Scenes from a Breakfast Club

Our good friend Phara Charmchi brought her camera out for Breakfast Club earlier this month. Here is of what she saw and had that morning.

First we had pancakes with maple syrup, strawberries and banana. And some good coffee.

Ingredients: Brown rice flour, coconut flour, buckwheat flour, white rice flour, flax, cinnamon, cloves, ginger, evaporated cane sugar, soy milk, sea salt, filtered water. Cooked in coconut oil.

The main plate was fried beets (marinated in the leftover brine from next dinner’s pickled beets), steamed kale with ginger and lime dressing, millet with green onion tahini sauce, and toasted dulse and sunflower seeds on kimchi roots: Daikon and western cabbage kimchi from Oh Kimchi Austin with added steamed rutabaga, purple top turnips, celery root and carrots.

While the last dishes were cooking, our friend Holly from Celiac Chronicles helped juice a mountain of organic oranges (from the Rio Grande Valley in south Texas) and make some very fresh OJ.

If you want to join us for an organic, gluten-free, whole food, plant-based, homemade-from-scratch-with-local-produce meal, click here for upcoming dates. Alternating between Saturdays and Sundays, breakfast is served between 9 and 11pm, at our house in East Austin. Limited seats, so RSVP.  $10 per person.

Follow us on FACEBOOK for updates on dinners, breakfasts and more. If you want to find out how all this got started, how the food gets made, take a trip down Commerce Street.

I think the oven was on, too.

Meals coming together.

Pancakes going out.

Pre-boiled beets, marinated in the brine from the pickled beets we made for that months dinner, quickly fried up on the pan.

Millet & Tea-hini Sauce, root vegetables with Oh Kimchi daikon and western cabbage and pumpkin dulse sprinkled on top, pan-fried beets, steamed kale.

Spooning out millet with a measuring cup.

Oranges, after juicer.

Oranges, before juicer.