Sometimes I feel like a fish out of water living in New York, because 99% of the meals I eat are homemade. Every so often, I’ll go out to dinner or breakfast, and extremely rarely, lunch…but my default is to eat at home. And if you know anyone who lives in New York, chances are that they pride themselves on barely using their kitchen, never using their oven, having nothing in the fridge, and subsisting on a steady diet of Seamless delivery meals.
One of my 2016 goals is to get back to studying/reading/speaking Spanish, and I came across an idiom recently that I love — cada loco con su tema — roughly translated to mean “to each his own.” Some people love eating out at restaurants for most meals, and the fact that I don’t doesn’t make me right or others wrong…it’s simply a matter of preference! But since I don’t eat out very frequently, I make sure to savor every last bite when I do. It was at breakfast with a friend recently that I enjoyed an earth cup from Sun In Bloom in Brooklyn, and I’ve been recreating a similar bowl at home for the past few weeks. Sun In Bloom’s version is a mixture of buckwheat, sunflower seed butter, dates, raisins, bananas, and blueberries with homemade “rice mylk”, and it was the perfect mix of sweet, crunchy, and tart. See below for my take on the dish!
RAW HIPPIE BREAKFAST BOWL
- 1/2 cup buckwheat groats, soaked in 1 cup of water for 1 hour and drained
- 1/4 cup coconut milk yogurt (I like Anita’s)
- sprinkle of coconut chips (I used toasted maple coconut chips)
- fresh or frozen berries, depending on the time of year
- 3 chopped dates to sweeten
Other toppings to consider: banana chips, chia seeds, hemp seeds, nut butter, maple syrup, ground flax seeds…sky’s the limit, folks! 🙂