Savory Oatmeal Bowl

savory-oatmeal-bowl-fried-parsley

This post will be short (and I would say “sweet” but this is a savory breakfast bowl we are talking about!). I am writing with one hand, as the other is inflamed with what I hope is not carpal tunnel. Writing, photographing, and editing recipes proves to be quite difficult at the moment, but this recipe is so good that I have to share it with you!

Normally we think of oatmeal as a sweet and creamy breakfast, paired with fruit, nuts, milk, and honey. But this one is a bit different. There are vegetables and pesto involved…may sound odd, but trust me, it’s amazing. This is my Savory Oatmeal Bowl, a bowl filled with crispy broccolini, fresh, salted tomatoes, creamy pesto, and a warm oatmeal base.

For the past month, in particular, I have been eating less sugar. As someone with an inherent sweet tooth, this has been a bit of a challenge, but one that has been rewarding. I sleep better, my skin feels clearer, I’m less tired and my energy seems more sustained. My appetite and taste has changed too, along with a craving for a savory breakfasts. This is where my idea for a Savory Oatmeal Breakfast Bowl came. I wanted veggies, I wanted pesto, I wanted texture, and I wanted something warm and filling. So I baked up crispy garlic broccolini, cut up some fresh tomatoes seasoned with salt and olive oil, whipped up an easy and creamy homemade (vegan) pesto, a sliced up avocado (of course!), and topped it on a bowl of warm bed of oats. Sounds a little strange, but trust me when I tell you if try it, you will be delighted.

Oatmeal has never tasted so good! This makes for an amazing breakfast, lunch, dinner, or as leftovers, if there are any. It is hearty, filling, full of fiber, vitamins, and healthy fats, and sure to power start your day! Between the crispy brocclini, the juicy tomatoes, the rich avocado, the creamy pesto, and the warm oatmeal, this makes for the perfect breakfast bowl! And you may just eat this every day..for a while at least. Enjoy!

savory-oatmeal-bowl-fried-parsley
savory-oatmeal-bowl-fried-parsley
savory-oatmeal-bowl-fried-parsley
savory-oatmeal-bowl-fried-parsley
savory-oatmeal-bowl-fried-parsley
savory-oatmeal-bowl-fried-parsley
savory-oatmeal-bowl-fried-parsley
savory-oatmeal-bowl-fried-parsley
savory-oatmeal-bowl-fried-parsley
savory-oatmeal-bowl-fried-parsley
savory-oatmeal-bowl-fried-parsley
savory-oatmeal-bowl-fried-parsley
savory-oatmeal-bowl-fried-parsley
savory-oatmeal-bowl-fried-parsley
savory-oatmeal-bowl-fried-parsley
savory-oatmeal-bowl-fried-parsley

To make the crispy broccolini, preheat the oven to 425 degrees fahrenheit. Cut the broccolini into 1 1/2 in pieces. Lay out on a baking sheet and drizzle with olive oil, salt, pepper, chili flakes, and garlic slices. Toss with hands to coat and spread out evenly ensuring pieces are not heavily overlapping (this will create the crispiness). Place in oven and bake until crispy, about 15-20 minutes. Remove and let cool.

To make the pesto, in a food processor, blend together the basil, parsley (duh!), garlic, lemon juice, pumpkin seeds (or whatever nuts/seeds you are using), salt and pepper until finely ground. Slowly drizzle in the olive oil and continue to blend until smooth. Lastly add the nutritional yeast and blend until combined.

In a sauce pan, bring the water, almond milk, and salt to a boil. Add the oats and reduce to a simmer. Cook until the liquid is absorbed and the oats are tender but retain a bite, about 10 minutes. Stir occasionally.

To assemble, in a bowl place about a cup of the oatmeal in the center. In a circle, place the tomatoes on one side, then about 1/2 cup of the crispy broccolini, sliced avocado, and a few spoonfuls of pesto. Top with fresh basil and pumpkin seeds. Enjoy!

