breakfast – Page 9 – GUTSy Performance Nutrition

Apricot-Carrot Muffins

July 20, 2014by Rebecca3 Comments

During the summer of 2009, I ventured off to northeastern Washington, to spend a week at an educational cooking school at Quillisascut farm. It was a Slow Food Youth experience, and the week is ingrained in my memory. Myself and a dozen or so other 20-somethings came together from all over the country to spend a few days harvesting fresh produce, making delicious meals from scratch, baking bread in a wood-fired oven, milking goats, making cheese, and learning about the domestic arts in general. For me, it was paradise and the kind of experience that in an ideal world I’d like to recreate for other people on my own farm someday.

During this time of the summer when local apricots are in season and soon-to-be-gone for another year, I remember those few days at Quillisascut. That week, in addition to all of the above, I ate a lot of apricots.

The farm is located in a remote region of Washington state, hours from any major metropolis, and the experience was all about living off what the local region produces. Aside from the foraged huckleberries for breakfast, the only fruit to be had that week was apricots–and there were A LOT of them! I am a snacker by nature and in addition to apricots in our meals, I probably downed between 15 and 20 a day just in passing, because they were uber ripe and in need of being used–and I like to eat!

Prior to that experience, I had never had much of a thing for apricots. Sure, I like all fruit and I grew up with grandparents who would bring us boxes of whatever was in season from their nearby orchards. We definitely had gluts of apricots growing up, and my mom would make apricot upside down cake and jam. Yesterday, I called her and she was doing just that!

These days, since Quillisascut, I’m all into the apricot season. In the last couple weeks, I’ve had them in savory grain salads, in breakfast porridge, in these muffins, in a coming-soon vinegar concoction, and I’ve been downing them just as is–which is often the best way!

Apricot-Carrot Muffins, makes 6 large or 12 standard muffins

This recipe is an update of one I posted a few years back. It is now gluten and dairy-free. Use the ripest apricots and the sweetest carrots that you can find–you will taste the difference. Feel free to use the original recipe if you have no dietary restrictions.

1 cup gluten-free flour

3/4 cup oats

1/4 cup oat flour

3/4 tsp. xanthan gum

1/2 cup brown sugar

1 large egg

1 cup diced fresh apricots

1 cup grated carrots

2 tsp. baking powder

1/2 tsp. salt

1 Tbs. canola oil

3/4 cup almond milk

1. Make oat flour by grinding 1/4 cup oats in a food processor until fine.

2. Bring together the flours, oats, baking powder, xanthan gum, salt and sugar in a large bowl. Make a well in the center and set aside.

3. In a separate bowl, whisk together the egg, oil, and milk. Pour into flour mixture. Give the bowl a couple of turns with a spoon and then stir in the carrots and apricots. Only stir until mixture is just incorporated.

4. Spoon evenly into muffin tins.

5. Bake in a preheated oven at 400 degrees F for approximately 20 minutes or until the tops are golden and the insides are set.

Summertime

Raw Buckwheat Porridge with Hazelnuts & Rose Water

June 22, 2014by Rebecca4 Comments

Almost a year ago, I wrote about a new beginning, my desire to meet new people, and to connect to place. Having grown up on a ranch where we were seemingly always connected to neighbors who often shared their honey, lamb, fruit, or eggs while we returned the favor with armfuls of zucchini, beef, and cookies(!), it is natural for me to connect to a place through its food and farmers. Food is precious, unique to place, and meant to be celebrated as such. I’d like for us all to return to that mantra, in whatever way we can best make it so.

I have high aspirations to grow my own, get to know my farmers, and to share the abundance. The truth is though, I live in a tiny dark apartment under a canopy of giant oak trees. It is shady and I haven’t even been able to successfully grow herbs in the windowsill. I have a community garden plot full of packed clay soil, but at least it’s growing something. (Lots of things, actually!) I’m working on it.

Because life also has room for trade, trying flavors from afar, and celebrating with foods that just won’t grow nearby, I have been finding ways to integrate local flavors into even the most international of themes. It is a balance and I’m still fine-tuning. Mostly though, I’m excited that the Willamette Valley is seeing a resurgence in local grains and pulses–and millers!

Though there are dreams aplenty ’round these parts, I’m holding out for a larger piece of land for my buckwheat and oat plot. In the meantime, I’m excited to be trying out a couple different varieties of “dry beans” in the garden. There is more to eating locally these days than fruits and vegetables–and that is exciting!

How do you connect to your community?

