Many years ago when I had my first born I took a solo road trip to visit my mom. That first drive by myself with a tiny baby was nerve wracking to say the least. How many times will we need to stop? What do I do if we get stuck in traffic and she’s hungry? Is it safe to hold a pacifier in her mouth while driving? Is my arm even long enough for that? I had so much anxiety that I wouldn’t be able to handle the long 5 hr drive from the Bay Area to the Central Coast alone. I was too afraid to wake her by stopping the car for a bathroom or food break, so I didn’t! I arrived at my mom’s with a happy, well-slept 2 month old but was a complete mess myself – exhausted, dehydrated and beyond hungry.
I recall exactly what meal my mom had waiting for me when I arrived – pesto pasta with shrimp. I had had it many times before and it’s delicious, but she could have given anything to eat. There’s just something that is so comforting about being given a warm bowl of food to feel cared for. I have a sign in my kitchen that says “Cooking is love made edible” and that’s exactly what I felt that day.
And as much as I remember the pasta dish that nourished me, it’s the late night snack my mom made me after getting my daughter down for the night that I still remember and make to this day- plain yogurt mixed with a little vanilla, chopped candied ginger, maple syrup and topped with golden raisins and walnuts. So simple but what a fantastic flavor and texture combination.
I make a similar recipe to my moms but with a few tweaks. Because Greek yogurt is such a protein powerhouse (around 18 grams of protein in 3/4 cup) I try to always have some in the fridge. When all dressed up like the one in this recipe it can be a delicious, satisfying bowl that will keep you full until your next meal. The slight spice from the ginger and tang from the orange are such a lovely base for berries and granola. Whether it’s a breakfast, snack or dessert, try making it for yourself or serving it to a loved one and perhaps they will experience the same nourishment I felt so many years ago.
Cheers,
Christina
Orange Ginger Yogurt with Berries and Granola
Ingredients
- ¾ cup plain, whole milk Greek yogurt
- 1 orange, zested and juiced
- 1 tsp maple syrup
- 1 tsp minced crystallized ginger
- ¼ tsp vanilla extract
- pinch of sea salt
- Serve with: berries and granola or toasted walnuts
Instructions
- In a small bowl, combine the yogurt, about 1 tsp of orange zest, 2 tbsp of orange juice, maple syrup, vanilla and ginger.
- Top with berries and granola or toasted walnuts.