Simply Vibrant (Roost Books, 2018), by Anya Kassoff, shows you how to create delicious recipes using fresh seasonal produce. You can use everyday ingredients by following practical preparations with a modern twist. By following template-style recipes, you can create easy and affordable meals for any part of the day. The following excerpt is from Chapter 1, “Morning Porridge and Pancakes."
A comforting winter breakfast of hearty barley and nutritious chia porridge, topped with festive, sweet- tart candied kumquats. If you can’t find kumquats, stir about 1 cup of any dried fruit of choice into the porridge at the end, cover and let sit for 5 minutes before adding in the soaked chia seeds.
For the Porridge
- 2 tablespoons chia seeds
- 1 cup plus 6 tablespoons almond milk or coconut milk, divided
- 3 cups purified water
- 1/2 cup pearled barley, rinsed in a strainer
- Sea salt
- 1 tablespoon coconut sugar
- 1 teaspoon vanilla extract (optional)
- 1-1/2 teaspoons ghee (optional)
For the Candied Kumquats
- 3/4 cup honey
- 1/2 cup purified water
- 1 vanilla bean, seeds scraped out
- 2 pints (about 4 cups) kumquats, sliced
- Combine the chia seeds and 6 tablespoons of the almond milk or coconut milk in a small bowl and whisk until well mixed to prevent clumping.
- Set aside.
- Bring the water to a boil in a medium saucepan. Add the barley and salt, to taste, lower the heat to a strong simmer, and cook for 30 minutes, partially covered.
- Check and stir periodically to make sure that not all the water has evaporated, and to prevent the barley from sticking to the bottom of the pan.
- Add the remaining 1 cup of almond milk, the coconut sugar, and the vanilla, if using, to the barley.
- Bring the mixture back to a slow simmer and cook for another 10 minutes, uncovered and stirring periodically, until the barley is fully cooked and most of the liquid is absorbed.
- Taste and adjust with more salt as needed. Add the ghee, if using, and stir to incorporate.
- Stir in the soaked chia seeds and remove the pan from the heat.
- Distribute among individual bowls, add more milk and/or ghee, if preferred, and top with Candied Kumquats.
To Prepare the Kumquats
- In a medium saucepan over medium heat, combine the honey, water, and vanilla bean seeds and pod.
- Bring to a gentle boil. Add in the kumquats and bring the mixture back to a boil, then lower the heat and simmer for 10 minutes until syrupy.
- Remove the pan from the heat and let the kumquats cool in the syrup.
- Store the candied kumquats in an airtight container in the refrigerator for up to 1 week.
More from Simply Vibrant:
- Coconut Curried Couscous Wrapped in Collard Greens Recipe
- White Bean and Sweet Potato Spelt Flour Dumpling Recipe