Quinoa Porridge with Mixed Berries
08 May 2011 2 Comments
in All, Autumn, Breakfast, Candida Friendly, Dairy Free, Gluten Free, Nutrient Rich, Spring, Sugar Free, Summer, Vegetarian, Wheat Free, Winter, Yeast Free Tags: candida friendly, dairy free, gluten free, nutrient rich, porridge, Quinoa, sugar free, vitamin rich, wheat free, yeast free
Quinoa Porridge
Not all breakfasts need to taste like the bottom of a bird cage. If you want to feel chirpy about breakfast without the apprehension, then silky smooth Quinoa is a yummy tweet. Oops treat. On crisp Autumn mornings combine quinoa with your favourite almond or rice milk for a creamy consistency. Add anti-oxidant red-rich berries and you’ll have an energising, warm and fulfilling breakfast to keep you going until the lunch bell sounds. Why not make up your own concoction with tantilising toppings such as cacao nibs, roasted nuts or coconut flakes?
Even if you’re on a tight schedule at rush hour, use Quinoa cooked up from the night before and you’ll be out the door in minutes. Or if you just want to enjoy a lazy weekend morning then try this comforting breakfast-in-bed delight for size.
Quinoa, grown in the Andes is a perfect balance of essential amino acids. The Incas named it ‘la chisaya mama’, or the mother grain because of its exceptionally high protein, vitamin and mineral content. Being a very good source of iron, calcium, magnesium, phosphorus, iron, B and E vitamins, its versatility in the kitchen means it can be used at breakfast, lunch, dinner and dessert and can be served sweet or savoury depending upon the occasion.
Quinoa’s light and fluffy texture and delicate nutty taste, pairs perfectly with mixed berries and makes a wholesome, nutritious and fibre rich heavenly breakfast, minus the feeling of just having eaten a bowl of stodge you can experience with many grain filled dishes.
To store quinoa, place it in a tightly covered container and keep in the refrigerator for up to 4 days. Remember that when preparing quinoa its best to rinse well and using a sieve, hand scrub seeds under running water until the water runs clear. Quinoa seeds are covered with saponin, a resin-like substance with a bitter taste so washing seeds is an important step in the preparation process. When cooking quinoa a good rule of thumb is to use two parts liquid to one part quinoa.
At the risk of sounding like a real estate agent, quinoa ticks all the boxes.
Nutrition. Tick. Deliciousness. Tick. Appearance. Tick. Wholesomeness. Tick.
Here’s how to enjoy a yummy quinoa filled breakfast…
Ingredients
- 1 cup quinoa
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 8 drops stevia liquid concentrate
- 1 TBS coconut oil or butter (if tolerated)
- 1/2 tsp lime zest (optional)
- Almond milk to serve
Method
Bring 2 cups of water to boil in a wide saucepan
Add quinoa, sea salt, cinnamon, stevia and butter/coconut oil
Cover and reduce heat and simmer for 12 minutes
Remove from heat and scoop into a bowl add almond milk, scatter with lime zest and enjoy
Who Says Porridge Is Only for Bears?
31 Oct 2010 9 Comments
in All, Autumn, Breakfast, Candida Friendly, Dairy Free, Gluten Free, Nutrient Rich, Spring, Sugar Free, Summer, Vegetarian, Wheat Free, Winter, Yeast Free Tags: breakfast, Buckwheat, candida friendly, dairy free, gluten free, nutrient rich, organic, porridge, sugar free, vitamin rich, wheat free, yeast free
Toasted Almond and Cinnamon Kasha
I have a new breakfast BFF. A friend that’s that’s high in iron, manganese, magnesium, phosphorus, copper, and zinc. It’s so versatile too and can be eaten for breakfast, lunch or dinner and served with sweetness or spiced up at a moments notice. And it’s from a very good family too. The rhubarb family.
And the good news is, despite it’s name, there’s no connection to the wheat family, so great news for anyone who’s avoiding the wheats, those annoying neighbours that seem to play loud music in your digestive system at 4am and keep you awake at night with their drilling in the lining of your intestines.
Hello buckwheat… It is nice to meet you. I know you and me will be firm friends cause I need a friend who’s available all year and one that makes me feel good and energises me. PS…I’ve heard you’re very popular in China, with your unique ability to lower blood pressure and cholesterol levels due to your rich supply of rutin a phyto nutrient which acts as an antioxidant in the body. Now that’s impressive. Anyway that’s enough about me let’s talk about you…what do you think about me?
If you’re looking for buckwheat, here’s how to find it…Buckwheat is characterised by it’s triangular shape and to make it edible the outer hull is removed. You can purchase it unroasted or roasted (Kasha) and the tastes do vary. It’s a bit like good twin, evil twin, the roasted version has a more nutty, robust taste, unlike unroasted which is delicate, soft, and subtle. I prefer Kasha, the evil twin.
Buckwheat comes in all shapes and sizes, it can be ground into flour, used in baking, bread making, decadent muffins and stack-em-high pancakes. Adding brown rice flour or almond flour when baking adds to its ability to make gorgeous baked goods. Groats can be a welcome addition to soups, stews or savoury casseroles and add depth, flavour and bulk to create a hearty meal. It’s super easy to pop them into a casserole dish with mixed spices and throw in broccoli, cauliflower, zucchini, green beans and tomatoes for a sumptuous and satisfying evening meal. Very exotic. And chilled buckwheat salads are divine in summer too.
I love to use roasted groats to make a heart warming pot of delicious breakfast porridge and once you’ve tried buckwheat porridge you’ll never go back to the traditional version…
Toasted Almond and Cinnamon Kasha Porridge with Almond Milk
Ingredients
- 1 cup roasted buckwheat groats
- 2 TBS butter
- ½ tsp sea salt
- 2 cups boiling water
- 2/3 tsp cinnamon
- 1/8 tsp powdered stevia or 6 drops liquid stevia
Roasted Buckwheat AKA Kasha
The How To
Rinse roasted buckwheat in cold water and set aside
- Cinnamon Infused Toasted Almonds
Toast flaked almonds in pan with a sprinkle of cinnamon over medium heat when ready transfer to bowl
Toasted Cinnamon Flaked Almonds
In the same pan melt butter over medium heat
Meanwhile, combine beaten egg and buckwheat and 2/3 tsp cinnamon in a small bowl
Mixing it Up
When mixed add it to the melted butter
Six Degrees of Separation
Over a medium heat stir until buckwheat has dried out and separated
Add enough water to cover to the pan and bring to the boil then reduce heat to low and cover with a lid for approx. 10-15 mins being careful not to overcook
Melt-in-the-Mouth Buckwheat Porridge
Transfer to a bowl and serve with almond milk and crispy cinnamon almonds. Scrumptious!
Buckwheat
