Weekend Reading

Happy weekend, all! It's beautiful here, and on Friday I was able to sleep in and treat myself to raspberry pancakes. Oh, and I fed my cute jar addiction. I mean, really, could you have resisted those adorbables above? They were even half off. I swooned. It was a pretty darn good way to start my weekend.

What's new with you? Read anything good lately? I did, and, uh, it's kind of a long list this time. Maybe you'd better get that second cuppa? Here's what I've found (or curated) for you:

First of all, you know it's Mother's Day weekend, yes? No? Well, here's a last-minute friendly printable card. I also recommend a Kindle, or maybe some strawberry muffins. There, that gives you some high/low options. You are welcome. Oh, and Happy Mother's Day to my favorite mom :)

Tis the season - beautiful Strawberry Rhubarb Crisp Bars from the inimitable Smitten Kitchen. They are made right in the pan, and she has suggestions for vegan & gluten free versions

Oh. Man. Where has this been all my life? Another great Call Me Maybe

Will you make me some Hibiscus Concentrate? It sounds amazing for iced tea

An honest look at what would happen if everyone in the world stopped eating meat. Obviously impossible, but thought-provoking nonetheless

I first saw the photo on Instagram and decided to investigate further. It's crazy but true: a National Geographic photographer was arrested for taking photos, in America, of a factory farm. In this article, he wonders if it was worth it.

What ridiculous food day is your birthday? Mine is National Cheese Lover's Day. Mr Official Taster's is National Gumbo Day. Ironies abound.

Lindsay from Pinch of Yum addresses the age-old question that plagues every writer - what to write about

On why it matters that women do most of the housework.

“Women don’t want to talk about energy policy, they want to hear about impact on gas prices. They don’t want to talk about Obamacare, talk to them about getting to see their doctor.” It’s a wonder they have a woman problem, right?

No matter what you think about the issue, here's one brave woman's list of the five most surprising things about her abortion.

10 simple words every girl should learn.

Sadly unsurprising. A video asking "what is gluten?" of people who don't eat it.

Pizza makings - how some Italians are using food to fight back against the mafia 

A smart look at the gentrification of Oakland

Of course, what list is complete without a Buzzfeed quiz? This one's about your bucket list

These next few are articles I saved a ways back and then forgot about, so apologies if they seem somewhat dated. Or, "dated" in this fast paced world of ours

There's a proposal to ban all fishing in international waters for a few years in order to ensure species' continued survival

Thinking of starting an urban garden? Be sure to test your soil and investigate your land's history, since there's a lot of chemicals lurking

Do you live in the San Francisco area? Are you a ballet lover between the ages of 21 and 39? Then San Francisco Ballet wants to give you access to inexpensive tickets to great programs. Just sign up

From the New York Times, fake meat that finally tastes like chicken.

For more interesting links, check out all weekend reads here

Banana Bread Granola – vegan, gluten free & refined sugar free

This granola, man, has it been weighing on me. It took me several tries over the course of several weeks (months!) to get it right. I think it was actually cold out when I started this experiment. hmmm

Nevertheless, I'm so glad I plodded along. It was such a tease - the idea of it, the smells emanating from the oven, and then the taste, not quite right. But I persisted (and ate some burned granola along the way), and this weekend's batch confirmed my last recipe test and proved blog worthy.

Dear readers, believe me when I tell you: go make this. You won't be sorry. It's excellent, quick and easy in the morning with almond milk, and it's also pretty great as a snack. There's no refined sugar (unless you so choose), and it's full of whole grain, protein, fiber, and omega goodness. Perhaps you have a trip in your future? It packs well and will not earn you a glare or a pat down at security. They might be jealous, though.

Banana Bread Granola – vegan, gluten free & refined sugar free
adapted from Minimalist Baker

Below is what I use but feel free to pick and choose your add-ins or come up with some of your own. The various seeds and the wheat germ are completely optional, but I include them for nutrition. The sugar? Doesn't need it one bit. I argued with myself, but ultimately left it in the ingredients list so you can make your own decision. To start, you could try just 1 or 2 tablespoons. I also never needed to add in the extra tablespoon of liquid sweetener. As for oil, so far I like coconut oil best, but olive oil also works has the added bonus of not needing to melt. The recipe should work with just about any kind of oil you prefer; it's really just a matter of taste.

3 C rolled oats (GF for gluten free eaters)
¾ C walnuts
½ C pecans (I’ve also used hazelnuts)
3 Tbsp raw sugar (totally optional)
½ tsp sea salt or ¼ tsp table salt
1 Tbsp cinnamon
¼ tsp nutmeg
1 Tbsp flax seed
1 Tbsp hemp seeds (optional)
1 Tbsp wheat germ (optional – skip for gluten free)
¼ C coconut oil (see note)
1/3 C + up to additional 1 Tbsp maple syrup, agave or honey if not vegan
1 tsp vanilla extract
1 medium ripe banana, mashed (~1/2 cup)


Preheat oven to 275F.

Using a large spoon or spatula, mix the oats, nuts, sugar if using, salt, cinnamon, nutmeg, and any seeds/wheat germ you're using together in a large bowl. If there's a fine coating of cinnamon on everything, it's well mixed.

In a small saucepan over medium low heat (or carefully in the microwave should also work), warm the coconut oil, maple syrup (or agave or honey) and vanilla extract. Once liquidy, remove from heat and whisk in banana puree until well combined. Pour over the dry ingredients and mix well.

Spread the mixture evenly onto one or two baking sheets (I lined mine for easy clean up, but Minimalist Baker did not) and bake for 75-90 minutes, gently turning occasionally, until golden brown and nearly crisp. I like to crack open the oven door now and then to let out some of the steam (accumulated moisture). I don’t know if doing so helps the granola crisp up faster or not, but it feels like it should.

Once the granola is visibly browned, remove from the oven and gently toss just a bit to let the heat escape. Cool completely (it will crisp up as it cools) on the baking sheet or in a heat-safe bowl. Store in a container or jar with an air-tight seal – it should keep for a couple weeks.