Tag Archives: granola

Yogurt Chia Parfaits

1 Aug

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I bought a 24-pound watermelon. Luckily, I purchased this fruit-the-size-of-a-small-child at my corner store, so I only had to carry the monster up one block. Yes, I know that smaller watermelons exist, but I wanted and I needed and I had to have a watermelon at that very moment when I walked by the store.

Besides munching on cold melon cubes right from the fridge, I am brainstorming creative ways to use my giant watermelon stash. Watermelon shrub is currently fermenting on my counter. My new smoothie crush involves frozen watermelon cubes, frozen banana chunks, milk, vanilla, and matcha green tea powder. I made No-Cook Watermelon Tabbouleh Salad and enjoyed it for dinner and lunch for a few days. The recipe is from the quarterly nutrition newsletter that I edit, The Grapevine. Find the recipe on page 19. 

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Watermelon is the epitome of a cool, juicy summertime treat. And that is just what I have been craving lately, something cool and refreshing. Since we “eat with our eyes,” it is important that my meals have lots of color in them. Watermelon’s bright pink color pairs so nicely with green foods. Notice the green cucumbers in the above photograph, and the green chia pudding in the photograph below.

These pink and green Yogurt Chia Parfaits are both fun to look at and fun to eat! Plus, chia seeds, yogurt, and watermelon are all very hydrating foods. These parfaits require a little bit of prep work, but once you have a jar of chia pudding, a container of plain yogurt, colorful fruit, and some homemade or store-bought breakfast cereal on-hand, you should be ready to roll.

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I discovered two lovely blogs this summer that both happen to be raw and vegan. Laura Miller of Sidesaddle Kitchen and Gena of Choosing Raw. Good inspiration for staying cool and creative in the kitchen.

Laura’s recipe videos are both hilarious and delicious, and her produce portraits are stunning. I made her chocolate pudding with avocado this summer, and it was a big hit around here. I also made her buckwheat breakfast cereal, which I love and highly recommend as a cereal alternative. Remember to buy raw or hulled buckwheat groats because the roasted buckwheat groats (aka kasha) have a completely different flavor and cooking requirement.

While I adore chia seeds in moderation, chia pudding has always irked me a little, with all of those tiny gummy seeds. But, since I had a few samples of matcha powder sitting in my cupboard untouched for the last six months, Gena’s matcha green tea chia pudding looked like a good way to conquer my chia pudding fears and simultaneously use up some matcha powder (the matcha powder is also good in watermelon smoothies).

I took Laura’s buckwheat breakfast cereal and Gena’s matcha green tea chia pudding and turned them into a semi-vegan, healthy, and colorful mini meal. The yogurt in these Yogurt Chia Parfaits can easily be omitted or substituted for some sort of frozen banana smoothie to make this vegan friendly.

To layer the parfaits, begin with a layer of fruit (I use a mix of cubed watermelon and quartered figs), a layer of plain yogurt, a layer of chia pudding, and a layer of buckwheat cereal mixed with granola. Repeat the layers for a full parfait. No need for exact measurements, just spoon out the layers to your liking.

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Matcha Green Tea Chia Pudding

from Choosing Rawmakes enough for about 4 parfaits or 1-2 servings of straight up chia pudding

I found the consistency to be a little too liquid to eat on it’s own, so I would add a touch less milk or even a scoop of yogurt to thicken it if you are going to eat it as is. Keep the portions below if you are adding this to a Yogurt Chia Parfait. 

  • 1 cup low-fat milk (I used regular, feel free to use non-dairy milk)
  • 1/2 teaspoon matcha green tea powder
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon agave or maple syrup
  • 3 tablespoons chia seeds

In a blender, combine the milk, matcha powder, vanilla, and agave and blend for a few seconds until thoroughly combined. Pour the mixture over the chia seeds and stir to combine. Stir again every few minutes for the next 15 minutes. Then allow the mixture to sit for at least 1 hour (or overnight, in the fridge). Stir the mixture once more, and serve.

This chia pudding will be best within 4-5 days. Keep it in the fridge.

Yogurt Chia Parfaits

I am not giving exact portions here because you can layer these as you like. If you want more fruit, use more. If you like more chia pudding, use more. etc. etc. I like to use plain yogurt because there is already some natural sweetness in the fruit, and both the granola and the chia pudding have a little sweetener in them. 

  • Seasonal fruit-I used a mix of fresh, quartered figs and cubed watermelon
  • Plain low fat Greek yogurt- I like this brand lately
  • Matcha green tea chia pudding
  • Granola and/or homemade crunchy buckwheat groats cereal

Layer all ingredients into jars (I just use old jam jars). Begin with a layer of fruit, a few spoons of yogurt, a few spoons of chia pudding, and a layer of granola or buckwheat groats cereal. Repeat. I usually can only fit two layers into my jars.

I like to make these a day or even two days ahead. If they sit for longer, the granola may get soggy. A great on-the-go breakfast or snack!

Homemade Snack: The Weelicious Chewy Granola Balls

8 Apr

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This is my second time making the Weelicious rice crispy balls, granola ball bites, whatever you call ’em.

After watching her adorable videos 1 and 2, I ran out to the store to buy brown rice cereal, but I spaced out and bought puffed rice instead of crispy rice. The recipe still works with puffed rice, but the texture is not as, well, crisp, without the crispy rice cereal.

I had a jar of brown rice syrup sitting in my pantry for over 2 years and never knew what to do with it until I saw these recipes. Brown rice syrup is slightly less sweet than regular sugar, and it’s great for n0-bake recipes like this because the syrup is so sticky it acts like glue. When melted together with nut butter, I wanted to lick the hot pot it smelled so good.

Add-ins are endless, but I love the combo of some dried fruit and chocolate chips. How could you not?

