IT'S-ALMOST-SPRING PORRIDGE with PEAR + POMEGRANATE

Today in London it is 55°F (13°C) and vividly sunny.  The sky is an unending expanse of blue, a sight for such sore eyes.  Never in my life did I imagine that this kind of weather would seem like a luxury.  It feels a bit inappropriate to be posting a recipe for a warm bowl of winter porridge on a day like today--literally the warmest this city has seen in months--but a quick glance at this week's weather forecast tells me that I shouldn't get too comfortable quite yet.  As the coming days are marked by relentless grey skies and probable rain, I am reminded that winter has not yet released us from its penetrating and tiresome grip.  

In the past six months of bleak and chilly mornings, I have been relishing my breakfast bowl of hearty, warming oatmeal more than ever before.  I appreciate the process of selecting that day's porridge variety, fruit and other mix-ins; adding spices and watching the grains bubble and thicken over the stove; and being able to control its consistency, removing it from the low heat at the precise moment when soupy turns to thick and creamy--but before the oats have congealed too fully.  It truly amazes me that less than one year ago I was satisfied starting my day by popping a bowl of oats with some water in the microwave, idly staring at its steadily decreasing timer until the ubiquitous 'beeeeeep' indicated that my bowl of gloppy, uninspired mush was ready.

Since I began enjoying oatmeal not so long ago, my go-to additions were always banana and dried cranberries; yet as my consumption of and passion for this humble breakfast have both increased, I have begun to experiment with new flavors, textures, and combinations of those essential additions that turn a bland bowl of porridge into a sumptuous, nutrient-rich, and--dare I say--exciting way to start the day.  As I have increasingly turned my overall eating habits towards seasonal produce in the past year, it is only natural that this would extend to breakfast.  Dried fruits are a no-brainer addition to oatmeal, particularly for their concentrated sweetness and consistent availability, but there is something uniquely satisfying about discovering bits of juicy, fresh fruit amongst each warm and slow-cooked spoonful.

Winter in London has been dreadful, but I have tasted some of the most incredible pears in my life from my local farmers' market this season.  And pomegranates, which somehow never fail to feel like a delicacy, seem especially so in this porridge, as each seed produces unexpected little bursts of fresh juice and a tart sweetness as you happen upon them.  While the temperatures are surely rising and the sun may be shining in certain parts of the world, other locales are still enduring the last of winter's firm grip.  If you awake these mornings still in need of warmth, yet seek a flavorful brightness to alleviate your porridge rut or remind you of the seasonal shift that lies just around the bend, this oatmeal may be just what you're looking for.

Pear & Pomegranate Porridge
Serves one
(Directions here are for steel cut oats.  If using whole rolled oats or a different grain, follow cooking instructions on packet and add fruit and spices as indicated.)

Ingredients
6 Tbsp. steel cut oats
3/4 cup (180 ml.) water
1/2 cup (120 ml.) milk (dairy, nut, soy, whatever you prefer)
1 small pear, diced into desired size cubes
1/4 pomegranate, deseeded
1/2 tsp. cinnamon
1/4 tsp. vanilla extract

Directions
1.  In a saucepan, combine water, milk and half of the pear cubes and bring to a boil, stirring occasionally so the milk doesn't burn.
2.  Add oats, cinnamon and vanilla, stir, and reduce heat to a low simmer.
3.  Let oats simmer (leaving the pot uncovered) until most of the liquid is absorbed and the oats have softened, about 20-30 minutes.
4.  When the oats are about halfway cooked, stir the pot contents and mash up the pear to fully mix into the porridge.
5.  Once fully cooked, top off with remaining pear cubes and pomegranate seeds.  Add a drizzle of honey or pure maple syrup if desired.

DECEPTIVELY DECADENT, TRULY WHOLESOME TRUFFLES: ESPRESSO CHOCOLATE, MAPLE CINNAMON CASHEW, and CHAI SPICE

This is not a negative post, I promise.  Just bear with me for a minute. 

