As I wandered through all the beautiful, nourishing-looking juices being made at Healthy Being, I had to wonder if juice was my solution.
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.
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.
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.
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.
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
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.
Ginger and Anise Spiced Citrus
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.