A light lunch is often just the refresher needed to get me through the afternoon. Nothing heavy to dull me terribly and make me too somnolent to get anything useful done after 1 pm, and enough protein and pizzazz to fuel me without being boring. Bits and bites. Snack-sized items. A good mix of the five tastes, whenever possible, and I’m good to go.
Having a couple of friends over for said lunch is a fine time to practice this method, not only because it allows for a variety of preferences to be served but also because I know that many of my friends have the same wish to stay awake and productive in the afternoon but without losing out on a quick collation of varied treats.
Today, it was a combination of savory quinoa cakes, warm and served with butter and honey and, for salad, one from my ever-lengthening list of sprightly green-and-crunchy ‘nottawaldorf’ salads, this time, cucumber and apple, fresh mint and celery, snap peas and candied ginger all chopped, tossed with a pinch of salt, and dressed with lime juice and ginger syrup. Some sliced Jarlsberg cheese and smoked wild salmon to nibble along with the quinoa cakes, and sparkling water to wash it all down with the equally sparkling presence of my friends.
And for dessert, another happy variant: chia pudding, this one a very slightly thickened slurry of nothing but ripe, sweet strawberries and coconut milk with the tiniest pinch of salt, sweetened with elderflower syrup and pureed thoroughly before stirring in a handful of chia seeds to chill together overnight. Bright, intensely strawberry-fruity, and just the thing to jazz up a super simple lunch. That was already pretty jazzy, thanks to the good company, that is.