Every other Saturday morning I get up early, grab breakfast and rush out to the bus stop to make my way downtown. I spend my Saturday mornings volunteering at the Downtown library with the Tails to Tales program. It’s a really sweet program where kids read to service dogs and promotes literacy. A lot of kids may not feel comfortable reading to adults or other children, so this provides an opportunity for them to practice and enhance their skills in a nonjudgmental environment
Overall it’s just a wonderful way to begin my weekend and get out of the apartment nice and early! This Saturday after I finished volunteering I ran some errands around downtown and then begin to feel the hunger bug striking and was craving a nice big salad with lots of fixings. Of course Cafe Gratitude could fix that!
And since it was so sunny I ordered it to go and enjoyed it at a table outside!
Their I am Fulfilled salad loaded with beets, carrots, avocado, almond parmesan, and teriyaki almonds with a raw carrot flax cracker and goji chipotle dressing! With a small carrot, pear, ginger juice. I love that they source local and organic ingredients and everything is vegan!
The day was simply too nice to waste so before I headed home I decided to take a nice long walk out along Westcliff Drive. My favorite view in Santa Cruz! Plus it’s always fun to watch the surfers on these really sunny breezy days!
Today the water was full of surfers and Westcliff Drive was populated with bikers and dog walkers 🙂
I got about an hour of reading in before I walked back to catch a bus up to campus. It was wonderful to soak in some sun and watch the ocean waves. I’m committing myself to going out here at least once a week for the rest of the school year. I have this beautiful view at my fingertips! Why waste it?
Now on to the granola! I LOVE whipping up a batch of homemade granola to have on hand during the week. it’s super simple and fun to experiment with whatever I have on hand! This week I made Coconut, Almond, Pistachio Granola
- 1 1/4 cup oats
- 1/2 cup almond and pistachios
- 1/3 cup unsweetened coconut flakes
- 1/4 cup sunflower seeds
- 2 tbsp hemp hearts
- 1 tbsp chia seeds
- 1 tbsp coconut oil
- 2 tbsp almond butter
- 1 tsp cinnamon
- 1/4 cup agave or pure maple syrup
Preheat oven to 350 degrees.
Mix all dry ingredients in a mixing bowl. Then add in oil, almond butter, and sweetener of choice and mix well!
Pour onto a baking sheet (I use silicone baking sheets when I make granola, but parchment paper would work!)
Great on top of non dairy yogurt, sprinkled on top of smoothies, or even eaten with some almond milk and fresh fruit! Or straight out of the container as I often do