Hello 2015 + MILLET & BUTTERNUT BREAKFAST BAKE + Giveaway! ||| Olá 2015 + PEQUENO-ALMOÇO DE MILLET E BUTTERNUT NO FORNO + Passatempo!

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(versão portuguesa no final da página)

This past year, it really just flew by in a blink of an eye didn’t it? For us it was quite a ride and it certainly was a year of changes, some of them quite big and a bit scary, like quitting my job for pursuing a change in direction, in line with my on-going studies in holistic nutrition, starting the Yoga & Brunch events (which I hope we’ll continue doing in 2015) and finding ourselves preparing to be parents. Over here in the blog, we had some nice surprises – we connected with some of you, won a contest and a couple of giveaways, for which we are thankful – and it seems some of my favourite recipes were yours as well. Let us do a little round up of our Top 5 favourite recipes of 2014:

top5-2014

Rhubarb Breakfast Parfait

Goodbye Winter Buckwheat Granola

Beet & Seed Crackers

Heirloom Tomato, Olive and Basil Soufflé

Red Velvet Chocolate & Walnut Butter Cups

Today we have a breakfast recipe and an exceptionally tasty one (thumbs-up-approved by Camille). It is surprisingly sweet considering there is little added sweetener and quite simple to prepare – everything is mixed together directly in the baking dish and in the end you just have to wash the measuring cup and spoons. That scores big time in my book. I’d say it’s the kind of breakfast for a cold and lazy Sunday, when you just have to sneak out of bed for a few minutes of prep time before going back to snuggle with your loved one.

Last but not least, we’d like to thank you guys for reading and following our recipes and stories throughout this year and hope you keep on reading throughout 2015 as well!

We also have something to offer you – 1 copy of our 2015 Postcard Calendar. Just leave a comment bellow telling us what your favourite Sunday breakfast is by January 12. Camille, who will entirely trust his salivary glands with the decision, will choose the winner.

 

Wishing all of you a happy and healthy 2015!

Silvia & Camille

 

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Millet & Butternut Breakfast Bake

Serves 3

Notes:  You can totally double this recipe, if desired.

  • 1 TBsp olive oil
  • ½ cup + 1TBsp millet, soaked overnight
  • 2/3 cup butternut squash, peeled and cut in small cubes
  • 1 small apple, thinly sliced / chopped
  • 2 medjool dates, pitted and chopped
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cardamom
  • 1/8 tsp cloves
  • 1 cup + 2TBsp plant milk (I used oat milk)
  • 1/3 cup mixed seeds/nuts (I used, pumpkin seeds, walnuts and coconut flakes)
  • 1 tsp rice syrup (or maple syrup)

Preheat oven to 175°C.

Pour the olive oil on a small baking dish (14 x 23cm) and make sure all the sides are coated in oil.

Rinse and drain the millet and add it to the baking dish, along with the butternut, apple, dates and spices. Add the milk and gently stir with a spoon.

Combine the mixed seeds/nuts with the rice syrup (I do this directly in the measuring cup) until well coated and then spread them on top of the millet. Bake for 50-55 minutes or until golden (and the millet is cooked).

I suggest serving it with lemon cashew cream and a sprinkle of goji and mulberries.

 

Lemon Cashew Cream

  • 2/3 cup cashews, soaked overnight
  • ¼ cup plant milk (I used oat milk)
  • 2 TBsp lemon juice
  • 1 TBsp rice syrup (or maple syrup)
  • 1 tsp vanilla powder (or the scraped seeds of 1 vanilla bean)
  • 1-2 tsp chia seeds

Place all ingredients except chia seeds in a blender and mix on the highest speed until smooth. If it’s too liquid, add 1 teaspoon of chia seeds at a time and blend on high to combine.

 

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Estou certa que muitos de vós concordam que este ano passou num ápice. Para nós, foi uma aventura e marcado por algumas mudanças, algumas das quais foram algo grandes e um pouco assustadoras, como abandonar o meu trabalho para uma mudança de direcção, mais em acordo com os meus estudos actuais de nutrição holística, o começo dos eventos Yoga & Brunch (que espero continuar em 2015) e deparar-nos com as preparações para sermos pais. Aqui no blog, tivemos algumas surpresas agradáveis – como entrar em contacto com alguns de vocês, um concurso que ganhámos e também uns passatempos – e parece que algumas das nossas receitas favoritas foram também as vossas. Vamos então fazer um recapitulativo dos Top 5 de 2014:

top5-2014Parfait de Pequeno-almoço com Ruibarbo

Granola de Trigo Sarraceno

Crackers de Sementes & Beterraba

Soufflé de Tomate, Azeitonas e Mangericão

Copinhos de Chocolate ‘Veludo Vermelho’ e Manteiga de Noz

Hoje temos uma receita para o pequeno-almoço super-saborosa (entusiasticamente aprovada pelo Camille). Considerando que tem muito pouco adoçante, é surpreendentemente doce e bem simples de preparar – todos os ingredientes são misturados directamente no prato de ir ao forno deixando somente o copo e colheres de medir para lavar no final (o que, para mim, é uma enorme vantagem). Diria que é o tipo de pequeno-almoço para um domingo frio e preguiçoso, em que só temos de sair da cama uns minutos para preparar tudo e pôr no forno antes de voltarmos para um tempo extra de ronha até o pequeno-almoço estar pronto.

