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!

HOME/MADE: HOW TO INFUSE ALCOHOL (Bay Leaf Gin, Hibiscus Tequila & Strawberry + Pink Peppercorn Vodka)

I've always wanted to infuse my own alcohols, but that was before I realized how stupidly easy it actually is.  (I mean, this process almost doesn't require any googling.)  All you need is to pick a liquor you love, decide on some interesting ingredient to infuse, and let it sit for about a week.  It's as easy to make as it is to drink - the hardest part is picking what to use!

BAY LEAF INFUSED GIN ( Makes about 25 oz)

1 (750ml) bottle of gin, I recommend ST. GEORGE (my favorite gin, ever)

15 fresh bay leaves

In a large glass bottle, pour your bottle of gin over around 15 fresh bay leaves.  Cover and let sit for one week in a dry, cool place.  Once infused, remove all bay leaves, and use as you would any other gin.  Bay leaf gin and tonics are awesome.

STRAWBERRY & PINK PEPPERCORN INFUSED VODKA (Makes about 25 oz)

1 (750ml) bottle of vodka, I recommend TITO'S VODKA

1 pint strawberries, hulled

2 tablespoons pink peppercorns

In a large glass bottle, pour your bottle of vodka over fresh, hulled strawberries and pink peppercorns.  Cover and let sit for one week in a dry, cool place.  Once infused, strain peppercorns and strawberries (which will be white and weird!), and use as you would any other gin.  I love this vodka with soda or tonic.

HIBISCUS-INFUSED TEQUILA (Makes about 25 oz.)

1 (750ml) bottle of tequila, I recommend ESPOLON Tequila Blanco

About 1/2 cup hibiscus leaves

In a large glass bottle, pour the bottle of tequila over dried hibiscus leaves.  Cover and let sit for one week in a dry, cool place.  Once infused, strain hibiscus leaves, and use as you would any other tequila.  Hibiscus margaritas are amazing ;).

HOME/MADE: HOW TO MAKE CELERY SALT

I'm such a sucker for all the overtly artisanal products out there.  Chestnut honey? $16 infused simple syrups? I need it.  Part of me is embarrassed by my complete submission to this kind of insanity, but I can't help loving little touches that add something special to an otherwise mundane meal. 

Same goes for salts, compotes, etc.  Save your $16 and just make it yourself.  It's more fun and you'll realize how painfully easy it is to make ginger simple syrup or the like.  It's usually better homemade anyway ;)

HOW TO MAKE CELERY SALT (Makes about 1/2-2/3 cup)

1 head of celery (leaves removed, washed and dried)

About 1/3 cup maldon sea salt

Preheat oven to 300 degrees.  Add clean celery leaves on baking sheet in a single layer.  Cook for 7-10 minutes or until dried, but not browned.  Set aside to cool.

Using a mortar and pestle or muddler, combine sea salt and dried celery leaves.  Using muddler or pestle, grind salt and celery leaves together until evenly ground and well combined.  Add to a small air-tight mason jar.