t either). The gifts she’s treasured over time have been the ones I’ve made—the decorative plate hung in our kitchen, the crayon-drawn cards. While I won’t be inscribing my message with wax and paper today, I did make something with my hands. A letter of gratitude in the form of food. A thank you, mom, for always supporting me, even if that means taking off to live in a country that’s under “nuclear threat” every other day (sorry mom). For always encouraging me to go for my dreams, even if they may not be yours, or yours for me. And of course, for inspiring me, for being the perfect example of shining health, in body and in spirit—lord knows I wouldn’t be writing this blog without you. Happy Mother’s Day, mom—this one’s made with a very healthy dose of love!
The staple of Mother’s Days in my household has always been brunch, be it in bed or on a patio (you never know with Albertan weather), and I’m pretty sure my mom’s favorite food is granola, so this oughta do the trick:
Maca-Ginger Millet Granola (gluten-free, sugar-free, vegan, nut-free)
2 cups millet
1/2 cup each: sunflower seeds, pumpkin seeds, unsulfured shredded coconut
1/4 cup each: ground flax seed, hemp seeds, chia seeds
1/2 tsp ginger powder
3 capsules maca (1 tsp of maca powder should do)
2 tbsp sweet potato starch
1 tsp cinnamon
1/4 cup tahini
2 tbsp coconut oil, melted
1 tsp vanilla
10 drops stevia (alternatively, you could use brown rice syrup, agave, or honey)
Combines the wet ingredients and dry ingredients separately. Add wet ingredients to dry ingredients and mix until combined. Spread on a parchment-paper lined baking sheet, close together so the granola forms clusters. I cooked my granola in the toaster oven (oh Korea!), but for most granola recipes, 30 minutes or so at 350F should do the trick—but keep an eye on it just in case!