Toasted Oatmeal with Strawberry Chia Jam & Coconut Whipped Cream
- Strawberry chia jam (yields about 1 cup):
- 1 bag (12 ounces) frozen organic strawberries or other berries*
- 2 to 3 tablespoons honey, maple syrup or agave nectar
- 1 tablespoon chia seeds
- 1 to 2 tablespoons coconut oil
- 2 cups rolled oats
- 1 1/2 cups + 2 tablespoons water
- 1/2 cup milk of choice (I used light coconut milk)
- Generous pinch kosher or sea salt
- Pinch of ground cinnamon (optional)
- Pinch of ground ginger (optional)
- Optional mix-ins: flax seeds, shredded coconut, toasted nuts, etc.
Coconut whipped cream:
- 1 can (14 ounces) full fat coconut milk, chilled at least 10 hours (the coconut milk MUST be full fat and MUST be refrigerated for at least 10 hours. Put a mixing bowl in the freezer or refrigerator to chill while you’re at it.)
- 1 tablespoon honey, maple syrup or agave nectar
- 1/2 teaspoon vanilla extract
- The strawberry chia jam takes the longest to make, so let’s start with the jam: In a medium saucepan, combine the berries (no need to defrost if they are frozen) and sweetener. Cover and bring to a simmer over medium heat, stirring frequently. Once the berries are warmed throughout and saucy (5 minutes or more), lightly mash the berries with a potato masher or fork.
- Reduce the heat to medium low. Stir in the chia seeds and cook, stirring frequently, until the jam is reduced and looking, for lack of better term, jammy (15 to 20 minutes). Note that the jam will further thicken up as it cools. Remove the pan from heat and add more sweetener if you’d like.
- Make the oatmeal: Melt the coconut oil/butter in a large skillet over medium heat. Add the oats and toast over medium heat, stirring occasionally, until they start smelling fragrant and toasty, around 6 to 8 minutes.
- In a large, heavy bottomed pot, combine the milk, water, salt, cinnamon and ginger. Bring the mixture to a slow boil over medium heat. Add the toasted oats and gently stir once or twice to incorporate the oats into the liquid. Cover the pot and turn o the heat. Let the oats sit on the burner, untouched, for 7 minutes. After 7 minutes, uncover and check the oats. Mine were perfectly done at this point, but if yours are wetter than you’d like, let them continue to absorb water in a covered pot for a few more minutes.
- Make the coconut whipped cream: Pull out the chilled can of coconut milk and mixing bowl. The coconut cream should have separated from the liquid by now. Flip the can over and open it from the bottom with a can opener. Pour out the coconut water (reserve for smoothies if you’d like).
- Scoop the solid coconut cream into the chilled bowl. Using an electric hand mixer, beat the cream until u y and smooth. Add the sweetener and vanilla extract and gently blend again to combine. Use the coconut cream immediately or cover and store in the fridge for later (it will be soft at room temperature and rm when cold).
- *On Using Frozen Berries: I really recommend frozen berries for this jam. They break down especially well once heated and taste better than o -season berries.
- Recipe yields 2 very large or 4 moderate portions. Store leftover components separately in the refrigerator, covered. You might want to add a bit of water while reheating the oats.
- MAKE IT GLUTEN FREE: Use certi ed gluten-free oats.
- MAKE IT VEGAN: Use coconut oil instead of butter and maple syrup or agave nectar instead of honey.
- If you want to add more protein to this breakfast, top your oatmeal with nuts
Anything Goes Kale Salad With Green Tahini Dressing
- Per salad
- 1/2 medium bunch kale, preferably the Tuscan/lacinato variety, or several handfuls of your favorite greens
- 1 cup quinoa
- 2 carrots, sliced into long ribbons with a veggie peeler
- 1 radish, thinly sliced and roughly chopped
- 2 tablespoons pepitas (green pumpkin seeds) or sun ower seeds, toasted
- More ideas: halved cherry tomatoes, sliced avocado, chopped bell pepper, etc
Green tahini dressing (yields about 3/4 cup, so you’ll have plenty for future salads):
- 1/3 cup olive oil
- 1/3 cup lime juice (about 3 to 4 medium limes)
- Handful of fresh cilantro
- 1 small jalapeño, seeds and membranes removed, roughly chopped
- 2 tablespoons tahini
- 1 1/2 teaspoons honey or maple syrup
- 1/2 teaspoon ground cumin
- 1 clove garlic, roughly chopped
- 1/4 teaspoon ne-grain sea salt, to taste
- Pinch of red pepper akes, optional for extra heat
- To prepare the kale (skip this step if you’re using any other kind of fresh green), rst use a sharp chef’s knife to remove the center ribs from the kale, then discard the ribs. Chop the kale into small, bite-sized pieces. Then, sprinkle the kale lightly with salt, and massage the kale by scrunching handfuls at a time until the kale is darker in color and fragrant. This step reduces the bitterness in the kale and improves its texture.
- Combine the prepared kale, leftover grains (I like to warm mine a bit in the microwave rst), carrot, radishes, toasted pepitas, and/or your toppings of choice.
- To make the dressing: Combine all the ingredients in a blender or food proces- sor and blend until smooth, pausing to scrape down the sides as necessary. Taste, and blend in additional salt if the dressing needs a little more oomph. If you’d like spicier dressing, blend in a pinch of red pepper akes. If the dressing is too bold for your liking, dilute it with a little more olive oil and blend again.
- Drizzle the green tahini dressing generously over the salad (you’ll still have plenty leftover) and enjoy.
Homemade Vegetarian Chili
- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 1 large red bell pepper, chopped
- 2 medium carrots, chopped
- 2 ribs celery, chopped
- 1/2 teaspoon salt, divided
- 4 cloves garlic, pressed or minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes*, with their juices
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 2 cups vegetable broth or water
- 1 bay leaf
- 2 tablespoons chopped fresh cilantro, plus more for garnishing
- 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
- Garnishes: chopped cilantro, sliced avocado
- In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon salt. Stir to combine and then cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
- Add the garlic, chili powder, cumin, smoked paprika (go easy on the paprika if you’re sensitive to spice) and oregano. Cook until fragrant while stirring constant- ly, about 1 minute.
- Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chili from heat.
- For the best texture and avor, transfer 1 1/2 cups of the chili to a blender and blend until smooth, then pour the blended mixture back into the pot. (Or, you can blend the chili brie y with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
- Add the chopped cilantro, stir to blend, and then mix in the vinegar, to taste. Add salt to taste, too—I added 1/4 teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days (I haven’t tried, but I bet it would freeze well, too).