In search of a viable New Year's resolution to solve my most vexing eating predicament, I stopped by Jackson's new Healthy Being Juicery
Yanna pours out a batch of Synergy juice: grapefruit, ginger, lemon.
My problem: Breakfast. Or rather, the lack of breakfast. Content with a cup of coffee (Up An' At Em
by JH roasters
, preferably) and a handful of my favorite granola
, I usually head out into the day without eating that most important meal.
As I wandered through all the beautiful, nourishing-looking juices being made at Healthy Being, I had to wonder if juice was my solution.
New Year's resolutions: Do you have one? Residents of Jackson Hole are a health-conscious bunch so our New Year's resolutions may not follow the national trend. In my informal poll of a dozen or so locals, not one person resolved to exercise more, lose weight, or reduce stress. But just about everyone wants to eat a little better. Judging by the buzz going on at the Juicery, for many locals that means more juice.
Dropping by the Juicery
at the height of the New Year's resolution season is inspiring indeed.
Locals can't get enough of owner/holistic nutritional coach/juice mastermind Jessica Marlo's raw food take-away, fruit and vegetable elixirs, and nut butter milks. Her energetic team of juice makers are busy chopping, measuring, cold-pressing, squeezing, straining, pouring, and searching for empty bottles to keep up with the demand.
Heather, Dre, and Becks in the juice kitchen.
Some people have re-booted their New Year's nutrition with a juice fast--a week or more of mostly juice meals strategically devised to improve energy by cleansing the body of toxins. As a doctor trained in Western medicine, I am skeptical of all this talk of ridding the body of toxins--after all, our kidneys and gastrointestinal tracts are keenly designed for this purpose.
And yet, I couldn't help but admire the energy my friend Julie exhibited as she bounded up Mt. Glory with me on day three of her juice fast. The hike starts at the top of Teton Pass at 10,033 feet. The 1,600 foot climb on a steep bootpack while carrying skis, backcountry gear, water, and other essentials is one of the best workouts in Jackson Hole.
The Juice Book. Healthy Being is a relaxing place to pop into every few days.
"Aren't you afraid you're going to bonk?" I asked her, as I tried to remember if I'd actually eaten yet that day. "Nope, I feel great!" she said, as she neared the summit. Me, I am always afraid of bonking--the local terminology for the abrupt loss of energy caused by a plummeting blood sugar while exercising in the mountains--(see announcement of new column below).
I wouldn't last a day on a juice fast before heading over to Persephone Bakery Cafe-
-right next door to the Juicery-- for a Croque Monseur and a chocolate chunk cookie. But I am smitten with everything at Healthy Being
--the juices taste clean and not too sweet, the raw food entrees are surprisingly satisfying, and the turmeric and cinnamon-spiced nut milks are the perfect post-workout snack for me.
This raw Healthy Being pad thai is made with zucchini noodles and an almond butter sauce.
This raw vegan lasagna made with a cashew "cheese" and zucchini pasta is good enough to turn me into an occasional raw foodie.
Right then and there, while perusing the Juicery pantry, I made my first resolution of 2014.
Resolution #1: Although I'm not cut out to be a hardcore juicer, I'll be a sometime juicer, keeping a few bottles on hand at all times for those days when breakfast doesn't happen.
The Healthy Being pantry makes me want to give my own pantry a make-over with dozens of Mason jars.
I came up with my second resolution while driving home from the Juicery. It's not that I don't like eating breakfast; after feeding my family, I just don't take the time to make something for myself. What I need is a breakfast that's already made, stashed in the fridge and the freezer, that packs enough carbohydrates and protein to get me up Glory without bonking. Optimally, it would fit in my hand and be portable enough to eat on the go.
Resolution #2: I'll keep my freezer and fridge stocked with healthy breakfasts that I can grab on the go.
