WHOLE GRAIN MILLET & BUCKWHEAT GRANOLA

Finally the weather has started to shift in NYC and it feels like we’re collectively taking a deep sigh. There’s nothing like those first few days when you no longer need AC to sleep and there’s finally a cooler breeze in the air. This is hands down my favorite time of the year.

Now that the summer heat has subsided, I’m starting to feel my oven again. I can appreciate baking and filling my house with those warming smells without worrying about overheating the house (or myself). This granola is the perfect transition treat filled with, not one, but three whole grains. Top with your favorite add-ins or whatever you have on hand, then store in an airtight container. Although this granola technically keeps for over a week, mine never lasts that long ;)

WHOLE GRAIN MILLET & BUCKWHEAT GRANOLA (Gluten-free, Dairy-free) Makes 3 1/2 cups 

  • 1 1/2 cup gluten-free rolled oats
  • 1 cup puffed millet
  • 1/2 cup buckwheat groats
  • 1/2 cup raw sunflower seeds
  • 1/2 cup raw almonds, chopped
  • 2 tablespoons chia seeds
  • 2 teaspoons cinnamon
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons vanilla extract
  • 1/4 cup extra virgin coconut oil
  • 1/4 cup clover honey
  • 2 tablespoons maple syrup

Preheat oven to 300 degrees.

In a large mixing bowl, mix together the first eight ingredients. Once mixed, add in all wet ingredients. Using your hands, mix together all ingredients to make sure everything is well-coated.

Add to a baking sheet in one even layer. Bake for 15 minutes. Turn off the oven, mix together granola with a spoon, then add back to oven for 5 minutes. Then set granola aside to cool.

Your granola will stay good in an airtight container for about 10 days. Storing in the fridge will help it keep even longer.

STRAWBERRY BUCKWHEAT PORRIDGE WITH COCOA CRUMBLES (GLUTEN-FREE)

With this new Summer heat, there’s no way I’m turning on my oven, not to mention the stove.  These days, it’s mostly salads, smoothies & cold-temp meals (even when the AC is blasting).  That’s part of why I love this porridge so much.  It’s the Summer version of your morning oatmeal, with a crunchy, chocolate-y topping you'll want to make and put on everything.

Strawberry Buckwheat Porridge with Cocoa Crumbles (Serves 4) Gluten-free + DAIRY-FREE

  • 1 cup buckwheat groats
  • 1/2 cup almond milk
  • 1 frozen banana*
  • 2 cups fresh strawberries, chopped
  • 2-3 tablespoons maple syrup
  • 1 teaspoon vanilla extract or 1 vanilla bean, seeded
  • 1/2 teaspoon cardamom
  • 1 orange, juiced
  • 1/2 lemon, juiced
  • Fresh strawberries, to serve

Cocoa Crumbles:

  • 1 tablespoon coconut oil
  • 2 tablespoons honey or maple syrup
  • 1/3 cup gluten-free oats
  • 2 teaspoons cocoa powder
  • 1/3 cup raw sunflower seeds
  • 1/2 teaspoon vanilla
  • Pinch of sea salt

In a mixing bowl, add buckwheat and cover with filtered water.  Set aside for at least 6 hours or overnight. (Make sure to freeze a banana now, if you don’t already have one ready). 

In a small saucepan, heat coconut oil and honey over medium low heat.  Then, add oats, cocoa powder, sunflower seeds, vanilla and a pinch of sea salt .  Cook, stirring often, until mixture thickens and becomes “sticky”.  Lay out mixture on a baking sheet to cool.

In the morning, rinse buckwheat well & drain , then add to a blender with almond milk.  On high speed, blend until smooth and creamy.  Then add, frozen banana, strawberries, maple, vanilla, cardamom & citrus.  Blend until well combined.

Then, divide between 4 ramekins.  Top with fresh sliced strawberries & cooled cocoa crumbles.  For extra sweetness, add a drizzle of maple over top.  Serve immediately!

SUMMER CORN & HEIRLOOM SALAD WITH SPICY BREADCRUMBS, GOAT CHEESE & TOMATILLO SALSA VERDE

It's been a busy Summer in terms of cooking.  I have not missed a weekend at the farmer's market & have been chasing heirloom tomatoes along with every single kind of seasonal fruit.  I can say I've pretty much been subsisting on those two food groups exclusively.

For New Yorkers, it's a real luxury to have this much amazing food in season at one time.  I try to explain to my family in California, but they just don't understand.  "There's such a buzz in the air! Everyone is so happy about tomatoes!" We definitely couldn't handle this all year round, it's true.

Besides eating plums standing up in my kitchen, I've mostly been assembling random salads all Summer long.  Since I was raised in Southern California, I have very little food heritage except maybe sprouts on sandwiches and mexican food all day/everyday.  So for me, putting salsa verde on basically a panzanella, is not weird at all.  I highly suggest it - it's my favorite end-of-Summer salad.

SUMMER CORN & HEIRLOOM SALAD WITH SPICY BREADCRUMBS, GOAT CHEESE & TOMATILLO SALSA VERDE (Gluten-free)

This salsa recipe will make a ton & I suggest you put it on anything and everything.  Tacos, hippie bowls, eggs, etc.  You'll thank me later!

Tomatillo Salsa Verde:

  • 2 garlic cloves
  • 1 lb. tomatillos, de-husked
  • 1 small sweet onion, halved
  • 1 teaspoon olive oil
  • 1-2 limes
  • 4 scallion stalks, roughly chopped
  • 2 jalapeños, de-seeded optional
  • 1 small bunch of cilantro leaves (about 1/3 cup)
  • 1 teaspoon honey, optional.

Salad:

  • 5-6 slices gluten-free bread, cubed
  • 1-2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 4 ears of corn
  • 6 oz. heirloom tomatoes, sliced
  • 4 radishes, shaved
  • 1 small bunch of chives, chopped
  • 4 oz. goat cheese
  • Sea salt, to taste
  • Freshly ground pepper

Preheat the oven to 350 degrees.  Add garlic, tomatillos and onion to a sheet pan with a drizzle of olive oil.  Roast for 25-30 minutes or until tomatillos are softened.  Set aside to cool.

Once roasted vegetables have cooled a bit, add to a food processor with lime juice, scallions, jalapeño, cilantro & honey.  Blend until smooth & well-combined.  Set aside.

Use the same sheet pan (wipe down if messy) and toss bread cubes with olive oil, smoked paprika, cayenne, salt & pepper (to taste).  Toast in the oven for 25-30 minutes or until golden brown and extra toasty (not at all soft).

While bread toasts, add husked corn to a large pot.  Bring to a boil, and cook for 2-3 minutes or until corn becomes yellow and tender.  Remove with tongs & add to a colander. Rinse with cold water & set aside to cool.

Once corn has cooled, slice kernels off the cob & add to a platter or serving bowl.  Add sliced heirloom tomatoes, radish, chives & a few hunks of goat cheese.  Season to taste.  Grab a handful of toasted bread cubes & crumble them in your hands over the dish (and leave some cubed, for texture).  Top with tomatillo salsa verde & serve immediately!