2. Ceramic colander by Perch Ceramics
3. The Good Housekeeping Cookbook (vintage) – (purchased a one of my favorite places, Bonnie Stotnick’s)
4. Kinfolk magazine
5. A Collection of Ten Postcards by Jennie Smith & Jessica Seamans – (purchased at Amelia in Oxford, MS)
6. no. 36 Darjeeling Flush, Bellocq – (purchased at Trove General)
8. Eat * Taste * Heal by Thomas Yarema, MD, Daniel Rhoda, & Chef Johnny Brannigan – (purchased at Pratima Spa)
It’s no secret that I am obsessed with cookbooks. There’s just something so exciting about flipping through and finding a new and inspiring recipe on every page. I can never seem to get enough. They are all over my house, some tucked in random rooms, and often I take them upstairs for some bedtime reading. Lately I’ve been dreaming of owning my own bookstore… filled to the brim with lovely cookbooks (new & old) and other culinary artifacts and curiosities. I probably already have a good start on stock!
So this is what has led me to this post (and what I would like to be a new series on the blog). Just me messing around with my cookbooks, camera, and other culinary curiosities along the way.
This vignette is all about healthy eating and superfoods (eat those seaplants, people!), but it highlights some of my go-to cookbooks and items when it comes to prepping the healthy of healthiest. The recipe inspired by this vignette follows. Enjoy!
3 cups old fashioned rolled oats (I used Bob’s Red Mills Gluten-Free)
1/2 cup raw almonds (chopped in my trusty vintage nut chopper above)
3 tablespoons ground flaxseeds
3 tablespoons chia seeds
1 teaspoon cinnamon powder
1/4 teaspoon sea salt
1 cup applesauce
1/3 cup coconut palm sugar
1 tablespoon vanilla extract
1 tablespoon almond extract
1/2 tablespoon melted coconut oil
I also added flaked unsweetened coconut. (Julie here adds 1 cup dried mulberries).
Preheat oven to 300 degrees. Line a cookie sheet with parchment paper and set aside.
In a large bowl, combine the oats, almonds, flax, chia, cinnamon, and sea salt and mix well. In a separate small bowl, mix together the applesauce, palm sugar, vanilla extract, almond extract, and coconut oil. Pour the liquid mixture into the oats bowl, and toss until combined.
Spread the granola evenly across the prepared cookie sheet and bake in the oven, setting a timer for 30 minutes. After half an hour, take the granola out of the oven and use a spatula to flip and mix the granola, breaking large clumps to ensure even baking. Return to the oven and continue baking until the granola turns golden brown, about another 20-30 minutes. Remove from oven and immediately mix in flaked coconut (or mulberries, if using). Let cool completely and store in an airtight container.
Serve along with your favorite Bellocq tea, read your Kinfolk, and enjoy! 🙂