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The essence of pumpkin pie in a crispy waffle. These are dairy free and gluten-free.
Hey pumpkin pie lovers! Yes, you. The one who feels that because a squash is a vegetable that makes Pumpkin Pie a reasonable breakfast food. First, I totally agree. Second, this parfait may be just a tad healthier and easier to put together. Any granola will do, but plan to make your own and use the Molasses-Pumpkin Granola for this instead. Feel free to substitute pumpkin pie spice for all of the spices.
An easy dressing is tossed with the succulent leaves of purslane and sweet kernels of corn. Also called verdolaga, purslane is a common weed gaining culinary popularity at sustainable farms. If you cannot find purslane, baby spinach or watercress will work well instead.
A friend was traveling through and stopped at the Boulder Farmers Market before heading to our home. She brought several beautiful items to share, but the newest one to me was the Purslane. Upon further research we discovered it was one of the many weeds that we aggressively picked and it was now (mostly) gone from our yard. Her little bundle became the inspiration for bringing beets & tomatoes together. If you don’t have purslane substitute arugula or baby spinach for this salad. For the sake of colors, we used a golden beet and red tomato. If you have yellow tomatoes and red beets, that would be fun as well. To make this a main dish add nuts or crumble in your favorite cheese.
One of the highest protein grains out there. Here is a simple preparation for boiling this happy gluten-free grain. Cook it until your preferred texture. I like it when the tail has started to uncurl and there is not much of a crunch left. In some cases (such as at higher altitudes) you may need to add more water.
