Breakfast with Amy Chaplin

For me, bircher museli reminds me of traveling to Europe as a child, or later in my twenties staying in a first-class hotel in New York City. Bircher muesli looks refined but also hearty. More than just a creamy cereal, it was an old-fashioned meal that had good cooked fruits, nuts and grains topped with cream or milk. I was thrilled when I realized that the publisher of my book is the publisher of Amy Chaplin’s latest book Whole Food Cooking Every Day. Amy Chaplin, a James Beard award-winning chef, is like a ray of sunshine that can make any vegetarian dish come alive with flavor and texture. He made my day when he suggested I make a healthy version of the traditional Bircher Museli.

1)What makes your heart sing?

There are many things but my son takes it to another level.

2) What was the most important catalyst that inspired you to start growing the plant before it became so popular?

I grew up on a vegetarian diet so I have always cooked and eaten this way. Getting into the “food as medicine” concept was inspired by a few macrobiotic friends when I was sixteen. Since then I have been bringing healing nutrients into my diet.

3)What three things do you always have in your pantry?

Sea salt, almonds and olive oil

4) Do have a motto or quote you live by?

When I was a child my best friend’s mother used to say “art is in the process not the result” I think about this a lot.

5)The colors in the book are so beautiful do you create dishes with beauty in mind?

Yes, I am really attracted to color and beauty in all aspects of my life. When you work with nature it is very easy to make things that look attractive.

6)Yyou just had a baby. Has there been a particular food or ingredient that you feel has helped you bounce back?

In the first weeks it was kitchari—cooling and warming spices were good and soaked beans didn’t affect breast milk like other beans. I also ate (and still eat) a lot of almond butter. Almonds are great for milk production.

7)What can we expect next from you?

There are some exciting projects that I will share as soon as possible. I am currently enjoying book inspiration and focusing on a good sleep schedule

Quoted inCooking Perfect Meals Every Dayby Amy Chaplin (Art Books). Copyright © 2019.

The base recipe

Grain Free Chia Bircher Bowl

Makes 5 cups|1.2 l|Works 4 to 6

½ cup (2½ ounces | 70 g) raw pumpkin seeds, soaked overnight in 2 cups (480 ml) filtered water

½ cup (2¼ ounces | 65 g) raw sunflower seeds, soaked overnight in 2 cups (480 ml) filtered water

¼ cup (1¼ ounces | 40 g) chia seeds

¼ cup (1 ounce | 30 g) hemp seeds

2 tablespoons (¼ ounce | 8 g) ground flax seeds

½ cup (2½ ounces | 70 g) whole almonds, soaked overnight in 2 cups (480 ml) filtered water

3 cups (720 ml) filtered water

2 tablespoons (¹/₃ ounces | 10 g) coconut flour

1 tablespoon of vanilla extract

2 teaspoons ground cinnamon

A pinch of sea salt

½ cup (1 ounce | 25 g) unsweetened desiccated coconut (see Note)

Remove the pumpkin seeds and sunflower seeds from the strainer, rinse under cold water, and place the strainer over a bowl to drain well. Combine chia seeds, hemp, and flax in a medium bowl; set aside. Drain and clean the almonds and transfer them to an upright blender. Add 3 cups (720 ml) water, coconut flour, vanilla, cinnamon, and salt and blend until completely smooth, then add the desiccated coconut and toasted seeds and mix briefly or beat until the seeds are chopped. Pour in the chia mixture, stir well to combine, and set aside for 25 to 30 minutes, until thick and creamy. This can be eaten immediately, with any of the spreads suggested on page 26, or stored in an airtight container in the refrigerator for up to 4 days. It will firm up a lot in the fridge.

Note:Toasted desiccated coconut adds texture to this grain-free dish. If you can find shredded coconut, just stuff it in at the end rather than mixing it in.

Cacao and Maca Chia Bircher Bowl

Makes about 4 cups|960 ml|Works 4

1 recipe for Chia Oat Bircher Bowl or Free Chia Bircher Bowl

¼ cup (½ ounce | 16 g) cocoa powder (see sidebar on page 297)

2 tablespoons (½ ounce | 14 g) mesquite powder (see sidebar)

4 teaspoons (½ ounce | 16 g) gelatinized maca powder

1 tablespoon coconut butter

Make a bowl of chia following the instructions for the base recipe, add cacao, mesquite, maca, and coconut butter to a blender along with the almonds and blend until smooth. Serve with any of the toppings suggested on page 26; this dish tastes great with Cherry Vanilla Compote (page 101) and Rose Almond Milk (page 72).

