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Seedy Kale Granola

Hi hi,

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Okay okay. Before you all freak out (which I invite you to do in moderation, since, yes, this is a weird concept), HEAR ME OUT. Please. I beg you. Okay hi, now that I have your attention: I know this granola is green…and that it is made from a vegetable. And that vegetables and granola are not usually/ever paired together. But green can also be delicious! Especially in this case. Still skeptical? Don’t lie to me. I can feel the skepticism all the way from wherever you are. Let me tell you more:

So, if you are like me at all, ordering food is sometimes a very stressful experience. Stressful in a there-are-so-many-delicious-options-I-couldn’t-possibly-choose-just-one kind of way. From time to time, it gets to the point where I am so indecisive that I have to just blurt something out and hope for the best. Sometimes I regret it, sometimes it’s perfect. My roommate cleverly calls this “blackout ordering”. It just so happens my first run-in with kale granola happened this way. I was at a lovely grain-free food-lover’s heaven called Hu Kitchen on a breakfast date when I couldn’t decide for my LIFE what I should get. (“You mean…EVERYTHING is gluten free? I can eat…ANYTHING HERE?” An indecisive, dietary-restriction-plagued girl’s nightmare. Commence panic attack.) So, I ended up “blackout ordering” a bowl of “sweet kale crunch” with almond milk. I could not even begin to understand why, of all things, I’d order a bowl of cereal made out of KALE at a restaurant, but I did–and, lo and behold, I loved it.

So, long story short, the metaphorical seed for my kale granola experiment was planted and this recipe was born. Think sweet kale chips, in a bowl, with milk or yogurt. 100% healthy, grain and gluten free “cereal”. Crunchy, delicious happiness. Need I say more?

1 bunch kale, shredded into little pieces
1 Tbsp. coconut oil
1 Tbsp. maple syrup
1 tsp. coconut sugar
1 tsp. cinnamon
1 Tbsp. sesame seeds
2 Tbsp. sunflower seeds
2 Tbsp. pumpkin seeds
2 Tbsp. shredded coconut

Preheat your oven to 200° F (or, if you’re lucky enough to have a dehydrator, you can obviously use that). Lightly grease a large baking sheet with coconut oil or line with parchment paper and set aside. Put your coconut oil in the microwave for a few seconds until just melted, then stir in the maple syrup. Let this cool for a bit–we wouldn’t want to wilt the kale! Put your little granola-bite-sized kale pieces into a bowl and pour the coconut oil and maple syrup on top, stirring to evenly coat. Add all your mix-ins (seeds, coconut, cinnamon) and the coconut sugar and toss to make sure it’s all mixed together. Try to not think of this as a salad–you will be tempted. Dump your kale and all of the other goodies onto the baking sheet and spread it out evenly. Bake for 1.5-2 hours at this low temperature (to avoid burning and for optimal crispiness!), making sure to check every half hour or so just in case. Rotate the baking sheet halfway through to make sure all sides get evenly toasted. When you’ve decided your granola is just about done, turn off the oven and let it cool inside. Store in an airtight container (but not until it’s completely cool, guys!) and brag to your friends about how weird and amazing your new creation is.

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I, personally, cannot wait to force feed this to my reluctant non-kale-enthusiast lovers and friends. I also cannot wait to eat breakfast tomorrow. But what else is new.

Love, Emily


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Buckwheat Porridge

Hello my dears,

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For those of you who don’t know buckwheat: meet buckwheat. You know that one guy from high school that was the quiet  friend of the loud, charismatic popular guy, but otherwise pretty much went unnoticed? Then suddenly 5 years later, you realize how much more interesting and great this quiet guy is than his popular friend? Buckwheat is the quiet, awesome guy of the gluten-free grain world. Step aside, oats (still love you, though!) it’s buckwheat’s time to shine. That being said, buckwheat porridge is oatmeal’s recently-rediscovered, surprisingly sexy high school friend. If you couldn’t already tell from my previous post and what I’ve said so far in this one, I’m rather  enamored by this grain. What can I say, breakfast and I are in love and I don’t care who knows it!

Silly metaphor aside, this recipe is pretty much as simple as it gets. This is ideal for the morning when, if you’re like me, you’re pretty much 75% zombie. Soaking the night before makes cooking this hearty lil grain quick and painless (whereas, without soaking, it would probably take around 30 min, kinda like steel cut oats would), and the results are truly lovely. The five minutes this porridge takes simmering on the stove is juuust enough time to brew a nice batch of french press coffee. If that isn’t perfection, I don’t know what is.

1/4 c. buckwheat groats
1/2 c. almond milk
1 heaping tbsp. almond butter
Cinnamon to taste (a lot, if you’re me)
Banana/coconut/dried fruit to top

Put the buckwheat groats in a bowl or jar, fill with just enough water to cover, and stick ’em in the fridge overnight to soak. In the morning when you’re ready, drain and rinse thoroughly. Pour the almond milk and the buckwheat in a saucepan and bring to a boil, immediately reducing to a simmer. Let it simmer for about 5 minutes until it’s cooked to your liking, stir in your almond butter, put it in a nice little bowl and top with whatever your heart desires. Easy, right?

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I topped mine with cinnamon and coconut flakes. I am a creature of habit after all.

Happy weekend, loves. More posts to come!

Love, Emily