Mother’s Day Maca-Ginger Millet Granola

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!


Post-St. Pat’s Recovery Fuel

If you’re feeling a little less-than-dapper this morning, I’ve got a little lucky charm for you. That is, if you can get out of bed to make it. (It will be worth it, I promise).

The best think about this little green monster is that it’s got a hint of mint, to scare away all the creepies left from whatever else you put in your mouth last night. Plus a whooping dose of antioxidants, a punch of electrolytes, and some greens to make your body happy. Plus there’s literally no easier way to digest some greens than in a smoothie.. unless you eat baby food. (Please don’t eat baby food. Please.)  Top o the morning to ya!

Shamrock Smoothie (adapted from Fresh)

Vegan, dairy-free, soy-free, nut-free


1 cup almond milk OR coconut water

1 teaspoon matcha tea

1 drop of peppermint essential oil OR a few sprigs of fresh mint

1 or 2 handfuls of spinach (depending on size of your hands…)

1/2 to 1 banana (best if frozen!)


1 teaspoon maca (a natural adaptogen to return things to normal)

1 scoop of vega (lots of vitamins, minerals, and other goodies) OR 1 scoop of protein powder

1/2 avocado OR a bit of flax oil for some good fats


Put all ingredients in the blender in order ascribed (blends best with liquid on bottom, then powders, then greens, and the weight of the banana keeps everything compacted down). Start blender on low, then switch speeds up to high. Pour into a glass, plop in a straw, and slurp back the goodness! Now, don’t you feel like a lucky charmer again?