Sunshine Cereal Recipes

Steps:

• Preheat the oven to 450°F.
• Rub the sweet potatoes with 1 tablespoon of the olive oil, then wrap them in foil and roast until a small knife easily pierces the sweet potato, about 20 minutes. When cool enough to handle, cut them into 1/2-inch-thick slices
• In a rice cooker: Combine your chosen grain with the water, 1 tablespoon of the olive oil, and 1 pinch of the sea salt. Cook according to the rice cooker instructions.
• On the stovetop: In a saucepan, combine your chosen grain with the water, 1 tablespoon the olive oil, and 1 pinch of the salt and bring to a soft boil. Reduce to a simmer, cover, and cook over low heat until done, about 45 minutes for farro, wild rice and whole freekeh; 20 minutes for cracked freekeh.
• While the grains and sweet potatoes are cooking: In a medium sauté pan, heat 1 tablespoon of the olive oil over medium-high heat. Add the kale and sauté until soft, 3 to 4 minutes. (Add a small amount of water if the kale begins to stick or turn too brown.) Season with a pinch of salt and set aside.
• In a bowl, whisk together the kefir, parsley, 1/2 cup olive oil, a pinch of salt, and the lemon juice. Set aside.
• In the same pan as the kale, cook the eggs in the remaining 1 tablespoon olive oil to sunny-side up perfection, seasoning with sea salt toward the end.
• Place the sautéed kale in a wide, deep bowl. Sprinkle with black beans, cooked grains, tomatoes, and sweet potato. Drizzle with the dressing, then slide the eggs on top before enjoying.

Steps:

• Chop the tropical medley into pieces using kitchen scissors. Tip the oats, cereal, coconut and fruit into a large bowl and mix well, using a wooden spoon or clean hands. Put the hazelnuts and sunflower, sesame or pumpkin seeds in a frying pan with no oil and, over a moderate heat, stir until they are lightly toasted. Leave to cool a little then tip into the bowl and mix.
• Put the sugar, syrup and butter in a small pan and heat gently, stirring with a wooden spoon until melted, then simmer for 2 minutes until slightly thicker and syrupy.
• Quickly stir the syrup into the dry mix, stirring until it all starts to bind and there are no dry patches.
• Quickly tip into a 20cm square tin and press down with the back of a spoon to even out the surface. Leave to cool and set - about 2 hours. Cut the mixture into 6 one way and 3 the other to make 18 bars. Store in a tin, or wrapped tightly in foil for up to a week.