It's been a tremendous labor of love, but we are thrilled to say prayers have been answered and the rumors are true: we wrote a cookbook! And it's filled with 100 of the most earth-shatteringly delicious, decadent and ultimately healing recipes. Many are recipes clients have been asking for, for years— while others are brand new and soon to be favorite.
On the Upper East Side, we spent the better part of last winter recipe testing, creating, and playing in the kitchen to curate the collection of recipes that are both eye candy and good for the soul. But, just as deleted scenes are some of the best parts of a movie, we wanted to share a few standout recipes that didn't make the printed book and are just as phenomenal as the 100 that did. We thought we'd tease them to you here, so you can whip up your own nourishing Sakara meals on the weekends when delivery is just a Monday away.
Savory Black Quinoa Muffins with Spicy Goji Butter
Sometimes the body requests hearty, savory sustenance in the morning, so we came up with these quinoa muffins as the perfect solution: They check the “warm baked treat” box and yet are loaded with plant protein thanks to the superseed quinoa. We especially love how a kiss of honey balances the smoky chili powder and verdant cilantro. Then we push the sweet-savory boundaries even further with a cayenne-infused goji berry butter. These would be just as at home next to a bowl of stew or chili as they would be in the pastry basket.
Superfood Spotlight: Goji Berries
These dried red gems, also known as wolfberries, have been used in Chinese traditional medicine for centuries. It’s believed that Buddhist monks in the Himalayas first discovered the berries and used them to deepen their meditation practices and support their health. We now know that this superfruit is high in antioxidants, vitamins, and minerals (especially vitamins A and C, fiber, iron, and zinc), and supplies benefits ranging from improved energy, vitality, and endurance to a sense of calm and better sleep, to boosted immunity and a greater ability to focus—all essential when connecting to a higher consciousness! They also contain all eight essential amino acids, so a single serving checks off almost 10 percent of your daily protein needs. And, unlike most other fruits, goji berries are a complex carbohydrate; meaning they help keep your blood sugar stable—crucial for finding inner calm and stillness. Sprinkle these into salads, soups, smoothies, and breakfast bowls, or even steep them in hot water to enjoy as tea, to receive their harmonizing gifts.
Ingredients:
(Makes 12 muffins)
For the muffins:
- ¼ cup chia seeds
- 1 cup uncooked black quinoa (white or red is okay too), or 1¼ cup cooked
- 1½ cups cornmeal
- ½ cup corn flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon Himalayan sea salt
- 1½ cups unsweetened nut milk
- ½ cup sunflower oil
- 2 tablespoons wildflower honey
- ⅔ cup chopped cilantro leaves
- ½ teaspoon chili powder
For the goji butter:
- 2 tablespoons goji berries
- 1 very ripe banana
- ¼ cup plus 1 tablespoon coconut oil
- 2 teaspoons maple syrup
- 2 dashes of cayenne pepper
Process:
Muffins: In a small bowl, mix the chia seeds with ¾ cup (180 ml) plus 1 tablespoon of water and set aside for 15 minutes, or until thick and gloppy.
Rinse the quinoa in a fine-mesh sieve for 1 minute. Transfer to a medium pot, add 2 cups (480 ml) of water, and bring to a boil. Reduce the heat to medium-low and cover, simmering, until the water is absorbed, 15 to 20 minutes. Remove the pot from the heat, waiting 5 minutes before uncovering the quinoa and fluffing it with a fork. Reserve 1¼ cups (230 g) of quinoa; store the rest in the fridge to enjoy with other meals.
Preheat the oven to 400°F (205°C). Line 2 muffin pans with 16 muffin liners (or grease them with coconut oil) and set aside.
In a large bowl, stir together the cornmeal, corn flour, baking powder, baking soda, and salt. Add the cooked quinoa and mix well.
In a medium bowl, whisk together the milk, sunflower oil, honey, and chia gel. Add the wet ingredients to the dry and gently stir together without overmixing. Fold in the cilantro and chili powder.
Spoon the batter into the muffin cups, filling them completely, and bake until the edges are golden brown and a toothpick inserted into the middle of a muffin comes out clean, about 25 minutes.
Butter: Soak the goji berries in warm water for 20 minutes, then drain.
In a food processor, combine the banana, coconut oil, maple syrup, and cayenne with the soaked goji berries. Pulse until combined and smooth.
Enjoy a piping hot muffin slathered in butter.
