March 8, 2017 – Healthy Living & Wholesome Recipes

Author: David Tanis

Time: 40 minutes
Yield: 4 to 6 servings

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/1018160-spiced-carrot-soup-with-lime

INGREDIENTS

3 tablespoons coconut oil, vegetable oil or ghee
2 medium onions, thinly sliced (about 3 cups)
1 tablespoon chopped ginger
2 teaspoons minced garlic
1 tablespoon turmeric
½ teaspoon toasted and ground coriander
⅛ teaspoon cayenne
Salt
2 pounds young carrots, peeled and cut into 1-inch pieces
1 small daikon radish, peeled, halved lengthwise and sliced 1/4 inch thick (about 2 cups)
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 serrano pepper, finely chopped
Cilantro leaves, for garnish (optional)
Lime wedges, for serving

Breakfast & Brunch, Couscous, Quinoa, Rice & Wholegrains Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Flax and Mixed Grains Granola By NYT Cooking

March 8, 2017March 8, 2017 beautifulyou583

Author: Martha Rose Shulman

Time: 1 hour
Yield: About 2 1/2 quarts

Get full recipe 👇🏻
http://cooking.nytimes.com/recipes/1013621-flax-and-mixed-grains-granola

INGREDIENTS

5 cups flaked or rolled oats, or a mixture of flaked or rolled oats and other grains, such as rye and wheat
1 cup oat bran
1 cup coarsely ground toasted flaxseeds
1 cup chopped nuts (I recommend almonds and pecans)
½ to 1 teaspoon freshly grated nutmeg (to taste)
2 to 3 teaspoons ground cinnamon (to taste)
½ teaspoon salt (optional)
⅓ cup canola oil
½ cup mild honey, like clover honey, or agave syrup
1 tablespoon vanilla
1 to 2 cups raisins (optional)