This month, time is of the essence

If you’ve ever skipped breakfast due to time constraints, this post is for you.

Last semester, I used to get up at 4:30 a.m. out of necessity. See, I really like getting up early; 5:00 is no big deal for me, even when I don’t have to be anywhere until 10. The morning hours are my absolute favorite time of day, and I savor them. But when I had to get up at 4:30 and rush like a madwoman just to stuff a bite or two of quinoa porridge in my mouth, I had issues. 

I watch my dad leave the house between 6:15 and 6:30 every morning, sometimes taking the time to sit down and eat, unless he’s running late, when he’ll scurry out the door with some sort of portable breakfast in hand. And this works fine for him. But if you ask me, breakfast should not only be mandatory, it should be enjoyed. Somehow I don’t think that many of us remember the importance of nutrition when we’re trying to be speedy. So I took it upon myself to teach us all how.

This month’s column focuses on easy breakfast ideas to make ahead on Sunday and enjoy all week long. You’re going to feel like such a star when you wake up Monday morning and... breakfast is already waiting for you! Read the column here. 

Remember this baked oatmeal recipe? It’s perfect for the new organized and efficient you. I’m sure it would be a hit with kids, too!

This month, I'm eating for energy

I’m convinced that eating seasonally is one of the legendary secrets to happiness. The goodness it does for our bodies, our communities and our earth is almost unbelievable. While many of us turn to caffeine and sugar for morning and mid-afternoon energy boosts, I’ve discovered that taking a more wholesome and gentle approach benefits me in more ways than just the amount of lust I have for life. 

I'm one of those people who is really effected by the changing seasons. The ‘winter blues’ usually hit me pretty hard. I can’t be without early morning sunlight or flip-flops for very long. Without fail, mid-January through late February has my outlook slowly growing less positive and my motivation to get outside and move becoming weaker as the days go by. I need all the help I can get, and most of it I actually find in the produce aisle. 

For my January column in the Town Crier, I interviewed a nutritionist & wellness coach to get her take on the best foods to eat for sustained winter energy. She had some great suggestions that can be adapted to any diet preferences or limitations. Read the column here, and see for yourself what I learned!

Curious as to what secret and delicious beauties I might find in the dead of winter, I’ve been spending a lot of my free time browsing the seasonal produce selection. Saying that I have not been disappointed is an understatement. These are the foods that have been appearing in my meals every day: kale, yams, beets, beet greens, brussels sprouts, cauliflower, oranges, kumquats, pomegranates, cranberries, apples, fennel, grapefruit... and whatever else I can find that looks intriguing. Paired with legumes, whole grains, organic eggs and plenty of nuts, I’m full and energized and happy for hours on end. My plan for future posts is to start showing you all more of what I eat every day-- we all like to read about what others indulge in, but I want this to be a place my friends can come for help, inspiration and advice.

One of my favorite ways to incorporate these foods is in a whole grain salad. The following is just one example; completely open to interpretation, you can substitute any ingredients for whatever your heart desires. Therefore, the amounts listed are vague. Find your own contentment this winter by eating what the season has to offer. I’m sure you’ll find it does wonders for much more than ever expected.

Forbidden Rice Salad :: Serves 2

1 cup forbidden/black rice, cooked according to package instructions (2 cups cooked)
2 tablespoons orange zest
1/2 cup dried cranberries
1/2 cup sliced almonds, toasted
4 tablespoons olive oil
1 tablespoon orange juice
1 tablespoon apple cider vinegar
1 teaspoon honey

Make a dressing with the olive oil, orange juice, vinegar and honey. Shake in a sealed container or whisk vigorously. Combine cooked rice, orange zest, dried cranberries and almonds in a large bowl. Drizzle with dressing and toss. Serve immediately or allow to sit for one hour, covered, at room temperature or in the refrigerator. Should keep for 2-3 days.

Experimentation

Merry Christmas! Again, another week gone by with barely any time to write. I have been swamped with... Life. It is glorious. With just enough work to keep my brain sharp and plenty of activities with family and friends, I am fulfilled, and pleased to say, at ease with the world.

 My bedtime reading this week has been Kim Boyce’s Good to the Grain, in which she skillfully incorporates whole-grain flours into her everyday baking. The recipes are simple and luxurious, the photography beautiful, and the book itself an inspiration. Moved to try my hand at using some of the less conventional flours on the market, I acquired some whole-grain barley flour and set out to make gnocchi. I realize now, in writing this, how many ways my experiment could have gone awry, as constructing homemade gnocchi is a challenge in itself. But with a fresh batch of walnut pesto on hand that just begged for a vehicle, and a couple of pounds of potatoes at the ready, I was determined.

 Like Heidi Swanson once did (here), I decided to pan-fry the gnocchi instead of boiling them. The resulting toasty crust and pillowy interior was heavenly, to say the least. The potatoes were the stars of the show, allowing the rustic and wholesome barley flour to accentuate their earthiness. A light coating of basil pesto, speckled with garlic and toasted walnuts, took the dish from delicious to divine. If you ask me, it was a smashing success.

