Saturday, March 14, 2009

Yes for Breakfast - Porridge & Cookies!

Raisin Buckwheat Porridge

So in the past month we've jumped on the wagon and just agreed to make new traditions. We've been having Rawesome Sunday lunches with buckwheat porridge, biscuits or pancakes for Saturday or Sunday breakfasts, and a weekly/frequent Breakfast Cookie Snack. Also Rice Bowl Wednesdays, but that's not breakfast :)

For our raw Sunday lunch, we often have Buckwheat porridge, and then something else raw to go with it (such as raw vegetable soups, salads, and raw 'tuna' salad collard wraps).

Blueberry Porridge with Raw Creamy Tomato Soup

'Oatmeal' Raisin Buckwheat Porridge (using raw wheat germ as 'oats')
served with a Carrot Radish Salad
(shredded carrots, diced radish, fresh anise herb, sesame seeds, and avocado dressing!)

We also had an apricot buckwheat porridge (with dried apricots). SOO many variations that you can do (banana pudding, mango, apple spice, strawberry, fig...)! Definitely try the buckwheat porridge - it's so creamy, sweet, flavorful, filling, raw, and healthy!

LK's Buckwheat Porridge (Adapted from Gone Raw)

2/3 - 3/4 cup raw buckwheat groats, soaked in water overnight (or for a few hours), then rinsed and drained
2 Tb raw buckwheat groats unsoaked (for crunch)
1-2 fresh bananas
2-4 dried dates (or other dried fruit)
pinch of cinnamon or other spices
serve with - fresh berries, apples, raisins/currants, 1/4 cup shredded carrots, hemp seeds, sesame seeds, nuts, flaxmeal, and/or raw wheat germ.

Prep your buckwheat (once soaked, rinse and drain).
Cut up dried fruit into sizes more manageable for blending.
Blend the soaked buckwheat groats, bananas, dried fruit, and spices (in Vitamix or other blender/food processor) to a creamy consistency - you may need to add water if necessary.
Then add your toppings and the unsoaked buckwheat groats, and devour!

Of course for an unraw version, use your choice of grains instead of buckwheat (ex - triticale meal, steel cut oats, quinoa, rice), add 1 cup non-dairy milk, and cook the grains or soak overnight. Then blend, along with the spices, banana, dried fruit, and more milk if necessary. You can serve with any toppings (including maple syrup, oat bran, nut butters, sweet potato or pumpkin puree).

Along with many other breakfast enthusiasts, we are hooked on the Breakfast Cookie. So easy to whip up. Again sooo many possibilities for flavors. When we do use a 'nut butter', we use tahini, otherwise we sometimes leave it out and add a mashed date or dried fruit. We just prep it overnight and have it sit in the fridge, then breakfast is ready in the morning!

Tahini Breakfast Cookie - Makes 2 Servings
2/3 cup spelt flakes, rye flakes, barley flakes, or other 'oat' type flakes
3 Tb tahini
1 Tb hemp powder
3/8 cup non-dairy milk
1/2 tsp vanilla
banana to serve
optional - 2 Tb wheat germ or flaxmeal

Cranberry Orange Breakfast Cookie - Makes 2 servings
1/2 cup grain cereal (such as Bob's Spice n' Nice Cereal or triticalle meal, kamut cereal...)
1/2 cup spelt flakes
1/4 cup oat bran
1/4 cup non-dairy milk
1/4 cup or more cranberry juice
1 fresh date, mashed
1-2 tsp orange zest
2 tsp dried cranberries, chopped
berries or more dried cranberries to serve

Banana Cocoa Breakfast Cookie - Makes 2 servings
2/3 cup spelt flakes, rye flakes, barley flakes, or other 'oat' type flakes
3 Tb mashed banana
1 Tb cocoa powder
3/8 cup non-dairy milk - try chocolate!
1/2 tsp vanilla
banana slices to serve
optional - 2 Tb wheat germ or flaxmeal

We are 100% in love with breakfast! For breakfast, lunch, dinner, and in between!

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