Category: Breakfast

Raspberry Ripple Buckwheat Porridge

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Raspberry Ripple Raw Buckwheat Porridge

Does anyone out there latch onto a food and become totally obsessed with it? Do you find it making its way into almost everything you make? Lately, I’ve been riding the buckwheat wagon hard. And although I am not so much into food trends, I predict that buckwheat is going to be the new hotness. You heard it here first.

Okay, maybe it’s just me. This little seed (yes, it’s a seed!) has tumbled its way into my little heart and made a triangular burrow so deep that I can’t imagine what my life was like before it. Those beautiful, variegated, pale green-and-sand coloured pyramids, so humble yet majestic. The way it crisps up in the oven, like teeny, crunchy fireworks. The soft, creamy texture it has after cooking, and how it absorbs so many flavours, leaning either savory or sweet. The rich and nutty flour that turns into noodles, bread, muffins, pancakes, scones and waffles so deliciously.

And while I thought I had buckwheat all worked out, he pulled out his wildcard and now I’m scarfing raw buckwheat porridge like it’s my job. Looking for a power-packed breakfast this summer? High protein, high fiber, gluten-free, versatile, portable, and insanely delicious. It’s also super easy to make, and perfect for those mornings when you need to get outside in the sun as quickly as possible. Obsessed!

How is the porridge raw you ask? The trick to making this treat, is soaking overnight. It’s an easy way to enjoy completely uncooked grains, in their full nutritional force.

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The Right Way to Soak
Although soaking grains in pure, un-chlorinated water is good, if you really want to go the extra mile, the key is dropping some acid! And what I mean by that is, adding something acidic to the soaking water, fresh lemon juice and apple cider vinegar being my top picks. For every cup of grain, use 1 tablespoon of acidic medium (don’t worry –the sourness will not be noticeable in the end product, cooked or raw). It also helps if the water is relatively warm, recently boiled but cooled off to some extent.

Suggested soaking time is 7-8 hours, such as an overnight. Leave whatever you are soaking at room temperature. I just keep mine on the counter, covered with a clean tea towel. In the morning, drain the grains in a sieve and rinse well. FYI – buckwheat has a very unique property of making goo. Don’t be alarmed if your groats are on the snotty side the morning after – this is totally normal and it is easily rinsed off.

What these elements add up to, is making the grains far more digestible. Warm, acidic water helps to remove phytic acid, which would otherwise interfere with mineral absorption, and neutralize enzyme inhibitors. Soaking also allows the enzymes, lactobacilli (friendly folk bacteria) and other helpful organisms to break down some of the harder-to-digest starches. Overall, it’s a really good idea, even if you are in excellent health with stellar digestion. It’s these little steps that quickly add up to major life change – I can certainly attest to that.

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This porridge was actually inspired by my mother, eternal lover of raspberry ripple ice cream. As a kid, I could never understand how you could waste an entire trip to the ice cream shop on fruit. I mean, really. But I get it now, and raspberry swirling through a blushing pink, creamy, vanilla porridge seems almost too good to be true for breakfast.

If you have never eaten soaked, blended buckwheat before, be prepared for a pleasant surprise. Its mildly nutty, and slightly sweet flavour make it a perfect breakfast food during the warmer months. Plus, it is the easiest thing to whip up, taking less than five minutes from start to finish. The texture is up to you: if you like a chunky porridge, blend it just a little, or if you like it smooth, let your machine run for 30 seconds or so until it is beautifully silky. Even though you can use milk in this recipe, you will certainly achieve a creamy consistency with water alone. That is the magic of buckwheat!

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The raspberry is the shining star of this breakfast, giving the porridge a beautiful colour and juicy tartness. If raspberries aren’t in season where you are, use whatever berries or fruit you have. I added a little lemon juice for brightness and cardamom for a richer spiced flavour. This is optional, but really delicious. The frozen banana ups the creaminess, sweetness, and makes the porridge cold, which I really dig, but you could replace it with dates, honey or maple syrup too. The bee pollen is not essential to the recipe, but a wonderful way to boost the nutritional content of this dish even more. If it’s your first time using bee pollen, start small and work your way up. The amount given here is for those just starting out.

