Monthly Archives: October 2013

Oat Risotto with Poached Egg

Steel cut oats have long been a staple in my diet – oatmeal is low on the glycemic index and full of soluble fiber, which helps keep me full & pleasant to be around. I roll them into my Energy Balls, I make them with cinnamon and fruit for breakfast & I add a bit to my smoothies, but lately I’ve been experimenting with savory versions.

Steel cut oats are really easy to cook risotto-style. The nutty texture has the same chewy mouth-feel as rice and the neutral flavor can be seasoned in endless ways. After trying a few variations, I found bliss in this combination: oat risotto studded with sautéed red peppers and edamame, topped with a poached egg.

This recipe serves four, but the proportions are easy to reduce.


1 cup steel cut oats
1 cup vegetable or chicken broth
2 cups water
2-3 dashes soy sauce
1 tablespoon olive oil
1-2 cloves garlic, chopped
1/2 red bell pepper, diced
1/4 cup frozen shelled edamame, thawed
4 medium eggs
Sea salt and freshly cracked pepper
Sriracha sauce (optional)


In a large pot, bring water and broth to a boil. (You can omit the broth and just use 3 cups of lightly salted water, but I love the umami notes that a quality broth brings to this dish). Add the oats, reduce heat to low and cook uncovered for 20-25 minutes, stirring occasionally. If the oats get too thick, just add a little water & keep stirring.

While your oats are cooking, heat olive oil in a skillet over medium heat and sautée garlic, peppers & edamame ’til tender & lightly browned (about 10 minutes).


When oats are nearly done, add the soy sauce & sautéed veggie mixture and stir well to combine. Now it’s time to poach those eggs.

A note on poaching eggs: I prefer to poach multiple eggs in a small saucepan with just enough water to cover the eggs (crack them gently & slip them into the water), cooked slowly over medium-low heat. When I’m in a hurry, though, 1 minute in a teacup with 1/4 water in the microwave makes for a surprisingly well-poached single egg. PLEASE put a saucer over the top of the teacup if you microwave yours. I’ve created some pretty impressive eggsplosions when I forgot to cover mine.

Once eggs are poached, it’s time to plate. Spoon half a cup of oat risotto on each plate, top with an egg & season to taste with salt, pepper and sriracha. Dig in.


Try it and let me know what you think! You’ll never look at oatmeal the same way again.

Pinkify Your Hair – How to Keep Your Color Vibrant

October seems like a great time to reblog this article, since I am asked nearly every day of the month whether I dyed my hair for breast cancer awareness month. I usually respond that I am aware and support the cause every day and through multiple events, but that I just make the most sense in October. I will say this – if you want every spectator at Race for the Cure to cheer wildly for you (and for a few to request pictures after), then pink up that mane, darlin’. What’s aberrant 11 months of the year is celebrated for 31 days.

Roasted Kabocha Squash Soup


It’s finally soup weather! I’ve been roasting & blending pretty much any veggie I can get my hands on lately, achieving amazing depth of flavor and rich creaminess for minimal calories. Red peppers & portobello mushrooms are year-round favorites, but I’ve been craving lots of squash recently.

Roasted squash makes brilliant soup. The rich, creamy flesh caramelizes beautifully & blends thickly with no need for cream to give it body. I’m hopelessly addicted to butternut squash soup very simply seasoned with sea salt, fresh cracked pepper & a little nutmeg…I’ve been eating my most recent batch every day for the last week. I was craving something different tonight, so I turned to kabocha squash & mochi curry powder.

I first discovered kabocha in my bento box @ Tampopo, one of our weekly lunch treats. The sliver of deep orange squash was enrobed in tempura and tasted a bit like acorn squash had a tender little affair with a chestnut. I instantly fell in love. 30 minutes later, we were at Whole Foods picking up a kabocha. As much as I loved it fried, I knew I’d prefer it roasted.


1 large kabocha squash
1 tablespoon melted coconut oil
3 cups vegetable stock
1/2 cup coconut milk
2 teaspoons mochi curry powder
Sea salt & cracked pepper to taste

Preheat oven to 400 degrees. Wash & dry squash, cut in half and scoop out the seeds (set them aside to roast for a crispy garnish for your soup). Pierce the flesh a few times with a fork, brush on melted coconut oil & season with salt & pepper.

Roast squash cut side down on a silpat-lined cookie sheet for 30-45 minutes ’til tender, flipping halves over halfway through. Your squash should be caramelized and fork-tender.

When squash is cool, scoop out flesh and place in blender. (I whipped up this recipe in my Vitamix. Any other high-speed blender will work just as well, but I get the best texture when blending vegetable soups in the Vitamix – so creamy & smooth.)

Add vegetable stock, coconut milk and curry powder & blend on High ’til completely smooth, adding small amounts of additional stock if soup is too thick. Season with additional salt and pepper if needed & garnish with toasted seeds (or pumpkin seeds if you prefer).


I loved this so much with curry, but I’m already plotting a holiday version with thyme & pan-fried sage. I think it’ll fit nicely into the traditional flavor profiles of Thanksgiving.

Try it and let me know what you think!