Greek Yogurt with Honey-Pistachio-Coconut Topping

Earlier this week I was in San Francisco for a meeting north of the city with a goat dairy farm I work called Redwood Hill Farm. Much more fun than staying in hotel, I visited with my dear friend Sabrina instead. On Monday night I arrived just in time for dinner after a long, stressful travel that included a snowstorm, cancelled flights, last-minute airport and connecting flight changes.

Already an early riser (whose body now thought it was three hours later), I was up before the sun. Oddly, Sabrina was too. She pulled a big jar of homemade cold-brew coffee from the fridge and another jar of local, cream-top milk. After we made large coffees we planted ourselves by her sunny kitchen window, talking and sharing in the ways that can only take place over coffee as the early morning sun rises or with a glass of wine in the evening as it sets.

While simultaneously mourning the loss of their beloved dog, Ruby, who had died just a few days before, she and her husband were making a major move from city to country in just a few short weeks. I was making a different kind of move–a shift, perhaps–in my career that had me both excited and confused. And as women often do, we talked about the potential of motherhood.

We drained our second mugs, and then Sabrina set about making a simple breakfast while I got ready for the day. I knew we had similar cooking styles, but I had to smile when I peeked into the kitchen to see what she what she was making. She was toasting pistachios, coconut, and chia seeds in a pan which she sprinkled over thick yogurt along with a healthy drizzle of warmed honey. This, for me, is the perfect breakfast. As I took my first bite, I was struck by how similar in texture it was to granola, yet made in just minutes in a pan rather than an hour in an oven. We both commented on how we loved the cold yogurt next to the warm topping and honey.

Later that morning Sabrina took me shopping on Haight Street where we tried on umpteen dresses at Betty Paige and Ambiance. Fortified by a hearty burrito lunch, we set off to the redwoods and ended up on Bootjack Trail, where I stood head tilted back, mouth agape, taking in the majesty of these giants and the sunlight that streamed through. I experienced one incredible moment after another: standing in the shade of a majestic redwood, the long coastal drive punctuated with many stops at scenic overlooks, the walk on Stinton beach watching the sun dance on the water as we pulled our sweaters a little tighter to brace against the ocean gusts. Not many places have gripped me like Marin County–the woods, the beach and coastline. And such friendly people–we couldn’t stop without striking up conversations with strangers. As we drove home that evening and prepared to meet our friends for dinner, I felt such gratitude for Sabrina and our day.

As I left the next morning I thought again of Sabrina’s Greek Yogurt with Honey-Pistachio-Coconut Topping. I knew I’d be making it soon, and it didn’t take long. The morning after I got home, I realized I had all the ingredients in my pantry. I pulled out a skillet, a saucepan, and a carton of yogurt and was grateful all over again.

Greek Yogurt with Honey-Pistachio-Coconut Topping

 

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by: Three Many Cooks

Serves: 4

Ingredients

• ½ cup roasted pistachios
• ¼ cup shredded coconut
• ¼ cup chia seeds
• ¼ cup honey
• 1 teaspoon vanilla extract
• 4 cups plain Greek yogurt

Instructions

1. Heat a skillet over medium heat. Add pistachios, coconut, and chia seeds. Toast, stirring occasionally, until fragrant and golden, 7 to 10 minutes.
2. Meanwhile, heat honey in a small saucepan over low heat. Remove from heat; stir in vanilla. Spoon a portion of yogurt into each of 4 bowls. Sprinkle each with the warm pistachio mixture, and then drizzle with honey. Serve. - See more at: http://threemanycooks.com/recipes/morning-food/greek-yogurt-with-honey-pistachio-coconut-topping/#sthash.bvUYBJ9r.dpuf

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