Makes: about 1-2 servings
Total Time: about 30-40min
 

 

Crispy broccolini:
1 bunch broccolini
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
pinch of chili flakes
1 garlic clove sliced thinly

Pesto:
1 cup packed fresh basil
1/2 cup parsley
1 garlic clove
1/2- full lemon, juiced
1-2 tablespoons pumpkin seeds (or any nuts/seeds you like!)
1/2 teaspoon salt
1/4 teaspoon black pepper
2-3 tablespoons olive oil
1/2 tablespoon nutritional yeast

Oatmeal:
1 1/2 cup water
1/2 cup unsweetened almond milk (optional* or just replace with water instead)
1 cup old fashioned rolled oats
1/4 teaspoon salt


1/2 cup of cherry tomatoes, halved
1/2 avocado, sliced
fresh basil + pumpkin seeds to garnish

Summer Fruit + Tomato Salad

summer fruit + heirloom tomato salad - fried parsley

This week has been the most delicious week for tomatoes. After a long summer in the sun, tomatoes seem to be at peak. They are sweet, juicy and bursting at the seam. I’ve eaten heirloom tomatoes, fully ripe, with salt and olive oil, I’ve picked tomatoes from the garden, still hot from hanging in the sun all day, and tasted fiery roasted cherry tomatoes, left on the vine, the leaves salty and crisp. This really is my favorite time of year for produce when you can enjoy fresh ingredients just as they are. Little preparation is required to experience the full flavors of the fruits and vegetables. You don’t need to roast, bake or sauté to increase the flavor, the essence lies within its natural state. Today I am sharing such a recipe that is full of my favorite summer fruits, this is my dad’s Summer Fruit + Tomato Salad.
 

Every year, at this time, my dad makes this salad. It has the character of a salad, but with tons of fruit, a few slices of onion, and a vinaigrette that pulls it all together. This recipe is all about fresh ingredients, and what better time to make it than now, when stone fruits, berries, melons, and tomatoes are at peak. This is far from a fruit salad, in that it’s more savory and can be enjoyed as a dinner or lunch salad. It is not the sad fruit salad at bbq’s that are often left warm and untouched. The remaining juices that pool at the bottom of the plate are best soaked up by a hearty piece of bread. Most of the ingredients are fruit, but what a young red onion introduced into the mix will do is cut the sweetness and sharpen the taste. A small red onion tends to be milder and slightly sweeter. Heirloom tomatoes are incredibly delicate and juicy. They are what elevates this from just a regular fruit salad (that and the vinaigrette). Perhaps it sounds a bit odd to add tomatoes with fruit, but it’s all quickly forgotten when you bite into the salad.The tomatoes compliment the fruits in texture and taste in a memorable combination — one that will have you making this salad every year!

summer fruit + heirloom tomato salad - fried parsley
summer fruit + heirloom tomato salad - fried parsley
summer fruit + heirloom tomato salad - fried parsley
summer fruit + heirloom tomato salad - fried parsley
summer fruit + heirloom tomato salad - fried parsley
summer fruit + heirloom tomato salad - fried parsley

The key with the tomatoes my dad says is to season them first before you add them to the salad. The first thing you’ll want to do is cut the tomatoes, place on a plate and season with salt, pepper, and olive oil. If you have special salt like fleur di sel, salt flakes, pink Himalayan salt, or sea salt that will really elevate the flavor.  Any heirloom tomatoes will work, I found big ones at the market but the little ones are good too, in fact those are the ones my dad uses in this recipe. Watermelon, cantaloupe or any melon you can find, plums, peaches, blackberries, and blueberries are all called in this recipe, but whatever fruits look good at the market, you should use.

