I stumbled across this lovely little tale in an article about french toast in last Sunday’s New York Times Magazine.
“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing that you say to yourself?”
“What’s for breakfast?” said Pooh. “What do you say Piglet?”
“I say, I wonder what’s going to happen exciting today?” said Piglet.
Pooh nodded thoughtfully. “It’s the same thing,” he said.
If there is a way to express how I see the world, it would be this one. I believe in breakfast.
So, on honor of the first meal — on early mornings or long Sundays. My five favorite unprocessed breakfasts.
If I could eat yogurt, fruit, and granola for every meal, I just might. This particularly bowl o’ bounty includes: Nancy’s Organic Plain Yogurt (full-fat and amazing) mixed with a heaping spoon of local honey, plus a sliced banana and on-sale organic raspberries. The granola is Ezekiel 4:9 Almond Sprouted Whole Grain Cereal, which contains only grains and nuts (no sugar!)
This is the staple — the everyday workhouse, especially in summer. Organic frozen fruit (blueberries and mango here) plus Greek yogurt, banana, ice, and a splash of water or juice. Coffee and a good book.
Yes. That is right. This is a picture of an unprocessed waffle. (Okay, yes. The chipotle chocolate syrup definitely has sugar. But again — the waffle is unprocessed.) This waffle comes from Foodie Fleet, a locally sourced food truck in Tucson. I just interviewed couple who owns Foodie Fleet for an article for Edible Baja Arizona and they talked about how, when they were living in St. Louis, they fell in love with a locally sourced food truck called Lulu’s — so much so that they got them to cater their rehearsal dinner. These waffles are my Lulu’s. These delicious, desert-sourced treats contain: mesquite flour, local extra virgin olive oil, coconut oil, rice flour, homemade pecan milk, and chia seeds.
Breakfast tacos! From summer’s bounty: Fried green tomatoes, plus zucchini, red onions, backyard eggs, munster cheese, and yellow corn salsa. Piled on toasted corn tortillas. This is one for a Sunday.
Breakfast salad at 5 Points Market in Tucson. Butternut squash puree, local arugula, fried eggs, roasted green chiles. Breakfast gets a bonus when you get to sit across from someone who lets you chose your favorite section of the paper first.