This porridge is raw, Middle-Eastern and June-inspired, and features edible flowers as part of this month’s Recipe Redux theme. There are roses blooming now and the weather has been continuously summer-like. Buckwheat is gluten-free, nutritious, locally grown and processed here (albeit still somewhat seasonally available), and super quick to blitz up on an early summer morning when there is a desire for nutritious, filling, and uncooked.

There are local hazelnuts and honey too, along with rose petals that can be gathered and dried. All together, I’ve gathered the makings of a quick, super delicious breakfast. Top with the berries of the season: Here, we are right at the beginning of blueberries.

Raw Buckwheat Porridge with Hazelnuts and Rose Water

Serves 2–3

3/4 cup raw buckwheat groats, soaked overnight

1 1/2 tsp. rose water

1/2- 3/4 tsp. ground cardamom

1/2 tsp. pure vanilla extract

2 Tbs. raw honey

1/4 cup toasted hazelnuts, roughly chopped

blueberries, by the handful

dried rose petals, to taste

Drain soaked buckwheat and pour into a food processor. Pulse a few times until the grains are starting to break apart.
Measure in the rose water, cardamom to taste, vanilla, and honey. Puree until smooth.
Pour out into your container of choice and top with hazelnuts, berries, and rose petals. Enjoy!

Winter

Apricot Orange Tahini Porridge

February 19, 2014February 10, 2021by Rebecca1 Comment

There is a certain peace in morning rituals, in knowing every day is going to begin relatively the same. The same comforting breaking of a night’s fast, the same checking in on what is happening in the world. In the space of a week, there is the cyclic rush of getting out the door on those first five days and then settling in on weekends.

Shower, breakfast, listen to news, check email, out the door.
Run, breakfast, shower, listen to radio, out the door.
Strength train, breakfast, shower, listen to news, out the door.
Breakfast, browse internet, plan recipes, write or journal, settle in.

Merely variations of the same until the day has truly begun.

Listen to my breath. In. Out. Slow down. Each moment for a time. 
Morning rituals.

At work, when I’m not in a hurry, I drop my bags, stow my lunch, prepare the computer, put on the kettle for tea, and sit in relaxing silence with the steaming cup while catching up on early morning emails. I double check my day’s plan and lock my to-do list into a strategic hierarchy. This too, is a ritual. I’ve managed to keep it through more than a couple job changes.

The smell of porridge oats wafting up is a thing of great comfort. I’ve been eating them since I can remember eating, and they are essential in this routine. There are, habitually, minute shifts in the details of the porridge which are largely driven by the weather, the season, or waking up in a daringly adventurous mood. There are only odd days that the meal veers off to become muffins, muesli, waffles, egg tacos, or toast. Rarely, though, is the deviation dramatic or for any length of time.

“There are surprisingly few of these patterns of events in any one 
person’s way of life, perhaps no more than a dozen. Look at your own
life and you will find the same. It is shocking at first, to see that 
there are so few patterns of events open to me. Not that I want more 
of them. But when I see how very few of them there are, I begin to 
understand what huge effect these few patterns have on my life, on my 
capacity to live...”
 -Christopher Alexander

Every once in a while, I have an exact list of ingredients that I will pour in, as in this rich and creamy bowl of comfort. I’ve become obsessed with adding tahini since the weather turned last September. Originally, pears were the accompanying fruit that opted in on a daily basis. Like clockwork, I turn more heavily to citrus this time of year, perhaps as a way of desperately clammering for more light. Oranges and tahini pair beautifully anyway, and the addition of a small bit of dried apricots somehow ties the two together. Eating this, I can imagine being in a warm and sunny place where oranges are ripening on a tree. I am reminded, too, of summers past when those apricots were whole and sweet, and how the apricot trees are even now clamoring out of their winter slumber to begin the cycle anew.

Listen to my breath. In. Out. Slow down. Each moment for a time.

These visualizations, the slow bites and drawing in of breath before the day begins, are also part of my morning ritual. What is yours?

Apricot Orange Tahini Porridge, serves 1-2

1 1/2 cups water
1/8 tsp. salt
1/4 cup dried unsulphured apricots, diced
3/4 cup old-fashioned oats
1-2 Tbs. tahini
1 orange, thinly sliced and then diced
orange zest
1/2 tsp. orange blossom water, optional

On the stovetop, put a small saucepan to boil with water.
Once it comes to a boil, turn down to medium and stir in the salt, apricots, and oats. Let cook until it is soft and nearly all the water has been absorbed, about five minutes.
Turn off the heat and stir in the tahini, mashing it with your spoon until it is spread evenly throughout.
Take off the heat, and zest about 1/3 of an orange peel over the mixture. Stir in the orange blossom water and diced orange, including the juice from the cutting board.
Turn the whole mixture into a bowl and enjoy!