I’d like to think it’s tough to let anything slip by me…
But that’s exactly what happened last week when my family, friends and staff threw a surprise party to celebrate my 60th birthday at the Sears Institute for Anti-Aging Medicine.
I had no idea!
It was a heck of a party, too…
There was even a cake designed to look like my latest book, Healing Herbs of Paradise. It was a true work of art… and it tasted great!
I was really touched by the attention to detail that went into planning the celebration.
My staff made a personalized card for me. The cover of it had pictures of some of my proudest moments of the last year…
The grand opening of the Sears Institute for Anti-Aging Medicine…
My trip to Colombia where I spoke about telomeres…
The Anti-Aging Summit I hosted at Mar-a-Lago in Palm Beach…
And inside the card, my staff all wrote personal birthday wishes.
But the real highlight of the evening was the incredible buffet… and it was all primal!
We feasted on beef and scallion rolls, teriyaki-pineapple shrimp kabobs, moo shu duck, chicken satay with peanut sauce, fresh pineapple, a seaweed salad and an amazing selection of sushi and sashimi.
But my favorite dish had to be the Primal Granola Snack that one of my staff members, Carolyn, baked for me. Not only was it delicious, but it’s super healthy.
Carolyn’s granola is grain-free and full of protein-packed seeds and nuts. It was out of this world!
I liked it so much that I knew I had to share it with you. Here’s Carolyn’s recipe for you to try at home…
Primal Granola Snack
|1 cup raw almonds||1/4 cup coconut oil|
|1 cup raw cashews||1/2 cup raw honey|
|1/4 cup raw shelled pumpkin seeds||1 tsp. vanilla extract|
|1/4 cup raw shelled sunflower seeds||1 tsp. sea salt|
|1/2 cup unsweetened coconut flakes||1 cup of your favorite dried fruit|
1. Preheat oven to 275 F. Place the almonds, cashews, pumpkin seeds, sunflower seeds and coconut flakes in a food processor or blender. Pulse a few times to break into chunks.
2. Place the coconut oil, raw honey and vanilla extract in a medium saucepan over medium-high heat and allow to melt. Stir to combine, then add the ground nut mixture. Stir until everything is fully coated.
3. Spread the granola mixture evenly onto a baking sheet lined with parchment paper. Cook for 25-30 minutes until lightly browned, stirring once or twice. Remove from the oven, add the dried fruit and sprinkle with sea salt. Press the mixture together firmly to form a tight, flat surface.
4. Cool for 20-30 minutes or until fully hardened. Break into chunks.
5. Store it in an airtight container. It will keep for up to a week.
I am truly humbled by the lengths my family, friends and staff went to, to make sure my 60th birthday was a special day for me.