Blend-seasons Superfood bowls

Time to say goodbye to berries on my new seasons-blending breakfast recipe. Is there any more gentle way for a farewell than let two seasons holding each other?

We had a pretty long summer here in Berlin this year, and berries of each kind are easy to find. Around the city, you can find also little street shops strawberry-shape where you can buy the best strawberries baskets fro the region: their wild and fruity scent is always around the corner. Goodbyes are always difficult, especially to the summer season. Well, not so hard if we think about the beauty of the fall, and if we appreciate the transaction between the two seasons. I call the “transparent seasons”, the one ones in between, they don’t have a name, but we can feel them on our skin and on our tables. They will help us to embrace all the changes if we are able to let them flowing inside us without any resistance or hesitancy.

So comes my idea for this recipe, where we have the last berries of the season (they start to be smaller, paler, less tasty maybe, but also some fall element like the figs and cinnamon. You can literally switch the fig with any other autumn fruit like grapes or plums. Instead of oat, we have quinoa, which is really rich on proteins, a good deal to start the day! I am also enjoying more and more the almond yogurt and milk (without sugar added).

Do you have any recipe that blends two seasons? I would post more in the future under the #blendseasonsrecipes!

Blend-Seasons Superfood Bowl

  • Servings: 1-2
  • Difficulty: easy
  • Print


  • 1/4 cup quinoa
  • 1 fig (sliced)
  • mixed berries (strawberries and blueberries)
  • dates and pecans
  • coconut flakes
  • agave/maple syrup
  • cinnamon


  1. toast the quinoa for a few minutes on a little pan with some olive oil, this will remove the bitter taste.
  2. add 4×1/4 cup water to the pan and let it cook
  3. slice the fig and the strawberries
  4. on a bowl add 2 tablespoons of almond yogurt
  5. add the cooked quinoa (drain the quinoa before serving) and fruits
  6. top with agave syrup, coconut flakes, and cinnamon.

I normally prepare my quinoa on advance a day before, so that I can have cooked quinoa ready to use for my daily breakfast.