breakfast

  • A time of plenty

    Summer is a time of plenty… a time to rejoice in tomatoes bursting with flavour; perfect, tiny, sweet wild raspberries; fresh, golden corn; huge zucchinis from the garden. A time when “cooking” is almost trivial. Go for a stroll in…

  • Козунак

    This past weekend was Orthodox Easter. Three (!) years ago I wrote a post on our Habakuk blog about козунак, a traditional Easter yeast-raised sweet bread.

  • Salad for breakfast

    Yep, breakfast salad. Vibrant ruby grapefruit and crisp apple matchsticks drizzled with fresh-pressed ginger juice, a squeeze of lemon, barley malt syrup and chia seeds. On top of a day-old pancake. With some almond-soy yoghurt for creaminess. Not a bad…

  • Pear ginger almond smoothie

    Today’s breakfast smoothie: pear and banana, almond, hulled hemp seeds and oat milk for protein, dark molasses for iron and lots of ginger for an immune system boost because Toby was feeling a little sickly. Topped with some roasted tigernut…

  • Gluten-free cake goodness

    The other day, I felt like eating cake. It was also high time for a blog post. And I recently met a friend who’s eating mostly gluten-free. So I thought, “Why, I’ll develop a gluten-free cake recipe for the blog,…

  • Abundance

    Friends, it’s plum season here in Berlin. We got a giant bucket of the stuff at the yoga cafe the other day, from the house manager or somebody who has a farm nearby…

  • Müsli

    Müsli — nourishing and satisfying weekday breakfast or snack, that, with a tiny bit of foresight, is easy and quick to prepare.

  • Berry buckwheat borridge

    Berry buckwheat borridge. That’s like porridge, except raw and made from buckwheat à la Green Kitchen Stories and My New Roots. This version is also made with raw buckwheat soaked overnight, then blended with a bunch o’ berry-like fruit (strawberries,…