Grains

This is a departure from the kinds of breakfast I usually post in this space. Normally, it’s all about weekend breakfasts. Well, it’s more exciting isn’t it? Who doesn’t want to be wooed by sweetcorn fritters, fancy potatoes, waffles, fry ups, french toast, biscuits and bacon, and pancakes?

But more likely than not, you – like me – eat something much more normal most weekdays. Something along the lines of some muesli and milk, runny eggs on toast, bagels with cream cheese, granola and yoghurt, almond or peanut butter and banana smooshed on toast, or simple greens and eggs.

This here is a new kid on my breakfast block. It’s had a look at oatmeal and gone, “yeah, that’s great but what about THIS?”

The best thing about this cereal, straight off the bat, is that you pre-make it so no time is wasted early in the a.m. when you’re fighting the urge to lie down and nap on the kitchen floor with your cat.

Make a big batch (the recipe below makes enough for about five breakfasts) and then in the morning just pop some in a saucepan with some milk to warm it through and you’re ready to eat.

It’s super filling and unbelievably creamy, whilst managing to retain a definite crunch. The cinnamon and ginger are such warming spices, you feel like you’re getting a giant healthy hug. Quinoa and millet are both really easy to digest (and gluten-free), plus ginger aids with digestion – basically it’s one of the most gentle things you can put in your body first thing in the morning. I told you, healthy hug.

It’ll warm you to your frigid core and it’s so bloody good for you, you might just get a medal for eating it. Can I rave any more? Make it. Eat it. Do it.

Breakfast Quinoa
from My New Roots

For the cereal base

Ingredients

  • 1 cup quinoa
  • 1 cup millet
  • 4 ½ cups water
  • pinch of sea salt

Directions

  1. Rinse grains well. Place in saucepan and add the water and salt.
  2. Bring to a boil, then reduce to simmer until the water is absorbed, about 20 minutes.
  3. Let cool slightly. Store in a container in the fridge.

For each portion of cereal

Ingredients

  • 1 cup cooked grain mix
  • ¼ cup water or milk (I use almond or soy)
  • ¼ tsp ground cinnamon
  • generous pinch ground ginger
  • 1 tsp chia seeds (optional)
  • fresh fruit
  • 1 tbsp maple syrup
  • handful chopped nuts, such as almonds or walnuts (optional)
  • dollop of yoghurt (optional)

Directions

  1. Measure out one cup of the cooked grain mix and place in a small saucepan with the water or milk. Heat over medium heat until warmed through. Remove form heat.
  2. Stir in the cinnamon, ginger, and chia seeds if you’re adding them.
  3. Place grain mix in a bowl, drizzle with maple syrup, add nuts and chopped fresh fruit, plus a dollop of yoghurt, if you fancy it.

There might not be a better seasonally transitional dish than this. Crispy, sweet apples and warming curry combined with cool couscous, fresh mint and bright lemon juice. Perfect for days when it’s still pushing 80F outside but your mind is engulfed with wooly sweaters, cosy boots, and warming soups and stews.

Minneapolis is stunning me at the moment with its weather. Cool mornings, crazy-dazzling sunshine, warm and woozy afternoons. The leaves are turning and falling and yet summer temperatures are clinging on. It’s really a dream.

This curried couscous has precisely hit the spot with what I’m craving. It’s the perfect sunny autumn packed lunch. I’ve been eating it all week, sitting outside marveling at the fiery, golden leaves and warm, hazy temperatures.

The crispy apples, sweet currants, and crunchy almonds are such a great contrast to the fragrant couscous – every bite is interesting and bright. It also only takes 15 minutes to make so…you know what to do.

Curried Couscous and Apple Salad
adapted from martha stewart

Ingredients

  • 1/4 cup raw whole almonds
  • 1 cup wholewheat couscous
  • 1 teaspoon honey
  • 1 tablespoon finely chopped shallot
  • 1 teaspoon curry powder
  • 1/4 teaspoon coarse salt
  • 2 tablespoons fresh lemon juice
  • Freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons dried currants
  • 1 small apple, cut into 1/8-inch-thick wedges
  • 1/4 cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish
Directions
  1. Preheat oven to 375F. Spread almonds on a rimmed baking sheet; toast in oven until lightly toasted and fragrant, about 7 minutes. Let cool.
  2. Mix the couscous with the currants in a bowl and pour over 1 1/4 cups boiling water.
  3. Cover with a lid and let sit for 5 minutes.
  4. Whisk together honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add couscous and currants, apple, mint, and nuts; toss well. Garnish with mint.

fourth of july salads

July 1, 2011

We’re not talking limp lettuce and soggy tomatoes here folks. These are hearty, filling, pretty, seasonal and delicious salads to add to your Fourth of July menu. If you’re not American or you don’t live in these parts, consider this a summer round up of salads for your next barbecue or garden party.

Happy Independence, America!

1. Mediterranean Eggplant and Quinoa Salad

Still one of my favourites – the ingredients list is a little longer but if you’ve time then I highly recommend this salad – it’s always a huge hit! Mediterranean is right – olives, fresh mint, and olive oil really come alive with the cumin, coriander, and cayenne. This salad is not messing around when it comes to flavour.

2. Chargrilled Asparagus with Roasted Cherry Tomatoes and Haloumi

Oh my goodness. I dream about this salad. It’s just about the most perfect thing out there. Filling enough to be served solo but even better alongside a juicy, beautiful steak. Just make it and I promise you will thank yourself.

3. Lemon Grain Salad with Asparagus, Almonds and Goat Cheese

Rich, creamy, and tangy goat cheese is offset beautifully by the nutty almonds and tart lemon. I adore this salad. Bet you a tenner you will too.

4. Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing

People are loving this salad and letting me know about it! Don’t miss out – it’s perfect outdoor eating fare and jammed packed full of flavour.

5. Radish, Cucumber, Cherry Tomato & Mint Relish


Not quite a salad but too perfect for the holiday weekend to ignore. Serve it up with grilled chicken and those looking for something lighter but still packed full of flavour will LOVE you. It doesn’t hurt that it looks so dang pretty either.

Do you have a favourite summer salad? I’d love to hear!