Raw Beet Hemp Granola

  • Vegetarian
  • Vegan
  • Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Blender

This gorgeous beet hemp granola comes from Gena Hamshaw from The Full Helping. If you don't know this lovely lady, I highly recommend getting acquainted. She is one of the most down-to-earth, honest, and inspiring people in the wellness community, and her blog makes for wonderful, honest, authentic reading. Gena shares a lot about herself in her website, and reveals the gorgeous shape of her heart. Furthermore, her observations about her own behavior, and life in general, are incredibly insightful.

This former book editor, certified clinical nutritionist, and pre-med, post-baccalaureate student at Georgetown University in Washington, D.C. has created a warm, friendly, and compassionate community of conscious people interested in healthy living. Gena uses anecdotes about her childhood struggles with eating disorders and IBS, current personal experiences, and delicious vegan and raw recipes to inspire mindfulness in her readers. Having regained her health, vibrance, and balance with the help of a plant based diet, her personal experience is both compelling and useful.

One of my favorite posts is a recent one reflecting on her “dedication vs. obsession” panel at BlogHer 2012. Gena openly shares (as she does often on her blog) her experience with eating disorders and discusses the idea of “mindfulness vs. madness” with regards to healthy, nutrition, and self esteem. To quote her, "Eating whole, healthy, raw and vegan foods is how I take a mindful, conscious approach to my health. Not insisting that each and every morsel food I eat be explicitly health supporting is how I avoid the madness that can come of too much health fixation." With regards to recovery, healthy balance, and perspective on the whole foods journey she offers this nugget, "Recovery, for me, has meant learning to value my food consciously, celebrate good taste, and make beautiful dishes. But it has also meant learning how to accept that food isn’t always the only priority in my life. It’s just a big one." This post (any many others) really spoke to me. I would highly recommend reading Gena's blog. It is quickly becoming a daily "must read".

Another fantastic feature on Gena's site is the Green Recovery Series, where Gena celebrates the stories of men and women who have redefined their relationships with food in a positive way with the help of plant-based living. Gena also offers practical information about veganism and raw foods on her lifestyle page and get started pages, as well as throughout her blog posts. Trust me, it only takes one post to fall in love with Gena. She has written articles for VegNews, O Magazine, Whole Living Daily, Food52, other online and print publications, and she is just getting started!

If my rave doesn't grab you, perhaps this inventive hemp and beet granola will. This raw vegan granola recipe tastes delicious, and looks absolutely gorgeous. Utilizing beets for both sweetness and color yields spectacular results! As Gena points out in her original recipe post, this fantastic granola is also loaded with nutrients. It has heart-healthy Omega-3 fatty acids from the hemp seeds, which balance the Omega-6s in the sunflower seeds; protein from both seeds; antioxidant power from the goldenberries; soluble fiber from the rolled oats; and no refined sugar! Just dates and beets. In fact, what makes this granola fabulous (besides the fact that it is really different and has a gorgeous pink color) is that it is not too sweet. It is juuuuuust right!

Check out Gena's original recipe post.

Raw Beet Hemp Granola

Raw Beet Hemp Granola

Makes 3 cups30 MINS
  1. Blend the beet, dates, water, oil, cinnamon, and salt in a high-speed blender until smooth.
  2. In a large bowl, mix the oats, seeds, and goldenberries together. Pour the blended beet and date mixture over them, and stir until evenly coated.
  3. Line two dehydrator mesh screens with non-stick sheets or parchment paper, then spread the granola in an even layer on each.
  4. Dehydrate at 115 degrees for about 12 hours, then peel the layers off the sheets, turn over, and place directly on the mesh screens on the wet side. Dehydrate for another 12 hours, until dry and crispy. (If you don't have a dehydrator, bake at 375°F (190°C) for 10 to12 minutes, or until browning but not burning.
  5. Store in a sealed container, and enjoy with almond milk or as a healthy trail mix.

Recipe by The Full Helping
Photo by Trent Lanz and styling by Alicia Buszczak




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