If there’s anyone who knows how to make a plant-based, largely vegan and gluten-free diet a more delicious and actually exciting undertaking than order-in Thai, it’s Sarah Britton of My New Roots. Leading up to the release of her first cookbook on March 31 (aptly titled My New Roots), we asked the holistic nutritionist and cook to share some of her all-time favorite recipes right here. Check back weekly for plenty of healthy inspiration.
Seriously Super Cereal
“I’ve never been a fan of porridge just because it’s usually like glue. I came up with the idea of this cereal because I wanted it to be whole grain and I wanted it to have some tooth to it—some interesting textures. I was really in the mood for something warming because it’s winter, but also not wanting to make a hot paste. It’s super high in protein; it’s amazingly balanced with carbohydrates and fats with the chia and the sunflower seeds. It’s just really customizable—you can sweeten it with any sweetener, you can put fresh fruit or dry fruit in it. Oh my God, I’m so embarrassed: I’ve never put nut butter, like almond butter or hazelnut butter, into porridge before and my mind is blown. I couldn’t believe how good it was. It kind of melts into it. I love putting nut butter in that, with something crunchy on top. If you make the same cereal every day of the week, you can make it completely different every morning depending on what you put on top of it.”
INGREDIENTS:
1 cup / 170g buckwheat
1 cup / 200g millet
1 cup quinoa / 170g
1 cup amaranth / 190g
½ cup / 70g sunflower seeds
¼ cup / 40g chia seeds
1 cup / 170g buckwheat
1 cup / 200g millet
1 cup quinoa / 170g
1 cup amaranth / 190g
½ cup / 70g sunflower seeds
¼ cup / 40g chia seeds
DIRECTIONS:
Place all ingredients in a large glass or ceramic container (this fits a 2-quart / 2-L jar). Stir to combine. Seal tightly and store in a cool, dark place for up to three months.
FOR SOAKED CEREAL:
¼ cup Seriously Super Cereal blend
1 tsp. acidic medium (apple cider vinegar or lemon juice are good choices)
½ cup / 125ml water
Place all ingredients in a large glass or ceramic container (this fits a 2-quart / 2-L jar). Stir to combine. Seal tightly and store in a cool, dark place for up to three months.
FOR SOAKED CEREAL:
¼ cup Seriously Super Cereal blend
1 tsp. acidic medium (apple cider vinegar or lemon juice are good choices)
½ cup / 125ml water
DIRECTIONS:
1. Rinse cereal blend well in a very fine mesh sieve.
2. Place in a small saucepan with your acidic medium and cover with water, preferably from a recently boiled kettle.
3. In the morning, drain and rinse grains well. Place back in the saucepan, add ½ cup / 125ml water. Bring to a boil, reduce heat to simmer and cook 10 minutes, until the grains are tender.
4. Enjoy warm with milk and sweetener of your choice, fresh fruit, spices, and superfoods.
1. Rinse cereal blend well in a very fine mesh sieve.
2. Place in a small saucepan with your acidic medium and cover with water, preferably from a recently boiled kettle.
3. In the morning, drain and rinse grains well. Place back in the saucepan, add ½ cup / 125ml water. Bring to a boil, reduce heat to simmer and cook 10 minutes, until the grains are tender.
4. Enjoy warm with milk and sweetener of your choice, fresh fruit, spices, and superfoods.
FOR UN-SOAKED CEREAL:
¼ cup / 50g Seriously Super Cereal blend
1 cup / 250ml water cook 20 minutes
¼ cup / 50g Seriously Super Cereal blend
1 cup / 250ml water cook 20 minutes
DIRECTIONS:
1. Rinse porridge mix well in a very fine mesh sieve.
2. Place in a small saucepan with 1 cup / 250ml water, bring to a boil, reduce heat and simmer, covered, for about 20 minutes, until the grains are tender.
3. Enjoy warm with milk and sweetener of your choice, fresh fruit, spices, and superfoods.
1. Rinse porridge mix well in a very fine mesh sieve.
2. Place in a small saucepan with 1 cup / 250ml water, bring to a boil, reduce heat and simmer, covered, for about 20 minutes, until the grains are tender.
3. Enjoy warm with milk and sweetener of your choice, fresh fruit, spices, and superfoods.
Read more about this recipe on My New Roots. Photography courtesy Sarah Britton.