Chia Pudding

Recipe and photo courtesy Mhai Yoga Retreat

Chia seeds are loaded with nutrients including omega-3 fatty acids, antioxidants, calcium, fibre and protein. They are great to make pudding because they absorb up to 10 times their weight in liquid. If you want to find a great price on chia seeds then check out iHerb discount codes, all their products are great. Try this easy recipe and start your day off right.

Dabble Does Havana2

Photo courtesy Mhai Yoga Retreat

 

INGREDIENTS
½ cup of chia seeds
½ cup of coconut milk
2 bananas
3 tbsp of almonds
2 tbsp of coconut shreds
1 tsp of cinnamon

DIRECTIONS
In a small bowl, mix chia seeds, coconut milk and cinnamon. Cover and refrigerate for at least 1 hour.

Put mixture into serving bowls and garnish with sliced bananas, nuts and coconut shreds, divided evenly per serving.

Guava Juice

Recipe and photo courtesy Mhai Yoga Retreat

As a great source of vitamins and flavour, who wouldn’t want to make guava a part of their breakfast ritual? Guava is low in calories and full of Vitamin C.

Feel instantly rejuvenated with this Mhai Yoga Retreat specialty.

Dabble Does Havana

Photo courtesy Mhai Yoga Retreat

 

INGREDIENTS
6 guavas, seeds removed
1 pc of ginger
1 lemon
1 tsp of honey

DIRECTIONS
Mix all ingredients in a blender for 40 seconds and enjoy.

Lemon, Butter and Sugar Crêpes

Recipe by Chef Cat Cora.

Cat_Cora_Crepes

For Crêpes (makes 10 – 12)

INGREDIENTS:
1/2 cup all-purpose flour
1 large egg, beaten
1 cup milk
3 tbsp unsalted butter, melted for brushing crêpe pan or skillet

DIRECTIONS:
Preheat the oven to 250 F.

In a large bowl, whisk together flour, egg and milk until smooth. Place a 6-inch nonstick crêpe pan, a heavy skillet, or a griddle over medium-high heat. (A nonstick pan is easiest.) Brush the pan lightly with the butter and wipe out any excess with a paper towel.

Pour in just enough batter (less than ¼ cup) to cover the bottom of the pan. Holding the pan by the handle, tilt it so the bat ter runs across the bottom and covers the entire base of the pan. After about 1 minute, the crêpe w ill turn golden brown and the edges will crisp and pull away from the pan. Then, turn the crêpe over and cook for 30 seconds, until the second side is lightly browned. Remove the crêpe from the pan and place on an ovenproof plate to cool. As the crêpes cool, you can form a stack and keep them warm in the oven. Repeat with the remaining melted butter and batter.

Serve immediately, or store in the freezer by placing sheets of wax paper or plastic wrap between crêpes, then wrap the entire batch in plastic wrap.

Finishing Touches

INGREDIENTS:
10-12 crêpes
2 tbsp unsalted butter
5-6 fresh lemons, cut in half
1/4 cup sugar
1/4 cup confectioners’ sugar (optional)
20 strawberries, sliced (optional)

DIRECTIONS:
Reheat the crêpes one at a time in a large nonstick skillet. When the crêpe is hot, put ½ teaspoon of butter on a knife and gently rub over the surface.

Squeeze juice from half a lemon over the crêpe, sprinkle 1 teaspoon of sugar sparingly over the juice, then fold the crêpe in half, and in half again to form a quarter circle.

If you like, dust a little confectioners’ sugar on the top and garnish with a few fresh strawberry slices.

Serves 4-6
For more recipes by Chef Cat Cora, check out her book – Cooking from the Hip.

Baked Eggs with Bacon

Recipe by Chef Marc Matsumoto

Baked Eggs

INGREDIENTS:
2 slices thick cut bacon
1 shallot, minced
2 tbsp parsley, chopped
5 ramps, bulbs minced, leaves chopped
1 1/2 cups stewed tomatoes, chopped
salt and pepper
honey (optional)
2-3 eggs
ricotta insalata

OPTIONAL:
parsley
basil
chives
scallions
ramp leaves

DIRECTIONS:
Preheat broiler. Move oven rack to the top position.

For tomato sauce, place bacon on oven-safe pan and fry over medium heat until some oil renders out. Add minced shallots and ramp bulbs, sauté until soft and fragrant. Add chopped parsley and ramp leaves; cook until they are just wilted. Add tomatoes, then salt and pepper to taste. If sauce is too tart, add honey to sweeten slightly.

