I have some big news to share with you all today (If you’re on Instagram, you may already know). Things have been very busy here lately. I’ve been working extra shifts while looking for employment. We’ve been meeting up with friends for drinks and crossing restaurants off our must-eat list. We’ve been heading to the mountains basically every chance we get. Life has gotten in the way and I haven’t been able to post recipes as often as I would like. The recipe situation has not been helped due to the fact that we’ve also been eating through our cupboards and fridge of all stockpiled food, making for some pretty boring/repetitive meals. Soup again? Sure, why not. What’s going on, you might ask?
Sir Perry the cat and Jean-Luc Picard have no idea what they’re in for. (Hint: they’re in for a drive across Canada in January, with a pitstop in Fernie first for some snowboarding). Who in their right minds would drive a cat and a scoby across Canada over New Year’s?? That’s right, Doug and I would. Because we’ve bought our first place, a condo that we haven’t even set foot in yet, back in Doug’s hometown of Ottawa. And of course the best time to move across Canada is that magical time in between Christmas and New Year’s! (sarcasm). But that’s okay, we’re excited about our new place and Ottawa is a great town, so despite the fact that we’re not quite ready to leave Edmonton, we know that new adventures await. New adventures like visiting Doug’s parents in Florida a mere week after getting the keys to our new condo. Any takers for a cat sitter at the end of January? The scoby can take care of itself.
It all goes without saying that Christmas + New Year’s + moving across Canada + starting a new job + running away to Palm Beach = no recipes on the blog for a while. Once we’ve found our closest farmers market, restocked the pantries, and unpacked our boxes (in that order, because priorities) then we’ll talk. In the meantime, I hope this recipe can fill the gap.
This is one of the few cleaning-out-the-cupboard meals we’ve made over the past month that have actually been worthy of sharing with you. The beets stain the grains a gorgeous hue that would look amazing on your Christmas dinner table. This dish marked my first time cooking with sorghum, and Doug and I were both pleasantly surprised at the chewy texture. I can’t wait to cook with it again in the future. And the seasonings, which I really just threw together by feel, played together really nicely. Topped with some vibrant green chopped parsley, the dish pops with a festive feel. I hope you decide to give it a try, I’m sure your guests will love it.
I wish you the happiest of holidays, and the healthiest of New Years. This time of year is busy, so don’t forget to slow down and savour each moment. We’ll catch up in a month or so. In the meanwhile, I’d love to hear what you’re looking forward to most this holiday season. Why not leave a comment and let me know?
- 2 medium organic beets, chopped
- 5 carrots, sliced
- 1 cup organic rye berries
- ⅔ cup mung beans
- ½ cup whole sorghum
- 1 teaspoon marjoram
- 1 teaspoon coriander
- 1 teaspoon Bragg's Sprinkle 24 Herb Seasoning
- ½ teaspoon onion powder
- ¼ teaspoon red chili flakes (optional)
- mineral salt, to taste
- black pepper, to taste
- filtered water or broth (homemade if possible), to fill pot
- Place all ingredients in a large pot, and fill with water or broth so the vegetables are covered by about an inch of liquid. Bring to a boil over medium heat, then reduce heat to low and simmer for 45-55 minutes. Check every so often to stir and add more water or broth as needed. Taste and adjust seasonings.
can't find sorghum? // try buckwheat or millet