TRAVEL & EAT with CHEF JASON: Here’s another of my favorite dishes I had on my recent trip to Mexico City. This breakfast is served with tortillas, chipotle black beans, scramble, and peas smothered in tomato sauce and topped with plantains.
Smashed potatoes and kale with sun sausage.
Overnight oats with cardamom-scented cashew cream and a cookie crumble.
Sourdough French toast with salted orange maple syrup and cashew crème fraiche.
A creamy amaranth porridge with peanut butter cream and jelly.
Spiced date, protein, and oat balls rolled in ground almonds. Perfect for steady energy throughout the morning.