Use a spoon to make 2-3 wells in the tomato sauce and drop an egg into each well. Crumble cheese on top and bring the sauce to a boil. When the bottoms of the eggs start to turn white, transfer the pan to the oven. Broil directly under the heating element for about 1 minute, or until the cheese is browned and the eggs have turned white on top.

Quickly garnish baked eggs with parsley, basil, chives, scallions, or ramp leaves. Serve on toasted bread.

Serves 2-3

From Scratch: Eggs Florentine

From Scratch - Eggs3

“Eggs Florentine are a breakfast classic,” says resident chef Corey Burgan.

 

INGREDIENTS:

10 eggs

1 tomato, diced

1/2 onion, diced

1 bunch basil

1 bunch chives

salt and pepper

1 baguette (1/4″ slices)

3 tbsp balsamic vinegar

3 tbsp white vinegar

1 lb spinach

2 tbsp butter

 

PREPARATION:

Butter slices of bread on both sides and place on a non-stick baking sheet.

 

DIRECTIONS:

Preheat oven to high broil.

Combine diced tomato, onion and balsamic vinegar in bowl; season with salt and pepper. Place in the fridge.

In large skillet, bring 1½” of water and the white vinegar to a boil. Break eggs one at a time into the boiling water. Use a slotted spoon and stir gently in a circular motion.

While eggs are cooking place the baguette slices under the broiler. Remove when toasted.

Cook eggs 2 to 4 minutes or until desired firmness. Remove with slotted spoon, allow water to drain, and place eggs in a bowl.

In a large frying pan sauté the spinach in butter until wilted. Remove from heat.

In a small glass, add tomato mix as the base, then add a layer of spinach. Top with poached egg and drizzle with Hollandaise sauce.

Garnish with basil leaf and chive sprout; serve with slice of toast.

From Scratch - Eggs1

 

Hollandaise Sauce

 

INGREDIENTS:

10 egg yolks

2 cups butter

2-3 tbsp apple cider vinegrette

4-5 dashes Tabasco

4-5 dashes Lea and Perrins

salt and pepper

 

DIRECTIONS:

In a saucepan, melt butter over medium heat.

In a bowl, combine egg yolks, apple cider vinegrette, Tabasco and Lea and Perrins. Whisk approximately 2 minutes, until combined.

Slowly stir in the melted butter adding half a cup at a time. Whisk to preferred thickness, then set off to the side.

To serve, pour or spoon over eggs. Add salt and pepper to taste.

From Scratch - Eggs2

From Scratch: Mini Croissants

From Scratch - Croissants

INGREDIENTS:

4 cups all-purpose flour

12 oz unsalted butter, room temperature

1/2 oz fresh yeast (or 1 tbsp dry)

1 egg, lightly beaten (for egg wash)

4 tbsp sugar

1 1/4 cups milk

1 tsp salt

 

DIRECTIONS:

Combine the flour, sugar and salt in a large bowl using the dough hook of an electric mixer. Dissolve the yeast in lukewarm milk, then add to flour mixture and blend until dough forms a ball.

Place dough in bowl, then cover with plastic wrap. Allow the dough to rest for 1 hour or until it doubles in size. Punch down the dough, recover with plastic wrap and refrigerate for 30 minutes.

Remove from fridge. Cut a deep cross in the dough and spread out the quarter sections so that the centre is the thickest. Roll in opposite directions to form a four-leaf clover, while maintaining thick centre.

From Scratch2

Mold butter into a lower block as shown and place diagonally in the centre of the clover. Bring the edges of the dough to the centre, enclosing the butter completely. Wrap tightly in plastic wrap and chill for 1 hour.

Place the chilled dough on a lightly floured surface. Pound lightly and evenly with your rolling pin to make the dough malleable. Roll out the dough into a rectangle approximately 9″ by 16″ with the 9″ side facing you. Fold into thirds, starting with the closest end. You have now completed the first turn.

Turn the dough clockwise a quarter turn so the narrow end faces you. Again, roll out the dough and fold into thirds to complete the second turn. Wrap in plastic wrap and refrigerate for 30 minutes.

Remove the dough from the refrigerator. Pound the dough evenly, roll and fold to complete three more turns. Wrap and refrigerate the dough for 50-60 minutes.

From Scratch4

Divide the dough in half and roll into two rectangles approximately 1/16″ thick. Cut each rectange into 5″ squares then cut diagonally into triangles. Roll triangles from the widest edge to the point. Preheat oven to 400ºF. Place on baking sheet and allow to rise for 20 minutes.

From Scratch7

Brush each croissant with egg wash and bake for 15 minutes or until golden.