The secret is the vinaigrette. My dad uses the juice of the watermelon as the base of the dressing. You can get this when you chop up watermelon and place it in the fridge, it will release some liquid — reserve this for the dressing. If you are preparing it right away just blend a few cubes in a blender or pulverizer and that will work too. I also noticed when I was slicing up the fruit a pool of liquid formed at the bottom of the bowl, this juice from the fruit could work too. To the watermelon juice, add s olive oil, salt, pepper, mint, and a squeeze of lemon (zest too if you wish). The mint will works its way through the salad allowing some bites to have that surprise flavor.  Balancing the sweetness and acidity will all depend on the fruit. If the fruit is slightly acidic and the watermelon not so sweet, use only a touch of lemon, if all the fruits are super ripe, add a little more lemon. The balance will all depend on your taste and the sweetness of the fruits. Because this dish has few seasonings, like olive oil, salt, lemon, and mint, it’s important to use the best you have!

summer fruit + heirloom tomato salad - fried parsley
summer fruit + heirloom tomato salad - fried parsley
summer fruit + heirloom tomato salad - fried parsley
summer fruit + heirloom tomato salad - fried parsley
summer fruit + heirloom tomato salad - fried parsley
summer fruit + heirloom tomato salad - fried parsley
summer fruit + heirloom tomato salad - fried parsley

This is the perfect end-of-summer dish. It’s easy to make, requires no cooking, and highlights all the sweet and juicy produce available. If you can get your hands on heirloom tomatoes, I would highly recommend it, but if not cherry tomatoes or any fresh tomatoes that look best that day would be good. Use whatever fruits are in season. This is what the dish is all about — a celebration of summer fruits. The moment is now to enjoy this salad and you won’t want to miss it! Happy eating!


Start by slicing the tomatoes into 1/4 inch round slices or in quarters, however you like. On a plate, season the tomatoes with your favorite salt (Himalayan pink salt, sea salt, salt flakes, fleur de sel, etc.). I used salt flakes, freshly cracked black pepper, and a drizzle of olive. Set aside.

Cut the fruit into corresponding slices/cubes. Add the watermelon, peach, plum, melon, blueberries, and blackberries to a large bowl. If you cut the tomatoes in thin slices, add them to the serving plate and later place the fruit salad mixture on top, if you are using chunks or 1/2 inch slices, you can add them to the bowl at this time (just be gentle as to not break squash them!). Slice the onion as thinly as possible and add to the bowl.

To make the vinaigrette, in a small bowl whisk together the watermelon juice, lemon juice (+ zest, optional), salt and pepper. Slowly add the olive oil and whisk continuously until combined. Stir in the fresh mint leaves. Taste to season — if needs more acidity, add lemon, more sweetness add more watermelon juice, etc. Slowly drizzle over the salad, (I used about 1/2 the amount and saved it for later, but use as much as you like), and give a gentle toss. Garnish with fresh mint. Serve and enjoy! You can store in fridge, just reserve the vinaigrette for last minute, right before you serve.

Makes: about 2-4 servings
Total Time: 15 minutes

1-2 (or 3-4 small) large heirloom tomatoes, sliced
2 heaping cups watermelon, cut into 1 inch cubes
1 peach sliced into 1/4 inch slices
1 plum cut into 1/4 inch slices
1 cup cantaloupe or any melon, cut into 1 inch cubes
1/2 cup blueberries
1/3 cup blackberries

to make the vinaigrette:
1/4 cup watermelon juice***
2 teaspoons or 1/2 lemon, juiced (and zested, optional*)
1/4 teaspoon salt
a few turns of freshly cracked black pepper
2 teaspoons good olive oil
1 tablespoon fresh mint, teared

 

 

***(if you have cubed watermelon stored in the fridge, you can use the juice that has collected on the bottom of the container or puree your own using a few cubes of watermelon and a blender or pulverizer)
 

Raspberry Cotton Candy Smoothie

Raspberry Cotton Candy Smoothie - fried parsley
Raspberry Cotton Candy Smoothie - fried parsley

I am writing today on the first beautiful day in August. The air is crisp and in motion. Days have been slow and the heat thick and permanent. But today is different and today is Tuesday. A fresh start to what looks like a beautiful week! Having traveled throughout the summer, I haven’t gotten back into a rhythm, which is to say I haven’t decided on a breakfast. Usually, I get obsessed with something and start making it a lot. For a while it was bread, and anything on it; for a brief moment in the mid-summer heat, I was all about hot oatmeal and hot tea (I know…), and now it’s a variety of mixes of whatever I have or whatever looks appealing that day.  Not very much in a routine...but that’s ok, because that’s what I love about summer. Every day feels different, there’s an endless feeling of possibilities. And so my breakfast changes and my routine is put on hold.

