THE INTERNATIONAL BREAKFASTS YOU SHOULD BE EATING

Fresh bread, rice porridge, green plantains, or muesli. How will you start your day?
Did you know that there are some places where they actually sit down for breakfast? Where it’s not eaten on the run, on the go, or on anything but the table? And that some countries’ breakfasts are based on centuries of fine-tuning the grains, fruits, dairy, and yes, even meat, that are readily available on ample farmland and not on what marketers and advertisers have told them to eat? It’s true. These places exist!

In my quest to discover alternatives to the standard American breakfast, I asked questions of five people who spent the majority of their lives elsewhere–Bosnia, China, the Dominican Republic, Hong Kong, and Sweden–before moving to the States. My small study reinforced some of what I already suspected: other countries pace their meals, use less sugar than we do (especially at breakfast), and, for the most part, prioritize lunch.

Some of what I learned surprised me: there’s no fear of bread or dairy or meat or even sugar, as long as it comes naturally from fruit. Eggs seem a-okay, too, though I suspect they were from local farms, not massive operations. Some of what I learned harked back to things I’ve heard along the way: breakfast and lunch, not dinner, should be the bigger meals so your body has time to digest before going to sleep. There’s also a general antipathy toward cold water. (I had first heard this from my host mother during my study abroad in Spain, who told me that a king returned home from war, drank cold water, and dropped dead. Apparently, the country stopped drinking cold water after that.)

Overall, the international approach to breakfast seemed to be exactly what many American marketers and processed food companies have long been hawking but not necessarily delivering: balance. The traditional breakfasts can knock out several food groups in the pyramid without overdoing any of them. They trend toward savory or, at the very least, not sweet. They are designed to be savored at a table and not in the car or walking to work. They certainly aren’t meant to be ignored altogether.

How can we bring a little bit of the balance and tradition home? Read on.

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Valentine’s Day Results: When Life Gives You Carrots, Make Carrots Four Ways

It happened! Our second annual Valentine’s Day challenge. If you’ve read our previous post you’ll know that last year, the Vegend and I started a Valentine’s Day tradition that is more creative and less expensive than any restaurant meal we could have.

The simple premise–I determine which ingredient he should use and he determines mine–has forced us to push the boundaries of our usual (delicious) meals, be thoughtful in our execution, and try new things. I’m here to tell you that last night’s results were astounding. So astounding, in fact, that I ate a good portion more while I was cleaning up. Now, that’s the sign of a good meal.

I had challenged the Vegend to use carrots in our main course and boy, did he deliver. He presented carrots four ways and each way was a nod to something we’ve eaten or cooked before. First up, he pickled carrots in rice wine vinegar, ginger, shallot, honey, and salt, a delicious trick we had first seen at Brooklyn Grange’s Veggiepalooza 2017 but had not yet tried. A quick toss in sesame oil, carrot greens, and scallions provided a tasty and colorful start to the main meal.

The main dish was mind-blowing. Three more ways of carrots, each distinct from each other and, if I’m being honest, a party in my mouth. The sweet roasted carrots with homemade chimichurri (cilantro, parsley, shallot, jalapeno, red wine vinegar, salt, and olive oil) made me want to slather chimichurri on everything. Everything! I didn’t even know I liked chimichurri!

The carrots with yogurt sauce (Greek yogurt, lemon juice, olive oil, lemon zest, carrot greens, scallions, roasted cashews, and salt) were inspired by Canoe Hill in Millbrook, NY, whose own carrot-yogurt-cumin combination wowed us just a few weeks ago.
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