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.

HOME/MADE: How To Make a Hippie Bowl

I'm obsessed with breakfast grain bowls, those meals-in-a-bowl that have an air of West Coast hippie and are more about foraging in the fridge than actual cooking. Once you master the basic formula, you'll never ask yourself "what's for breakfast" (or lunch) again.  Now it's just a bowl with everything you love in it.

1. CHOOSE YOUR GRAIN

Just use leftover grains/beans/legumes from last night's dinner, or make a big batch on the weekend to feed off of all week long. If you've been curious about a new grain variety, look at the grain bowl as an opportunity to try it. Hearty, flavorful grains like quinoa, sorghum, amaranth, millet, or black rice are all great here. As are beans and lentils. You can always cook your grains (and beans/lentils) in lightly salted water, but you can also add more flavor by simmering it in chicken or vegetable broth. 

2. USE A RAINBOW OF RAW AND COOKED VEG

Load up your grain bowl with your favorite raw, roasted, steamed, or even leftover vegetables—the more the merrier. Think about texture here - you want a good balance of crunchy raw vegetables (I love radish) and some heartier roasted fare (roasted root vegetables are my go-to). Greens, raw or sautéed, are always a great addition. Think about color, too—you'll get the most nutritious bowl with a rainbow of vegetables.

3. PUT AN EGG ON IT

Unlike most dishes, meat isn’t the star here. Grain bowls don't need a ton of protein to be completely satisfying. Usually, an egg is the only extra protein you need. Poached, sunny-side up, or soft-boiled—they all pair well with grain bowls, thanks to that luscious runny yolk.

4. USE LOTS OF SAUCE

Be generous with your sauce - it’s truly what holds your grain bowl together.  Douse your bowl anything from tamari soy sauce or tahini to straight up sriracha or hot sauce (which always pairs perfectly with an egg). Don’t underestimate the potential of adding salsa, hummus, guacamole (or anything you might dip a chip into). And another crazy idea? Mix a couple of your sauces together—sometimes, they just taste better that way.

5. FINISH WITH SOMETHING TANGY AND CRUNCHY

Just one or two final ingredients really help your grain bowl pop. I usually go for something with a bit of acid and some kind of crunch. That can be anything from feta and kimchee to sprouts and roasted seeds to crunchy seaweed sheets and a squeeze of lime. Let your intuition steer the way here—no breakfast bowl can ever be wrong (no matter how weird).

This post was originally created for EPICURIOUS - see the feature here!

BERRY, RED CURRANT & MASCARPONE TARTLETS (Gluten-free) & A PARK PICNIC

Although I'm not the biggest warm weather fan, there's something romantic about Summer.  You can ride bikes like you're in a Godard film or picnic luxuriously in the park.  When you have beautiful days like this one, it makes you forget about the downsides like mosquito bites and 100% humidity.  Right now, I love summer food and festivities.  So, I had a picnic in the park with great friends, wine and weather:

A SUMMER PICNIC MENU:  

Rosemary crostini, clover honey, goat cheese & tarragon

Quinoa salad, clover sprouts, avocado, sweet peas & mint

Strawberry, (mint or tarragon), red currant tart with mascarpone & lemon zest

QUINOA SALAD WITH SWEET PEAS, CLOVER SPROUTS, AVOCADO & MINT (Gluten-free)

1 cup quinoa, dried

3 oz. Raspberry Tart Ale cheese, crumbled

3/4 cup sweet peas

1/2 an avocado, diced

2 tablespoons fresh mint, minced

1 tablespoon olive oil

Maldon sea salt to taste

Fresh ground pepper

1 lemon, juice and zest

Handful of clover sprouts, to top

1. Add quinoa to saucepan with 2 cups water and a pinch of sea salt.  Boil, then simmer and cover for 10 minutes or until water is absorbed and quinoa is tender.

2.  Let grains cool to room temperature.  Then, stir in lemon juice, zest, olive oil, salt and pepper.  Combine with sweet peas, avocado, mint, cheese and top with clover sprouts.  Serve room temperature or chilled!

STRAWBERRY, RED CURRANT & MINT TARTLETS WITH MASCARPONE & LEMON (Adapted from La Tartine Gourmand)

CRUST:

2/3 cup sorghum flour

1/3 cup tapioca starch

1/3 cup almond meal

2 tablespoond light brown sugar

1 1/2 teaspoon xanthum gum

6 1/2 tablespoons cold butter, diced

1 egg

1 teaspoon water

1. Puse starch almond meal, xanthum gum, flour and sugar in a food processor.  Add butter and pulse until crumbs form.  Add the edd and 1 teaspoon of water until dough comes away from the bowl.

2.  Divide into 4 flour-dusted balls, cover in syran wrap and chill for 1-2 hours.  Remove from fridge, roll and add to greased tart pan.  Make small holes in the bottom with a fork.  Chill another 30 minutes.

3. Preheat oven to 400 degrees.  Top pan with parchment paper and dry rice/beans to blind cook.  Bake for 10 minutes.  Remove parchment paper and weight, then bake another 5 minutes.  Let tarte completely cool.

FILLING:

7 oz. mascarpone cheese, room temperature

1/3 cup cane sugar

2 tablespoons vanilla extract

12-15 small strawberries, whole

1 bunch red currants, as needed

Fresh mint, minced

1.  In a stand mixer, beat mascarpone with sugar and vanilla.  Fill tart pans evenly with mascarpone mixture.

2. Top evenly with whole strawberries and sporadically place red currants.  Garnish with chopped mint and fresh lemon zest.  Chill or serve immediately.

In mascarpone cheese, eggs, cherries, red currants, strawberries, tarragon, quinoa, peas, avocado, mint, lemon, almond flour, almond meal, sorghum flour Tags sides, simple snacks, baking, sweets, gluten free, mascarpone cheese, tartes, quinoa, salads, grains, vegetarian, spring, summer, autumn, berries, tarts, tartlets, desserts

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