SPICED BUCKWHEAT PORRIDGE WITH CASHEW YOGURT, MULBERRIES & MAPLE

Buckwheat is such a warming grain. It’s that deep nuttiness that makes a bowl of this porridge so calming.  I know most of us start our days with bowl of oats, but sometimes I find them a little hard on my digestion.  Buckwheat is technically a seed (related to sorrel and rhubarb), so I find it feels a little lighter & easier on my system.  Thank god, because I’ve really been missing a morning bowl of porridge.

This one is filled with wintry, spiced flavors that make it a little more special than your everyday banana and peanut butter.  I love the addition of yogurt on this, because a play on temperature is always a good idea.  The warm porridge and cold yogurt is an addicting combination.  Maybe, now, it will replace your daily overnight oats ;)

Spiced Buckwheat Porridge with Cashew Yogurt, Mulberries & Maple (Serves 4) Gluten-free, Vegan

• 1 cup buckwheat groats, soaked for 6+ hours or overnight
• 2.5 cups almond milk (or your preference)
• 1/2 teaspoon sea salt
• 1 teaspoon vanilla extract
• 1.5 inch piece of ginger, grated
• 2 tablespoons maple syrup
• 2 tablespoons coconut oil
• 2 tablespoons golden flaxmeal
• 1/2 teaspoon freshly grated nutmeg
• 1 teaspoon cardamom
• 2 honeycrisp apples, grated
• Cashew yogurt, to serve (or your preference)
• Dried mulberries, to serve (about 1/2 cup)
• Drizzle of maple or honey, to serve

Add buckwheat to a mixing bowl or jar.  Cover with filtered water and soak for 6 hours or overnight.  Once groats are soaked, strain and rinse.

In a large saucepan, bring milk and sea salt to a boil, then stir in buckwheat groats, return to boil, then lower to a simmer.  Mix in vanilla, ginger, maple, coconut oil, flaxmeal and spices.  Simmer over low until buckwheat becomes tender and porridge thickens, about 8-10 minutes.  If you like your porridge a little “looser” you can always add more milk or water along the way.  

Once porridge thickens to desired texture, stir in half the grated apple, then divide porridge among four bowls.  Top each bowl with remaining grated apple, a dollop of cashew yogurt, mulberries and a drizzle of maple syrup.  Serve immediately!

SPRING RAMP & FETA FRITTATA WITH TANGY FETA

Spring is in the air! Or at least in my farmer’s market. Even though it has been rainy and cold here in New York, I’m relishing the greener spring vegetables finally available at the market. As it happens each season, I’m completely over all heavy, winter foods and looking forward to light and colorful meals hopefully eaten in sunshine. This frittata is the winter-palette-cleansing kind of meal that will make you lust for Spring and all its upcoming produce. Make this frittata for breakfast, lunch, even dinner (I’ve done it) for the quickest one-pot meal to share.

SPRING RAMP & FETA FRITTATA (GLUTEN-FREE, GRAIN-FREE) SERVES 4-6

• 8 large eggs
• 1/3 cup unsweetened almond milk (or hemp, soy, whole milk etc. as long as it’s unsweetened)
• 3 garlic cloves, minced
• 2 shallots, roughly chopped
• 1/2 heaping teaspoon sea salt
• Freshly ground pepper
• 1 lemon, juice & zest
• 2 tablespoons olive oil
• Scant 2oz. ramps (or one small bunch), ends trimmed
• 4 oz. tangy feta, crumbled
• Flaky sea salt, to top

Preheat oven to 400 degrees. In a large mixing bowl, whisk together eggs, almond milk, garlic, shallot and seasoning. Stir in the zest of one lemon & the juice of half the lemon.

In a (8-9 in.) cast iron, drizzle 2 tablespoons olive oil. Preheat the pan in the oven for 5-7 minutes, then add whisked egg mixture to the pan. Lay ramps on top, overlapping as needed. Crumble feta over top & season with flaky sea salt and more pepper to taste.

Bake for exactly 20 minutes or until puffed up with browned edges. Let cool for 10 minutes, then serve immediately! Frittata will stay good in the fridge for 3-4 days, so feel free to make it ahead & eat for breakfast all week long.

MAPLE BANANA BREAD WITH HEMPSEEDS

I was raised in California, and the closest it gets to cold, wintry weather is dropping below 75 degrees in December.  It's not the most festive place in the world for the holiday months, but we had other ways of making it special.  I always associate banana bread with the changing of seasons, as a seasonal (but not too wintry) way to celebrate Fall.  We always had it in the house during this time & it's the most nourishing snack to have on hand (especially for busy days).  This one is healthier than my family recipe, but you won't notice.   It's the perfect breakfast for the colder months when you need something a little heartier.  

Maple Banana Bread with Hempseeds (gluten-free, dairy-free)

• 3/4 cup almond flour
• 1/2 cup brown rice flour
• 1/2 cup sorghum flour
• 1/4 cup tapioca flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 teaspoon sea salt
• 1 teaspoon cinnamon 
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup extra virgin coconut oil, melted & cooled
• 2 very ripe large bananas, mashed
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/3 cup almond milk
• 2 large eggs
• 3 tablespoons hempseeds

Preheat oven to 375 degrees.  In a large mixing bowl, whisk together first nine ingredients until well mixed.  In a separate bowl, add mashed banana, coconut oil, maple, vanilla, almond milk & large eggs.  Beat mixture until well-combined, then mix wet ingredients into the dry.  Using a spatula, mix ingredients until batter resembles heavy cream.

Grease a 8 or 9 inch loaf pan lined with parchment (for easy removal).  Pour batter into loaf pan evenly, then sprinkle hempseeds evenly over top.  Bake for 45-55 minutes or until a toothpick comes out clean.  Let cool for 20 minutes before serving.

Tip: I highly suggest serving warm with a drizzle of warm coconut oil or maple syrup. Game changer!