My recipe for Exotic Fruit Salad, which is featured in my new cookbook – The Age Beautifully Cookbook — is a protein-packed, vitamin-filled way to grab a healthy snack or start your morning. You can add spices, such as nutmeg, cardamom, and allspice (about ⅛ tsp. each), and nuts. Instead of exotic fruits you can use grapes, blackberries, strawberries, and/or bananas.
The Omega-3 fatty acids in the flaxseeds are great for your arteries and heart. Oats and fiber are both known to reduce cholesterol. The exotic fruits in this recipe are full of antioxidants and vitamin C, which helps the body resist infection and aids tissue regeneration. The probiotics in yogurt can help digestion and bolster the immune system. Cinnamon can lower blood-sugar levels.
2 cups oats
⅓ cup maple syrup
½ cup flaxseeds
¼ cup sesame seeds
1 tsp. cinnamon
Pinch of salt
1 egg white (organic, free-range, or Omega-3-enriched)
⅓ cup fresh lemon juice
2 Tbs. maple syrup
½ cup sliced fresh figs
½ cup cubed fresh pineapple
½ cup sliced and seeded jujubes
½ cup sliced fresh jackfruit sections
½ cup peeled, sliced kiwis
½ cup peeled, halved, and seeded rambutans
2 cups plain, low fat Greek yogurt
1. Preheat the oven to 325 degrees.
2. Make the granola: Toast the oats on a large, rimmed baking sheet for 6–10 minutes, being careful not to let them burn. Reduce the oven temperature to 275 degrees. Warm the maple syrup in the microwave for 1 minute or until it is thin and runny. Toss with the oats, flaxseeds, sesame seeds, cinnamon, and salt.
3. Whisk the egg white and fold it into the granola mixture. Using a slotted spoon, transfer the granola to a parchment-lined or nonstick baking sheet. Leave any excess liquid behind. Bake at 275 degrees for 1 hour or until dry and crisp. Cool.
4. While the granola is baking, make the dressing: toss the lemon juice with the maple syrup and refrigerate for at least 1 hour.