Lately, I’m really into daily devotion, as opposed to yearly resolutions. Also, I didn’t make that up myself. I saw it on the sign outside of a church down the road from my house last week, all covered in snow and ice. Mark was driving, and I read it as we whizzed on by, everything a blur except for that sharp line of guidance in neon.
On new year’s eve, we thought it would be fun to spend the night at the house. We have an operational heating system, running water, a beautiful plant from a friend, and a bed in its right place with cozy sheets (but not much else at this point), so it seemed like the right way to greet a new calendar year. I got some beers from the brewery down the road from my parents’ place, packed my favourite pyjamas into the overnight bag, and we were on our way as the sun began its exit. The mature trees were all stark against the reds, oranges, creamy yellow, and cold, deep-sea blue.
There was no well-planned dinner or restaurant reservation, no champagne, not a stitch of sequins in my wardrobe that night, and no grandiose proclamations or gestures either. We stepped out for noodles, and then followed that up with more beers in our jams watching Parts Unknown. We barely made it to midnight before passing out, but it was perfect. Amidst the boxes and mess, our work-in-progress home was flooded with warm light and laughter. Those moments of relief were arrived at with ease.
Megan Gordon’s book, Whole Grain Mornings, arrived in the mail around Christmas time and I loved it as soon as I took a 3 minute glance through its pages. I’ve always appreciated the calm and grounded tone of her blog. The book’s arrival at my doorstep in the crush of the holidays was rather timely to say the least. It’s all laid out by season and the varying paces of life–the mornings that flash by on the way to work, the brunches that see us entertaining loved ones into the afternoon, and the days to slow down and savour every drop of that quiet early light. Simply put, it’s my kind of book. It’s personal in a way that’s relatable, all tying back to those deeply felt seasonal shifts.
For now, I’ve been playing around with the savoury inspiration. This bowl is a mix of her greens + grains scramble and the California barley bowl with lemon yogurt sauce. Farro is one of my favourite grains because of the delightful chew. I add some “scrambled” chickpeas with scallions + turmeric, and top the whole heap of it off with some pickled jalapeños, ripe avocado, sesames, and a creamy lemony sunflower-based sauce. Along with the myriad of daily devotions going on, it’s my new favourite thing. Maybe make it yours too?
Wishing everyone all the good things for this year. Thanks, as always, for your kindness in this space. xo
Farro Breakfast Bowl with Turmeric & Scallion Scrambled Chickpeas
- ⅓ cup raw sunflower seeds, soaked for 2 hours or up to overnight
- ½ teaspoon lemon zest
- 2 tablespoons lemon juice
- ½ teaspoon dijon mustard
- 1 ½ cups cooked farro (see notes)
- olive oil
- 3 green onions, sliced (white and green parts separated)
- 2 cups cooked chickpeas
- ½ teaspoon ground turmeric
- sesame seeds, for garnish
- 1 small ripe avocado, diced
- pickled jalapeños, optional
- sea salt and ground black pepper, to taste
- This recipe is inspired by Megan Gordon’s Whole Grain Mornings cookbook.
- To cook farro, I just drop it in a medium saucepan and cover it with a bunch of fresh water. I bring it to a boil and simmer for about 40 minutes or so (less for pearled farro), or until it’s cooked through, but still slightly chewy. You can add more water as it cooks if necessary. Once it’s done and I’ve drained it, I pour a good bit of olive oil on top and coat all the grains in it to keep them from clumping up.
- In a high speed blender, combine the sunflower seeds, lemon zest, lemon juice, dijon salt, pepper and a splash of water to get the blade moving. Mix it on high until a smooth sauce-like consistency forms. Add as much water as you like to make the sauce veer towards thick or thin, depending on your preference. Check it for seasoning and scrape the sauce into a jar or small bowl.
- Portion the cooked farro into two bowls.
- In a sauté pan, heat a slick of olive oil over medium. Mash the chickpeas up with a fork, leaving some of them whole. Add the sliced white parts of the green onions and the turmeric to the pan. Stir them around until the green onions are slightly soft and the raw edge from the turmeric has faded. Add the mashed chickpeas and season the mix with salt and pepper. "Scramble" the mix in the pan until everything is hot. Stir in the rest of the green onions at the end.
- Divide the chickpea scramble between the two bowls of farro. Top bowls with the sunflower lemon sauce. Garnish both with the extra green onions, diced avocado, pickled jalapeños, sesame seeds, and some extra ground black pepper.