Today’s recipe is a Raspberry Cotton Candy Smoothie. If you're wondering by the title, no there is no cotton candy in this recipe, not even refined sugar, but I name it so because it tastes just like cotton candy! Perhaps it’s the combination of tart raspberries, sweet mangoes, and vanilla extract that makes this smoothie resemble a childhood favorite. A very simple breakfast bowl indeed. One that will get you going and feeling energized. Only 5 ingredients: raspberries, mango, banana, almond milk, and vanilla extract. The vanilla really helps amplify and add aromatic flavors to the smoothie. Like many, this smoothie takes 5 minutes to whip up and most of the ingredients you can store or have on hand for whenever you want to make it.

Raspberry Cotton Candy Smoothie - fried parsley
Raspberry Cotton Candy Smoothie - fried parsley
Raspberry Cotton Candy Smoothie - fried parsley
Raspberry Cotton Candy Smoothie - fried parsley
Raspberry Cotton Candy Smoothie - fried parsley
Raspberry Cotton Candy Smoothie - fried parsley
Raspberry Cotton Candy Smoothie - fried parsley

I made my smoothie into a smoothie bowl by adding berries, almonds, and hemp seeds for texture and extra protein. Feel free to add whatever ingredients you like. You can use fresh or frozen raspberries/mangoes. I love using a frozen banana because it creates a thicker and creamier texture. The mangoes add a undeniably rich sweetness, the raspberries a delicate, tart flavor and the vanilla a perfumed flavor that makes for a sweet and refreshing summer treat -- one that tastes like cotton candy!  An easy and delicious smoothie indeed, one that is great for the archives and perfect for summer days. Enjoy!

Raspberry Cotton Candy Smoothie - fried parsley
Raspberry Cotton Candy Smoothie - fried parsley
Raspberry Cotton Candy Smoothie - fried parsley
Raspberry Cotton Candy Smoothie - fried parsley
Raspberry Cotton Candy Smoothie - fried parsley
Raspberry Cotton Candy Smoothie - fried parsley

In a blender, add the raspberries, mango, banana, almond milk, vanilla extract, and ice and blend until smooth. Enjoy in a glass or pour into a bowl and add your favorite toppings! Enjoy!

Makes: 1 smoothie
Total time: 5 minutes

1/2 cup frozen raspberries
1/2 large mango or 1 small mango (a heaping 1/2 cup mango)
1 frozen banana
1/2 cup almond milk
1/2 tsp vanilla extract
a small handful of ice (optional)

Farro Beet + Arugula Salad

farro-beet-arugula-salad-fried-parsley
farro-beet-arugula-salad-fried-parsley

How is it already August? The thought of summer ending makes me anything but excited. My appreciation for fall and all its glorious colors and warm food is always delayed, for I try to hold on to summer as long as I can. But before I jump to conclusions and immerse myself in that which is nostalgia, I will share with you a bright and summery salad; one that is full of different textures, colors, and flavors. This is my Farro Beet + Arugula Salad.

In a moment of fleeting delusion, I wanted to name this salad: Farro, Beet, Fennel, Orange, Mint, Arugula, Radish, + Pistachio Salad. I quickly reverted to the current abbreviated version, which I still think does not do it justice, but this was because I wanted to highlight all the ingredients in the salad, for they all sing and all work together in harmony.

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farro-beet-arugula-salad-fried-parsley
farro-beet-arugula-salad-fried-parsley
farro-beet-arugula-salad-fried-parsley

The salad itself is quite easy to make. There are a few ingredients that have to be prepared before the big toss. Beets, which add an earthy, unobstructed taste are roasted in olive oil, salt, pepper, + orange peel. Covering the pan with aluminum foil will lock in the moisture and allow the beets to stay hydrated throughout the cooking process. Farro, which is easily made from 1:3 parts grain to liquid, needs about 30 minutes to cook. What I like most about farro is it’s a sturdy and flavorful grain, offering a nutty and earthy taste. Fennel needs no preparation. Just that of a few cuts and slices. The pure and delicate anise flavor that seeps throughout the fennel stalk is one that is bright and refreshing. It offers a subtle but noticeable note throughout the salad, and is one not to be missed.

