When conceptualizing Botanica; we never doubted that we’d be open all day -- we were too excited about getting creative with breakfast not to be! This lovely; gently spiced (vegan!) three-grain porridge has been a staple since day one. It's rich with coconut milk; and marvelously textured thanks to wheatberries; black rice and quinoa. We adore it -- and it's a serious power breakfast!The base stays the same year-round; and the topping gets a seasonal refresh from a rotating roster of California fruits. We like to garnish it with a trio of fruit preparations: something fresh; something dried; and something roasted or macerated. In spring and summer; this means strawberries (fresh; shaved thin and dehydrated; and roasted with white wine and citrus); in winter; it may be fresh apples; dried persimmons and roasted persimmon-apple compote. When we have dehydrated citrus on hand; a few shards of that always make it on top; too.PS: Even if you don't make the porridge; make the wine-roasted strawberries when you get the chance (and eat them on yogurt; on toast; on a spoon...). You won't regret it.

• 1 cup black rice, soaked overnight and cooked until just done
• 1 cup wheatberries, soaked overnight and cooked until just done
• 1 cup cooked quinoa
• 32 ounces coconut milk (we use an ultra-creamy Thai brand with zero additives)
• 2 star anise pods, ground in a spice grinder
• 2 vanilla beans, split, scraped, pod reserved
• 1 teaspoon cinnamon
• Juice and zest of 2 oranges
• 2 teaspoons sea salt

• 2 pints peak-season strawberries, hulled and halved
• 2 whole pieces star anise
• 2 vanilla beans, split, scraped, pod reserved
• Juice and zest of 2 oranges
• Juice and zest of 1 lemon
• ½ cup white wine
• 2-4 tablespoons maple syrup, depending on the sweetness of the fruit
• Pinch of salt

• Tarragon
• Fresh strawberries
• Coconut milk
• Orange zest

To make the Porridge: Add the cooked grains to a pot with the rest of the ingredients plus 1 cup of water. Simmer over medium-low heat; stirring frequently; until the mixture thickens; softens; and is infused with spice and flavor; about 20 minutes. When it’s ready; the porridge should taste rich; but not too rich (if it does; add more water and continue cooking down). Season with a bit more salt if the flavors aren’t popping (and remove the vanilla bean pod before serving!).To make the Strawberry Compote: Toss everything except (including the vanilla bean pod) into a baking dish and stir well. Bake at 350F for about 40 minutes; checking occasionally to stir/add a little water if it appears dry. It's done when the strawberries have cooked down and begun to caramelize a bit. Remove the vanilla bean and star anise pods before serving.To Serve: Serve the porridge warm (reheat with a splash of water and a squeeze of fresh orange juice; if needed). Drizzle coconut milk over top; and pan juices from the roasted fruit compote; if there are any. Top with fruit compote; some slices of fresh fruit; a few tarragon leaves; and plenty of orange zest.