Archives for posts with tag: breakfast


No doubt chia is trending. By now you’ve probably heard it’s packed with fiber, omega 3 fatty acids, and, like flax, can be used as an egg substitute for vegan baking. I love it for breakfast, a late-afternoon snack. It’s the new oatmeal. Or yogurt. Or something.

The gelatinous quality of the gel, which is formed by combining the seeds with liquid, slithers and satisfies, but may not be for everyone. My stepmother, when I texted her a photo of the pudding, asked if it was for eating or facials. It took me a while to drink kombucha with chia seeds but now I like the slimy seeds sliding down my throat.

There are infinite substations you can make here, using your favorite spices, berries, sweetener. You could add pepitas, almonds, sunflower seeds; cardamom instead of cinnamon; agave instead of maple syrup. You can add more or less vanilla and cinnamon, to taste. I make this pudding incredibly not sweet, and I’ve had some with no sweetener at all—both are good. Adjust to your taste. You want approximately 1 cup of liquid per 1/4 cup of chia seeds — and beyond that you can decide what kind of milk to use, or yogurt. I like the combination here of almond and coconut milks.

Oh and since the ground is still frozen here in New York, and berries are a mere dream of a food I once tried long ago, I used frozen blueberries here. Worked like a charm. Now thaw, ground, thaw.


Chia Seed Pudding
Makes 4 to 6 servings

1 1/3 cup almond milk (my recipe for homemade here)
2/3 cup coconut milk
1 tsp vanilla extract
1/2 tsp cinnamon
2 tbsp maple syrup, more to taste
1/2 cup chia seeds
coconut chips

In a blender combine the almond milk, coconut milk, vanilla extract, cinnamon, and maple syrup and blend just until smooth. Place the chia seeds in a medium-sized bowl and add the liquid mixture. Stir until combined and let sit for a minimum of a half hour, or as much as overnight. To serve, transfer to a bowl or small jars and layer with the blueberries and coconut chips. Keep refrigerated and eat within a few days.

Pic below from an exhibition on plastic at Mass MoCA in North Adams, Mass.


Kehinde Wiley show at the Brooklyn Museum, opened last week.


Chinese New Year, on Pell Street in New York’s Chinatown last weekend.


Snow reflecting on the mirror inside La Colombe, some of the best coffee in town. Lafayette Street, New York.


I so loved my breakfast this morning I wanted to share. I had pseudocereal. At least, that’s an official unofficial term for the crop-like grain known to us as quinoa (pronounced keen-wa).

I first started eating quinoa back in 2005 when I was a cook at Plantation Farm Camp in Cazadero, California. There we would serve it to the kids for lunch, at room temperature, usually with some chopped nuts and dried cranberries. The grain itself has a hearty, nutty flavor, and takes on whatever tastes you add to it, much like rice.

I picked up some red quinoa at the Park Slope Food Co-op this past Friday after my shift and decided to make it this morning for breaky rather than microwave cold cereal as I reported doing recently. It’s as easy to make as oatmeal. You can basically use a 2:1 ratio of water to quinoa; you bring the water to a boil, with the quinoa already in the pot, reduce heat to simmer, cook for 10-15 minutes on low, low heat, then turn the heat off and let it sit for 5 minutes before fluffing and eating.

Breakfast can get so redundant and boring I’m trying to spice things up a little. I’m usually quite hungry when I wake up so like to eat something that’s gonna fill me up and tide me over til lunch. Whole grains are our best friend in the morning, and quinoa is no exception. It’s packed with protein, manganese, magnesium, folate, and phosphorus.

You can add anything at all to it that you’d like: dried fruit (during or after cooking), chopped nuts, sea salt, butter, soy sauce, olive oil, milk. I bet some bonito flakes with a little soy sauce would be delicious. Or for something a little sweeter, maple syrup and almond milk. Go crazy. Have fun. This is breakfast after all.

Side note: What’s funny about all this is just this weekend I was telling a friend I’d never start photographing something so banal as my breakfast and start posting it on my blog. But breakfast just got too good. Happy Monday!

Monday Morning Quinoa

Serves 2

1/2 c quinoa
1 c water
2 tbsp chopped apricots (or other dried fruit)
1 tbsp flax oil (or olive oil)
sea salt

Combine the quinoa, water, and dried fruit in a medium-sized pot with a tight-fitting lid. Bring to a boil, then turn down to a simmer, leaving the lid on. Go take a shower while it cooks for 10-15 minutes. Turn the heat off and let sit for 5-10 minutes with the lid on while you get dressed, then fluff with a fork before serving. Drizzle the oil and add a pinch of sea salt.

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