Let cool for 20 minutes before devouring.

Apple French Toast

BLD_KerrySear - Breakfast

A recipe by Chef Kerry Sear, Executive Chef, ART Restaurant.

Cooking is like learning to paint: Not everyone can do it. You have to draw on the art inside you. Legions of cookbook readers will be disappointed to hear that.

INGREDIENTS:

4 whole Granny Smith apples (cored, peeled and sliced)

1/4 cup brown sugar

1/4 cup butter

1/4 cup water

4 slices Brioche bread

1 cup milk

1/4 tsp ground cinnamon

1/4 cup sugar

1 cup applesauce

3 whole eggs

powdered sugar

 

INSTRUCTIONS:

In a saucepan, add apples, brown sugar, butter and water. Bring the mixture to a simmer and cook for 20 minutes or until the apples are soft.

In a medium mixing bowl, whisk the milk, cinnamon, applesauce, sugar, and eggs together. Soak the brioche bread slices in the milk mixture.

Heat a medium sauté pan to medium heat and add 1 teaspoon of butter. Add the brioche bread and brown on both sides. Place bread on plate. Spoon the warm apple compote mixture on top. Sprinkle with powdered sugar.

Serves: 4

Roasted Beet Salad with Goat Cheese

Massimo's Beet Salad w Goat Cheese

Recipe by Massimo Capra.

 

INGREDIENTS:

12 baby beets, 4 each red, golden, and candy-striped

7 tbsp olive oil

12 baby carrots

12 small red radishes

8 green onions

Salt and pepper

3 tbsp white balsamic vinegar

3 cups mixed baby greens

12 oz goat cheese

1/2 cup toasted walnuts

2 oranges, segmented

 

INSTRUCTIONS:

Preheat the oven to 400°F.

Toss the beets with 2 tablespoons of the olive oil and place them in a baking dish. Wrap the dish with foil and bake for 30 minutes, until the beets are tender. Toss the carrots and radishes with 2 tablespoons of the olive oil and place them in a baking dish. Cook, uncovered, for 20 minutes or until tender.

When the beets are cooked, let them cool, then peel and halve them. Separate the colours so the red ones don’t bleed into the others. Dress the cooked carrots and beets while still warm with some salt, pepper, and 1 tablespoon each of olive oil and vinegar. Set aside.

Preheat a grill pan and grill the green onions on all sides. Set aside to cool.

Place a handful of greens on each plate and arrange a mixture of roasted vegetables on top.

Crumble some goat cheese on each plate and sprinkle a few walnuts on top. Garnish with the green onions and the orange segments, then dress with the remaining olive oil and vinegar. Season with salt and pepper.

Serves 6

For more recipes from Massimo Capra, check out: 3 Chefs: The Kitchen Men.

Poached Eggs with Swiss Chard, Bacon, Chorizo, and Hollandaise

Michael's Poached Eggs w Swiss Chard_1

Recipe by Michael Bonacini.

 

INGREDIENTS:

1 tbsp butter

1 cup diced bacon, 1/2 inch chunks

1 cup chorizo sausage, diced

1/2 small onion, diced

1/2 clove garlic, minced

1 bunch Swiss chard, stems and centre

ribs cut out and chopped, leaves coarsely

chopped

salt and pepper

2 tbsp malt vinegar

4 eggs

1 cup hollandaise

1 tsp chopped chives

pinch smoked paprika

 

INSTRUCTIONS:

Heat the butter in a sauté pan over medium-high heat.

Gently sauté the bacon and chorizo until the bacon is crisp and the sausage is golden brown. Remove from the pan and drain some of the excess oil. Turn heat to low and cook the onions and garlic for 2 to 3 minutes.

Add the Swiss chard stems and cook for 5 minutes, stirring occasionally. Add the leaves and season with salt and pepper. Continue cooking and stirring for 8 to 10 minutes. Add back the bacon and chorizo. Cover the pot, turn off the heat, and let sit.

In a separate pot of boiling, salted water, add the malt vinegar and poach the eggs gently for 3 minutes. Divide the chard mixture between two plates and perch two poached eggs on top. Spoon the hollandaise over the eggs; sprinkle with chives and smoked paprika.

Serves 2

Cook’s note: I like to use apple-smoked bacon, but any good quality bacon will do.

For more recipes from Michael Bonacini, check out his book: 3 Chefs: The Kitchen Men.

Crêpes with Greek Yogurt and Apricot-Champagne Sauce

Dinner Date - Crepe


Step 1: Good Morning Crêpes


INGREDIENTS:

2 eggs

1 cup non-fat milk

1/2 cup flour

1 tbsp melted butter

 

INSTRUCTIONS:

Whisk eggs in a small bowl. Add the milk and then the flour. Once it is completely mixed together, whisk in the butter.

