Brunch, Anyone?

Nourishing Body & Soul By Sharon Rosenblum (Jan, 2018)

Brunch is that wonderful meal we look forward to at the end of a long week. It is a time for family and friends to get together and enjoy a smorgasbord of delicious foods that encompasses both breakfast and lunch fare. Where did it begin and why?

According to Jesse Rhodes of the Smithsonian Magazine, “Some food historians think that the meal has its roots in England’s hunt breakfasts—lavish multicourse meals that featured a smorgasbord of goodies such as chicken livers, eggs, meats, bacon, fresh fruit and sweets. Others posit that Sunday brunch derives from the practice of Catholics fasting before mass and then sitting down for a large midday meal.”

Regardless of its origin, Brunch can be a meal of good times and wonderful foods. What does seem certain is that the word “brunch”—that playful blend of “breakfast” and “lunch”—first appeared in print in an 1895 Hunter’s Weekly article. In “Brunch: A Plea,” British author, Guy Beringer, suggested an alternative to the heavy, post-church Sunday meals in favor of lighter fare served late in the morning. “Brunch is cheerful, sociable and inciting,” Beringer says. “It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.” (Beringer, Guy. Hunter’s Weekly, 1895.)

So, who was this Guy Beringer who came up with the word Brunch? In the October 20, 2013 edition of Mental Floss, Ethan Trex states that Guy Beringer was an English writer who “first proposed the idea for the mixed meal in his 1895 essay “Brunch: A Plea.” In it, Beringer defended those nursing their Sunday morning hangovers.” Well that makes sense. What I find interesting is that another publication, Punch, later proposed that if the meal is closer to breakfast then call it Brunch, however if it is closer to lunch then it should be called, “Blunch”. Currently, I believe that we most often consume this meal closer to lunchtime however the term “Blunch” is not one that I have ever heard before. It is also interesting to note that the Brunch concept did not become popular in the United States until the 1930’s.

This delicious meal may be one of extremes or simplicity depending on the hostess. Usually you will find one egg entree, some fresh fruit, one heavier option such as a meat, a variety of breads and muffins, and ending with a multitude of pastries. Often a cocktail such as Mimosas along with the usual coffees and teas is served. In current times, people often go out to Brunch at a restaurant or a “club” which we see so many of in the big cities such as New York, Chicago, Boston, Los Angeles, etc. For those of us who do not have that as an option, we may find families adopting a brunch concept for family gatherings on the weekend.

Brunch at our home is usually a healthy version as all the members of our family are very health conscious, though in different ways. I prefer to have fresh squeezed orange juice to start. I often make Gluten Free Scones that are delicious when warm. We might have eggs that I cook to each individual’s preference along with a baked casserole of French Toast, Belgium Waffles or pancakes. We always have a basket of muffins and bagels available as well. Fresh fruit is served for all of us to add to the muffins, French Toast, or waffles! Brunch is a fun way to gather around, enjoy some great food, and share the stories of our week. It is a way to stay connected in our busy everyday lives.

By keeping the menu lighter and healthy, we also are tending to the health of our bodies and minds. The conversation feeds our hearts and the food feeds our bodies. That’s a nice feeling all around!

I’ve included my recipe for GF Lemon Blueberry Scones. Since they are Gluten Free, they are moist unlike the drier, store bought ones that are made with wheat flour. I hope you will try this recipe as I am sure you too will enjoy the scones! ✦

GLUTEN FREE LEMON BLUEBERRY SCONES

Ingredients:

2 cups blanched almond flour (not almond meal)

1⁄4 teaspoon salt (I use Celtic Sea Salt)

1 teaspoon baking soda

1⁄2 cup dried blueberries

1⁄2 cup mini dark chocolate chips

1 tablespoon lemon zest

1 large egg

2 tablespoons agave nectar (may use honey)

Directions:

In a large bowl, combine almond flour, salt, baking soda, blueberries, chocolate chips, and lemon zest.

In a small bowl, combine egg and honey.

Mix wet ingredients into dry. Knead dough with hands to distribute ingredients properly.

Form dough into 2 equal circles. Press to flatten each to about 1⁄2 inch thick.

Cut each circle into 6 slices, like a pizza. I do this on a parchment lined cookie sheet.

Arrange the triangles on the cookie sheet so there is space between each scone.

Bake at 375°F for 10 minutes or until golden brown at the edges. Enjoy!

Wishing you a happy brunch and a Happy New Year!

Bon Appétite! Sharon

(http://www.smithsonianmag.com/ arts-culture/the-birth-of-brunchwhere-did-this-meal-come-from-anyway-164187758/#wIEs291GtqhWpgrO.99)

Sharon Rosenblum adopted a Gluten Free and Whole Food lifestyle and is adept at modifying recipes to suit different dietary needs. A healthy approach to eating also serves her as an Empath and Intuitive. Eating “clean” foods brings clarity when working with her guides and spirit. Her joints are no longer achy or sore. Sharon is an Assistant Editor on our Star Nations Magazine Executive Staff and has her own editing business—The Feathering Quill. | FeatheringQuillEdits