Revolutionary Pancakes

   113 Comments

Revolutionary Pancakes // My New Roots

When I was pregnant, you wouldn’t believe how many people told me how much fun it would be cooking for a little person someday. Although this seemed like an obvious thing, I kind of shrugged it off, thinking that it wouldn’t be that awesome. I think part of me feared the pressure, or the possibility of cooking becoming more of a chore than a pleasure.

Although I’ve had my fair share of noggin scratchin’, I have to say that cooking is now more than a pleasure. It’s moved into a greater creative place, I feel freer, and I’ve discovered so many cool things through the challenges.

Take this recipe for example. Seeing as happy accidents seem to be at the core of what I do, it’s no surprise that the recipe for Revolutionary Pancakes evolved from something other than what it was originally intended for. In July of last year I blogged about Raspberry Ripple Buckwheat Porridge. Around this time, I was beginning to give my little babe whole grains, but because we chose to let him feed himself, it was hard to actually get enough in him – the floor had all it could handle, thank you. One day after blending the porridge up, I looked at the still-hot skillet on the stove from my husband’s eggs, and mused about pouring my own breakfast into the pan. So I did. And it made a pancake. A pretty perfect, tasty, sprouted pancake that my baby could actually pick up and eat himself without supplying the hardwood with yet another coat of whole grain goodness. For the win.

This got me pretty excited. Not only did I have a new and very popular meal for my wee one, but a new a very popular meal for myself. I’ve been experimenting a lot for the last 9 months with this one and I’m thrilled to say we have a rather fool-proof recipe on our hands, dear friends. Pancakes for everyone!

And what is so revolutionary about them? These pancakes contain two ingredients. They are flour-free, sugar-free, gluten-free, and vegan.  They use soaked whole buckwheat and any other grain you have in your pantry; brown rice, quinoa, millet and amaranth are my favourites. Add-ins are welcome and sneaking some fruits, veg or superfoods into these is totally possible. Lastly, and my favourite aspect, is that you don’t even get a bowl or spoon dirty in the process since you can soak the grains right in your blender, then pour the batter straight into the pan.

Revolutionary Pancakes // My New Roots

Flour Power?
I am trying my best to live a flour-free life. Why? Because even if I buy “whole grain” flour at the store, I don’t really know how whole grain it actually is, how long it’s been since it was processed, and just how that went.

If you consider foods’ three mortal enemies: heat, light and oxygen, flour seems like it may be on the losing end of this battle. Grinding grain inevitably exposes its insides to the three foes, so keeping grains whole right up until you’re going to consume them is no doubt the best practice to avoid losing vitamins, minerals, and gaining serious un-desirables, such as oxidized fats.

To remedy all of this, we can grind our own grain and use them right away. Soaking the whole grains first, then using them in a recipe such as this one, is the easiest method for most of us. We can also make our own flour, either in a dedicated grain mill (which can be expensive) or with something as simple as a coffee grinder. I also really love buying rolled oats (not quick-cooking or instant) and grinding them in my food processor to make flour. This is a really easy and inexpensive way to ensure I’m getting a whole product, ground fresh and full of nutrients.

If you are going to buy flour, make sure it has an expiry date (as all food should go bad at some point, eh?) and surprise! Keep it in the fridge. That’s right, all sealed up tight in a cool, dark place. If you are someone who does a lot of baking and goes through flour very quickly, no need to worry about this too much, but if you’re a sporadic baker like me, keep the enemies at bay.


Revolutionary Pancakes // My New Roots

I must be upfront and inform you that these are not like the familiar, light-n-fluffy American-style pancakes, or whisper-thin European crêpes. Because they are not made with white flour, or flour at all for that matter, they are substantial in taste and texture. On the grounds of their potential density, I like to make mine on the thin side, and relatively small. You can thin the batter out quite a lot if you do like crêpes, but they will inevitably be chewier – a quality I quite like.

