Good morning beautiful people. I hope everything is going well. I am having a few days off to relax, unwind, and cool off. Though we thought the rainy season was upon us after having a few days of rain, the past months have been scorching hot with very little rain.

It’s 9 am, blue skies, and already 32C (89.6F). To be fair it’s not funny anymore. The rainy season should have started a few months ago. Not only for the rice farmers these hot temperatures and almost no rain are becoming slightly dramatic, but we’re all struggling with the constant heat. Everybody is getting lethargic, grumpy, and a little heat crazy.

How I wished we had an aircon right now. After 7 years living in Cambodia, we can see and feel the effects of climate change. To be fair we can’t wait to move to the cooler Andean mountains, though it will have to wait another year or two due to the current corona situation.

Time for breakfast and then I am going to look for a cold pool to cool off!

TROPICAL BREAKFAST BOWL WITH HOMEMADE CASHEW YOGURT AND GRANOLA

Lately, I have been making my own cashew yogurt. Recipe coming soon. I keep forgetting to take some pics (I blame the heat for this!). Luckily, I make it 2 to 3 times a week so it won’t be long before I share this yummy recipe.

Homemade Granola

This recipe makes more than you’ll need for the tropical yogurt bowl. Extra granola can be stored in an airtight container. I always make this quantity as it is the perfect amount for the baking sheet we have.

Ingredients

1 cup rolled oats
½ cup raw unsalted mixed nuts of your choice (I used cashew and walnut)
⅛ cup raw unsalted mixed seeds (I used sunflower and pumpkin)
¼ cup puffed barley
¼ cup desiccated coconut
2 tablespoons maple syrup or honey or a combo of both
2 tablespoons extra virgin coconut oil or other healthy cooking oil

FYI: I am not a big fan of dried fruits in my granola, but if you like this you can add ¼ cup of raisin, goji berries, cranberries, mulberries, etc to the mix. Add after cooking!

Directions

Lightly crush the nuts.

Preheat the oven to 350° F (180°C). Combine all ingredients, except dried fruits (if using), in a mixing bowl and use your clean hands or a fork to mix well.

FYI: depending on the climate you live in, the coconut oil might be liquid or solid (it has a melting point of about 75°F (approx. 25°C). If solid, mix by hand. Your hands will warm it up and melt it into the mixture. Just be sure there aren’t any chunks of oil left. If using a fork to mix, make sure the oil is liquefied.

Spread the mixture in a thin layer on a baking sheet and bake for about 10 minutes or until your desired crispiness. Toss regularly while baking.