Serenity Sunday: Just for Today

March 7, 2010

I have taken a step back in the past few days, and it has felt awesome. Sometimes, taking a step back, remembering how much my life gives me, and how wonderful it is to wake up and live a little bit more fully than the day before, sometimes that it is all the serenity that I need.

My creative mojo is coming back, my mind is starting to spin again, and life is finding it’s way back to a normal pace.

But for today, today I will…..


Assam tea with fresh thyme, mint and sliced apples


Freshly made roasted sunflower and pumpkin seed granola*


With the ones that make my life so special


Like the child I still am


As much as I can, for as long as I can

Serenity is what ever brings us comfort, peace, and grace in any given moment. Sometimes we go searching for it, just to realize it is right in front of us.

Wishing you all the serenity that the day can hold

* Sunflower and Pumpkin Seed Granola

A friend recently brought bag of Back to Nature sunflower and pumpkin seed granola on a trip we took. I loved it so much, that I wanted to be able to share it with my little ones. Since they can only eat gluten free oats, I tried to recreate it at home. I copied down the ingredients, added a few of my own, and am pretty happy with the results. For anyone who can not eat nuts, this is just as a good with out the almonds

5 cups gluten free rolled oats
2 cups sliced almonds
2 cups roasted/salted sunflower seeds
1 cup raw pumpkin seeds
1 cup safflower oil
1 cup of honey or brown rice syrup
1/2 cup of creamy Sunbutter
1 1/2 tsp salt

Revision: You can toast the oats and almonds for a few minutes, in a 250 degree oven, until you see them turn slightly golden brown, then proceed with directions below. Thank you to Jennifer for reminding me of this

Mix oats, almonds, sunflower and pumpkin seeds in a bowl.
Combine the oil, honey and salt in a sauce pan and heat until it become like water
Remove from heat, and add in Sunbutter.
Pour oil mixture over dry ingredients, and mix until thoroughly combined.
Spread the mixture onto a large baking pan/cookie sheet. Bake in a 325 oven for 20 minutes, or until the granola has turned golden, stirring every 5 minutes,
Transfer to a cooling rack or large bowl, and toss often until the granola has completely cooled.
Store in a tightly covered container and enjoy.

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