Food Writer, Photographer and Soon-To-Be Vlogger • New York, NY
It's never too early to think about food for New York-based food writer, Marisel Salazar.
§ What time do you get to sleep? What time do you wake up?
I haven’t gone to bed earlier than 12 AM since I was a teen! There is always something that I need to write or research before I go to bed that I just can’t ignore. But no matter how late I stay up, my internal clock wakes me about naturally between 8:30-9:30. “Sleeping in” is not a thing in my books.
§ What do you dream about?
My dreams are fragmented - but mostly about food and travel (what I want to eat next or where I want to travel to).
§ What’s the first thing you do once you’re awake?
(Sheepishly) Go straight to Instagram and my email.
§ What morning ritual do you have that’s sacred to starting your day off right?
Without fail, I always make a mug of warm water with freshly squeezed lemon. If I am out of lemons, I’ll sub it for apple cider vinegar in a pinch. It sets the tone for alkalizing and cleansing my body - in other words, if I treat myself well from the moment I wake up, I’ll be more likely to keep up healthy habits for the rest of the day. I also always light a candle in the morning during this time to make my apartment smell welcoming! I've been super into Thompson Ferrier candles, they are stunning.
§ What one possession/object is essential to your morning?
Coffee - I so look forward to freshly grinding my coffee beans and brewing a fresh pour-over cup of coffee.
§ With whom do you spend your mornings?
If I am not out at a coffee meeting or with a client, I spend my morning with my favorite podcast as a work. Lately, I’ve been binge listening to Reply All. I like to think Alex Goldman and PJ Vogt are my make believe officemates.
§ What do you eat for breakfast?
During the warmer months, I alternate between cold overnight oats and chia seed puddings using seasonal fruits. For example: Overnight oats made with almond milk and Greek yogurt topped with fresh berries and almond butter or a chia seed pudding made with coconut milk, pumpkin puree, chopped persimmons and cacao nibs.
§ What kind of coffee do you drink in the morning, and how do you prepare it?
I’ve gone through a phase trying out organic coffees. I’ll grind the beans fresh every morning and prepare a single cup in my Clever Dripper (full immersion). It produces a clean, tasty cup of coffee and is so simple. I look forward to the scoop, grind, brew, pour ritual. I take my coffee black typically if I am having it alongside breakfast, but enjoy lattes and flat whites as a “treat” or if I don’t have time for a proper breakfast.
§ What’s the one upgrade you wish you could add to your morning?
Hmmm, not so much of an upgrade as a bad habit I wish I could nix - stop hitting the snooze button! And I would love to build more time into my morning for stretching and a quick flow.
§ What do you consider the end of your morning?
When lunchtime comes - and that could be WELL into the afternoon.