If you can get your hands on good arugula, I’d suggest you go for it. Farmers markets usually have a good supply, and the difference between store-bought and the fresh kind from the market is massive. Arugula is by far one of my favorite summer green and its powerful peppery bite can be lost in the packaged kind. Almost like wasabi- the spiciness is delayed when it hits your mouth but when it does, it seizes, but in the best way. Its presence throughout the salad creates a beautifully peppery and spicy bite. Fresh mint will have you say…ooo what is that. Not all bites have it, but when they do, it's an exciting surprise. Pistachios are colorful and round in flavor, and their texture matches the farro perfectly. The dressing, sweet and acidic is made by a simply solution of orange juice, honey, balsamic vinegar, mustard, and olive oil. Its flavors compliment the salad beautifully without overpowering it. The result of all these wonderful ingredients is a deliciously fresh, hearty, earthy, and bright salad, sure to make your summer day that much better. It stores well for the next day and makes for a great lunch (just make sure to leave out the dressing). I like to make a big portion for dinner or lunch for the week. I highly suggest trying this recipe out! And there are so many ways you can adapt this recipe year round with seasonal ingredients. Happy summer eating! Enjoy!

farro-beet-arugula-salad-fried-parsley
farro-beet-arugula-salad-fried-parsley

Ingredients:
2 large beets
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 orange, peeled (*need only the peels here, use the other have for juice and/or segments)
1 cup farro
1 1/2 cups vegetable stock
1 1/2 cups water
1/2 large or 1 small fennel bulb, sliced thinly
1 radish sliced thinly
1 small or 1/2 large orange, segmented + cut in half
2 cups packed arugula
2-3 tablespoons fresh mint, teared
2 tablespoons pistachios, toasted

dressing:
2 tablespoons orange, juiced (use other half of orange)
1 tablespoon honey
2 teaspoons dijon mustard
2 teaspoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons olive oil

Preheat oven to 400 degrees Fahrenheit. Peel the beets and cut into 1/2 inch cubes. Place in a baking pan, along with salt, pepper, orange peel (twisted to squeeze out juice + place in with the beets), and olive oil. Toss (with hands) to make sure everything is evenly coated. Cover with aluminum foil and roast until a fork is easily inserted in the center — should be soft but still retain firmness, about 30-40 minutes. Remove and let cool.

To make the farro, place the farro, water, and vegetable stock in a sauce pan and bring to a boil. Reduce to simmer and cook for about 30 minutes, stirring occasionally, or until the liquid has been absorbed and the farro is cooked through (note: instructions may vary per package). Remove and let cool.

To make the dressing, in a bowl whisk together the orange juice, honey, mustard, balsamic vinegar, salt and pepper until combined. Slowly drizzle in the olive oil, whisking continuously, until incorporated. Set aside.

In a large bowl, add the farro, beets,  sliced fennel, radishes, orange segments, mint, and arugula. Drizzle on the dressing, as much as you like, and give a generous toss. Top with pistchios and serve right away or place in fridge and enjoy the next day (just wait to add the dressing and greens before you serve). Enjoy!

Makes: about 4 servings
Total Time: about 1 hour

2-Ingredient Raspberry Coconut Ice Cream

raspberry-coconut-vegan-ice-cream-fried-parsley

A few recipes ago, I posted a Roasted Strawberry Coconut Popsicle, made from a simple combination of balsamic roasted strawberries and coconut cream. Ever since, I have had a continuous pile of cream of coconut stocked in my fridge, ready for the next recipe (you may have noticed a few along). So when I was in desperate need of those strawberry popsicles, I opened my fridge only to find an abundance of coconut cream cans but no strawberries; instead, on the bottom shelf, there was a fresh container of raspberries. After a few mixes, mashes, and stirs, and a few hours to set in the freezer, the most decadent ice cream emerged: fresh, tart, sweet, creamy, rich, and smooth! I call this my 2-ingredient Raspberry Coconut Ice Cream. This is a dairy free, vegan recipe.

