2 cups cooked whole-wheat rotini pasta (1 cup dry)
1 15 oz. can organic black beans, drained and rinsed
1 15 oz organic sweetcorn, drained and rinsed
1/2 red bell pepper, diced (about 3/4 cup)
1 mango, peeled and diced
1/2 cup medium salsa
1/4 cup olive oil
1-2 tsp Cajun seasoning (or to taste)
juice from 1 lime (about 2 Tbs lime juice)
handful of fresh cilantro leaves
salt to taste
Combine all ingredient and chill. Serve with tortilla chips if desired.
8 cups rolled oats
1 cup shredded coconut
1/2 cup chopped almonds
1/2 cup wheat germ (optional)
1/2 cup sucanat
1/4 tsp salt
3/4 cup coconut oil, melted
1/2 cup maple syrup
1 Tbs vanilla extract
1/4 tsp coconut extract
Combine the oats, coconut, almonds,wheat germ, sucanat, and salt. In a separate bowl, combine the coconut oil, maple syrup, vanilla extract, and coconut extract, and pour over the oat mixture; stir until combined. Dehydrate for 3 hours at 155 degrees in a dehydrator.
Line two 15″ by 11″ jelly roll pans with parchment paper. Spread the granola out evenly on the pans and press the granola together. Bake at 300 for about 30 minutes or until golden brown, stirring every 15 minutes. Be careful not to burn. I place the pans on the two middle racks of the oven and switch them around halfway after stirring. After cooling, store in an airtight container.