DECONSTRUCTED DISHES 7

Recipes that allow you to have your cake and eat it too. 
Taking cravings and transforming them into fuel.

Rather than ignore her cravings, chef, and former pro athlete Lentine Alexis decides to listen to them. She was faced with these cravings when her husband was relocated to Okinawa, Japan for his job as a Special Forces Operator. Alexis wanted to find an outlet for her passions abroad and entered short, triathlon races which eventually led to conquering full-distance, Ironman races. Her training schedule was intense and lengthy, dedicating 25-30 hours a week to running, biking and swimming in preparation. With more and more calories burned, she noticed her appetite increased and found herself hungry for treats like muffins, cake and fried chicken. 

“The better I fed those cravings, the stronger I felt, more prepared to race I was,” Alexis says. “I was able to give myself all the things I wanted and needed and turn them into good.” She combined intuition with curiosity to transform cravings to fuel for her workouts.  

Alexis has followed this curiosity through culinary school, various kitchens and now works independently as a chef, developing recipes and culinary experiences designed around ease, versatility and maximum nutritional value. Born and raised in Boulder, Colorado, Alexis whole-heartedly believes in the importance of eating locally and organically, and she incorporates this awareness into her recipes. The following sweet or savory recipes embody this ease and versatility, with options to modify the dish’s flavor for breakfast, lunch or dinner. 

FROM THE CHEF  | LentineAlexis.com

Your rice cooker is your best friend in the case of these flavorful one-bowl meals that are perfect for a hearty breakfast, quick lunch or simple dinner.

As you grow more comfortable with these recipes, there are so many more grains to experiment with! Try millet, buckwheat, barley, or any exotic rice varieties to truly make this bowl your own.

Savory Miso + 
Maple Grain Bowl

INGREDIENTS

Makes 4-6 hearty bowls

  • 1 tablespoon coconut oil
  • + ¼ cup quinoa
  • + ½ cup white sushi rice or brown short-grain rice
  • + ¾ cups / 5 oz / 140 g rolled oats
  • + 1 ½ cups / 350ml water to start, and a little extra as needed
  • + 1 ½ cups / 350 ml almond milk (or other non-dairy milk) 
OR chicken broth ( plus ½-1 cup additional liquid for seasoning)
  • + Pinch of kosher or sea salt
  • + 2 tablespoons chia seed
  • + 2 tablespoons miso, plus more to taste
  • + 3 tablespoons maple syrup 
  • + Zest of one lemon
  • + To taste: Bragg’s Liquid Aminos, Maldon salt, lemon juice, rice vinegar or apple cider vinegar
  • + 2 cups kale, de-ribbed and finely chopped
  • + ½ cup radicchio, finely chopped
  • + 1 tbsp olive oil
  • + To finish: sliced avocado, thinly sliced watermelon radish, poached or fried eggs, toasted pepitas and black sesame seeds
  • 



INSTRUCTIONS

In the bowl of a rice cooker combine the coconut oil, grains, water, and milk or broth and a pinch of salt. Stir the grains with the liquid, then close the lid and set the rice cooker to “cook” (select mixed grains if your rice cooker has this function). 

When you’re ready to prepare your meal and season your grains, lift the lid and stir in the chia seeds and additional ½ to 1 cup of liquid. 

Now, it’s time to season your grains. With a rubber spatula medium-sized bowl, mix the miso, maple and Bragg’s Liquid Aminos until the miso is smooth.

Just before serving, gently massage the kale and radicchio with the olive oil and a bit of salt. Divide among bowls along with sliced avocado, radish, poached or fried eggs and healthy sprinkles of both toasted pepitas and sesame seeds. Enjoy!

Sweet Coconut + 
Maple Grain Bowls 

INGREDIENTS

Makes 4-6 hearty bowls

  • + 1 tablespoon coconut oil
  • + ¼ cup quinoa
  • + ½ cup white sushi rice or brown short-grain rice
  • + ¾ cups / 5 oz / 140 g rolled oats
  • + 1 ½ cups / 350ml water to start, and a little extra as needed
  • + 1 ½ cups / 350 ml almond milk (or other non-dairy milk) for 
 breakfast bowls, plus ½-1 cup additional liquid for seasoning
  • + Pinch of kosher or sea salt
  • + 2 tablespoons chia seed
  • + 2 tablespoons coconut butter, to taste
  • + 3 tablespoons maple syrup or to taste
  • + Zest of one lemon
  • + To taste: Maldon salt, maybe a bit of lemon juice
  • + To finish: thinly sliced pear or apple, pomegranate seeds, hemp 
 seeds, cashew or almond butter, candied ginger, sprinkle with 
 freshly ground cinnamon, tiny pinch of ground cardamom.
  • 



INSTRUCTIONS

In the bowl of a rice cooker (at least 10 cups in size) combine the coconut oil, grains, water and milk or broth and a pinch of salt. Stir the grains with the liquid, then close the lid and set the rice cooker to “cook” (select mixed grains if your rice cooker has this function). 

When you’re ready to prepare your meal and season your grains, lift the lid and add the chia seeds and additional ½ to 1 cup of liquid. Stir to incorporate the chia and liquid into the other grains. If you like your grains to have a more “porridge-y” texture, you can add more liquid than indicated here…just keep in mind that you’ll need to increase the amount of flavorings you add next!

Now, it’s time to season your grains. With a rubber spatula medium-sized bowl, mix the coconut butter, maple and a touch of water until the coconut butter is smooth. (This will prevent lumps of miso from popping up in your bowl!) Stir well, then top with slices of fresh pear, a small handful of pomegranate seeds, sprinkle of hemp seeds, a spoonful of cashew or almond butter, and pinches of freshly ground cinnamon + cardamom. Enjoy!