I’ve always found Valentine’s Day to be a bit tiresome.  Supposedly commemorating the martyrdom of St. Valentine, this now secular holiday has become an excuse for the heteronormative, consumeristic valuing of love and relationships.  As to be expected in a capitalist and hardly health-conscious society, we are told and expected to display our love for our romantic partners through the purchase of gifts and terrible-for-you treats.  Alas, this blog is not a space for politics.  This is a space for food!  So on this Valentine’s Day, I would like to present you with a (foodie) alternative.  Sure, share love with and appreciation for your partner, if you have one.  But don’t stop there.  Share love with and appreciation for your family and your friends, the people whose presence in your life makes it all the more positive, enjoyable and fulfilling.  But don’t stop there.  This Valentine’s Day, share love with and appreciation for yourself.  Make sure you do one thing—however grand or small—for yourself, to say ‘good job’, to make yourself happy.  And after you do that thing, give yourself another treat: Go make these ridiculously tasty, totally whole foods-based truffles.  You can absolutely share them with the people you love, but consider this your warning: You may not want to.  (And I totally won’t blame you for hoarding them in your fridge.)

Amazing Dates

The common ingredient across these three very different truffles is dates.  Can I use this Valentine’s Day to express my overwhelming love for dates?  They’re amazing.  Originating in ancient Egypt and Mesopotamia, this incredibly saccharine fruit (soft and succulent raw, but most often found dried in markets) will satisfy any craving for sweets you may have; but unlike processed sugars and their byproducts, dates are nutrient and mineral-rich!  Aside from being an excellent source of fiber, dates contain high amounts of vitamin A, iron, calcium, manganese, and copper.  Due to their sweetness, dates make for an excellent addition to dishes like oatmeal or smoothies, plus they are ideal for health-ifying certain types of desserts without compromising flavor.  Raw desserts are prime among them.

In all my food blog reading over the past year, I have come across countless variations of ‘energy bars’, raw brownies, ‘healthy cookie bites’, and so forth that are made out of dates, nuts, and various other ingredients and natural sweeteners.  The first of these truffles—the Espresso Chocolate—comes directly from the stunning blog Green Kitchen Stories.  They are so silky, so chocolaty, so decadent tasting that it is truly difficult to believe that they do not contain a trace of butter, cream or processed sugar.  The other two are my creation, inspired by many the raw desserts I have encountered online over the past year.  Like most of my posts on this site aim to be, they are wholesome, they are healthy, and they are damn delicious.  Eating in this manner is one of the best and simplest ways to love yourself, I’ve found.  I hope you do too.  Happy Valentine’s Day!

Espresso Chocolate, Maple Cinnamon Cashew, and Chai Spice Truffles

Each makes 15-20 truffles

Ingredients

Espresso Chocolate Truffles from Green KitchenStories

15 (medjool) or 20 (deglet noor) dates

4 Tbsp. rolled or porridge oats

2 Tbsp. dried, unsweetened coconut (shredded or flaked)

2 Tbsp. extra virgin coconut oil (or other cold-pressed neutral oil)

2 Tbsp. cacao powder

½ tsp. vanilla extract

½ tsp. ground cardamom

1 shot (2 Tbsp.) cold espresso or strong coffee

extra cacao, cinnamon, chopped coconut, oats or ginger for rolling

Maple Cinnamon Cashew Truffles

½ cup (3 oz.) raw cashews, soaked in filtered water for 4 hours and then oven dried at the lowest possible temperature for 30+ minutes, OR roasted at 325°F / 162°C / Gas 3 for 15-20 minutes

2 Tbsp. rolled or porridge oats

10 (medjool) or 15 (deglet noor) dates

½ Tbsp. extra virgin coconut oil (or other cold-pressed neutral oil)

1 tsp. vanilla extract

¼ tsp. salt

¾ Tbsp. 100% pure maple syrup

extra oats and cinnamon (mixed together) for rolling

Chai Spice Truffles

10 (medjool) or 15 (deglet noor) dates

4 Tbsp. rolled or porridge oats

2 Tbsp. dried, unsweetened coconut (shredded or flaked)

2 Tbsp. extra virgin coconut oil (or other cold-pressed neutral oil)

½ tsp. vanilla extract

1 tsp. maple syrup

½ Tbsp. chai spice mix (recipe below)

pinch of salt

extra oats for rolling

Chai Spice Mix from Fox in the Kitchen

1/2 tsp. ground cardamom

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

1/4 tsp. ground cloves

1/8 tsp. nutmeg

1/8 tsp. ground all spice

1/8 tsp. fresh ground black pepper

Directions

1.  If dates are tough or dry, soak in filtered water for at least 30 minutes to soften.

2.  Roughly chop dates.

3.  Put all ingredients in a food processor and blend for a couple minutes, until completely combined and a tacky paste or ball forms.