Balls (insert dirty joke) are indeed cuter and more fun to eat than bars. Sometimes I will just eat one after lunch to satisfy that post-meal sweet craving. Other times I pack 3-4 with me and enjoy them for a mid-day snack. Up to you.

The recipe makes about 25-30 balls (depending how much you eat in the process!). I stored about half of the bites in the fridge because they are a little crispier when cold, and I froze the other half  batch for later.

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 A Random Assortment: Granola Balls, PS4 Controller, Mattress, Bikes

The Weelicious Chewy Granola Balls

adapted from Weelicious

makes about 30 balls

1/2 cup nut and/or seed butter (I used a combo of sunbutter and cashew butter)

1/2 cup brown rice syrup

1 1/2 cups crispy brown rice cereal (I didn’t have any, so I used puffed rice…works fine but crispy would be better for texture)

1 cup granola (any kind you have, but I used Hot Bread Kitchen Granola)

1/4 cup dried fruit (i.e. cranberries, raisins, blueberries, chopped apricots…) and/or chocolate chips

1. Place the nut/seed butter and brown rice syrup in a small saucepan over low to medium heat and warm for 2 minutes or until it becomes smooth and combined.

2. Place the remaining ingredients in a bowl and stir to combine.

3. Pour the warm nut/seed butter mixture into the bowl with the granola mixture and stir to combine.

4. Roll into 1 inch balls (you can use a mini ice cream scooper to scoop out each portion, or a tablespoon). Alternatively, you could press the mixture into a square pan, let cool, and slice into bars.

Happy snacking!

 

Earl Grey Spiced Fruit Compote + A Fun Compost Workshop With Seniors

22 Mar

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After months of planning and a handful of snow-day cancellations, this morning I helped Project Director Chris Pawelski, Ed.D conduct a “composting and healthy snacks” session for seniors with mild memory loss in conjunction with The Memory Tree Program, Teachers College, and the Morningside Gardens Co-op.

The Memory Tree is New York City’s first program devoted to people with mild memory loss, and their family and caregivers.

This morning’s session was the beginning of a series of “Going Greener” workshops, continuing a previous project about nutrition, cooking and farmer’s markets. “Going Greener” came about as a way to learn how to keep the world healthy, seeking out composting operations in the community.

In short, we kicked off the first session with the idea that if everyone could start saving just one thing, it would help reduce waste and contribute to the idea of composting and giving back to the earth. After watching a video of how a local family organizes their food waste, we were inspired to designate a special bin where everyone could drop their used tea bags. Throughout the next few weeks, we will document how many tea bags we collect altogether.

Sometimes just starting with one small change makes a big difference.

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I prepared a snack for the group to complement our “save your tea bags” theme: Ellie Krieger’s Earl Grey Spiced Fruit Compote. The recipe involves heating water with tea and honey, and adding in dried fruit, cinnamon, and a squeeze of lemon. A very simple recipe that requires little effort–just measure, dump, and simmer (need a knife just to cut a lemon wedge).

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Throughout the “Going Greener” journey, we will encourage the seniors to share and document their experiences through picture-taking and media, so we provided digital cameras today for them to take pictures of the recipe ingredients, the finished recipe, and each other! Can’t wait to upload all of their pictures, but for now I am sharing my pictures.

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Each participant received their own easy-to-follow copy of the recipe so they could see how it was made, and maybe even make it themselves at home.

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Who knew dried fruit could be so gorgeous?! Even though it is technically spring now, the New York fruit season is not quite ready. The markets are still heaping with end-of-season apples and there is not a berry in sight yet. Until the spring fruit arrives, this spiced fruit compote is a great way to pack it in.

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During today’s session, we served the compote with plain Greek yogurt and a sprinkle of granola. Water with lemon wedges for a refreshing beverage. I was impressed that everyone gobbled down the compote, and there were even requests for seconds!

Leftover compote is excellent atop pancakes, stirred into oatmeal, or spooned over a simple cake. Feel free to mix up the dried fruit, and add nuts or a splash of alcohol (rum, bourbon…) for a little kick.

Thanks again to Ellie Krieger for a great recipe.

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Krieger says, “Tea and dried fruits rank among the most powerful of beauty foods. They contain concentrated amounts of compounds that protect the skin from sun damage, and they are linked with less skin wrinkling as we age.”

Earl Grey Spiced Fruit Compote

adapted from Ellie Krieger’s Weeknight Wonders

serves 4

3 tablespoons honey

1 Earl Grey tea bag

1/2 cup dried apricots

1/2 cup pitted prunes

1/2 cup raisins

1/4 large lemon

1 cinnamon stick

optional: 4 whole cloves

Bring 1 1/4 cups water to a boil in a medium saucepan. Stir in the honey, then immerse the tea bag in the water. Add the apricots, prunes, raisins, the juice from the lemon, the cinnamon stick, and if using, the cloves. Return to a boil.

Lower the heat to medium and simmer, uncovered, for 4 minutes. Remove the tea bag, then continue to simmer, stirring occasionally, until the liquid thickens to a loose syrup, about 8 minutes more. Remove the cinnamon and cloves and discard (or compost!). Allow the compote to cool slightly, about 5 minutes. Serve with toppings. I like a dollop of yogurt and granola, or instead of syrup atop pancakes!

The compote will keep in the refrigerator in an airtight container for up to 1 week.

Nutrition per 1/3 cup serving (without toppings):

Calories 190; Total Fat 0g (Sat Fat 0g, Mono Fat 0.0g, Poly Fat 0.1g); Protein 2g; Carb 52g; Fiber 3g; Cholesterol 0mg; Sodium 10mg

Good source of: Fiber, Potassium, Vitamin A, Vitamin K