Category: Grains

Late Summer Abundance Bowl

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Late Summer Abundance Bowl / My New Roots

 

I have a serious shopping addiction. But it’s not for clothes, or house wares, or even kitchen tools.
No.
It’s for health food.

Although I am incredibly excited to go back to Canada every summer to see my family and friends, the other thing I unapologetically look forward to the most, is browsing the aisles of the natural foods co-op. Oh, I could spend hours upon hours wandering around, checking out what’s new and exciting in the world of loose leaf teas, gluten-free bread, vegan ice cream, and sampling the latest nut butters. Did you know they now sell dehydrated kombucha scobies in bulk? Omigod, reeeally? So yea. I have a problem and I’m not afraid to admit it.

This year I found something very thrilling, and that was sorghum. I had heard of it before, but only in relation to the syrup that is made from the plant. I didn’t know that the plant also produced a cereal! Omigod, reeeally? The silliest things light my fire. I guess you know this by now.

sorghum

Anyway. Sorghum. It’s gluten-free, high in fiber and rich in iron and the B-vitamins. Sorghum is also very high in protein (more than quinoa!), yet it lacks lysine, an essential amino acid, so combining it with something that contains this amino acid is important. I chose chickpeas in this case so that we can cover our bases, and indeed make a perfect protein.

Sorghum originates from Africa, then traveled through the Middle East and Asia along ancient trade routes and the Silk Road. Today sorghum is a staple food in India and Africa, but did you know it is the third most important cereal crop grown in America? Insanity!

Late Summer Abundance Bowl / My New Roots

 

Sorghum is very similar to millet in its nuttiness and dry quality. For this reason, it is perfect for cold salads and pilafs as the grains don’t stick together. Like millet, this grain requires a lot of water for cooking too, at a 3:1 ratio. Although there was no mention of soaking the sorghum prior to cooking, I found that cooking it straight from dried took a very long time (more than one hour) and even required more water than suggested. When I cooked it again after soaking it overnight, the sorghum cooked a little faster (about 45 minutes) but still took almost 3 cups of water to reach the desired tenderness.

You can find sorghum (obviously) at health food stores and gourmet grocers. I suspect that it will get more attention in the coming years as words of its awesomeness spreads, so be on the lookout. You heard it here first.

tomatoes

 

As summer wanes, we begin to see the gorgeous produce burst forth from all the warm temperatures and soft rains. It’s a beautiful time of year because it’s the season when almost everything is in season! Tomatoes and cucumbers are at their best, fully ripe and juicy and sweet. My late summer abundance bowl celebrates all of this, with an Indian twist honoring the traditional Indian grain, sorghum. I played around with it quite a lot and eventually settled on using curry and coconut as base flavours, then combined with a kachumber salad and chickpeas. The cilantro, cumin seeds and citrus are bright and playful against the rich coconut-y vibes. You will love it.

Late Summer Abundance Bowl / My New Roots

*   *   *   *   *   *

Great news everyone!
Registration is now open for the cooking classes, lectures, and other events taking place next month in Amsterdam. I am so pumped to finally be teaching breakfast classes! Hoorah! My fav meal of the day plus tasty snacks – what could be better? Nothin’.
I will also be presenting 2 different lectures, giving a (free!) Q&A session at the America Book Center, and hosting a collaborative dinner at the world-renowned restaurant, De Kas.

I am over the moon to be touring, teaching, and above all, connecting with you in person once again.

Please visit Healthy Happy to learn more about all the events and book your space today. Looking forward to seeing you there!

brekfastflyer

 

 

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!

raspberryripple4

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

Early Summer Abundance Bowl

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Early Summer Abundance Bowl

Keep it simple. Use what you have. Make it work.

I’ve been staring at these three ideas for the past few hours. In between breastfeeding my baby, laundry, trying to make food for myself, emails, brushing my teeth and changing a couple diapers, I’ve been back and forth to my computer unsuccessfully getting any further with this post.

Then I read it again and realized that the advice that I was trying to give all of you out there was precisely what I needed to hear myself.

My days are so different than they used to be. Instead of being able to play in the kitchen from dawn until way past dusk, I’m playing with my sweet baby. Instead of making food for all of you to recreate I’m making food for us. Unremarkable, perhaps, but there is a turning inwards, a quiet and simplicity that I’m cultivating, or at least trying to. It isn’t glamorous and most of it isn’t worth blogging, but it’s real life. And I am very grateful for it.

Early Summer Abundance Bowl

Needless to say, meals have been simple and Abundance Bowls have been abundant. I’ve been cooking grains and beans in bulk to use for later, then tossing whatever fresh veggies I have on hand into the mix. If I can bend time and squeak out five or ten minutes worth of creativity, a sauce happens, or maybe a quick pickled condiment. All of a sudden, a pretty boss bowl of tasty, healthy food sits before me and I feel like the luckiest person in the world, living in true abundance. That is what the Abundance Bowl is all about. Keeping it simple. Using what you have. Making it work. And I guess feeling that kind of overwhelming gratitude doesn’t hurt either.

Early Summer Abundance Bowl

Here we are in the first breaths of true summer. My little family and I are back in Canada for the next little while and it feels amazing to be home. The sun is bright and the river is crisp, gardens everywhere are bursting with fresh food. The Early Summer Abundance bowl celebrates all of it, along with the feeling of luckiness that always pervades my thinking this time of year, as we begin to reap the benefits of the season.

I chose freekeh in this edition, a roasted, immature wheat that tastes deep and rich and is the perfect counterpoint to sweet, young beetroots, earthy radishes and vibrant sprouts. The grain is harvested while still young and soft, then roasted or sun-dried. The health bonus of harvesting immature wheat is that it retains more of its nutrients and proteins than its fully-grown counterparts. It even claims to have fewer carbohydrates than regular wheat because it’s young. It surprisingly has more dietary fiber content than brown rice, plus more calcium, iron, and potassium content.

You can find freekeh at Middle Eastern grocery stores and increasingly at natural and gourmet food shops. Sometimes it is referred to and sold as “Green Wheat”. If you have never tried freekeh before, get ready to freak out. It’s seriously amazing stuff! It cooks up like any other grain, keeps very well in the fridge and can be enjoyed hot or cold. I love it in salads, especially with lots of garlic, olive oil and lemon to balance the smoky flavour.

As I was after a sort of Middle Eastern flavour profile, I chose to make a harissa-spiked chutney with spring onion and dates, which is altogether scrumptious. Leftovers of this are excellent smeared on toast with poached eggs for breakfast, accompanying roast veggies or in an avocado sandwich. The colour isn’t very sexy, but the flavour is oh-my-goodness delicious. And to really take this Abundance Bowl to the next level, I may have put a little seared halloumi cheese in there. Maybe. Oh I totally did.

Early Summer Abundance Bowl

 

As for those of you asking about the Potluck Picnic in Toronto, I have made the difficult decision to skip it this year. There are so many things going on in my life (all positive!) but in the name of keeping things simple and quiet, I am honoring the commitment I made to myself to focus my energy on my family at this time. I so much appreciate your enthusiasm, and also your understanding. And of course I look forward to resuming the event next summer!

Show me your Abundance Bowls on Instagram: #earlysummerabundancebowl