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Show me your porridge on Instagram: #buckwheatporridge

Strawberries and Danish Summer Cream

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Danish Summer Cream

To say that Danish people have a strong food culture would be selling it short. Very short. After living in Denmark for nearly six years now, I have had the privilege of witnessing and taking part in many of their passionate and long-established table traditions, celebrating the seasons through what they eat and vice versa. They are proud, and borderline obsessive about certain aspects of their food, and it is this fervour, this dedication, even if it is often for pork products, that I so strongly resonate with and connect to.

When I first met my husband, it drove me kinda nuts how stubborn he was with his traditional Danish meals: “no, this has to go with that. And you need to eat this on top of this in this special way, then cut it like this and put it on this special plate”. Open-faced sandwiches are actually served on their own teeny wooden boards, and have very specific and time-tested combinations of foods that are not to be contested or fooled around with. No. But many meals are like this. The first day of advent, you eat yellow split pea soup. At Easter you have lamb. And as the weather warms up (if it ever does) you have koldskål. Say what? Directly translated, “cold bowl”.

Koldskål, is a beguiling combination of creamy buttermilk, egg yolk, lemon, vanilla and sugar. I know it may sound a little strange, but trust me, it’s heaven. It is often served with Danish strawberries (which, sorry Ontario, are the best strawberries in the world) and always with kammerjunkere: very crispy little biscuits flavoured with cardamom and lemon. Think of them as Danish biscotti. And they only go with koldskål. That’s a rule.

Danish Summer Cream

I tried the real koldskål last summer when I was pregnant and feeling very strong urges to eat dairy products. I have to say, as much as I wanted to be against it, the stuff was insanely delicious. Addictive even. And the mere act of slicing up a bowl of freshly-picked berries, then pouring silky white cream across their blood-red facets struck a deep, primordial pleasure chord. In that moment, a voice called out from inside me and cooed in all of its ancient wisdom, that this was going to taste really, really good.

Needless to say, it did and I was hooked. What is not to love about ripe fruit, tangy, cold creaminess and crunchy crumbled cookies? Right. Moving on. Since that fateful day, I’ve discovered that koldskål is very easy to make and can be tweaked a little to be much healthier than the traditional version (which is why I am calling it something totally different). My twist uses sheep yogurt instead of buttermilk, leaves out the eggs and sweetens with maple syrup. The biscuits are gluten-free and vegan and sweetened with coconut sugar. All things considered, this would make a rather respectable breakfast, albeit with a rather hefty dose of strawberries, as I tend to make it.

Danish Summer Cream

Now, if I am all for tradition, why I am messing with a perfect thing? Switching out the buttermilk for goat or sheep yogurt? Well, you know my M.O. is to make things both tasty and healthy. In this case, it’s a small change in flavour for a big change in nutrition.

For one, goat and sheep milk are easier to digest than cow milk due to the fact that the protein molecules found goat and sheep milk are smaller and in fact more similar to the protein found in human milk. In addition, the fat molecules in goat and sheep milk have thinner, more fragile membranes – half the size of those in cow milk. This leads to an average curd tension that is literally 1⁄2 that of cow milk (36 grams for goat milk and 70 grams for cow milk). Curds from milk form in the digestive tract or during cheese or yogurt making (anywhere that the milk is subjected to acid). Having less curd tension means that the milk is less “tough”, and easier to digest. Dr. Bernard Jensen (my personal hero) showed that goat milk will digest in a baby’s stomach in 20 minutes, whereas pasteurized cow milk takes 8 hours. The difference is in the structure of the milk.

Goat and sheep milk boast twice the healthful medium chain fatty acids than that of cow milk, such as capric and caprylic acids. These fatty acids are highly antimicrobial. Capric and caprylic acids are used today in dietary supplements to inhibit the growth of Candida albicans and other yeast species. They also boost the immune system and enhance energy. 

Danish Summer Cream

To serve koldskål in our house, we slice up a large amount of berries and divide them among the bowls. Then each person pours their own cream (obviously, because this is the most fun part) and crumbles the biscuits over top, or leaves them whole according to their liking. The cream must be very cold. The strawberries must be very ripe – none of those ones picked before they are ready and that are still white in the center – no! The red juice must run into the cream as you eat it, swirling about and staining the whole concoction a delicate, blushing pink by the end. Guh. I also like to sprinkle fresh elderflower over the top for fun, since I love eating flowers too. This is totally unnecessary, and completely divine.

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If I have learned anything during my time here in Denmark, it’s that traditions exist for a reason. That certain foods taste best with other certain foods and that is just the way it is, no reason trying to fight it. In this case, strawberries and cream and cookies are best enjoyed together, and I am certainly willing to uphold this tradition for the good of us all.

