whole grain Archives | Page 18 of 28

Superfood Muesli (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Rolled oats and quinoa flakes form the base of this superfood muesli along with coconut, pistachios, pumpkin seeds, chia seeds, and goji berries. You can enjoy this vegan and gluten free muesli hot or cold depending on your preference!

So confession time… I shot these photos at last week but haven’t shared until now because every time I went to write the post, I stared blankly at the screen. Maybe it’s because my mind has been occupied with other things, or maybe it’s the heat, but for whatever reason every time I sat down to type, my mind was blank. And to be honest, it still is but I really wanted to share this muesli with you!

I love to make a big batch of this muesli and use it as the base for my overnight oats. It’s such a simple way to enjoy a filling breakfast during the hotter months without turning the stove or oven on. I like to combine this muesli 1:1 with nut milk and let it soak overnight. I usually go for either 1/3 or 1/2 cup as a serving. Right before I eat it, I like to mix in a bit of yogurt, maple syrup or honey, and top it with seasonal fruit. I hope you enjoy it!

Superfood Muesli

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Author: Courtney West
Total Time: 10 minutes
Yield: 7-8 cups
Diet: Vegan

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Description

Ingredients

2 cups rolled oats
1 cup quinoa flakes
1 cup unsweetened dried coconut flakes
1/2 cup raw buckwheat groats
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1/2 cup raw pistachios
1/2 cup raw walnut pieces
1/2 cup chia seeds
1/2 cup dried goji berries
1–2 tbsp cinnamon (optional)

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Instructions

Combine all of the ingredients together in a large bowl and mix to combine. Store in a large glass jar or airtight container. Makes approximately 7-8 cups. Shake/mix well before using.

Serving suggestions: You can soak your muesli overnight in coconut milk (or any other milk of your choosing) or juice in the fridge if you want it closer to a porridge consistency but I find letting it soak for 10 or so minutes while I cut up fruit to top it with works just as well. You can also use it as a hot cereal and cook it as you would oatmeal. Or, just pour a bit of hot water over it if you’re short on time. To make overnight oats, combine 1/3 to 1/2 cup of this mix with an equal amount of nut milk and set it in the fridge to soak overnight.

Prep Time: 10 minutes
Category: breakfast

Mediterranean Sorghum Salad (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Cooked sorghum is tossed with cherry tomatoes, olives, arugula, oregano, and basil for a Mediterranean inspired grain salad. Fresh lemon juice, olive oil, and garlic lend flavor to this gluten free and vegan salad.

When I started this blog four (!!!) years ago, it was to be a creative space where I could share what was going on in my kitchen and in the world of Sweet Miscellany baked goods and product testing. Over these past four years, the posts have ebbed and flowed along with my interests but the blog has always remained my own personal corner of the internet where I can share and create. When life seemed unhappy, I would get in the kitchen and come up with a new post to nourish both my tummy and my soul. These posts have seen me through a lot and will hopefully continue to do so for a very long time.

In the past couple of months, my presence here dwindled to a frightening new low. I was vastly unhappy in my “new” job and the toxic effects of this started to seep into every part of my life. My mental and physical health were suffering and I started feeling trapped. I barely had the energy to go to work and yoga let alone cook for myself or photograph blog posts. I didn’t realize how bad it had gotten until one day recently when my mom told me I just didn’t look like myself. She said I seemed so defeated and exhausted. So, I decided to fix the problem. In a little over a week, I’ll be “retiring” from Whole Foods. I’m going to take the time to focus on my dreams and the health coaching program I’m in. I don’t want to waste anymore time in jobs that make me unhappy and don’t align with my dreams and goals.

My brother sent me a quote recently in which an author is describing her career. It couldn’t have been more appropriate: “I do think that you know it when you’re not living the life you were meant to live. You have to find the people you are meant to find and do the things you are meant to do and do them as well as you can. This is what you owe the world; you owe the world your best self.”

Isn’t that amazing?! You owe the world your BEST self. My intention and mantra for now is going to be just that. I owe the world my best self. My best self is going to start using this creative space again to share recipes and other miscellany that will hopefully inspire others in a positive way. And, we’ll start with this Mediterranean-inspired sorghum salad!

Mediterranean Sorghum Salad

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Author: Courtney West
Total Time: 1 hour 5 minutes
Yield: 6-8 servings
Diet: Vegan

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Description

Ingredients

1 cup sorghum, rinsed
2 cups filtered water
3 tbsp extra virgin olive oil
1 large garlic clove, finely minced
juice and zest of 1 large lemon
1 pint cherry tomatoes, halved
1/3 cup pitted olives, roughly chopped
1/3 cup soaked & rinsed sunflower seeds
1 packed tbsp chopped fresh oregano
packed 1/4 cup finely chopped fresh basil
4–5 packed cups baby arugula
sea salt & freshly ground pepper to taste

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Instructions

Combine the water and sorghum in a pot. Bring the water to a boil over high heat, then reduce it to a simmer, stir the sorghum, and cover the pot. Cook the sorghum for 45 to 55 minutes until it is soft but with a bit of chew. Drain any excess water.

While the sorghum is cooking, prepare all of your other ingredients. In a large bowl, combine the olive oil, garlic, lemon juice/zest, and sea salt and black pepper to taste. Whisk well to combine. In a separate medium-sized bowl, combine the tomatoes, olives, sunflower seeds, oregano, basil, and arugula. Add the cooked sorghum to the large bowl with the dressing, then toss to combine. Allow the sorghum to cool to room temperature until moving on with the remaining steps. To speed this process up, you can place the bowl in the fridge or freezer.

Add the remaining ingredients to the sorghum and toss to combine. Taste the salad then adjust with more salt and pepper as needed. Can be served chilled or at room temperature.

Makes 6 to 8 servings.

Notes

I soaked my sunflower seeds for an hour to soften them up a bit and make them easier on my digestive system, but if you are short on time, feel free to omit this step!

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: salad