Inspiration for cooking can come when you least expect it, and from the least expected sources.
Text And Photo By Brady Evans
When I’m not cooking, I’m reading or running. It is amazing, however, how often my love of cooking and recipes pops up in unexpectedly in books that I read.
For instance, Under the Tuscan Sun by by Frances Mayes is a fantastically interesting read for people in love of architecture, Italy, or food. I had no idea the recipe ideas I’d be running into in this book when I first borrowed it from my mother.
Similarly, I had no idea that the book Born to Run by Christopher McDougall would get me interested in a previously unknown-to-me superfood: chia seeds. This ingredient is known to be a fantastic source of essential fatty acids, protein, and soluble fiber.
So far I’ve found the easiest way to enjoy them is in smoothie form. Once soaked in water, they form a gel-like substance that is easily added to a delicious fruit smoothie. With or without chia seeds, however, this is a winning breakfast!
- 1 cup (250 mL) fresh strawberries, hulled and cleaned
- 1 peeled banana, frozen
- 4 cubes of ice
- 1 T chia seeds soaked in ¼ cup (60 mL) of water
- ⅓ cup (160 mL) light coconut milk
- Combine all ingredients in a blender.
- Pulse to desired consistency, adding more water to thin if necessary.