TEN QUESTIONS WITH SARAH BRITTON + A SUPER CEREAL

My sister Laura and I have been major fans of the recipes on Sarah’s amazing blog My New Roots for some time now. Sarah has been flying the flag for inspired plant-based eating long before it was so mainstream, and I really, really love her writing. Every time I read one of her recipes I kick myself and say “why didn’t I think of that?” We first met on a shoot for the Observer Food Monthly and she was every bit as lovely and knowledgable as I knew she would be. Her recipes are always well-researched, beautiful and stand-out delicious.

I felt like I’d known Sarah all my life and we spent a heaven-like evening at one of my favourites the Modern Pantry. We talked about becoming mums, how much we love barley malt (what a pair of losers!), and how completely amazing it is to do the job that we do.

Here she answers ten quick questions about her love of food, and shares a recipe for her Seriously Super Cereal. She suggests mixing a big batch of ingredients and then soaking individual portions the night before you eat them (but includes a recipe for cooking when you forget to soak, too.)

What’s your favourite cookbook?
Right now I am loving Amy Chaplin’s At Home in the Whole Foods Pantry.

What’s your most used cookbook/ food reference book?
I think the Flavour Thesaurus is the most dog-eared and food stained on my shelf! It’s such a wonderful guide and gives me tons of inspiration.

What’re your three favourite ingredients?
Lemon, avocado, sweet potato.

Where’s your favourite place to eat?
Gracias Madre in San Francisco’s mission district.

Where do you find inspiration for new dishes?
Being out in nature, my garden, the market, cookbooks, paintings, photographs.

Where is your favourite place? (A shop, a beach, a village, a café …)
My family’s cottage on the St. Lawrence River in Canada.

What are three kitchen utensils you cannot live without?
Chef’s knife, microplane / rasp, mandoline slicer.

What does ‘eating well’ mean to you?
Taking time to mindfully prepare, cook and eat a beautiful meal made of whole plant foods.

Who would you most like to cook for?
My husband and my son, followed by scores of hungry friends.

What’s your favourite smell?
Caramelizing onions

Sarah’s Seriously Super Cereal

If you were to nominate one meal a day for a facelift, would it be breakfast? I thought so. Breakfast can be a challenge for many people, including myself. I get into super groovin’ streaks with morning meals for weeks on end at times, feeling like I’m sooo on top of everything in my life. Then something happens, breakfast becomes less of a priority and I end up making the same smoothie or sourdough smeared with almond butter over and over again. Okay, now that I am writing this down, it really doesn’t sound all that dreadful, but for me, starting the day in not only a conscious, but enthusiastic way sets me up for the rest of my waking hours. It fuels me in ways that go beyond calories: it’s self-love, ceremony, and celebration.

Once cooked, add whatever you like to the porridge. I love a little nut milk poured over the top for creaminess, plus a drizzle of maple syrup or honey, which makes everything delish. I made up a couple seasonal bowls in hopes of inspiring you: one with pear, roasted hazelnuts, and pomegranate seeds; the other with persimmon, toasted coconut flakes and bee pollen. Warming spices like cinnamon and cardamom are tasty stirred in, as are dried fruit, like apricots, raisins, goji berries, mulberries, or figs. Basically, this breakfast is infinitely customizable for every palate and season. Find your groove and just enjoy filling yourself with nourishing goodness from morning’s first light.

(Click here to read Sarah’s full introduction to this amazing breakfast.)

Makes 18 x 50g  portions

FOR THE DRY MIX
170g buckwheat
200g millet
170g quinoa
190g amaranth
70g sunflower seeds
40g chia seeds

Place all ingredients in a large glass or ceramic container (this fits a 2-L jar). Stir to combine. Seal tightly and store in a cool, dark place for up to three months.

FOR SOAKED CEREAL
50g Seriously Super Cereal blend
1 tsp acidic medium (apple cider vinegar or lemon juice are good choices)
125ml water

Rinse cereal blend well in a very fine mesh sieve.

Place in a small saucepan with your acidic medium and cover with water, preferably from a recently boiled kettle.

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. Enjoy warm with milk and sweetener of your choice, fresh fruit, spices, and superfoods.

FOR UNSOAKED CEREAL
50g  Seriously Super Cereal blend
250ml water
cook 20 minutes

Rinse porridge mix well in a very fine mesh sieve.

Place in a small saucepan with 250ml water, bring to a boil, reduce heat and simmer, covered, for about 20 minutes, until the grains are tender. Enjoy warm with milk and sweetener of your choice, fresh fruit, spices, and superfoods.