Category: Grains

Seriously Super Cereal

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Seriously Super Cereal // My New Roots

If you were to nominate one meal a day for a facelift, would it be breakfast? I thought so. Breakfast can be a challenge for many people, including myself. I get into super groovin’ streaks with morning meals for weeks on end at times, feeling like I’m sooo on top of everything in my life. Then something happens, breakfast becomes less of a priority and I end up making the same smoothie or sourdough smeared with almond butter over and over again. Okay, now that I am writing this down, it really doesn’t sound all that dreadful, but for me, starting the day in not only a conscious, but enthusiastic way sets me up for the rest of my waking hours. It fuels me in ways that go beyond calories: it’s self-love, ceremony, and celebration.

Ironically, I make a very complete and healthy breakfast for my 14-month old every single day without even thinking about it. Before I go to bed at night, I soak whole grains, nuts and seeds, rinse them in the morning and cook them with fresh fruit, spices and superfoods. So, um, what about mum? Funny how it wasn’t until recently that I thought about myself and how I would like the break the fast. I guess that’s just “being a parent” sometimes, but I am now committed to making a change. It is a New Year after all.

Seriously Super Cereal // My New Roots

Serious Cereal and a Plea for Carbohydrates
When someone says that they eat “cereal” for breakfast, what do you picture? A bowl of steaming hot whole grains, or sugary flakes in milk? I tend to imagine the latter, and I suppose it’s because that was my breakfast growing up. We had a few kinds of packaged cereal, and not total junk food, but I do recall the odd time we could convince my mom to buy some rainbow-hued concoction in a moment of weakness. I get it: boxed cereal is mindlessly easy, requires no cooking, soaking, stirring or waiting.

But this. This is serious cereal. Real cereal. The kind that stands behind its name, and not the kind that has led us so far astray from what cereal actually is that we’ve mostly forgotten it’s meaning. It’s unprocessed, unrefined, completely whole and natural, and the real way we are meant to eat grains.

And while we’re on the subject, I would like to make a case for carbs. When yet another friend of mine felt the need to accuse all carbohydrates of being evil, I wonder how we’ve become prejudice against macronutrients?! It’s like the diet dark ages.

Carbohydrates are not the devil. Many modern eating plans out there vilify them for various reasons, but we need to remember that the majority of grains and grain-related products that people in developed counties consume are highly processed, refined, and stripped of nearly all their nutrients. This was originally done to prolong shelf life, but continues as we’ve developed a taste for them! It turns out we prefer sweeter food that is faster to cook and easier to chew (go figure). From a biological standpoint, this makes perfect sense, so it’s rather difficult trying to convince people to spend more money on food that spoils faster, takes longer to cook and eat! Argh. I can only promise you it is worth it. And once you start replacing refined grains with whole grains you will feel why. Eating them in balance with both fats and proteins is a much healthier and quite simply, a more sustainable way of living.

My point here is this: let’s stop looking at food in its respective parts (carbs, fats, proteins), and get back to the whole picture, the whole food. Choosing a balanced way of eating, as close to nature as possible is the most realistic plan for eating long term. Going to extremes (low-carb! no-carb! fat-free! high-protein!) is not a sustainable way of eating or living. What I propose instead is a sensible, flexible dietary strategy that we can incorporate successfully, and joyfully, over a lifetime.

McKel Hill wrote a couple stellar articles about carbohydrates over on her site, Nutrition Stripped. Check them out – very clear and thorough reads for those of you who want to know more!

Seriously Super Cereal // My New RootsI made this cereal blend with a few things in mind. For one, I wanted the mix to be gluten-free so that we can all enjoy it. I wanted something that could keep outside of the fridge, as rolled grains spoil relatively quickly if left at room temperature (how long have those quick oats been sittin’ in your cupboard, ya’ll?) so I chose only whole grains that are relatively shelf stable. And of course, I also wanted the cereal to actually taste good, which it does. The texture is also very pleasing, not mushy or glue-y like some of the other porridges I’ve tried. The sunflower seeds add a wonderful tooth and the grain size differences make for a satisfying mouthfeel (yes, I just used that word).

Although I highly recommend soaking the cereal overnight, you can of course cook it from raw the morning you are eating it. In both cases however, rinse the cereal under cool running water before cooking. I use a very fine mesh sieve for this, as the chia and amaranth seeds will fall through large holes.

Seriously Super Cereal // My New Roots

Once cooked, add whatever you like to the porridge. I love a little nut milk poured over the top for creaminess, plus a drizzle of maple syrup or honey, which makes everything delish. I made up a couple seasonal bowls in hopes of inspiring you: one with pear, roasted hazelnuts, and pomegranate seeds; the other with persimmon, toasted coconut flakes and bee pollen. Warming spices like cinnamon and cardamom are tasty stirred in, as are dried fruit, like apricots, raisins, goji berries, mulberries, or figs. Basically, this breakfast is infinitely customizable for every palate and season. Find your groove and just enjoy filling yourself with nourishing goodness from morning’s first light.

Seriously Super Cereal // My New Roots

The below batch recipe is a good starting amount, and will make 18-19 portions if you go with ¼ cup / 50g servings. I find this amount is perfect for me once I add in fruit, some nuts or seeds and superfoods, but if your calories needs are higher, go for 1/3 or 1/2 cup servings. If you want to double, triple or quadruple the batch amount, feel free to do so. I just recommend making this amount first and testing it to make sure you really like it, then you can make it your go-to cereal.

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My New Roots: Inspired Plant-Based Recipes for Every Season

For those of you that follow me on Instagram will know that I received the first hard copy of my cookbook this week! Eek! I just wanted to take this opportunity to thank you all SO MUCH for the incredible love and enthusiasm. I couldn’t write this post and not tell you how much I appreciate your words. Sheesh! I am bursting with gratitude.

I have to mention again that the book is only available for preorder at this time, here. The book drops in North America March 31, UK and Australia April 9, Denmark May 21, Netherlands in June and Germany this summer. Thanks everyone!!

with a full heart,
Sarah B

Show me your Seriously Super Cereal on Instagram: #seriouslysupercereal

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

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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.

raspberryripple2

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.

raspberryripple3

Show me your porridge on Instagram: #buckwheatporridge