Cocoa powder

In its natural state, cacao contains an abundance of antioxidants and essential minerals that support mental and physical well-being. Raw cacao has not been roasted, so no enzymes or beneficial nutrients have been lost. Cocoa powder is made by cold-pressing fermented cocoa beans to extract the fat (cocoa butter) before grinding the beans into a fine powder. This process concentrates the nutrients and enriches the flavor of the cacao. Cocoa powder is made from beans that are roasted at high temperatures before being pressed and ground into a powder. If you don’t have cocoa powder, you can use an equal amount of cocoa powder in any recipe.

Mesquite Powder

Part of the legume family, the mesquite tree produces bean pods, which can be dried and ground into powder. Slightly sweet, the powder has a rich, earthy flavor with smoky, caramel-like notes that go well with the cocoa, at the same time enriching and sweetening it and balancing its bitterness. Mesquite is a traditional American food, and the pods are rich in protein, iron, calcium and magnesium. It is also high in fiber and has a low glycemic index, making it useful in stabilizing blood sugar levels. Mesquite is a sustainable plant as it comes from drought tolerant trees that do not require irrigation (or chemical fertilizers).

Brazil Nut Milk with Star Anise and Vanilla Bean

Makes 2 cups|480 ml|Works 2 to 4

2 cups (480 ml) filtered water

8 star all anise

½ cup (2¼ ounces | 65 g) raw Brazil nuts, soaked overnight in ½ cup (240 ml) unfiltered water

A pinch of sea salt

1 Medjool date, included

½ teaspoon vanilla extract

¼ vanilla bean, split, seeds peeled and stored, pod reserved for another use

Put the water and star anise in a small pot and bring to a boil over high heat. Cover, reduce heat to low, and simmer for 1 minute. Remove from the heat, remove the lid, and set aside to steep for at least 10 minutes.

Place a strainer over a bowl and line it with a nut-milk bag, layers of cheesecloth, or a small kitchen towel; set aside. Puree the star anise tea in an upright blender. Peel and clean the Brazil nuts and put them in a blender along with salt. Blend until smooth. Pour into a lined strainer, gather the edges of the bag or cloth together, ​​​​​​and gently squeeze the milk into the bowl until you have extracted as much liquid as possible. (Post the pulp.) Clean the blender, then add the Brazil nut–star anise milk, date, vanilla extract, and vanilla seeds and blend until smooth. Serve immediately, or pour into a glass jar, cover and refrigerate for up to 4 days. Shake well before serving.

The base recipe

Stone Fruit Compote

Makes about 2¹/₂ cups|600 ml

1½ pounds (680 g) ripe peaches, plums, apricots, or cherries

½ cup (120 ml) freshly squeezed orange juice or filtered water

A pinch of sea salt

1 teaspoon arrowroot powder

2 teaspoons of filtered water

½ teaspoon vanilla extract

If using peaches, plums, or apricots, core and slice them. Cut each half into 1⁄2-inch (1.25 cm) wedges and cut the wedges in half crosswise. If using cherries, peel them. Put the fruit in a medium pot, add the orange juice and salt, and bring to a high heat. Close the pot, reduce the heat to low, and simmer for 8 to 10 minutes, until the fruit is soft. Dissolve the arrowroot in water in a small cup, then pour it into the pot, stirring constantly. Once the compote has returned to a boil and thickened, remove from the heat and add the vanilla. Serve warm or at room temperature. Store the cooled compote in a sealed jar in the fridge for up to 5 days.

Note:If using plums, omit the arrowroot powder.

Combine oats and chia, hemp, and flax seeds in a medium bowl; set aside. Drain and clean the almonds and transfer them to an upright blender. Add 2 ¾ cups (660 ml) water, vanilla, cinnamon, and salt and blend until completely smooth, then pour into the oat mixture. Stir the mixture well and set aside for 25 to 30 minutes, until thick and creamy. This can be eaten immediately, with any of the spreads suggested on page 26, or stored in an airtight container in the refrigerator for up to 4 days. It will firm up a lot in the fridge.