My dad sent me a text this morning to inform me of the snowfall warning scheduled for Calgary tonight, this immediately put me into need-comfort mode. It’s not that I don’t like snow…. I think it’s beautiful! It does however instill the serious need for hibernation. I tend to run a bit on the cool side, so winter really bites me in the butt sometimes.
Comfort food is something that has dramatically changed for me in the last 10 months or so. Since going primarily vegan the typical oozy, gooey, piping hot cheesy pasta bowls, quiche, and ultra creamy brie pizzas have sorta flown out the window. I have a much stronger grasp on what works for me and my body, and am so happy to say that I am still learning! Every day!
Each day in yoga I am reminded that today is different from yesterday, that tomorrow will be different from… next Tuesday. We are in a constant state of revolution, the beauty of becoming more in tune with our own body is that come tomorrow (shoot, even come three hours from now!) we will require something that is just a bit different from the current moment. Being your own intuitive chef is one of the best things you can do for yourself!
Comfort food for me, now looks something like this! Quinoa, avocado, shiitakes, and kimchi. Deeply nourishing, flavorful, and packed with both prebiotics as well as probiotics. Most everyone has heard about probiotics and how important they are (think yogurt, kefir, kombucha, sauerkraut) but not as many people now how vital it is to also have the prebiotics! Prebiotics are essentially food for the probiotics, they provide sugars for the happy bacteria to eat and grow thus helping us to be happy and to grow! Enjoying a breakfast (or lunch, or dinner) like this fabulously comforting bowl is only one way to get a good dose of bioavailable nutrition; for those of us who enjoy a sweeter breakfast, or perhaps to be used as a dessert option it’s simple to convert from savoury. Bananas are a great source of prebiotics, oats and other porridge grains work as well. Scooping some cultured yogurt and raw honey on top of a blended banana oat pudding/porridge and topped with some extra beneficial bee pollen is sweet perfection in a bowl. Wholesome, real food.
I cooked the quinoa in a decoction of chaga tea, chaga is a tonic medicinal mushroom that is a-maaaaa-zing! Chaga is a rough and tough mushroom growth that essentially scabs over the broken portion of a piece of living wood. Key words there – living wood. It grows to protect the tree, not to help it decompose. Chaga is an immuno-modulating herb that has been used in Canada and Russia for years and years. In fact, I recently heard about a Siberian shaman who was found in the ice from ages ago – who had chaga in his herb belt. Ancestral people knew that it was anti viral, antiseptic, and very tonic; a herb that could be used on a very regular basis and to treat a number of different conditions. Now we also know that chaga has the most amount of antioxidants of anything known! Awesome! Tonic herbs, immno-modulating herbs, this means that instead of boosting the immune system (like echinacea) they balance the body so that it can zen out. They help to put the pieces together, so the body itself can be the boost it needs. Chaga is not an aromatic, so it can be concentrated and decocted multiple times – and by multiple, I basically mean you can brew chaga on the stove sort of witches cauldron style for hours and hours and it will just be more bioavailable and amazing. Unlike something like a peppermint tea, you cook that baby down and eventually you’re just drinking leaves. The minty aromatics fly away. Once you bottle the chaga you’ve made, keep the mushroom, keep on refilling that pot until the brew deposits no more color into the water. I usually get four or five brews out of the same batch, fill mason jars with the beautiful black tea and refrigerate it to be used as a base in soups, smoothies, or to cook grains in. Cooking grains with chaga tea provides an even more powerful prebiotic base! Perfection!
Savoury Breakfast Bowl
1/2 Cup Quinoa
1 Cup Chaga Tea
1 Tbsp Coconut Oil
1 Cup Whole (fresh) Shiitake Mushrooms
1/2 Cup Water
Himalayan Salt & Fresh Pepper
Avocado – sliced
Add the quinoa, chaga and coconut oil to a small pot, allow it to boil then cover, turn the heat down and simmer for ten minutes or so before removing from the heat. Get a frying pan out and onto the hot element, adding in the shiitakes, salt and pepper, and then the water. No oil necessary. Pan-steam (I may have made that term up…) the mushrooms, until they are ultra soft and have soaked up most of the water. Assemble in a bowl, starting with the quinoa, the mushrooms, sliced avocado and kimchi last. We want those probiotics to live, covering them in hot quinoa isn’t ideal!
Dried Dulse, Wakame, and Sea Lettuce