The Chef’s Take: Grains and Egg Bowl from Camille Becerra - Funky Recipe - Meals - Holidays - Special Occasions

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The Chef’s Take: Grains and Egg Bowl from Camille Becerra

grains and egg bowl

Here’s something you may not know about Camille Becerra, chef at the stylish New American seafood restaurant, Navy, in New York City’s SoHo. Becerra studied macrobiotic cooking, prepared meals to heal cancer patients in Philadelphia and lived at a Zen monastery in Mexico where she cooked vegetarian meals for the monks, sourcing ingredients from the on-premises garden. “Through macrobiotic cooking, I saw the importance of food as a source of health,” she says. “I am always very interested in how food can heal and prevent illness.”

At Navy, Becerra offers a menu that caters to locavore hipsters, with seasonal plates like black bass crudo with rhubarb and pine nuts, tilefish with tomato, avocado and almonds, and soft-shell crab with squash-blossom pancakes. But she’s also partial to her macrobiotic roots. For the lunch menu, Becerra added this bowl of grains and eggs with an eye toward offering guests a midday meal that would energize. “During the day, you don’t want something super-rich that will potentially slow you down,” she says. “For the lunch menu, I focused on lighter dishes with lots of vegetables and superfoods.”

The grains bowl is the perfect example of this philosophy at work. She uses …read more