Knowing me, a simple + easy dish that has expandable and complex flavors is a keeper. I love a recipe that is all within arms reach, that is adaptable and versatile, and where substitutions are encouraged. This *2-ingredient* ice cream is all that plus more! I mean can’t rave enough about this recipe without you trying for yourself. Really it is a wonderful creation you will certainly enjoy. If you like raspberries and coconut, then you’ll love this recipe.

raspberry-coconut-vegan-ice-cream-fried-parsley
raspberry-coconut-vegan-ice-cream-fried-parsley
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raspberry-coconut-vegan-ice-cream-fried-parsley
raspberry-coconut-vegan-ice-cream-fried-parsley
raspberry-coconut-vegan-ice-cream-fried-parsley
raspberry-coconut-vegan-ice-cream-fried-parsley

So to make this ice cream, you will need two ingredients: fresh raspberries and cream of coconut. That’s it! I’ve made coconut whipped cream in previous recipes, which is made by chilling the coconut cream in the fridge overnight to separate the liquid from the solidified cream and whipping that cream into a coconut whipped cream. From there, I fold in fresh, macerated raspberries, place the mixture in a container and freeze overnight until the ice cream is ready the next morning!
This by far the easiest ice cream I’ve made. You don’t have to be precise about measuring, cook anything, or churning anything. I usually taste as I go, so if I think it needs more tartness, I’ll add more raspberries, more sweetness, more coconut cream. Raspberries are great in this recipe because they compliment the dense, creamy coconut with a tart and refreshing flavor. The swirls of raspberry lighten and lift the ice cream. Cream of coconut is perfect for ice cream, and almost reminds me of sweetened condensed milk, in that it’s rich and sweetly compact. This ice cream tastes exactly how it sounds, but even better: raspberry coconut. The texture is that of ice cream, one you may not always find with a dairy-free ice cream. It’s smooth and makes perfect ice cream scoops (although a spoon to this would work just as well :)). When I’m feeling fancy, I like to drizzle on some chocolate (melted coconut oil + cocoa powder) and sprinkle on some hemp seeds. Or, alternatively, you can drop a scoop in a Cashew + Date Milkshake for the ultimate sweet treat! Make it for breakfast, dessert, or snacks for a movie. This is my go-to summer ice cream and it couldn’t be easier. Reach for the fresh raspberries while they are still in season! Hope you make and enjoy this recipe! It’s a great one for the archives. Happy summer!

raspberry-coconut-vegan-ice-cream-fried-parsley
raspberry-coconut-vegan-ice-cream-fried-parsley
raspberry-coconut-vegan-ice-cream-fried-parsley
raspberry-coconut-vegan-ice-cream-fried-parsley

Ingredients:
1 pint (or 2 cups) fresh raspberries
2 cans cream of coconut, chilled upright in the refrigerator overnight

 

 

 

 

 

 

 

 

 

Carefully remove the 2 cans of cream of coconut from the fridge. Do not shake or turn upside down. Scoop out the solidified cream and place into a bowl. Reserve the liquid for another use (as a sweetener, or on some toast). Using an electric mixer or a whisk, whip the cream until soft peaks form, about a minute or so. Set aside. In another bowl, mash the raspberries using a fork, until desired consistency is reached. You can blend and strain for an ultra-smooth texture, but I like the swirls of raspberries throughout the ice cream. Fold the raspberries into the coconut whipped cream until just combined. Pour into an air-tight container, and place in the freezer for at least 6 hours, or better yet overnight. Remove and serve right away! Enjoy with some chocolate + nuts/seeds, or in scoop into a Cashew + Date Milkshake for a decadent drink. Enjoy!


makes 2 1/2 cups ice cream
Active time: 10 minutes
Total time: 6+ hours (chilling time included)