Show me your Strawberries and Dansih Summer Cream on Instagram: #danishsummercream

Danish Summer Cream

Tropical Groove Smoothies

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smoothies

I just got back from the island of Gili Air, a pinprick of land off the west coast of Lombok. Being so isolated and teeny, you can imagine the food in this particular place wasn’t so high-vibe. Not a raw food, vegan buffet in sight! Gasp! Somehow, I survived, har har, but what truly got me through were the smoothies. Every single restaurant and cafe, no matter how small and unassuming, had a long list of tropical blends to enjoy. I had it made in the shade, just sippin’ on my whizzed up fruits and ice. So simple, refreshing – it reminded me that easy edibles are sometimes the best.

When I got back to civilization here in Bali, I had a serious date with my blender. Nothing fancy, just local, seasonal, simple mixes to beat the heat. I came up with these two beauties, inspired by the foods and flora around me.

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The first smoothie is a Mango Coconut Jamu. Jamu is a traditional Indonesian turmeric tonic that has been made for centuries. With endless variations, some recipes including botanical ingredients such as flowers, fruits, seeds, bark, leaves, and roots, it’s fun to be creative with exotic blends, with a touch sweetener such as honey or palm sugar to mellow out the bitter edge. My version takes advantage of the newly-in-season mango (!!!) and fresh, young coconuts which are literally falling off the trees all around me. If you don’t have access to coconuts, just use canned coconut milk instead for a decadent, tropical treat. And as for the turmeric, use as much as you can handle. The recipe calls for only half a teaspoon of fresh turmeric, but I probably put in twice that amount in my own because I’m wild about that little tuber. Dried and powdered turmeric is fine to use too, just try to find organically grown if possible.

The second smoothie I made just had to be green, because this island is so inspiringly lush and leafy! I have been digging the traditional avocado-based drinks that are actually referred to as “juice” here, even though the avocado has been blended. They are thick, creamy, cold, and not overly sweet. My juice is spiked with a hearty dose of digestive ginger and tangy lime. If you want to get things even greener, toss in a handful of tender greens, such as kale or romaine and get glowing!

Either of these shakes would make a fabulous breakfast, as they are literally a meal-in-a-glass. They also satisfy as an afternoon snack, maybe split between two people.

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How to Drink Smoothies
Is there a big question mark sitting above your head right now? How hard is it to drink a smoothie?! Even though we may think just guzzling down a big glass of food is simple enough, there are in fact some ways we can optimize the digestion of these veritable meals-in-a-glass.

Smoothies are a wonderful way to enjoy a whole host of foods easily, as the masticating has been done for us. But, it is still essential to chew your smoothies! Why? Because digestion begins in the mouth and bathing our liquefied food in saliva is very important for the enzymatic action to take place. Especially for the first few sips, chew the smoothie or swirl it around in your mouth as you would any other food. This also sends a signal to your stomach that something good is on the way down and to prepare for the work ahead. It feels a little funny at first, but your tummy will thank you for giving it some time to put things in order before your smoothie arrives.

It’s also a good idea to avoid consuming really cold smoothies, as freezing drinks actually shut down our digestive system. A cold beverage will sit in your stomach until it reaches core temperature before moving onto into the small intestine, so the colder something is to begin with, the longer it will take to digest.

Once blended, smoothies look quite small, but remember that they are still a lot of food! If you were to sit down and eat an entire coconut, mango, and half a banana, it would take you quite a while. Smoothies are caloric and condensed, so keep that in mind when blending up your meal – a lot turns into a little.

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Living a in a tropical climate and being surrounded by all this incredible fruit has inspired me to do a mini-cleanse of sorts. I’ll be eating raw for the next three days, and even though I am practically doing that anyway, this is a conscious, and very intentional move away from anything resembling the ubiquitous white rice and occasional fried tempeh I’ve been enjoying (soooo good…). I just feel like a little freshening up and finding my balance once again. If you’d like to join me on my veggie and fruit feast, eat raw for the next three days and see how you feel! I’ll be enjoying these smoothies, simple fruit and vegetable salads as well as some of the other recipes from the site (here is a link). With the warmer temperatures and sun shining, it is a perfect time to step away from the stove.

I’ll be Instagramming my food during the raw refresher, so follow along my adventures here.

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Show me your smoothies on Instagram: #tropicalgroovesmoothies