Category: Breakfast

Emma’s Tahini, Orange + Coconut Muesli

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Tahini Orange Coconut Muesli

I can’t recall the exact day that I stumbled into Emma Galloway’s world, but I do remember being completely and utterly awe-struck, inspired, and grateful. Her blog, My Darling Lemon Thyme has been on my highly edited list of sites that I actually read, and her delicious, innovative recipes have been making regular appearances in my kitchen ever since.

Joy of joys, Emma released a cookbook, and just like the blog, it is a true gem. Flipping through this book is kind of like shopping in a store where everything fits you perfectly, is the exact colour you want, and strikes the perfect balance between need and want. For instance, I need a recipe for gluten-free sourdough bread, and, I want another recipe for granola. She takes familiar ingredients and genius-ly transforms them into something unique and special that makes you ask: why didn’t I think of that?! Sweet Potato and Kale Latkes, Mung Bean Pancakes, Buckwheat Tabouli – the list goes on. Emma uses exclusively plant-based, gluten-free, whole food ingredients, and taste comes first! I want to tuck into every single one of her meals and treats.

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Although it was nearly impossible to choose just one to share here, the recipe I settled on was Tahini, Orange + Coconut Toasted Muesli, as it sounded like the best and most exciting new way of enjoying granola, and the perfect way to bid farewell to those last winter oranges in the market. The idea of adding tahini to granola was totally brilliant (thanks again, Emma), along with the flavours of toasted coconut and oranges. Yum. After baking, the additions of dried fruit are really special and deliver bright, juicy hits throughout the toasty nuts, seeds and grains. It’s incredibly balanced and tasty, and makes a stupendous topping for yogurt, porridge – even as snack eaten right out of the jar. A bag of this on a recent trip halfway across the world proved to be a real lifesaver!

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The next time I make this recipe, I am going to try it with rolled oats instead of the quinoa flakes. Although it was a nice change to use a different grain, I find the texture of quinoa flakes a little too light and powdery – I prefer the heft and crunch that oats give to granola. I’ve even wondered about using buckwheat groats, which I love in cereal. I will keep you guys posted when I try something new!

Tahini Orange Coconut Muesli


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Thank you, Emma, for sharing your gifts with the world. We love granola, and we love you.

xo, Sarah B

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I’m also really excited to share some (hopefully) helpful information for you in the new Resources section here on the blog. Since I get many, many emails with similar questions about the practicalities of running My New Roots, I have decided to write a few pieces on the inner workings of this food blog – and where I don’t have the answer I have asked my team to kindly chip in… you know, about hosting and coding and technical stuff that makes my brain hurt ;)

Have a look and let me know if there is anything else, you’d like a writeup about!

xo, Sarah B.

Beet, Raspberry and Vanilla Smoothie Bowl

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Hey buddy, how’s your blood doing these days? Is it healthy and flowing? Full of oxygen and freshly-made red blood cells? Have you ever even thought about this?! The answer is, not likely. And that is nothing to be ashamed about. We are never really taught to think about our blood, how to nourish and take care of it, how to tell if something is missing.

When I studied Traditional Chinese Medicine (TCM) I learned about “blood building”, a term to describe nourishing the body with the nutrients required for ample and healthy blood. For some reason, I took a particular interest in this field, and have been a passionate blood builder of my own ever since. If this sounds dorky (it is) and a little confusing, think of your blood almost like a muscle. We are more familiar with the idea of muscle building, in that our muscles require specific macro and micro nutrients to grow and thrive. Same as blood. Pretty simple, except you can’t do it at the gym – you gotta get in the kitchen. 

The role of blood in our body is to transport nutrients, oxygen, immune cells, and hormones, along with removing toxins and waste, and disperse heat. The components that make up our blood are used and disposed of extremely quickly, so there is a high cell turnover, which also means high nutritional requirements.

Iron, folic acid, vitamin B-12, and protein are the major building blocks of blood. All of these things work synergistically to make your blood as potent and healthy as possible. Besides folic acid, you can see from the list that most of these nutrients are found abundantly in animal foods, but not so abundantly in the wonderful plant kingdom. So how do vegetarians build blood anyway?

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First and foremost eating a wide variety of fruits, veggies, legumes, whole grains, nuts, seeds, and superfoods is a good place to start. Hey wait! That sounds like a balanced diet. So if you’re already there, great. If you’re just starting out, your blood is about to get real strong.