4.  Put truffle dough in the fridge for 10 minutes.  This will allow it to firm up a bit and make rolling it into balls much easier.

5.  Take small handfuls of the dough and roll into balls, a bit smaller than a ping pong ball (or whatever size you prefer).

6.  Roll balls in the ‘extra’ dry ingredients listed at the end.

7.  Let truffles chill in the fridge for at least 30 minutes before serving.  Keep stored in fridge.

HONEY ALMOND BUTTER TART with CHOCOLATE GANACHE

I know, I know, it's the middle of January.  The month after the Month of Unapologetic Gastronomic Overindulgence.  The month where everyone is trying to eat lighter, healthier, to get 'back on track'.  I'm sure you're all thinking, "Really?  Is she seriously posting a ridiculously decadent tart recipe right now?  Give me kale!  Give me beets!"  Well, I hate to break it to you, but I am.  Partly because I made this tart back in December, when eating such things was not only acceptable but expected.  And partly because I simply cannot wait to share it with you any longer. 

Now, a word about this tart.  Some meals or dishes are special because they're ridiculously delicious.  Others are special because of the people you made or shared them with.  This tart is both.  It is so delicious, it begs to be made and shared with people you love.

While the many separate elements required to construct this creamy, crunchy and truly decadent dessert may seem daunting, it is actually rather simple to make.  Don't let the time requirement deter you.  Yet do leave yourself plenty of time; in addition to the various stages of assembly, the tart also needs to chill in the fridge before serving.

My version of this tart has been adapted from the wonderful Joy the Baker, who originally made it with a shortbread crust.  While I'm not a particular fan of shortbread, I was also interested in adapting the crust to include whole grains and omit the butter and sugar.  I have absolutely no problem with these ingredients in certain recipes, but I felt that the filling of this tart would be well complimented by a heartier, nuttier crust.  (And, ultimately, I'm interested in experimenting with and substituting whole foods for processed ones wherever possible.)  The crust I made instead of Joy's shortbread worked like a dream, delicious in its own right and the perfect match for the smooth almond butter and cream filling and hardened, dark chocolate it held.

Whether or not you make this tart in January (which apparently is National Staying Healthy Month) is totally your call.  Regardless, put the recipe in your back pocket, your bookmarks folder, your obsessively-organized digital recipe archive, wherever you like to put these things, and pull it out when you want to make something with love for people you love.

Honey Almond Butter Tart with Chocolate Ganache
Crust from Megan B. via My New Roots
Filling from Joy the Baker
Serves eight

Ingredients
For the Crust (to be made in a 9" removable bottom tart pan):
1 cup rolled oats
1/2 cup pecans
75 g (between 1/2 and 2/3 cup) whole grain flour (I used spelt flour)
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 cup honey
1/4 cup coconut oil, melted
1 tsp. vanilla

For the Filling:

1 cup heavy cream

8 oz. cream cheese, softened

1/2 cup almond butter (unsweetened)

1/2 cup honey

1/8 tsp. salt

2 tsp. pure vanilla extract

For the Ganache:

6 oz. dark chocolate, chopped

1/3 cup plus 2 tbsp. heavy cream

1 tsp. pure vanilla extract

handful toasted sliced almonds, for garnish

sea salt, for garnish

Directions

Make the crust:

1.  In a food processor, blend oats and pecans until relatively finely crumbled.

2.  Add flour, salt and cinnamon and pulse a few times, until combined.

3.  Add the remaining wet ingredients and pulse until a coarse meal is formed.

4.  Grease a 9" removable bottom tart pan with coconut oil.  

5.  Place the crust mixture into the pan and, using your fingers, press the mixture evenly across the bottom and along all the sides.

6.  Pierce the bottom a few times with a fork.

7.  Put crust in freezer and let sit for at least 30 minutes.

8.  When ready to bake crust, preheat the oven to 425°F / 220°C / Gas 7.

9.  Remove crust from freezer and press a sheet of aluminum foil on top, covering the surface.

10.  Bake for 8 minutes.  Remove the foil.  Bake for another 7 minutes, or until crust is golden brown.  Remove and let cool.

Make the Filling:

1.  In a medium bowl, whip heavy cream until soft peaks form.  Set aside.

2.  Using either an electric stand mixer with a paddle attachment or a hand-held electric mixer and a large bowl, beat together the cream cheese, almond butter and honey until creamy and fully incorporated.  Beat in salt and vanilla extract.

