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Our September Chef in Residence shares two go-to recipes for breakfast and afternoon pick-me-ups.

“I begin my day with an hour of solitude and reflection. I also practice waking up and smiling even if I’m really tired as that releases dopamine in the body,“ shares our latest Chef In Residence, Palak Patel.

Patel knows a thing or two about bringing her best to each day.  A classically trained chef who’s cooked in Italy and France, Patel is the owner of the Atlanta restaurant Dash & Chutney, winner of Food Network’s Chopped and Beat Bobby Flay, and, most recently, a guest judge on the network’s newest competition series, Money Hungry

Her passion for fresh ingredients started long before culinary school, during her childhood in India. “Going to the market daily created a great habit of eating colorful, healthy vegetables,” says Patel. “I also grew up vegetarian, so a plant-based [philosophy] was always a huge part of my view on eating well.”

Sakaralites can reap the benefits of Patel’s lifelong love of market-fresh nutrition with the rainbow-hued Kaleidoscope Vitality Bowl, coming to our menu the week of September 19. We’re so enamored with it, we invited her to share a couple more. Enjoy Patel’s easy, subtly sweet Chai Granola for breakfast, and her Savory Granola by the handful, any time of day or night. 

 

Ingredients:

Makes 4 servings

Sweet Chai Granola 

  • 2 cups rolled oats
  • 1 cup nuts and seeds; we love pumpkin, sunflower, and walnuts
  • 1 tablespoon Chai spice or “pumpkin spice” (clove powder, cinnamon, cardamom, nutmeg, ginger powder)
  • ¼ cup maple syrup 
  • ¼ cup coconut oil, melted

 Savory Granola 

  • 2 cups rolled gluten-free oats 
  • ¼ cup coconut oil melted or grapeseed oil (grapeseed has a neutral flavor)
  • ¼ cup maple syrup 
  • 1 tablespoon smoked sweet paprika
  • 1 teaspoon spicy paprika ¼ teaspoon chili powder, cayenne or chipotle
  • ¼ cup green or golden raisins, or dried fruit of your choice
  • ½ cup raw sprouted pumpkin seeds
  • 1 cup nuts, walnuts and pecans 
  • Sea salt to taste 

 

Directions: 

For both the sweet and savory granola

  1. On a cookie sheet, toast raw oats in the oven at 350F for 20 minutes or until lightly golden brown.
  2. Add oats to a large mixing bowl, pour in all other ingredients, and add back to the cookie sheet and toast for another 15-20 minutes; checking them frequently starting at about 12 minutes.
  3. Remove when golden brown.
  4. Allow granola to completely cool before storing  it in a cool, dry place.
Filed Under: Breakfast, Chef in residence, Palak patel, Recipes

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