More specifically, the best blood building foods are the darkest of dark leafy greens and their powders, such as spinach, kale, beet greens, wheatgrass, barley grass, spirulina and chlorella, and deeply pigmented red foods such as beets, cherries, raspberries, goji berries, raisins, kidney beans, adzuki beans, and blackstrap molasses. I also find that drinking a cup of nettle tea every day, which contains high amounts of iron, is really effective in helping to tone the blood.

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This smoothie bowl is a one tasty blood builder. It’s got a solid dose of greens (think iron, folic acid, and protein) from the spinach and wheatgrass, with beet, raspberry and prunes (lots of deep, dark, iron-rich goody goodies!) plus lemon for a vitamin C boost – since we can’t absorb iron from plants unless we have a little help from vitamin C. 

Although you may think that putting raw beetroot in a smoothie is a little odd, I was shocked at how utterly DELICIOUS the combination was with the raspberry. It’s altogether earthy, sweet and tart, with a divine vanilla kiss that makes me swoon. Plus can we talk about the colour?! I can practically feel it feeding my blood with all of those juicy pigments and nutrients. Gosh. Isn’t life grand?

Smoothie bowls are a divine invention because you can eat them with a spoon, and you can top the heck out of them for a real meal situation. Although I’m sure it’s just a psychological thing, I sometimes feel a bit under-fed after a smoothie in a glass. Plus I like chewing a lot, and chewing a beverage can sometimes be boring without some chunks involved. Don’t you agree? I’ve topped mine here with raspberries, pomegranate, sea buckthorn, bee pollen and almond butter, but get creative with this on your own! I’ve listed some other topping ideas in the recipe. And I will also say that taking just one extra minute to decorate your bowl delivers major self-love points and satisfies the creative genius in us all. There are no wrong answers or unattractive smoothie bowls! Go wild, you strong-blooded creature, you!

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I hope you guys are fired up to build your blood now. Happily, it involves eating and not donning spandex and running on a treadmill. Although, that is important too. The running part. The spandex I’ll pass on, thank you.

Cheers to your blood,
Sarah B.

Show me your smoothies on Instagram! #MNRbeetsmoothie

 

Summer Celebration Fruit Tart

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Hello summer people! It’s celebration time! I’m here to deliver the party favours …a seriously tasty treat and a whole lotta food porn. Ready?

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This tart is everything you want from a summer recipe: quick to make, foolproof, delicious, and uses all the delights of the season. Since I am well aware that you would rather be spending your time at the beach or on the dock and not in the kitchen, making this treat will only take up about half an hour of your day, and the rest you can enjoy nibbling and relaxing!

I couldn’t quite settle on which meal this recipe would best be suited for, so I’ll let you decide on that one. It’s a perfectly respectable breakfast (you’re welcome), but would also make a lovely brunch side, afternoon iced tea accompaniment, or after dinner dessert. Because you can make the crust ahead of time, it can also be taken to a picnic or barbeque and assembled before serving.

The crust is vegan and gluten-free, made with toasted sunflower seeds and buckwheat flour, with a touch of lemon for zing. It is a good, all-around pastry base that can also be pressed into a tart form if you’d like a more tidy-looking dessert. I like the un-fussiness and rusticity of just rolling out the dough (and because I’m lazy). With its tattered edges and uneven shape, it looks like we all should in summer: loose, wild, and free!

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For a big time saver, I’ve opted to use yogurt for the topping instead of making a cashew cream. If you would prefer a non-dairy option, try the cashew cream recipe from this post.  It would be smashing on this tart!

The fruit is also your call, just use whatever is in season around you. We are finally enjoying the annual berry explosion here in Denmark, the one I wait for the entire year, and this recipe is truly a celebration of the juicy abundance, sumptuous colours, and bright flavours all around. Toss on a combination of favourites, or go for a solo fruit that you really want to highlight. This tart can carry itself well into the autumn as well, using plums, pears and figs as well.

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As for garnishes, although they aren’t totally necessary, this tart is really delicious with the addition of a few extras. I tossed on a small handful of fresh herbs; peppermint and lemon balm, because I happened to have them on hand, but what a difference they made! Verbena would be so delicious too, or spearmint, bergamot, or even chocolate mint. And because I am obsessed with bee products, I couldn’t resist sprinkling the tart with pollen and topping each slice with a good chunk of honeycomb. Nothing is bad with honeycomb on top. Ever.

With that, I leave you with the recipe, and sun-drenched love wishes to all of you out there romping around and being wild little bunnies.
Big hugs and fruit tarts, Sarah B

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