On Wellness

A Chia Bowl Recipe From ABC Home’s Newest Restaurant, ABCv

The chef Jean-Georges Vongerichten and Paulette Cole, the C.E.O. and creative director of ABC Carpet & Home, first collaborated seven years ago. ABCv, their latest restaurant, “is really an offshoot of ABC Kitchen,” Vongerichten explains.
Credit...Gabriela Herman

“We know how to do dinner,” chef Jean-Georges Vongerichten says of ABC Kitchen and ABC Cocina, the restaurants he owns with Paulette Cole, the C.E.O. and creative director of ABC Carpet & Home. So it was an interesting decision for the duo to offer breakfast first at their newest restaurant, ABCv, which opens at 7:30 a.m. each day (and just began serving dinner last Friday). The morning hours, and to-go options, were inspired by their own morning routines: Upon waking, Vongerichten and Cole each drink water with lemon, and crave foods that will sustain and energize them throughout the day. “Part of the frustration,” Cole says of every New Yorker’s morning rush, “is you want to grab something but half the places only offer the most delicious croissant,” which isn’t necessarily nutritionally supportive.

Image“We’re not attached to any dogma,” Cole says of the ethos of the restaurant and its offerings, which include globally inspired dishes like kitchari, congee and dosas. “The essence of the freshest, high-vibration foods — whether it’s prepared raw or slightly cooked — gives people an option to learn, to be inspired, to step outside of the box and learn what has been ordinarily served,” she explains of the menu.
Credit...Gabriela Herman

So everything at ABCv is plant-based — just don’t call it vegetarian. (“It sounds like a disease,” Vongerichten jokes.) Instead, their high-vibrational ethos — good, nourishing food that can make you happy and improve your energy — preserves the integrity and structure of fresh vegetables. This approach was inspired by a tasting menu Vongerichten once created. “Every vegetable that came out was so abundantly fulfilling that it really didn’t leave me longing for anything other,” Cole remembers.

Credit...Gabriela Herman

The menu changes seasonally and includes high-vibrational shakes, using nutrient-dense ingredients like matcha, Brazil nut milk and turmeric; high-vibrational tonics, which are elixirs that combine greens and spices to enhance one’s mood; and globally inspired dishes like kitchari, congee and dosas. (The kitchari recipe, in fact, came from their friend Deepak Chopra’s wife, Rita.) ABCv is also the first East Coast establishment to offer fresh, organic cold-pressed juices using Juicero — a high-tech juicer with Silicon Valley backing.

Vongerichten and Cole hope that the food inspires patrons — even other restaurants — to adopt a vegetable-friendly, more sustainable approach to eating. Yet deliciousness, not dogma, is the goal. “I think people will leave here with a lot of flavor combinations and energy,” Vongerichten says. “We’re going to create cravings that make people want to come back and have more.” Here, he shares a chia bowl recipe with T.

Credit...Gabriela Herman

Yield: 1 breakfast

1 cup flaked coconut
1¼ cup filtered water
2 tablespoons white chia seeds
¼ fresh vanilla bean, seeds scraped out and hull discarded or used for another purpose
1 pinch ground cardamom
⅓ cup seasonal market and tropical fruit, cut in bite sizes
1 teaspoon raw cacao nibs
2 whole Brazil nuts, roughly chopped
2 medium-size dates, pitted and thinly sliced
½ teaspoon goji berries, wet for 10 minutes in warm water to hydrate slightly, and patted dry
½ teaspoon hemp seeds

1. For homemade coconut milk, blend coconut and water in a blender, until smooth as possible. Strain through a nut milk bag or other fine straining cloth, such as muslin.

2. Vigorously whisk 1 cup of the homemade coconut milk with the chia seeds, fresh vanilla and cardamom. Let it sit for at least 1 hour or overnight. Before using, whisk once more for texture.

3. When ready to eat, place chia pudding in a bowl and evenly distribute the remaining ingredients on top.