Crowing for more Rooster Boy granola

I recently met Sonia El-Nawal, chef and owner of Rooster Boy granola at Downtown Summerlin’s Farmers Market in Las Vegas. Her granola is truly addicting, and best part? No added sugar.  She sweetens her granola with agave and coconut oil only.  Rooster Boy Granola comes in several varieties – all delicious – but my favorite is the original formula, which boasts power-packed, hearty ingredients like oatmeal, quinoa, sesame seeds, hazelnuts, pumpkin seeds, chia seeds, flax seeds, shredded coconut and a variety of cranberries, golden raisins and currents.  Rooster Boy Granola can be enjoyed for breakfast, as a nutritious snack, or healthy alternative to traditional cereal.

Marisa_finetti_Love_and_relish_Sonia El-Nawal

 

It’s no surprise that Sonia’s granola is so yummy.   She is no stranger in the kitchen.  Before she embarked on her granola line,  she has debuted her vision, creativity and culinary skills at some of the most beloved and recognized restaurants, like Nobu, Lafayette, Masa’s, JoJo’s … the list goes on.  As if that wasn’t enough, she retreated to Paris to enhance her culinary skills by doing a “stage” at Fauchon with Pierre Hermee for six months. Soon after, Sonia opened a popular diner in Belgium where her truly NYC authentic bagels and American favorites delighted the local.  After a four-year act in Brussels, Sonia returned to the states and in 1996, as Pastry chef at Nobu, her originative desserts garnered rave acclaim.

Although she is well known for her sensuous yet cozy desserts, she also has a devoted following as a private chef with her catering company. Her early on cultivated passion for Mid Eastern and Armenian cuisine results in delectable tastes of pure love.  You can taste it in her her granola.

Sweet Powerhouse: Japanese purple potatoes

 

It’s not too often when you’ll find these Japanese (Okinawan) purple potatoes at the local grocery store.  You’re better off finding them at a Farmers Market.   While the sand-colored exterior of these delicious gems are covered with rough scars and abnormal bumps, once cut in half, the rich deep purple hue is absolutely inviting. The antioxidant known as anthocyanin is the pigment responsible for the brilliant purple color of the flesh. It is the same pigment that gives blueberries their color except that the Okinawan sweet potato actually has 150 percent more antioxidants than blueberries.  And the taste? Sweet, smooth and rich.   It’s a perfect low-calorie snack that is also high in fiber. Prepare it in just about any way: fry, bake, boil, steam or microwave.

Zucchini pizza, yes!

It’s so simple to make, and I guarantee you’ll be running out of these slices quickly.

RECIPE:

4 zucchini (mix up zucchini and yellow squash for variety)
Heirloom cherry tomatoes, sliced
Olive Oil
Salt
Pepper
Mozzarella Cheese
Parmesean Cheese
Optional: crushed red pepper

Preheat oven to 400 degrees. Wash and slice zucchini length-wise. Lightly coat the bottom of baking tray with olive oil. Arrange zucchini slices on tray. Sprinkle cheese over zucchini. Place tomato slices on top of zucchini. Sprinkle with more cheese on top of tomatoes and zucchini slices. Add salt and pepper to taste. Drizzle with oil oil. Cook in oven for approximately 20 minutes or until cheese starts to bubble and turn golden brown. Serve hot and watch them disappear.