Monday, December 30, 2013

winter alphabet

braising greens
brussels sprouts
dandelion greens
meyer lemons
satsuma mandarins
winter squash

Tuesday, December 17, 2013

warm saffron-honey milk

ceramic spoons by brianna aalborg-volper

i was inspired to share this recipe when i saw this recent post by a food blogger that i like.

i learned to make this when i was pastry-sous at venus. 
my chef had been to india and had learned how to make it there.

the combination of saffron, honey and ginger is an intriguing departure from hot chocolate.

warm saffron-honey milk
makes one-two cups

whole organic milk, preferably raw, measured into one or two mugs

7 coins fresh ginger
generous spoonful raw honey
big pinch saffron threads
one whole cardamon pod, crushed
tiny pinch salt

1. combine all in a heavy bottomed pot over low heat.

2. stir occasionally until honey is dissolved and milk is warmed through, heating very slowly to allow the milk to reduce slightly. 

3. strain into a warmed mug.

Tuesday, December 10, 2013

esalen breakfast

sometime i think this blog should be called "things to do with leftover rice".
pictured above is something my dear friend valerie made for me during one of my latest portland oregon culinary retreats. something she called esalen breakfast; which was actually leftover brown rice (soaked before cooking, of course), fresh pears, dried plums, a little water to help things along, walnuts and a dab of raw coconut oil. something she learned to make during her time living and cooking at the legendary retreat center.

when i am busy in my life in the east bay i don't often make a hot cereal at home, but i do sometimes bundle up and bike to bartavelle in berkeley for perfect porridge. it is a mixture of brown and red rice, quinoa, amaranth and flax seeds slowly cooked overnight. there are options but i nearly always choose savory with ghee, sea salt and dates. 

to quote the awesome rachel cole, whose book, the porridge manifesto is in the backgroud above, "an amazing life starts with an amazing breakfast." 

it's cold out there. start your day correctly.

Monday, December 9, 2013

spirit foods

above my spirit meal.

in my childhood it was always a bockwurst sausage, macaroni and cheese, apple sauce and saurkraut. the way my mom made it maximized colors, with purple kraut and bright orange mac from a box. i sometimes leave that element out now, or buy the organic mac in a box instead, which actually isn't as good.

my boyfriend has a thing for canned chili over rice. of course it can be dressed up with a little avocado and hot sauce or even grated cheddar cheese if we have some around, but the only necessary part really is the canned chili; one of the first things he ever cooked for himself.

my spirit kid nate likes chicken ramen with a little green onion and a few drops of sesame oil. or plain is good too and yes he can make it himself. one ice cube to cool it down, please.

my friend olive likes trail-mix. it isn't a spirit meal, more a spirit snack, and if you asked her she would probably say something great about the juxtaposition of the virtue of nuts and raisins mixed with the excitement of chocolate and how every bite offers a different texture.

find the recipe for i created just for her: trailblazer mix, here: in the back section of my latest: LOVESANDWICH.

what are the ingredients in your spirit meals?