Chelsea Harrison12 Comments

Slow Cooker Pumpkin Porridge

Chelsea Harrison12 Comments
Slow Cooker Pumpkin Porridge

Autumn is undeniably here with its chilly mornings.  And while I'm not quite ready to say goodbye to smoothies, I have been waking up craving warm cooked breakfasts.  One of my favorite breakfast recipes comes from the incredibly talented Sarah Britton of My New Roots.  She is an absolute genius in the kitchen and I've never tried a recipe of hers that I didn't like.  Her pumpkin pie amaranth porridge is incredible and just what I've been in the mood for lately.

Unfortunately, when I am in a hurry in the morning it can be hard to find time to cook a hot breakfast.  So I decided to make my version of Sarah's pumpkin porridge in a slow cooker.  You don't have to stir constantly or wake up early.  Just throw the ingredients in, turn the slow cooker on, and wake up to a hot healthy breakfast.

For variety and nutrition's sake, I used three types of "grains" for my porridge: amaranth, quinoa, and oat groats.  Amaranth is a grain-like seed that is packed with protein and calcium.  Quinoa is a good source of complete protein as well.  I like to use whole oat groats when possible because they are the least processed form of oats and they are full of soluble fiber.  These three cereals together make for a nutrient packed bowl of porridge.

Ingredients

Makes 6 servings

1/3 cup quinoa

1/3 cup amaranth

1/3 cup oat groats (or steel cut oats)

1 1/2 cup pumpkin puree

2 cups coconut milk

2 cups water

1/8 tsp salt

2 tsp cinnamon

1/2 tsp turmeric

1 vanilla bean, scraped

maple syrup or honey to taste

Put all ingredients in your slow cooker and whisk to remove any chunks.  Turn setting on low and get some sleep.  When you wake, stir porridge and add sweetener of your choice.  Serve with nuts, seeds, fruit, coconut, or yogurt on top.

This makes a large batch.  I recommend making it early in the week and putting leftovers into mason jars so that you have individual portions in the fridge ready to grab and go for the week.  Enjoy!

Chelsea Harrison7 Comments

Quinoa and Avocado Veggie Bowl with Lemon Tahini Dressing

Last week marked the autumnal equinox, the end of summer and the beginning of fall, a day when sunlight and darkness are equal in balance.  As this day approached I was feeling completely out of balance.  In an effort to "reset" myself, I decided to try a juice cleanse.  I had tried one five years ago, but I wasn't as invested in my health at that point in time, so I decided to give it another shot.

While I know that many people benefit from juice cleanses, I can now safely say that juice fasting is not for me.  As someone who typically has a good relationship with food, I suddenly felt obsessed.  I was so hungry that I was craving junk foods that have never interested me.  I don't normally have any "rules" about what I eat.  I simply eat what appeals to me while trying to make the most nourishing choices I can.  But as soon as foods were off limits, they were all that I could think about.  Half way through the third and final day I decided to break the cleanse.  I was so hungry that I knew if I kept it up I'd end up eating something unhealthy.  By stopping early I was able to make a more sensible yet delicious choice: quinoa and avocado veggie bowl with tahini lemon dressing.

Chelsea Harrison7 Comments
Quinoa and Avocado Veggie Bowl with Lemon Tahini Dressing
Chelsea HarrisonComment

Plantain Porridge

Throughout my life I have had a love affair with grains.  As a teenager I would have a bagel for breakfast, a sandwich for lunch, and pasta for dinner.  Okay, maybe it was more than an affair.  It was an addiction.  And I was eating the least nourishing grain of all - white flour.  During this time I suffered from depression and low energy.  Changing my diet to include more fruits and vegetables and nearly eliminating white flour has me feeling the happiest and healthiest I've ever felt in my life.

I still have a love affair with grains; I just choose nourishing whole grains and pseudo-grains like quinoa, amaranth, farro, and spelt.  And since I know I'm inclined to eat a lot of grains, I try to look for opportunities in my cooking to swap a grain out for produce without sacrificing the integrity of the dish.  This recipe makes that healthy swap seamlessly.

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Plantain Porridge
Chelsea Harrison6 Comments

Raw Buckwheat Porridge with Lavender Blueberry Chia Jam

One of the first raw recipes I ever tried was a raw buckwheat porridge.  I really wanted to love it, but I just wasn't sold.  After playing around with the recipe a bit, I've finally come up with one I love.  And the best part of all...it is the simplest recipe I tested.  It is creamy and filling.  And since it is a basic recipe you can easily jazz it up.  Add 2 tsp raw cacao to make it chocolatey.  Or blend in fresh berries for a pink and fruity porridge.  Or if you're like me, you might just like to keep it simple but load it up with fruit. 

Chelsea Harrison6 Comments
Raw Buckwheat Porridge with Lavender Blueberry Chia Jam
Chelsea Harrison3 Comments

Slow Roasted Tomatoes on Ricotta Toast

TOMATOES! I know it is a little early for a tomato post, but down here in the south we are already starting to see 90 degree weather.  And with that comes the first tomatoes of the season. This recipe is my absolute favorite thing to do with tomatoes. Slow roasting the tomatoes concentrates the flavor making them extra sweet and delicious. If I had to pick my last meal before I die, it would probably be this (maybe with an artichoke on the side?).

Chelsea Harrison3 Comments
Slow Roasted Tomatoes on Ricotta Toast
Chelsea Harrison9 Comments

Meyer Lemon Poppyseed Muffins

Growing up, lemon or almond poppyseed were my favorite muffins.  And I've never been that big on muffins.  I prefer savory foods and muffins are basically breakfast cakes.  But poppyseed muffins are the exception to the rule.  And the good news is, poppy seeds are good for you.

Chelsea Harrison9 Comments
Meyer Lemon Poppyseed Muffins