I’ve always been an enthusiastic pancake eater because they are the prefect blank canvas for all manner of healthy, tasty toppings. I like to crown these particular ones with homemade nut butter, fresh seasonal fruit, hemp seeds, coconut, and of course maple syrup, honey, or jam.

As a bonus, I’ve included a quick recipe for luscious Ginger-Vanilla Cashew Cream. Since I posted a picture of it on Instagram, it would be almost cruel not to provide you with the ingredients and method, however simple it all is to make. What’s groovy about pairing this with the pancakes is that you’re already soaking grains for breakfast, so giving the nuts a bath before bed seems like no extra effort at all.

Revolutionary Pancakes // My New Roots

 

*   *    *    *    *    *

One more exciting thing to mention is The Guardian’s magazine, Observer Food Monthly has published a story about the wave of healthy eating washing over the globe and the women who are at the forefront of this movement. The cover features The Hemsley Sisters, Ella Woodward, Anna Jones, and yours truly (a very dolled-up version, I might add). Read the article and get one of the spring recipes from my cookbook, here.

OFM cover

A Book Tour and a Full Heart

   59 Comments

chunkymonkey_12

Hi. It’s been a while.

I guess I should have expected that touring with my cookbook would be more than just totally life-affirming and amazing – turns out it’s quite a time-intensive thing, and in between gigs I find it difficult to much other than feed myself and rest! But I am not complaining, just explaining my absence. I could actually fill this entire post with my overflowing gratitude for everything that’s happened in the past few weeks. But I think some pictures would help tell the story – I once heard that each one is worth a thousand words.

I will take a brief moment however to say thank you. Everyone who has been a part of and engaged in this tour in some way has really put it all in perspective for me. It’s so strange how most of what I do is completely solitary, and even when I put a post out into the world, I cannot see who is reading, where, or that they actually cook the recipes. In a way, I like it this way – less pressure and responsibility for little ol’ me, because if I were to actually comprehend the scope of this I may feel slightly overwhelmed. But this project, my cookbook, finally being out in the physical world and me along with it, has shown me that My New Roots is so much bigger than I could have imagined. Meeting so many of you at book signings, lectures, cooking demos, and connecting through conversation across a dinner table, hearing your stories, how this little blog has touched you or changed your life in some way, feels like a miracle to me. And I am so, so humbled. I’ve received boundless inspiration through these connections, and proof that this isn’t just some teeny project anymore, but a veritable force. Much like literal roots this has grown silently under the surface, going deep and lateral and gaining enough life force before breaking through to where it receives the light it needs to thrive. That is what this tour is: a surfacing and a confirmation that we are building a powerful community of healthy people. I feel like every drop of energy I’ve put into My New Roots from the first day has just hit me like a spectacular tsunami of love.

A question I was asked a lot on tour was about the food blogging community, and whether or not I think it is competitive. Without hesitating, I always said “heck no!”, because my experience is quite the opposite. Among my peers I feel nothing but support, camaraderie, and celebration for one another’s achievements. When I asked fellow bloggers to review the cookbook, of course they said yes, because that is how we roll. I am honoured to post their gorgeous photos below, and share their perspectives on my recipes. So if you haven’t received a copy of the book yet, you can try out a number of the dishes from their posts! Thank you to everyone who participated. You are such an inspiring and talented bunch of people, and I am proud to share the blogosphere with you.

chunkymonkey_FINAL_8

Laura at The First Mess took a stab at making my raw vegan version of the Ben & Jerry’s classic and well-loved Chunky Monkey, and definitely one-upped me by adding a swirl of date syrup for a ripple effect. Nice one, Laura. You rock. Get the recipe here.

seed_brittle

Sara of Sprouted Kitchen tested and wrote about one of my favourite recipes in the book, Sunflower Sesame Seed Brittle, and one that I made many times on tour for readers to taste! You can read her post here.

pumpkin

Emma from My Darling Lemon Thyme made my scrumptious Roasted Pumpkin on Black Rice with Tangerine Tahini Sauce. This sauce is boss, ya’ll. Pour it on everything! Check out the post and recipe here.

banoffeepievegan-12-of-15

Angela over at Oh She Glows made my scrumptious Banoffee Pie! A combination of banana, toffee, and coconut cream. Get the recipe here.

