Granola Bars

Slowly but steadily, I am eliminating processed foods from my diet. It seemed only natural that the next step would be for me to ween myself off CLIF and start making my own granola bars.

There are some excellent, ethically run, organically focused granola-bar producers out there. CLIF and LUNA Bars are my favorites. What hinders my enjoyment of these products is the waste inevitably incurred through the commercial production, shipping, and packaging process. However, granola bars have become a convenient and reliable option when I need a little extra energy before a trip to the gym or if I simply don't have the time to sit down to a full-course meal; I'm reluctant to find a replacement for them in my diet. Hence, my interest in the more economical and eco-friendly option of making my own.

Last night I tried a granola bar recipe that had received several rave reviews. Indeed, the results were tasty, but that was because the "granola bars" were really more like cookies, very high in fat and sugar and certainly not suitable as an emergency meal replacer if I wasn't looking for a sugar high and subsequent crash. I searched on.

Tonight I experimented with a recipe that takes a much different approach to sweeteners. The natural sugar from mashed bananas makes the granola bars sweet--but not too sweet--without the need for added sugars or sweeteners of any kind. I adjusted the recipe slightly, using a total of one cup's worth of dried blueberries, cranberries, and chopped apricots, about half a cup of chopped almonds, a tablespoon or so of ground flax seeds, and some shredded coconut in addition to the cup of oats and the wet ingredients originally suggested. The results were, I'm happy to report, chewy, yummy, and more than satisfactory.

I wish I could conclude that the second recipe is one I can now add to my repertoire and revisit often; but I can't. Ever since reading Barbara Kingsolver's persuasive argument in Animal, Vegetable, Miracle against buying bananas, I hesitate to purchase fresh fruits or vegetables that I know have traveled tens of thousands of miles before appearing at my local grocery store. I was happy to put to use the browning bananas that my dad purchased over a week ago and were sitting in the fruit bowl, about to go bad. But I don't think I'm going to be buying bananas on a regular basis in order to make my granola bars. No matter how delicious they may be.

My search for the "perfect" granola bar recipe persists. Meanwhile, all this experimenting has given me a bit of a tummy ache.

Grounds for Consideration

Due to the burgeoning accessibility of coffee houses that we enjoy here in the United States, I have no shortage of kitschy puns at my disposal with which to colorize the word "grounds." However, in order to spare my readers the burdensome obligation of rolling their eyes repeatedly as they scan the following article, I'm limiting my punning to the title of this post.

Yesterday, Ashley alerted my attention to a recent post from Grace at Design*Sponge. The article details a few creative ways to put old food scraps to creative use.

I was pleased that Ashley thought to share this article with me. For one thing, the fact that she thought of me when she read it indicates that she is a friend who knows me well and who understands that I derive great pleasure from that which is frugal, that which is natural, that which is resourceful. It feels good to be known.

The article was also met with enthusiasm on my part due to its highlighting of one of the potential re-uses of coffee grounds: as an odor absorber in the fridge. I was already aware that coffee grounds could be used as a nitrogen fertilizer in the garden, or as a skin exfoliant, and a quick Google search revealed a plethora of creative methods of repurposing the coffee grounds we might otherwise simply be tossing in the waste bin every morning.

Inspired, I got to the kitchen and quickly whipped up a batch of homemade body scrub. The ingredients:

about half a cup of used coffee grounds, cooled to room temperature
about one tablespoon of brown sugar
a tablespoon or so each of coconut oil and olive oil
a teeny tiny dash of vanilla extract

I took the mixture to the bathroom with me and added a dash of castor oil and a couple drops of lavender essential oil for good measure. At this point, the mixture smelled fantastic. I took it into the shower with me and rubbed it all over my body, focusing on my legs. Reportedly, coffee grounds have potentially beneficial effects on cellulite and varicose veins--two areas I'm not apposed to accepting a little help in.

Naturally, the process was incredibly messy (oh well: I needed to clean my shower anyway); but, me-oh-my, it left my skin looking and feeling awesome (a word I don't just throw around lightly, folks). The amounts I described above left me with roughly enough body scrub for three showers. The oil acts as a preservative, so you don't have to worry about the coffee grounds starting to mold.