And the day came
when the risk it took
to remain tight inside the bud
was more painful
than the risk it took to blossom.

Anais Nin

And so I begin my inaugural post.

My love for fresh whole foods was planted firmly in place at a young age. Growing up in the suburbs of Cleveland during the sixties and seventies, I clearly recall eating foods at home that most of my friends were not. My mother cultured yogurt. She grew fresh herbs in pots on the sunny kitchen window sill, and sprouted mung beans out of a hand thrown speckled pottery bowl in her clothes closet. We had a crock and a wok. Although recognized for her own unique sense of style and flair, my mother was clearly not a hippie. However, there was something evocative of that era’s free spiritedness apparent in her cooking; not totally earthy-crunchy (we did have our share of Swanson’s t.v. dinners in the freezer and Whip ‘n Chill packets in the cupboard),but many of our meals definitely displayed that “granola” sensibility.

“Fat Cat’s Cookbook For Cooking and Coloring by Karen Whyte” was one of my first and most cherished cookbooks. Part instructional recipes, part coloring book, I cooked much and crayoned less from what I can surmise by the looks of the many unfinished coloring pages. Flipping through this slim, cheerful collection tailored for kids, I marvel at how relevant the recipes and ingredients are for the way I cook today as an adult. Brown rice and whole grained flours are called for as opposed to the whites. Honey is used as a sweetener, carob or cocoa are both offered as options when a chocolatey flavor is desired as in the “Willy Nilly Cake”. Raw rye and wheat flakes, wheat germ and even chia seeds (!) are featured in a nutrition-packed version of granola. Techniques are simple and straightforward, the results are healthy and delicious. I’m guessing that this soft covered little gem published in 1971 is sadly out of print.

For breakfast, a personal favorite is the aptly monikered “Overnight Sensation”. A breakfast recipe that does most of the work while I’m asleep is a sensational treat anytime. This Fat Cat’s version of the morning bowl of Swiss-style oatey goodness most familiarly known as bircher muesli separates itself from the pack with a call for the lush additions of bananas, honey and thick cream. Chopped nuts and grated apple provide texture and crunch, and a squirt of lemon juice lifts the flavors up so they can sing….cue up a little something from Richie Havens.

Recipe for Overnight Sensation
Adapted from Fat Cat’s Cookbook via Heidi Robb

Start this breakfast cereal the night before
Serves 4

1/2 cup old fashioned rolled oats
2 ripe bananas
2 tbs. (raw) honey
1/4 cup heavy whipping cream
2 crisp apples
1 tbs. fresh lemon juice
1/4 cup chopped nuts ( I like toasted walnuts with this, which also provides you with a nice dose of omega 3)

1. Place oats in a small bowl with (filtered) water to cover
2. Next morning, drain off excess water from the oats if much remains. Mash the bananas and blend in the honey.
3. Whip the cream in a small bowl until thick.
4. Cut apples in half, remove cores and stems. Grate the apple halves into a serving bowl and add the lemon juice.
5. Add honeyed bananas and soaked oats to grated apple.
6. Fold whipped cream into apple mixture.
7. Spoon into four bowls and top each with 1 tablespoon chopped nuts.

Note: Other fine additions I’ve been known to incorporate: flax seed (whole or freshly ground), raw pumpkin seeds, raw sesame seeds, dried fruits (figs and dates are especially welcome), and fresh berries in season. I prefer and do use organic ingredients whenever possible.

In true muesli style, this dish is designed to be served at room temperature, but I’ll snack on leftovers served cold straight from the fridge.