The cooking show is back! I’m so happy to be sharing this video and recipe with you today. Maxx and I took forever to get back into the swing of things in NYC after our summer travels. We moved into a new apartment, found new jobs, I’ve been working on my new business, and while we did shoot a few new episodes of Sweet Potato Soul weeks ago, it’s taken us until this weekend to finally find the time for editing. Whew!
Shooting this episode (#7) of the show was incredibly fun; I could do it every day!
Soon you’ll be able to watch a new episode of the cooking show weekly (yes,yes,yes!), and of course they’ll be getting better and yummier each time.
About the granola: I must say that crystallized ginger never fails to take sweet treats like granola to another level of goodness. During my last trip to Atlanta in August my mother and I bought a bag of Maple Ginger Granola from the farmer’s market, unfortunately this granola contained cashews (I’m allergic), and picking around them still upset my stomach and took the fun out of snacking on handfuls of the stuff. I resolved to make my own rendition, which I’m now sharing with you.
To excite me a granola must have the perfect balance of sweetness, saltiness, crunch and spice. I eat mine dry, so texture is very important.
Dry mango, ginger and pumpkin pie spice is added once the granola is out of the oven. I love how the pecans and pumpkin seeds add their own signature flavor to the mix; but feel free to experiment with different nuts. Experiment with various dry fruit also. If you’ve never made your own granola, it’s time to give it a go. You may be shocked by how easy it is, and you’ll be addicted to how lovely it makes your home smell.