Making breakfast ahead of time is the ticket for me, so I came up with a breakfast pudding inspired by the Healthy Being pantry. Chia seeds are soaked in almond milk, vanilla, maple syrup and yogurt overnight. The pudding sets up in the fridge and the toppings--toasted almonds and last summer's berries from the freezer--get added in the morning. Easy. No more skipping breakfast when I really need it.
So far, I haven't tired of Chia Seed Breakfast Pudding; I just keep changing the toppings and tinkering with the spices. One recipe makes enough for 4 grab-and-go breakfasts. And, it's portable.
Chia Seed Breakfast Pudding
Another of my favorite make-ahead breakfasts is a ginger and anise-spiced compote of grapefruit, cara cara and blood oranges.
Ginger and Anise Spiced Citrus Compote: grapefruit and orange segments poach overnight in a simple syrup infused with warm spices.
Besides drinking juice and eating breakfast (sometimes), what else am I up to this year?
In 2014, you'll find my recipes and stories in Edible Idaho South
, a James Beard award winning national magazine with regional issues. My first piece for them--on cooking with wild game--is making its way around town.
Speaking of bonking, next week I'll be launching a new column for Dishingjh.com
called Beyond Power Bars
that will keep you supplied with recipes for tasty, calorie-dense snacks for all your backcountry adventures.
I'll continue to write the In the Kitchen
column for Teton Home and Living and
contribute to Teton Family Magazine
If you missed my series of cooking classes with Central Wyoming College
last fall (we tackled Moroccan, Healthy Mexican, and Sicilian menus), look for more to come later this year.
Follow the Teton County Library's
facebook page or newsletter to find out about upcoming collaborations. Last year we teamed up for a Food Lit Book Group
that brought the books to life--we cooked together from each book. A Food Writing 101
class in December was also great fun.
Chia Seed Breakfast Pudding
When the chia seeds soak overnight in the yogurt and almond milk, they transform into chewy little pearls, not unlike a tapioca pudding.
Makes 4 make-ahead breakfasts, keeps in the fridge for up to 5 days
Adapted slightly from Giada de Laurentis' Feel Good Food
- 1 cup vanilla almond milk
- 1 cup plain yogurt
- 2 tablespoons maple syrup, plus more for tossing with the berries
- 1 teaspoon vanilla extract
- generous pinch Kosher salt
- 1/4 cup chia seeds
- 1 cup berries, fresh or frozen
- 1/4 cup sliced almonds, toasted in the oven at 350ºF for 6-8 minutes
- In a medium bowl, gently whisk together the almond milk, yogurt, maple syrup, vanilla and salt. Add the chia seeds and let stand for 30 minutes. Stir again to redistribute the chia seeds, cover and refrigerate overnight.
- In the morning, spoon the chia seed pudding into a cup or bowl. Top with the toasted almonds and the berries, moistened with a few more teaspoons of maple syrup.
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Ginger and Anise Spiced Citrus
For this overnight-poached fruit, use any good citrus you can find. Right now, the ruby red grapefruit, cara cara and blood oranges are in season, and I can't get enough of them. This would also make a nice dessert served with lemon cake or ice cream.
Makes 1-2 breakfast servings, easily double or tripled
Keeps in the fridge for 3 days
- 1 large grapefruit
- 1 cara cara orange
- 1 blood orange
- 1/2 cup sugar
- 1/2 cup water
- 1 inch piece of fresh ginger, cut into quarter-sized pieces
- 3 star anise pods
- Dissolve the sugar in the water over low heat in a small saucepan. Add the ginger slices and the star anise, and cook over very low heat for 5 minutes. Remove from the heat, cover and steep for 30 minutes.
- To prepare the citrus, use a sharp knife to cut off the stem ends of the peel. Stand the fruit on one end and slice off the rest of the peel. Cutting between the white pith, remove the segments.
- Place the grapefruit and orange segments and the simple syrup in a bowl and cover tightly. Refrigerate overnight. To serve, remove ginger and star anise.
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