Sneaky

I started serving my family whole wheat pasta (mostly spaghetti ) by adding a little more whole wheat to the regular pasta each time until finally all the pasta was whole wheat. No one said a word about it.

Now I am doing that with milk. Ike, my 13 year old, loves his milk, but that milk isn't very good for him. So I am slowly replacing the milk he drinks with rice milk. It will be interesting to see if he notices a change.

He is using that milk on the granola I made yesterday:

My Granola

I like this recipe because it tastes better than store bought, the kids can help make it, it has much less fat than other recipes I've tried, it makes the house smell wonderful, and it is so easy to make! We had friends over last night and served this for dessert with fresh fruit (strawberries and pineapple) and ice cream (for our non-vegan friends). They loved it.

Robin's Granola
In a large bowl mix:

• 3 1/2 cups rolled oats
• 1 1/2 cup raw nuts (I like whole and chopped nuts: almonds, cashews, walnuts, pecans - what ever you like)
• 1 cup mixed raw seeds (pumpkin, sunflower, flax, unhulled sesame seeds)
• 3/4 cup All Bran Buds
• 1 teaspoon ground cinnamon
• 1/2 t nutmeg

Mix together:

• 1/3 cup honey (you can cut this to 1/4 if you like)
• 1/4 cup canola oil 

Pour honey mixture over the oat mixture until well blended. Bake on 2 foil lined jelly roll pans at 325 at 15 minutes sprinkle 1/2 cup shredded coconut over granola and toast for 3 minutes (total cooking time is 18 minutes). Watch carefully so it doesn't burn. Remove pans from oven and let cool. Pour into bowl and stir in 1 cup dried fruit (craisins, raisins, etc.)

Store in airtight container.