Finalmente, gostaríamos de agradecer todos os que estão desse lado, que têm lido e seguido as nossas receitas e histórias ao longo do ano que passou e esperamos que continuem a acompanhar em 2015!

Temos também algo para vos oferecer – 1 cópia do nosso calendário de 2015 em formato de carta postal. Para concorrer, basta deixar um comentário com o vosso pequeno-almoço de domingo favorito até dia 12 de Janeiro. O Camille, que irá confiar inteiramente nas suas papilas gustativas, escolherá o vencedor.

 

Um 2015 feliz e saudável para todos!

Sílvia & Camille

 

Pequeno almoço de Millet e Butternut no Forno

Serve 3

Notas: Podem duplicar as quantidades desta receita, se desejarem.

  • 1c. de sopa de azeite
  • ½ taça + 1c. sopa de millet, demolhado durante a noite
  • 2/3 taça de abóbora butternut, pelar e cortar em cubinhos
  • 1 maçã pequena, cortar em fatias finas
  • 2 tâmaras medjool, cortadas em pedaços
  • 1 c. chá de canela
  • ¼ c. chá noz moscada
  • ¼ c. chá cardamomo
  • 1/8c. chá cravinho
  • 270ml / 1 taça + 2c. sopa de leite vegetal (eu usei leite de aveia)
  • 1/3 taça de mistura de nozes e sementes (eu usei sementes de abóbora, nozes e lascas de coco)
  • 1c. chá de xarope de arroz (ou de ácer)

Pré-aquecer o forno a 175°C.

Untar bem um prato de forno pequeno (de 14 x 23cm) com o azeite. Lavar e escoar o millet e colocá-lo no prato de forno, juntamente com a abóbora butternut, maçã, tâmaras e especiarias. Acrescentar o leite e mexer com uma colher.

Misturar as nozes/sementes com o xarope de arroz (eu faço isto directamente no copo de medir) e distribui-las em cima da mistura de millet. Levar ao forno durante 50-55 minutos ou até dourar (e o millet estiver cozido).

Eu sugiro servir com um creme de caju e limão e uns salpicos de bagas goji e amoras brancas secas.

 

Creme de Caju e Limão

  • 2/3 taça de cajus, demolhados durante a noite
  • 60ml / ¼ taça de leite vegetal (eu usei leite de aveia)
  • 2 c. sopa de sumo de limão
  • 1 c. chá de baunilha em pó (ou as sementes de uma vagem)
  • 1 c. de sopa de xarope de arroz (ou de ácer)
  • 1-2 c. de chá de sementes de chia

Colocar todos os ingredientes, excepto as sementes de chia, num liquidificador e misturar na velocidade máxima, até cremoso. Se estiver demasiado líquido, acrescentar 1 colher de chá de sementes de chia de cada vez e misturar novamente até combinado.

 

 

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5 thoughts on “Hello 2015 + MILLET & BUTTERNUT BREAKFAST BAKE + Giveaway! ||| Olá 2015 + PEQUENO-ALMOÇO DE MILLET E BUTTERNUT NO FORNO + Passatempo!

  1. This is one of the most beautiful calendar that everyone would love to have it home!
    I like to start my day with a shake, just can’t have enough of them!

  2. Hi guys, this recipe looks delicious! I’ve never made cashew cream before, but it sounds easy and anything lemon-scented has to be good. My favourite Sunday breakfast at the moment (it changes frequently) would have to be the breakfast I cooked for Christmas Day (and blogged about) – sweetcorn and courgette fritters with poached eggs, avocado and a tangy tomato chutney – paired with coffee though, since champagne with breakfast is really only acceptable for celebrations, like Christmas Day! Oh dear, I fear I am lowering the tone of your lovely, uber-healthy post…but we all need a little indulgence now and then, right? Have a wonderful 2015 🙂

  3. Dear Sìlvia and Camille
    thanks for sharing such yummy and inspiring recipes!
    As an oatmeal addict, my favorite (late) Sunday breakfast is a bowl of oatmeal cooked in coconut and almond milk topped with pecans and a dollop of pumpkin butter (you should try this out by slow cooking pumpkin puree with cinnamon, ginger and maple syrup, it is just addictive!).
    I would love to have your beautiful calendar accompanying me throughout 2015!
    Have a great start of the year!

  4. Alright, it’s time to make a decision. I’m glad my salivary glands have been here to help me decide because I sure do not like picking someone over someone else. Anyway, it had to be done and according to them, the most mouthwatering combo is that of coconut/almond milk and pumpkin butter over a bowl of cereals. I would personally add more than a dollop of puree since it sounds like the best part of the breakfast and I can’t have enough of anything creamy! Could be an idea for a recipe!

    So, our winner today is Sara!! Congratulations, you have just won one of our calendar 2015. We will announce it again on our next post, but in the meantime, please send us your mailing address to silentrejardins at gmail.com so that you can enjoy it as soon as possible!

    Thank you again for participating, and to those who didn’t win, do not fear, we will think of other fun giveaways throughout the year when we have something to share with you.

    C.

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