Today’s Breakfast Ideas

Today is Anna’s birthday. She was born on a sunny northern evening in Utrecht 12 years ago on friday the 13th. At 6.30 a.m. This morning I went down to the kitchen to hang op the flags and make the kitchen look a bit festive for breakfast. Breakfast was simple, because she likes simple: miso soup, rice porridge, freshly made almond milk, a fruit compote which was actually nothing else than the leftover filling from yesterday’s Fruit Bag, blanched Chinese cabbage and some extra stuff like Nori and gomasio which some of us put on the porridge and crunchy muffins with millet.
After sitting around the table for a couple of hours talking about a newspaper interview with philosopher Alain de Botton about the purpose of art and not agreeing on anything we made our way to Amsterdam to sit around in the Vondelpark with more food of course! This time I didn’t make anything, sometimes it is physically impossible to have time and desire to do everything…. We bought ourselves a picnic. In Amsterdam there are some great places where it is pretty easy to collect stuff for a wholesome and delicious picnic. First we went to Marqt, a supermarket started by a Dutch man who was inspired by the American Whole Food stores. There they have fantastic sourdough bread(the crunchy, soft not sour type!), spreads and great organic fruit and veggies. Then we got some excellent burritos at Tomatillo, my favorite Mexican place in Amsterdam. Everything was organic, fresh and a big treat.

20130713-193439.jpgThis recipe is adapted from Mollie Katzen’s Sunlight Cafe

2 cups spelt flour
1/2 tsp salt
11/2 tsp baking powder
1 tsp baking soda
1/2 mashed banana or 1/4 cup applesauce to replace 1 egg
1 tbs. chia seeds
3/4 tsp cinnamon
3/4 cup uncooked millet
1/3 coconut sugar or succanat
1 cup soy milk
1 1/2 tsp vanilla extract
4 tbs melted coconut oil

-combine all the dry ingredients
-mix the soy milk with the banana pure or applesauce
-pour milk mixture along with the coconut oil into the flour mixture
-stir well and pour into a greased muffin tins
-bake in a preheated oven at 190* for about 20 to 25 minutes
-cool before taking out of tin

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This is a very simple version of miso soup, very convenient for mornings when there is rush. It feels good to drink and it can be a good way to start the day.

4 cups of water
1/2 carrot cut in matchsticks
1 small onion cut in half moons
1 tbs instant(dried) wakame
1 tbs rice miso
-boil water
-add vegetables
-when the veggies are cooked dissolve the miso in some of the broth in a separate cup
-pour dissolved miso into the pan
-simmer but don’t let it boil
-garnish with thinly sliced spring onions or chopped parsley

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For this recipe look at the recipe of the filling of the Fruit Bag, just cook this filling at very low heat, maybe using a flame deflector for a long time, maybe an hour,checking regularly to make sure is not burning and that it has enough liquid.

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Blanch the cabbage and sprinkle it with Umesu or umeboshi vinegar

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“Art helps us to live and to die.”

Works of art can make our life better, partly because we recognize the emotions and partly because we get reacquainted with emotions that we had lost. We are so often forced to be strong, that we become worse at being soft and kind. Art invites us to be kind again.

my translation from an article in today’s Volkskrant newspaper

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