Pan-Asian Quinoa Bowl

Here is another recipe I originally created for Sakara Life, that was inspired by one of my favorite brunch spots, The Farmer's Daughter. Situated in the center of town, The Farmer's Daughter brings farm to table fare to the lucky patrons of Easton, MA. Although it's a bit of a drive for those of us on the South Shore, distance doesn't seem to be a barrier for me when it comes to food. I've sampled quite a bit off the menu, and can highly recommend their "knock your socks off" banana pancakes, brioche french toast, eggs benedict, nutella belgian waffles, stonehill fried egg sandwich, huevos rancheros, farm burger, and my tried and true favorite: The Pan-Asian Salad topped with a veggie burger. I've eaten quite a few veggie burgers, and this is hands down my favorite rendition. Quinoa packed, and Moroccan spiced, this burger is typically plated between two buns (also delicious), topped with sweet tomato jam, and served with a side of AMAZING chickpea salad. If you're the normal type of person who can eat bread at a restaurant and not feel guilt, go the traditional route. But if you're more like me, the I-should-probably-add-spinach-to-that type, go for the salad. It will not disappoint. Besides the incredible food, the Farmer's Daughter is decorated impeccably. The high gloss bar and tables are drool worthy, and all the touches of brass really take this breakfast and lunch eatery to the next level. I cannot say it enough: if you live within a somewhat reasonable distance to Easton, go to The Farmer's Daughter (and bring me back takeout)!

The original version of the Pan-Asian is made with black quinoa and I get it topped with a pretty enormous veggie burger. And while I will always order this favorite when I'm visiting Easton, it can get a little carby to make all the time at home. I opted for the quinoa, and left the veggie burger for my dreams. You might notice the kale in the pictures above also. As the token health nut of the family, I have to confess, I don't love raw kale. I will never put it in my smoothies, and I'd really prefer an arugula or mixed greens salad to a kale version. Sauteed kale, totally different story. But when I'm trying to reach my kale quota for the month/year, I'll choke down a bowl or two. 

Pan-Asian Quinoa Bowl 

1 serving cooked quinoa

1-2 radishes, thinly sliced

1/2 red bell pepper, thinly sliced

1/2 cup purple cabbage, shredded

1/4 cup onion, minced

1 carrot, peeled into ribbons

2-3 cups organic mixed baby greens

1/4 cup cilantro, finely chopped

1/2 tablespoon black sesame seeds

1/2 cup shelled edamame, thawed

Sweet + Spicy Peanut Sauce

1 heaping tablespoon peanut butter

1/2 tablespoon liquid aminos

1/2 tablespoon honey

1/2 lemon, juiced

1 teaspoon sesame oil

2 cloves garlic, minced

1-inch piece of ginger, grated

1/4-1/2 teaspoon cayenne pepper

pinch of himalayan salt

Start by cooking your quinoa. I usually make a larger batch to keep on hand in the fridge for quick meal planning. Bring 2 cups of water to a boil. Stir in 1 cup quinoa, 1 teaspoon coconut oil, and a pinch of pink himalayan salt. Simmer (covered) on low heat for about 15 minutes. When the water is absorbed, and quinoa looks fluffy, remove from heat. Place a piece of paper towel over the pot, and place the cover over the paper towel. Let cool for about 15 minutes, and you will have perfectly cooked quinoa.

While the quinoa is cooling, whisk together the ingredients for the peanut sauce, set aside.

Add the remaining ingredients to a large bowl. When the quinoa has cooled, add it to the bowl. Pour the sauce over the quinoa and vegetables and mix well. Diced avocado makes a delicious topping, as do homemade veggie burgers. Enjoy! xx

Peanut Butter + Jelly Smoothie

My constant desire to turn beloved desserts into smoothies is now taking on classic sandwich pairings, and I couldn't be more pleased. Peanut butter and jelly has been my favorite sandwich since well forever, so I'm kind of shocked I didn't fall into this remix a little earlier. And although I could eat this childhood standard on the regular, something tells me my vegetable intake would drastically suffer. In an effort to squeeze in as many greens as possible, I'm left with not much room for daily sandwich eating. Enter the breakfast smoothie. I can turn almost any craving of mine into a frozen drink, within reason. The endless smoothie combinations makes eating drinking the rainbow pretty enjoyable. Treating myself to a healthy milkshake everyday is another great perk. 

