Morning Rituals with Serafina of Capisce


 

Ally first met Serafina LoGiacco on a shoot they worked together on. Not long after, Ally asked Serafina to shoot our Morning Rituals feature with artist Maureen Meyer. It was then that we learned about her plans to start Capisce, her line of organic granolas sourced with high quality, whole ingredients from Santa Barbara farmers markets. 

Aside from running Capisce, Serafina works with people and brands to tell their stories through creative concepting, art direction, writing, and photography. A recent transplant to Santa Barbara, she also spends her time exploring her new surroundings on long walks, and tending to her new edible garden. 

We asked Serafina if she could share her morning ritual with us, along with a favorite granola recipe and some photos. Read on for her response, and for her recipe for tarragon cardamom granola with pomegranate molasses!

 

Bag of Canyon Coffee with a chemex, and granola

  

"Mornings are truly my favorite and just the thought of coffee perks me right up - even sometimes before I go to sleep I get excited about coffee! Hah. I get up about an hour or so before my boyfriend, Alex, and head straight to making us coffee. These days, I’m into using the Chemex. For grinding, we use a vintage 1970’s Braun grinder that was passed down from Alex’s grandparents. Although it sounds like you’re drilling into concrete, we love its worn charm. I make a weekly goji cashew milk that I’ll warm up and add to my cup. It has a subtle sweetness and peachy color that’s really lovely. I’ll sit down for a meditation - sometimes guided, sometimes silent. I really love old Ram Dass meditations at the moment. 

 

Serafina LoGiacco in her garden

 

"Although I rise early, I don’t like leaving the house rushed or too soon-- which isn’t much of a problem these days... A slow quiet morning at home is the absolute best! After meditating, I’ll fit in some reading, planning for the day ahead, watering of plants, or listening to a podcast. And more recently I’ve been doing the Sky Ting Yoga live stream classes or a guided dance session from Ryan Heffington’s Instagram lives. Alex is up at this point so we’ll usually eat breakfast together.

"Most mornings it’s oatmeal and seasonal fruit or a granola with plant-based yogurt. I really enjoy adding herbs to my granola. Last summer I would make and sell a dried mission fig, pine nut, and fresh rosemary granola - it tasted like a summer pignoli cookie. This tarragon recipe is my updated spring version. Tarragon is newer to me and I’m in love - it’s such an underrated herb! The rest of the morning I’ll recipe test, make photographs, and finish up any projects I have on hand - I’m thankful to live in Santa Barbara where a beach session or hike awaits the later part of the day."

- Serafina

 

Chemex with Canyon Coffee and Tarragon Cardamom Granola with Pomegranate Molasses.

Tarragon Cardamom Granola with Pomegranate Molasses Recipe

This recipe is really refreshing and not overly sweet. The mix of cardamom and pomegranate molasses in this recipe is so brightening, it tastes like spring! The fresh tarragon can be subbed for another herb like rosemary or thyme, but I do love its fennel-like flavor. As with making anything, the results are best when using really fresh and high quality ingredients. The fresh cardamom pods, tarragon, and high quality dried apricots are encouraged but swaps for what you may have on hand are also welcome - especially with our new normal of limited grocery store runs!

  

Tarragon Cardamom Granola with Pomegranate Molasses Recipe

 

My favorite way to have this granola is simply mixed with yogurt and seasonal fruit. The first mulberries of the season have popped up at the farmer’s markets here in Santa Barbara - which was a beyond thrilling moment! Spring fruit comes with such sweet relief after months of ever-abundant citrus. Mulberry season always seems so fleeting, making it all the more special. Place your yogurt of choice in a bowl, top with granola and fruit. Completely optional, but highly encouraged to drizzle grassy olive oil and sprinkle more sel gris. Eat in any sunny location you may have - fire escape, patio, front lawn etc and bask in the spring beauty! Coffee in hand, of course.

RECIPE

Ingredients:

2 cups Rolled oats (gluten-free if needed)
⅓ cup buckwheat groats
⅓ cup Coconut oil
2 tbs honey (more or less on your sweetness preference)
1 tsp vanilla extract or about ½ a scraped vanilla bean (the more the merrier in my opinion!)
1 tsp of ground cardamom (grinding fresh pods if you have - I suggest Diaspora Co.)
½ cup sliced raw almonds
3 tsp of  Pomegranate molasses (it can be quite tart and sweet depending on the brand you buy - adjust for preference)
About a palm-full of loose fresh tarragon leaves
⅓ cup dried apricots (more or less on preference)

 

Process:

Pre-heat oven to 350 degrees fahrenheit.
Combine rolled oats, buckwheat, almonds and cardamom. 
Melt the coconut oil, honey, and vanilla on low until uniformly dissolved.
Combine wet and dry ingredients. 
Spread mixture onto a parchment-lined baking sheet. Sprinkle with flaky sea salt or textured sel gris. 
Pop into the oven for 10 minutes. Remove and drizzle the pomegranate molasses, mix slightly. Try not to overmix as this helps to keep the granola a bit more clustery. Rotate the tray and place back into the oven. 
Bake for another 15-17 minutes depending on your oven - or until golden. 
While the granola is finishing up baking, chop the apricots and tarragon.
Once the granola is fragrant and golden, remove from the oven. Scatter the chopped apricots and tarragon throughout. This allows the herbs to dry and the apricots to melt slightly into the granola to help stick. 
Let the granola cool completely before mixing or transferring to a jar - this helps to create a nice crisp texture and clustery shapes. 

For prime freshness, keep stored in the fridge for about two to three weeks. 

 

Fresh made granola outside

  

 About Capisce

From the Capisce web site:

"Taking a cue from my Italian father, food has always been a major form of connection and excitement in our family. Quite literally while enjoying each meal, only to plan the next. Capisce is an extension of my effort to expand that joy to others. An experimental way to bring the constant swirling of recipes in my head into something tangible to share - beginning with granola! A playful snack vehicle that should be nourishing, satisfying, and indulgent without feeling like dessert. The perfect blank canvas for seasonal flavors that inspire endless possibilities for the market enthusiast. 

All ingredients are organic and local when possible, sourced from nearby Santa Barbara farmers markets as well as purchased in bulk to prevent waste. A true ( & somewhat obsessive) quest to find the best tasting, pure ingredients in their most natural form. You will not find weird unpleasant oils, chemically sprayed ingredients, refined sugars, or preservatives in any of Capisce products. Each batch is made to order in Santa Barbara."

 

Basket of mulberries

 

Bag of Canyon Coffee on a red wall, and a cup of coffee


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