miso soup for dinner

1l stock: preferably fish stock(dashi), but I used vegetable this time
2 heaped tbsp miso paste
a small handful of wakame seaweed, chopped
2 spring onions, finely sliced
2 asparagus spears, finely sliced
100g tofu, cubed (not too small)
50g soba noodles, cooked separately (5 mins in boiling water)

bring the stock to boil, add the seaweed, cook for 5 mins. add the onions, asparagus and tofu, cook for a couple more mins. stir in the miso paste, make sure it's fully dissolved.
if you want a more filling meal, serve with soba noodles

grain free granola

1 1/2 cups almonds (200 g), slivered or chopped
1 1/2 cups pecans (150 g), chopped
1 cup walnuts (150g), chopped
1/2 cup coconut flakes
1/4 cup sunflower seeds
3 tbsp chia seeds
1/4 cup maple syrup
1/8 cup olive oil
1 1/2 tsp cinnamon
1 tsp vanilla extract
a pinch of salt
dried fruit (1/2 cups cranberries this time)

Preheat oven to 150c fan. Chop the ingredients.
Mix together oil and maple syrup with the spices, add all ingredients except the fruit. Bake for 20 mins. Mix together with dried fruits, bake for another 10 mins (not more, seeds bake fast).

Store in an airtight container.

Next time more almonds, less pecans and walnuts.

Original recipe from http://minimalistbaker.com/simple-grain-free-granola/