For this spin on your average pb + j, I used frozen grapes as my jelly substitute. This goes against basically everything I stand for when making the real thing, because if you're not using strawberry jam in the middle of your bread, you're doing it wrong. You'd have to be near insane to open up a jar of grape jelly and think I won't be judging you (not really, but sort of). Throwing caution to the wind, I popped some red grapes into the freezer, and never looked back. I loved the risky results so much, that I have yet to even try it with some frozen strawberries. This sweet and nutty duo combines everything great about peanut butter and jelly with everything just as great about peanut butter and banana. The bee pollen took the place of the honey I typically drizzle in with the pb + b combo. And there you have it - a sippable sandwich. 

Peanut Butter + Jelly Smoothie

I've jumped ship on store-bought almond milk, so if I don't have any homemade on 

hand I'll reach for coconut water. Definitely go with almond milk though if you're 

looking for something more creamy and decadent

1 cup coconut water (or almond milk)

1 banana, frozen

1 cup red grapes, frozen

1 tablespoon peanut butter

1 teaspoon vanilla extract

1 teaspoon bee pollen

Combine the first 5 ingredients in a high speed blender until smooth. Sprinkle with bee pollen. Enjoy!

Honey Walnut Pie

Did You Know? The sugar concentration in honey is so high that no bacteria can live in it. It has even been used in hospitals as a dressing for wounds, burns, and cuts.

My dad has been going to classes to become a bee keeper, so I wanted to make him this honey-rich dessert, courtesy of Martha Stewart. I can only imagine how much tastier it will be once we have honey straight from the bees in our backyard. It sounds like a strange thing to get into, but with 75% of our food coming from the honey bee, it's really an important hobby. So to see where his new fascination of all things bees came from, I came home from school on Thursday night to go to bee school with my dad, and it was so interesting. There's definately a lot of information thrown at you, all of which will be fun to share with you through my "Did You Know" section.

Now onto the pie. The crust definately makes it, so don't skimp on ingredients, and make sure to use a good pate brisee recipe (like the one below). Full of finely chopped walnuts, and sticky, sweet honey, this pie is like a giant piece of baklava. My parents loved the flavors immediately, but I found a refrigerated-slice the next morning to be much more enjoyable.

The orange zest was a little overpowering for me, so I might omit that the next time. My brother and I were brainstorming other ways I could take this dessert, and we both thought a little cinnamon would be nice. He also suggested some mini-chocolate chips or shaved chocolate if that's your preference. However you enjoy this, it's sure to please. It's not too sweet, which I love, and made for an excellent breakfast the day after. I'd love to hear any variations you might have in mind, so let me know. Enjoy!

Honey Walnut Pie
The original recipe calls for 1/2 teaspoon of orange zest. I might leave this out the next time, and also add some cinnamon.

3 tablespoons all-purpose flour, plus more for work surface
Pate Brisee, Walnut Variation
4 large eggs, lightly beaten, plus 1 lightly beaten egg for brushing
3/4 cup honey
3/4 cup granulated sugar
1/2 stick unsalted butter, melted
1/2 teaspoon finely grated orange zest, plus 1/4 cup fresh orange juice
1/2 teaspoon salt
2 cups coarsely chopped walnuts
Fine sanding sugar

Preheat oven to 350 degrees.

Place a 10-inch tart ring on a baking sheet lined with parchment; set aside. On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick; cut into a 14-inch round. Fit into tart ring; trim overhang to 1/2 inch. Freeze while making filling.

Whisk together 4 eggs, the honey, granulated sugar, butter, orange zest and juice, salt, and flour in a large bowl. Stir in walnuts. Pour into tart shell.

On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into an 11-inch round. Cut 5 slits for vents. Drape over filling. Trim overhang to 1 inch; fold over bottom crust. Press edges to seal, and tuck into ring. Brush with remaining beaten egg, and sprinkle with sanding sugar.

Bake until a knife inserted in one of the vents comes out clean, 45 to 50 minutes. Transfer sheet to a wire rack; let cool completely. Remove ring before serving. Can be stored, covered, overnight.

*I had mine both room temperature and refrigerated, and preferred the latter. The cold, buttery crust was perfect, and the filling got a chance to set up.