Heat a medium size (approximately 8”) non-stick frying pan over medium high heat. Pour in batter and cook for approximately 45 seconds per side or until lightly browned.

 

Step 2: Greek Yogurt Filling

INGREDIENTS:

1 cup plain Greek yogurt

1 tsp vanilla extract

1 tsp nutmeg

1 tbsp brown sugar

 

INSTRUCTIONS:

Mix the yogurt, vanilla extract, nutmeg and brown sugar in a large bowl. Place the mixture in a line down the centre of each crêpe and fold the edges over the centre.

 

Step 3: Apricot-Champagne Sauce

 

INGREDIENTS:

1 tbsp Champagne

1/2 cup apricot preserves

10 fresh raspberries

1 tsp lemon juice

 

INSTRUCTIONS:

In a small saucepan, cook the Champagne for 2 minutes at medium heat. Add the remaining ingredients to the pan and stir for 3 minutes.

Top crêpes with the sauce and garnish with fresh blueberries and mint leaves.

Quinoa, Sweet Peppers and Fig Salad

A Day With Lorena - Lunch

Recipe by Chef Lorena Garcia.

 

INGREDIENTS:

1 cup dry sherry

1/2 cup dried currants

1 cup quinoa

2 1/2 cups chicken stock or store-bought chicken broth

2 scallions, white and light green parts only, thinly sliced

1 cup fresh figs, stemmed and chopped

1 carrot, finely chopped

1/4 green bell pepper, finely chopped

1/4 red bell pepper, finely chopped

1/4 yellow bell pepper, finely chopped

1/4 cup fresh cilantro, finely chopped

1/3 cup Tangy Citrus Vinaigrette

 

INSTRUCTIONS:

Pour the sherry into a medium bowl. Add the currants and set aside to rehydrate for 20 minutes. Drain the currants, discard any remaining sherry and set the currants aside.

Place the quinoa in a fine mesh sieve and rinse under cold running water. Bring the chicken stock to a boil in a medium saucepan over high heat. Add the quinoa and return to a boil. Cover, reduce the heat to low and cook until the quinoa is tender, 20 to 25 minutes. Scrape the quinoa into a large bowl and set aside to cool.

Stir the scallions, figs, carrots, bell peppers, and cilantro into the cooled quinoa. Pour the citrus vinaigrette over the salad and stir gently to combine. Serve immediately or refrigerate for up to 3 days. The salad can be served cold or at room temperature.

Serves 4

Cheesy Telitas Flatbread

A Day With Lorena - Breakfast

Recipe by Chef Lorena Garcia.

 

INGREDIENTS:

1 cup Harina P.A.N. or masarepa corn flour

1 cup queso fresco

1/2 cup grated Parmigiano-Reggiano cheese

1 tbsp finely chopped fresh basil

1 tbsp extra-virgin olive oil plus more for shaping, if needed

3/4 tsp kosher salt

Pinch of freshly ground black pepper

Cheesy Telitas Flatbread

 

INSTRUCTIONS:

Place the corn flour, queso fresco, Parmigiano-Reggiano cheese, basil, 1 tablespoon of the olive oil, the salt, and pepper in a large bowl and stir to combine. Pour ¾ cup of water over the mixture and use a wooden spoon to mix the ingredients until they come together into a rough dough ball.

Move the dough to a cutting board and knead for about 10 minutes, until it isn’t sticky anymore and is very malleable, like Play-Doh.

Divide the dough into 8 equal pieces and roll each piece into a ball. Place a 14″ long sheet of plastic wrap on the work surface and lightly coat the entire sheet with nonstick vegetable cooking spray. Set a dough ball on the lower half of the sheet and fold the top half of the plastic over the dough.

Using a tortilla press, a rolling pin, or your hands, press the dough ball into a ⅛” thick disk, which is the telita. Remove the plastic wrap, place the dough disk on a lightly oiled baking sheet, and set aside. Reuse the plastic wrap (regreasing when necessary) to shape the remaining 7 dough balls.

Heat a medium skillet over medium-high heat. Slide a spatula under a telita and flip it int o the hot pan. Cook the disk until it is browned and crispy, 3 to 4 minutes. Flip it over and brown the other side, 3 to 4 minutes longer. Place the telita on a plate and repeat with the remaining dough disks, stacking each on top of the other.

Serve warm either whole or sliced into quarters.

Makes 8 telitas