Share

cover art for 'Template' Granola, + Kiwi fruit for the win

5 Minute Food Fix

'Template' Granola, + Kiwi fruit for the win

Ep. 295

It's always* fun when you go viral, especially for an article you've written about bodily functions!


One thing I didn't include in the article was a tip from my pelvic floor physio about what to eat for exceptional digestion! She really, REALLY wanted me to eat this food on the reg, so I did, and it's actually been pretty life changing!


But how can you make it yummy? And not food = medicine?


The trick might be adding it to this granola:


TEMPLATE GRANOLA:

750g rolled oats

100g coconut fat

100g honey or maple syrup

3tbs ground cinnamon

1/2 tsp ground cardomon

pinch salt


THAT'S THE TEMPLATE

Then add in non-sweet things, eg.

Pepitas

roasted peanuts

sunflower seeds

pecans

walnuts

shredded coconut


METHOD

Toss everything together then roast in a low, 140C oven for 10 minutes.


Add in the sweet things, eg.

crystallised ginger

raisins

sultanas

dried cranberries

dried blueberries


...toss everything around, then back in the oven for another ten minutes until it's clumping together, smelling aromatic, sweet and nutty, and is starting to go golden.


Allow it to cool before storing away in airtight containers.


Serve with diced whole kiwi fruit (SKIN ON!), yogurt and ground flaxseeds.


*not always

More episodes

View all episodes

  • 373. BEST (turning 40) VANILLA CAKE

    06:33||Ep. 373
    On this episode, Yumi floats her theory about why 40th birthdays are often a big, fat non-event.Then we go all-in on Yumi's son's newest favourite cake. (Since recording this episode, she's made it twice more: both little ones LOVE IT in their school lunches.)It's a Nagi recipe from Recipe Tin Eats and you can find it here.And if it's your 40th birthday soon? GO EASY ON YOURSELF. There'll be more birthdays!
  • 372. NOT-SO AWFUL OFFAL !

    06:26||Ep. 372
    2025 might be the year that we begin to RE-appreciate the offcuts that used to populate the supermarket meat section back in our parents' day... Liver, anyone?
  • 372. Fish in Crazy Water!

    06:35||Ep. 372
    Sometimes a terrific NAME can get you racing to the kitchen to attack a recipe.Who doesn't love 'Crunchy Fish', for instance? And what about Pesce all’Acqua Pazza, or better known as 'Fish in Crazy Water'?? Find the recipe here - - or just gently fry up 1/4 cup olive oil with 2tsp salt, 700g chopped tomatoes and YOUR FAVE aromatics - eg., dried chillies, 1/2 tsp fennel seeds, 2 cloves of thinly sliced garlic and a pinch of red pepper flakes, and after 3-5 mins, add in 2.5 cups of water, put the lid on the pot and leave it to infuse and flavour the "crazy" water for 20 mins.Pat your fish pieces dry, season the fillets with salt and pepper, then lower it into the gently simmering Crazy Water.Allow to cook for between 4-8 mins, depending on the size of the fish fillet. Commonsense may be required here! Serve in bowls with water/broth, a drizzle of olive oil and the most delightful fluffy, crusty bread you can find.
  • 371. Fennel and Snow Pea Salad

    06:37||Ep. 371
    Your hosts go ALL IN for that great winter vegetable, FENNEL, which has the annoying habit of refusing to go off while taking up space in your fridge! Curse you, Everlasting Vegetable! Yumi also recounts a breakthrough moment of understanding that oils and salads need to be co-ordinated, much like tops and bottoms do when putting together an outfit.FENNEL AND SNOW PEA SALAD:500g prepped snow peas, blanched in boiling water for 30 seconds then rinsed in cold water until cool, and well-dried on a clean tea-towel.Finely slice your fennel, around 3-4mm.Toss your sliced fennel with the juice of a lemon and set aside while you make the dressing, which is:Juice of a lemon1 tsp honey2 tsp tahini1/2 tsp salt1/3 cup of walnut oil*taste for more salt, pepper, and more sour (eg., a couple tablespoons of white balsamic vinegar)OPTIONAL: Toss through a fat bunch of chopped fresh mint, and top with anchovy croutons, which you can learn more about from this episode.
  • 370. Beautiful Baked Meatballs

    04:44||Ep. 370
    Inspired by the chef Michael Moore who wrote a great book full of delicious and healthy recipes called BLOOD SUGAR - and also inspired by the need to bunker down under MANY layers of doona and thermals and eat hot, filling food, Yumi revisits an old recipe for baked meatballs that really is beautiful and very achievable. Try it here:Preheat the oven to 180CDecant 2/3 of a bottle of passata into a baking tray with high sides.Roll up about 18 meatballs using500g pork/beef mince (lean)1 egg white1/4 tsp salt1tsp whipped garlic dip2-3 tbs finely chopped spring onion greenscracked pepperUse scissors to cut up some fresh lasagna sheets into pieces smaller than your phone but bigger than a matchbox. Place a meatball into the canoe of pasta sheet then set it to sail on the ocean of passata. Repeat until all the meatballs are used and the tray is full. Pour over the remaining passata. Top each meatball with a cube of fetta or a chunk of ricotta. Top with about 80g of your fave cheese. Bake 30 mins. Serve with crusty bread and a side salad.
  • 369. PERSIMMON Season MUST be embraced!

    07:38||Ep. 369
    On your favourite food podcast, Yumi Stynes explains how food, in this case persimmons, connects her to her mother's culture.Persimmons are, like asparagus, TRULY seasonal. Which is why we have to enjoy them in winter!Dried persimmons are becoming A THING in Australia - and you can find the salad recipe here.
  • 368. Creamy White Beans and Tomato

    05:45||Ep. 368
    Yumi has some personal news to share with Simon which she predicts will BORE HIM TO TEARS. She also has an amazing Creamy White Beans recipe to share with everyone - TOTALLY NOT BORING!It's a New York Times Cooking recipe - and you'll probably have everything you need to make it - just grab or make sure you have Fresh CreamTomato PasteHalf a jar of sundried tomatoes
  • 367. How to ORDER WELL at a Restaurant

    08:14||Ep. 367
    Your hosts have a LOT of thoughts when it comes to ordering food at a restaurant.What are the common mistakes?How can you absolutely nail it?On what topics should you consult with your waiter?
  • 366. Nigella's Dairy-Free Chocolate Cake

    07:11||Ep. 366
    Is there anything more inspiring for a keen cook than being asked to make something for a party at short notice?Yumi is BACK and feeling good in her kitchen and was delighted to have a couple of cracks at making this cake by Nigella Lawson.*After recording, she made it again for the party - here's what she said about the changes:"Instead of Olive Oil, I used coconut oil! (I know the whole name is Nigella's Olive Oil Chocolate Cake but I just felt the olive oil flavour was a bit intense and overpowering, whereas coconut oil is more mellow and went well.) I also increased the cooking time by 5 minutes, to 50 mins, and in my oven, it cooked better at 160C fan -- instead of the recommended 150C.Finally, I couldn't find good strawberries so I used raspberries instead. Looked amazing and tasted amazing!"