3.  Stir in 1/3 of the whipped heavy cream until combined.  In two rounds, lightly fold in the remainder of the heavy cream.  Filling should be light and voluminous, like a heavy mousse.  Store in fridge until the tart crust has cooled completely and you're ready to fill it.

Make the Ganache (once you have filled the crust--still in the tart pan--with the mousse filling):

1.  Place finely chopped chocolate in a medium bowl.

2.  Heat heavy cream in the microwave until steaming hot (about one minute).  

3.  Pour the cream over the chocolate and let rest for 30 seconds.

4.  Stir the chocolate and cream together until the chocolate is fully melted and completely smooth.

5.  Stir in vanilla.

Finish the Tart:

1.  Pour the ganache over the filled tart and smooth to edges.

2.  Sprinkle toasted almonds and sea salt on top of the ganache.

3.  Let sit in the fridge for at least two hours before serving.

OLIVE OIL GRANOLA (with ALMONDS, CRANBERRIES + DATES)

Oh, granola.  How seductive you are, with your oats, nuts and fruits congealed in a mess of crunchy sweetness.  Granola could very well be the ultimate deceiver, masquerading as a delectably healthy way to start your day.  Sure, the nutritious base elements are there, but when you start to consider the high sugar content (not to mention preservatives) of the dried fruit coupled with the heaps of processed sugars used in most commercially manufactured versions (and home recipes, actually), granola's wholesome-factor immediately plummets.  Which is really such a shame (but explains why it is oh-so-good).

While I have absolutely no qualms with dumping buckets of butter and sugar into an epic batch of cookies, I try to keep my breakfasts relatively nutrient-rich and (processed) sugar-free.  For this reason, I have steered clear of making my own granola.  Until recently, that is, when I discovered this amazing, healthy and epically flavorful recipe for granola made with olive oil, pure maple syrup or honey, cinnamon and cardamom.  Yes, please.

If you've never made granola before (or even if you have), I encourage you to check out this step-by-step tutorial over at The Kitchn.  The one tip I would add that is not mentioned there is the addition of an egg white (if your diet allows) to the mixture just before baking. This little trick will make the grains, nuts and fruit clump together quite well, so you end up with actual granola clusters rather than a sheet of toasted but individual bits.  If using this method, be sure not to stir the granola while it is baking and to let it cool completely on the sheet before breaking it up and storing it!

The great thing about granola (other than its general deliciousness) is that it is fully customizable.  So I present two recipes: General Format for Olive Oil Granola (which I encourage you to use as a guideline and then get creative with your choices) and my own version, Almond Cranberry Date Granola (with some other delicious bits thrown in for good measure).

General Format for Olive Oil Granola
slightly adapted from Megan Gordon of Marge Granola

Ingredients
3 cups old-fashioned rolled oats and/or other grain (wheat, rye, barley...)
2 to 2 1/2 cups your choice of nuts and seeds*
1 1/4 tsp. kosher salt
1/4 tsp. cinnamon
1/2 tsp. cardamom
1/2 cup olive oil
1/2 cup + 1 Tbsp. pure maple syrup
3/4 tsp. vanilla
3/4 cups dried fruits, chopped
1 egg white (if using, to produce better clusters)

*In consideration of both flavor and nutritional value, I highly encourage you to always purchase raw nuts and seeds.  If you are using roasted nuts in your granola, add them after the granola has been baked (otherwise they'll burn).

Almond Cranberry Date Granola

Ingredients
1 1/2 cups rolled oats
1 1/2 cups rolled rye flakes
1/2 cup raw almonds (some whole and some chopped)
1/2 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
1/2 cup unsweetened coconut flakes*
1 1/4 tsp. kosher salt
1/4 tsp. cinnamon
1/2 tsp. cardamom
1/2 cup olive oil
1/2 cup + 1 Tbsp. pure maple syrup
3/4 tsp. vanilla
1/4 cup dates (chopped)
1/4 cup dried cranberries
1/4 cup currants
1 egg white

*If using coconut flakes, these should be added in the last ten minutes of baking.