 

golubka2

Anya from Golubka wrote a great post about the Ghee-Poached Radishes on Dandelion with Smoked Sea Salt. This is a super simple and favourite recipe from the book. Get it here!

mushroomsoup3

Lane of Green Spirit Adventures made my Oyster Mushroom Bisque. Check out the recipe here.

If you’re making recipes from the book and want to tag them, here’s what I’m using: #MNRcookbook

And now for just a few highlights from the events in North America. Thank you again to everyone who helped put these together, and to all of you who came out to give me a high-five. It meant so much to me.

Untitled-1

The first event was dinner at the gorgeous The Old Third winery in Prince Edward County. We held the celebration in a century-old barn and I cooked with one of my long-time idols and inspirations, chef Jamie Kennedy. Check out this link for their site’s blog post and event video.

burdock

burdock2

burdock3

A stunning dinner at Burdock & Co. in Vancouver. The meal was all spring recipes from the cookbook.

cbc

My interview and audio-only cooking demo – an interesting experience! – with the incomparable Sheryl MacKay of CBC radio. Hear the program here, and skip to 35:45 to catch my segment. Enjoy!

bookstocooks

Barbara-Jo’s Books to Cooks hosted a My New Roots dinner right in the bookstore! A night to remember for sure.

globalvan

I did three televised cooking demos in Canada. Thanks to Global and CTV for their support!

moonjuice

Book signing at the always inspiring Moon Juice in Los Angeles. I was high on green nut milk and all the love!

delish

Getting a tad silly with Jo and my Piña Colada Passionfruit Popsicles at Delish.com. I’ll post the video once it’s live. It’s a real hoot!

food52

Food52 invited me for lunch! I cooked my Ghee-Poached Radishes on Dandelion Greens with Smoked Sea Salt for lunch. 

neuehouse

The Q&A and book signing at NeueHouse in NYC. Thanks to my gorgeous friend Pippa of Sous Style for the incredible night!

heritageradio

Lastly, an interview at my all-time favourite station Heritage Radio Network in Bushwick, Brooklyn. And quite possibly the coolest recording studio of all time. I’ll post the podcast once it’s online!

 

So, I’m back in my kitchen now. A new blog post (a very rad one) is on the way and I know you’re going to love it. Stay tuned dear friends.

xo, Sarah B

Ramen Revisited + How to make Dashi

   99 Comments

Amen Ramen // My New Roots

My parents made my lunch every day that I was in school from the time I was barely old enough to hold a brown paper bag, right up until my last days of high school. It was always exactly the same format, with slight variations: sandwich, juice box, granola bar, piece of fruit. Pretty standard fare for most of my peer group if I remember correctly, and I never complained about it. That is until the day I peered over my bologna-on-a-bun to see Alexis at the popular kids’ table in the junior high cafeteria slurping over what looked like a rather foreign and intriguing styrofoam cup of something hot and tasty.

“Oh, that’s Mr. Noodles”, my best friend Julie said, and went on to explain that all you had to do was pour boiling water into the cup and wait a few minutes before eating the noodle soup-like meal. I looked down at my cold, relatively flavourless, pedestrian food and felt left out. Not only was I totally un-cool, but suddenly my lunch was too. Could life get any worse?!

I ran home and told my mom about the cup noodles and begged her to buy some at the store, promising her that this could not only save her time, but most importantly, my lunchroom reputation. “Don’t you want me to be popular?!”, I wailed. Convinced this was my ticket to the promised land of spin-the-bottle and weekend shopping mall hang-outs, I persuaded her to invest the fifty cents on a couple trials and see what all the fuss was about. When she came home I had the kettle boiled and ready to get down to business.