My barley flour gnocchi made a homey, filling and fresh Christmas Eve meal. Another great night with the ones I love most. I hope you’re enjoying vacation as much as I am... or, if not, at least taking a moment to be grateful for where you are. 

Barley Flour Gnocchi with Fresh Pesto
I used this recipe (here) as a guide, replacing russet potatoes with red-skinned new potatoes and using whole-grain barley flour instead of all-purpose. Instead of boiling the gnocchi, I seared them in a nonstick skillet with a little olive oil until browned on both sides.

Walnut Pesto Recipe:
Similar to Ina Garten’s pesto, the amounts listed here have been modified to suit my own taste. 

1/2 cup walnuts, lightly toasted

1/4 cup pine nuts, lightly toasted

7-8 cloves garlic

5 cups fresh basil leaves, lightly packed

salt and freshly ground pepper

1 1/2 cups extra virgin olive oil

3/4 cup freshly grated parmesan cheese

In a food processor, process nuts and garlic until finely chopped and paste-like. Add basil leaves and seasonings, pulsing to incorporate. With processor on, slowly pour in olive oil. Once ingredients are fully mixed, add the parmesan cheese and pulse to combine. Serve over gnocchi or your favorite pasta. Store in the refrigerator with a thin film of olive oil on top. Keeps for about one week.

A cause for celebration

Last week has come to a close and I finally have a moment to reflect. It’s been a long one, and I’ve spent most of it buried in textbooks. I’ve come to know finals week as a time when the immense stress I’ve been under for the preceding 16 weeks intensifies by a factor of ten. Admittedly, the closing of this semester was much easier than ones past, but it nonetheless took a toll on my schedule, my eating habits, and my sleep patterns.

 I normally drink coffee at a rate of about once per month, but this week, the majority of my midday calories have come in the form of espresso. I’ve sat in the same chair at the same table in the same corner of the same cafe for days straight, exchanging sheepish glances with the baristas when I move only to place another order. I’ve done a fair amount of people-watching, noticing the daily regulars and what’s consumed alongside their cappuccinos. From strangers, I’ve received several nods of sympathy and many words of encouragement. I’ve lent a few pencils here and there and chatted with a lively group of women who commented on the strain of my concentration. My studying stint is now complete, and for the next six weeks I am blissfully free of educational obligation.

 The timing could not be better, as yesterday I celebrated an exciting milestone. With a handful of my closest friends and a bottle of champagne, midnight Sunday marked my entrance into true mature adulthood. To my friends and family, if you’re reading, thank you for making my 21st birthday memorable in every way. I cannot think of a better way to start vacation.

 And, as if the aforementioned things aren’t cause enough for celebration, The Chocolate Fig has been reborn. Thanks to this lovely lady and the new header she recently bestowed upon me, plus new hosting, a new platform and a much more cohesive design, my little corner of the Web finally feels like home. Be sure to check everything out, as my About and Recipes pages have also been redone. You also may have to update the URL in your RSS reader in order for the posts to feed properly: Click here for the feed. With this change, overall, I was aiming for something simple, rustic, comfortable and warm. I hope you enjoy it as much as I do, and I appreciate your patience through the change! Do let me know if something doesn't seem to be working properly.

 In light of this week’s series of events, a treat is in order. I’d like to share the recipe for the birthday cake I’ve requested from my Mom the past three years in a row, a delicate and airy deep chocolate one topped with freshly-whipped cream and crumbled peppermint Joe-Joe’s (seasonally from Trader Joe’s). The recipe calls for all-purpose flour, but in our version we use some whole-wheat, and I find that this really helps to intensify the dense chocolaty flavor without tasting too wholesome. If you too decide to make this adjustment, use 3/4 cup whole-wheat and 3/4 cup all-purpose for the best result.

 Aside from heavy cream and peppermint Joe-Joe’s, if you keep a modestly-stocked pantry you probably have all the ingredients necessary to make this cake. We’ve dubbed it “Busy Day Chocolate Cake” for this exact reason: No matter how hectic your day, there’s always time to make cake. 

 Enjoy... and I hope you find many of your own reasons to celebrate this week!

Busy Day Chocolate Cake 
A family recipe. 

Preheat oven to 350’. Into an un-greased 8x8 square pan, sift 1 cup sugar, 1 teaspoon baking soda, 1 teaspoon salt, 1 1/2 cups flour, and 6 tablespoons unsweetened cocoa powder. Make three holes in the dry mixture: into the first, put 1 tablespoon white vinegar. In the second, put 6 tablespoons oil, such as light olive, melted coconut oil, or canola. In the third hole, put 1 teaspoon vanilla extract. Over everything, pour 1 cup cold water and mix thoroughly with a fork. The batter will be very thin. Bake in preheated oven for 25 minutes, until cooked through and springy. Serve with whipped cream and crushed peppermint Joe-Joe’s.