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I call her “Old Faithful.” She’s not so much a recipe as she is an approach. She is my favorite breakfast, my best fuel, my rainbow of color, my five tastes, my gift to my gut… She is dependable, delicious, and complete in 5 minutes. She starts with an onion, garlic, ginger, turmeric - any one, any combination, or all of them. Sautéed in avocado or olive oil. Add vegetables - whatever you have! Perhaps carrot, daikon, green beans, jalapeño, broccoli, leek, kale, collards, bok choy…just emphasize those greens. Then a little mirin to bring it all together, and serve it with some avocado and something fermented - kraut, kimchi, gingered carrots, beets, hot sauce… The options are practically limitless! Finish with gomasio, opumpkin seeds, sunflower seeds or hemp hearts…and dig in. Sometimes I make this daily, and other times I go weeks without her, but whenever I come back, I am reminded just how amazing she makes me feel. Give it a try, or share your own favorite breakfast so the rest of us can benefit and try something new!

Excited to be a panelist for @stepupwomensnetwork tonight at 7pm ET. Tonight’s theme is “Helping People Be Well” - for young adults (ages 18-29) to connect with mentors in healthcare, nutrition, fitness, life coaching, pharmacy and more to learn about career paths and aligning personal values and interests. Honored to share the stage with Dr Carmen Gutierrez and Andrea Bahamondes. RSVP: https://support.suwon.org/event/explore-interests-help-people-be-well-/e45294

The magic of making sourdough bread never fades. I’ve baked thousands of loaves, and each time I open the oven door, I am blown away. Look at that crust, the amber, the gold! My next SOURDOUGH WORKSHOP is 3/1 from 3-5:30 EST and you can take it virtually in your kitchen or live with me in mine! DM me if you’re interested. Everyone can learn how to turn flour, water, and salt into to-die-for sourdough breads that use fermentation to reduce the gluten and produce easy-to-digest, incredibly delicious breads.

Made this Roasted Vegetable Minestrone with Za’atar and Gigante Beans from NOURISH (page 249) in last night’s SOUP class, and am following through exactly as promised with soup for breakfast today! Soup-for -breakfast is like a winter alternative to summer smoothies - the perfect way to start the day with a rainbow of color, all of the tastes, and heart-warming fuel for the day ahead. Plus, it’s already prepared, heats up quickly, and is always better on day 2! What’s YOUR favorite winter breakfast?

Don’t fear the pomegranate (or overpay for it already seeded)! Cut off the top, slice down the vines, turn inside out, and brush the seeds into a bowl. Easy! Now it’s your turn. 😉❤️

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