Folding back the paper lid, I spotted a magical little package of flavoured powder inside, which I read was meant to be emptied into the cup before adding the water. A couple shriveled, token peas fell out amongst the dust and my mom looked pleased to see green. The boiling water was added, I closed the lid again and waited – the longest four minutes of my life thus far. But oh, what ceremony! What rapture! The timer on my ironman wristwatch beeped, I stirred the cup, and dug in.

It was salty. Very salty. That’s about all I can recall. The noodles, semi-cooked and crispy in parts were underwhelming and bland, while the broth, if I can all it that, was shockingly saline. But none of that mattered. I would have eaten cow dung if it meant sitting next to Alexis. I finally had the answer to the question of cafeteria coolness.

Amen Ramen // My New Roots

Needless to say, eating ramen did not initiate me into the popular crowd, nor did it inspire a great love of this ubiquitous, cheap eat canonized by hung-over college kids everywhere. Until very recently this had been my only experience with ramen. But when yet another ramen recipe request landed in my inbox, I knew it was time to revisit this famous dish.

It needs to be said that instant ramen is a far cry from its traditional roots of noodles in broth, which when prepared properly with care and intention, can be utterly delicious. I suppose it’s like most things that go from revered, regional dish to the freezer section of the gas station’s grocery aisle, or worse. Shouldn’t these things receive a different name or label in respect to the original recipe? It’s somewhat maddening, but I surrender to the fact that there is only so much I can change in this world.

Amen Ramen // My New Roots

The backbone of all ramen is the broth, or dashi. Dashi is a clear stock that is traditionally made using kombu, Japanese sea kelp, and katsoubushi or bonito, dried fish. Other dashi bases can include shiitake mushrooms, and because my recipes are plant based, I’ll be showing you how to make this variety and the kombu one today. Once you have this base, you can spike your dashi with shallots, garlic, ginger, miso, etc. but today we’re keeping things simple and I leave the fun and improvisation to your ramen-hungry minds.

Toppings vary widely, but vegetarian ingredients can include noodles (obviously), mushrooms, strips of nori or other tasty sea veggies, greens, spring onions, shredded cabbage, kimchi, garlic, and the ever-so-popular soft-boiled egg. If you are vegan, simply leave this ingredient out – it’s the only animal product in the recipe and still delicious without it. The one thing I love about ramen is its versatility and infinitely customizable combinations to suit every season, taste, and budget.

ramen5

On Salt, Sodium and Finding a Balance
The big bad deal with packaged ramen and its accompanying powdered broth or “flavour packet” is the incredibly high sodium content, some brands containing an entire day’s worth in just one serving! On the flip side, making your own dashi allows you to control the sodium level and provide you with balanced saltiness for overall wellbeing.

Sodium is not only important to us, our survival depends on it. Its role in the human body is to work in conjunction with potassium to maintain cellular fluid levels, acid/alkaline balance, and keep the nerves and muscles functioning properly. Sodium plays a role in hydrochloric acid production in the stomach, and is used during the transport of amino acids from the gut to the blood.

Because sodium is needed to maintain blood fluid volume, excessive sodium can result in increased blood volume and elevated blood pressure, especially if the kidneys are compromised in any way and unable to clear it efficiently. Hypertension and premenstrual problems are more frequent in people who have a high salt intake, especially when there is a relatively low level of potassium in the diet to counteract it. Virtually all whole unprocessed plant foods contain more potassium than sodium. Grains, legumes, fruits and vegetables, especially leafy greens, offer ten to several hundred times more potassium, and yet the average American is said to be deficient in potassium. Although there is no standard ratio of sodium to potassium to recommend, eating a balanced, whole foods diet (surprise!) is the best way to achieve equilibrium.

