I know many of you are always on the lookout for quick, healthy breakfast ideas, and I have a solid for you. This chia breakfast bowl has been in high rotation here for the past couple of weeks. It's summery and bright, and if you can get on board with chia seeds in general, it's a nice way to start the day. Chia can be a funny ingredient to experiment with, and quite honestly, I'm not always a fan of chia preparations. That said, when I've found my groove with them, they're great - high in fiber, omega-3s, an ancient energy seed used by the Aztecs, Mayans, and Incans. I make a version of this bowl before a yoga class, or before a morning paddling / swimming in Lake Tahoe, and it really keeps me going, feeling strong. It goes like this - soak the chia seeds in your favorite nut milk, top with smashed berries, fresh passionfruit juice, pepitas, and big flakes of toasted coconut. A bit of bee pollen adds a boost and some pretty...Continue>>
Make this seed pâté when you want something in your refrigerator that can easily assimilate into just about any snack or meal. The base is made of seeds that have been soaked for a stretch and then blended into a creamy, full-bodied puree. In this instance I've worked in fresh herbs and garlic, but it's not hard to imagine many different ways to approach the base. Finish seed pate with a bit of miso - for flavor, seasoning, and easy nutritional boost.
Highlight: Wellness Drinks
A homemade blend of detoxifying mint tea - green tasting from mint and coriander, and fennel-sweet. It has layered peppery-ness from black peppercorn and freshly muddled ginger. I've been brewing this quite a bit lately, and took it in a thermos on our drive to Big Sur.
Freshly juiced pineapple is at the heart of this quencher - made with coconut water, lime, and straight ginger juice. It's invigorating, fragrant, hydrating, and a pure, intense shade of yellow that somehow tips us off to its strength and vitality before ever picking up the glass.
More Recent Recipes
I went to see where Near & Far was being printed because, more than anything else, I was curious. I had an idea of what happens when a cookbook goes to the printer, a general concept of what it might be like, but at the end of the day, I really had no clue.
Iced Green Tea - cold-brewed, accented with rose and a bit of whole coriander - such a pretty, warm weather refresher.
I have one more day in Hong Kong before flying back to San Francisco, and I thought I'd jot off a quick post for those of you who like to see what I pack to eat when I travel. Red lentil dumplings flared out with roasted cherry tomatoes, and a simple smoked paprika and garlic oil.