Food is a really hot topic. These days our preferences, choices, allergies, health, fussiness are at the heart of a discussion around food and everyone has an opinion about it. Recently I decided to incorporate a more plant based diet into my life, not only for health reasons but for ethical and environmental ones too. I had already been a big juice advocate, experimenting with recipes, finding new combinations and enjoying the benefits of supplying my body with instant nutritional goodness. So it only seemed natural that sooner or later I would incorporate less meat and dairy and find a way to adopt a more Vegan approach to my lifestyle.
For the Tradition SOFFA issue 14, I created a special juice story: Superheroes 6 to highlight 6 superfoods and emphasize the tradition of cleansing as a good way to eliminate toxins. We were so excited about the topic that it leads us to take things further and try to do a workshop around real solid food! So began our first SOFFA Brunch. We wanted to create exciting and tasty recipes that would showcase the beautiful ingredients and fresh produce available that can be easily incorporated into every day life. So with our amazing Partners Country Life and Tesco finest, and help from our lovely Vegan intern Diana, we created a varied Brunch menu that would excite even the die hard carnivore’s palate.
It was a lovely way to spend a Saturday around the table eating, sharing stories, exchanging recipes and joking about our disaster cooking experiments too. What felt so special, was that even without the usual Brunch staples (such as eggs and bacon) the joy and warmth around the table remained the same. Food should bring people together and has to stay in a social context to be shared and fully appreciated, this is the basis of what makes it such a pleasure. We want to share some of the photos from the Brunch with you including one of the recipes. Make sure you keep in touch to find out about more Brunches that will follow soon.
Super Food Quinoa Granola
Breakfast wouldn’t be the same without homemade granola! This recipe uses Quinoa for extra fiber and protein, its filling, delicious, and can be eaten as a snack when you have a sugar craving too. Its so addictive that I have to hide my stack on the top shelf behind some bottles to stop eating it!
- 1 cup of organic rolled Oats
- 1 cup Quinoa
- ½ cup of roughly chopped Almonds
- ¼ cup of roughly chopped Walnuts
- ¼ cup of pistachios
- ¼ cup of chia seeds
- ¼ cup of flax seeds
- ¼ cup of dried cranberries or other dried berries as desired
- 1 tbsp. cinnamon
- 2 tbsp. maca powder
- ½ cup of melted coconut oil
- ½ cup of raw honey / or substitute Agave syrup if Vegan
Heat up the oven to about 180 C and start to prepare the Granola mix. Add all the dry ingredients together in a large bowl and stir until thoroughly mixed. Then add the melted coconut oil and raw honey / Agave and stir until all the ingredients are covered. Transfer the mix onto a grease proof lined baking tray, and spread the mix so it is evenly distributed. Place in the over for about 15 – 20 min checking the corners are not burning. Once the mix looks nice and brown and crispy, remove and allow to cool before breaking apart and store in an airtight jar.
Yasmin and your SOFFA Team
By: Yasmin Keshmiri Hejduk | Photo: Diana Dora Dea Ranegger and Adéla Kudrnová