Directions
1.  Preheat the oven to 350°F / 176°C / Gas 4.
2.  Line a baking sheet with parchment paper and set aside.
3.  Mix grains, raw nuts and seeds together in a large bowl (leave out dried fruit!).
4.  Add salt, cinnamon and cardamom and stir thoroughly.
5.  Add olive oil, maple syrup and vanilla.  Mix well.
6.  Beat egg white (if using) until frothy but not stiff.  Add to granola mixture and stir to coat.
7.  Turn the granola out on your baking sheet and spread evenly. Bake for 20-40 minutes (depending on your oven), until golden and toasty. 
8.  Remove from oven when golden in color, even if the granola still feels a bit wet. It will harden as it cools. 
9. Leave undisturbed on the baking sheet to cool (this helps the clusters form).  Once completely cooled, break the granola off into chunks, add the dried fruit and any roasted nuts, and store in an airtight container.  

GINGER-CARDAMOM STEEL CUT OATS with DATES + SLOW SATURDAYS

Back when I was a notoriously picky eater, I didn't draw the line at vegetables.  Despite always loving breakfast, oatmeal was one dish I could never get behind.  I don't know if it was the mushy consistency or the bland flavor, but I always refused to eat it.  Then one day, out of nowhere, along came along steel cut oatmeal--the oat that changed everything.

Surprisingly, I can't remember the first time I had steel cut oats.  I just know that they entered my life in the relatively recent past and I haven't looked back since.  I have such a profound love for their chewy texture, their retained form, their subtle nutty flavor.  True, they take exponentially longer to cook than rolled oats, but if you have the time, the result is worth every minute. 

I grew up in Los Angeles but moved to London just over a year ago to pursue an MA in Contemporary Art Theory and immerse myself in the city's unparalleled art organizations and offerings.  I find London to be aesthetically stunning, culturally activating, and incredibly diverse--and right now, there is nowhere else I'd rather be.  But it is damn near IMPOSSIBLE to find steel cut oats in this city.  (Also: the avocados here are consistently underripe and tasteless, I really miss Trader Joe's, and most of all, I REALLY miss good, cheap, authentic Mexican food.  But I'm sure you'll be hearing more about all that over time.)  Apparently Brits enjoy 'porridge', as they like to call it, that has the consistency of complete mush.  Their oats are typically milled to such a fine degree that a cooked bowl resembles a pile of beige slop.  While I have graduated in my own eating to consume a hot cereal composed of whole rolled oats, the British mush heap is not a trend that I can, in good conscience, support.

It took a number of months, but I eventually found proper steel cut oats at a tiny, local natural whole foods market in Brixton, a predominantly Afro-Carribbean (but increasingly gentrified) neighborhood in south London.  As you might imagine, my excitement could hardly be contained.

Without intending it, my slow-cooking steel cut oats have become a bit of a Saturday morning ritual.  Standing over the pot, deciding what fruits, spices and mix-ins to add to enhance its deliciousness-factor on that given day, and then consuming a hearty bowl of the ever-fulfilling grain before embarking on the 20 minute walk to my local farmers' market initiates the perfect beginning to my weekend.

As the first autumn of my life as an amateur foodie rolled around a short couple of months ago, I quickly invested in all the typical warming spices that I didn't formerly have--ginger, allspice, nutmeg, cardamom.  I have since fallen madly for ground ginger.  This sweet and slightly spicy flavor, coupled with the warmth of cardamom and natural sweetness of dates, makes for the perfect autumnal (or winter) bowl of steel cut oats for your slow saturday--or whatever day you have the time.

Ginger-Cardamom Steel Cut Oats with Dates
Serves one

Ingredients
6 Tbsp. steel cut oats
1 cup water
1/2 cup milk (dairy, soy, nut, whatever you prefer)
3 dried dates
1/4 tsp. ground ginger
1/4 tsp. ground cardamom

Directions
1.  Place whole dates in combined milk + water (in the pot is fine--fewer dishes!) and let soak for at least 10 minutes. (This will begin to soften the dates and infuse the liquid with the dates' flavor.)
2.  Remove dates, deseed and dice to desired size.
3.  Put 2/3 of the chopped dates back into the pot and reserve 1/3 to mix-in at the end.
4.  Add the steel cut oats and bring the liquid to a boil.
5.  Once boiling, reduce heat to a simmer.
6.  Let oats simmer (leaving the pot uncovered) until most of the liquid is absorbed and the oats have softened, about 20-30 minutes.  Stir occasionally.
7.  When the oats are nearing completion, stir in the spices.
8.  Top off with remaining dates.