So how much sodium should be eating in a day? First it needs to be established that sodium and salt are two different things. The salt we consume is in fact a combination of two ions, sodium and chloride, in percentages of roughly 40% and 60%. Most nutrition experts agree that sodium intake on a daily basis should not exceed 2 grams per day. This amount is equal to 5 grams of salt, or 1 teaspoon. Yup. That’s it. Put into those terms, it’s easy to see how one could overdo it…by lunch hour.

To avoid excess sodium intake, limit processed foods. As I mentioned above, a little recon revealed that some instant ramen brands cover the daily sodium base in just one serving. Yikes! Sodium lurks in some very unexpected places, so be savvy and read labels. To be extra cautious avoid high-salt foods such as commercially-prepared pickles, olives, and saurkraut, canned and instant soups, processed cheese, condiments like ketchup, barbeque sauce, gravy, alfredo sauce, salad dressings, mayonnaise, soy sauce, snacks foods like chips, salted peanuts and pretzels, crackers, and boxed breakfast cereal. Remember, cooking for yourself is the only way to know exactly what you are getting in your food.

Amen Ramen // My New Roots

There are a few things that need to be mentioned about this recipe.

First, you need to start the process the night before (or the morning of) by simply soaking the dashi ingredients in water and set in the fridge. This is how you make the broth. You can hurry the process by cooking the ingredients in hot water if you’re in a rush, but the results are better if you follow this slower method (plus, your fridge does all the work). I will also say that traditional dashi is delicate and mild-flavoured, unlike the instant dashi that is saltier and stronger due to the addition of artificial, chemical flavour enhancers. When you try the dashi for the first time, try not to compare it to the ramen broth you’ve had in the past – this is the real deal. Appreciate its clean, pure taste and it subtlety, and add tamari or miso only as needed to enhance the natural flavour.

Second, you can make and enjoy the dashi bases separately if you like, or combine the two for a more complex flavour. I really like the combination of the kombu and shiitake dashi together. They both contain good amounts of umami, so united they deliver a deep, multifaceted taste experience without the meat.

Third, get organic ingredients if you can. Sea vegetables and mushrooms are both like little sponges in their respective environments so finding the cleanest and highest quality you can is a good idea.

Finally, purchase the most high-vibe ramen noodles you can find. The other reason I was inspired to write this recipe and post was because of all the incredibly awesome ramen I’ve seen at the health food store. Made with whole grains, some of them even gluten-free, I couldn’t say no! Now, you could make your own noodles if you like (this is an art I greatly admire) but in the interest of saving a smidgen of time, buy yourself some noodles and get to the ramen even faster.

 

*   *   *   *   *   *

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

Hey everyone! Mybook comes out today!!! I am so ridiculously excited to see this day arrive and the book arrive in your homes and kitchens. The reviews have been so positive so far and for that, I thank you. Please note that although most stores in North America that are carrying the book should have it in stock today, some may take a few days to longer. If you want to purchase the book online, there are many retailers listed here.

I would like to take this time to acknowledge the couple of misprints in the book. During the editing process the following mistakes were made: on page 21, the ghee recipe is labeled vegan. On page 241-242 buckwheat and spelt switched places so that buckwheat is in the gluten-containing section of the grains chapter, while spelt is in the gluten-free section.

In other news, my Vancouver tour dates and events have been confirmed! Here is where and when you can find me in Van city (this will be my first time there, can you believe it?!). Click the links for more details and ticket information.

April 15: Burdock and Co. Collaborative Dinner + Book Signing
April 16: Whole Foods Cambie Cooking Demo + Book Signing
April 17: Interview + Afternoon Tea with CBC’s Sheryl MacKay
Barbara Jo’s Books to Cooks Dinner Event + Book Signing

Looking forward to seeing you all there!

Also, check out my most recent interview over at the gorgeous site, The Coveteur.