RECIPES

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Amaranth Porridge with Fruit & Cream

Makes 3-4 servings

  •  1 cup Amaranth
  • 3 cups filtered water
  • ½ t ground cinnamon
  • ¼ t sea salt
  • pinch of nutmeg

Combine ingredients in a stockpot, and bring to a gentle simmer. Cover, and stir every 5 minutes to prevent lumps. Continue to simmer until the water is mostly absorbed (about 25 minutes). Turn off heat, and let sit covered for about 10 minutes, until thickened. We topped ours with Sliced Strawberries, Blueberries, Greek Yogurt, Shaved Coconut and a drizzle of Maple Syrup.

 

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Simple Ginger Congee

Makes 3-4 servings

  • ½ cup short grain brown rice
  • 5 cups filtered water (can substitute with any kind of stock)
  • ½ t kosher salt
  • 1 ½ inch slices of fresh ginger, skin on
  • 1 t raw apple cider vinegar
  • For topping: Toasted sesame seeds, sliced avocado and drizzle of sesame oil

Rinse rice and dry roast in a stockpot until water is absorbed. Add water or stock, salt and ginger, cover, and simmer, stirring frequently until rice is creamy (about 45 min). Add more water if you’d like a soupier consistency. Remove from heat and stir in vinegar. Spoon into bowls, and top with sesame seeds, avocado and sesame oil. Ahhh. Soothing ginger goodness.

 

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Caribbean Cornmeal Porridge with Bananas & Chocolate

Makes 3-4 servings

  • ½ cup Bob’s Red Mill Gluten free Grits
  • ½ cup Bob’s Red Mill Gluten free Corn flour
  • 3 cups + 1 cup filtered water
  • ¾ t kosher salt
  • ¼ t ground cinnamon
  • ¼ t ground nutmeg
  • ¼ t honey
  • sliced banana & chocolate syrup of choice (we use salted organic dark chocolate)

Combine grits, corn flour and 1 cup of water in a bowl, and let soak. Meanwhile, bring remaining 3 cups of water and salt to a boil in a stockpot. Add the grits and corn flour mixture, along with the spices. Lower to a gentle simmer, and whisk to avoid lumps. Cover and cook, whisking occasionally, until the water is mostly absorbed (about 20 minutes). Remove from heat, and add honey and milk to taste. Top with bananas and chocolate syrup, turn on some Bob Marley, and enjoy!

 

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Plum Pumpkin Porridge

Makes 3-4 servings

 For Oats:

  • 1 cup Bob’s Red Mill Gluten Free Steel Cut Oats
  • 4 cups filtered water
  • 1 ½ t kosher salt
  • 1 t ground cinnamon
  • 1 t pumpkin spice
  • ½ t ground pepper
  • ¼ c organic pumpkin puree, unsweetened
  • 1 t lemon juice

For Plums:

  • 1 t extra virgin olive or coconut oil
  • 1 plum, sliced
  • 1 pinch cinnamon

Optional toppings: marmalade, dried cranberries & pumpkin seeds

Combine water and salt in a stockpot, and bring to a boil. Add oats and lower to a simmer. Continue to simmer for about 15 minutes, stirring occasionally. Meanwhile, gently heat oil in a separate pan, add the sliced plums and cinnamon, and lightly sauté for a couple of minutes on both sides. Remove from heat and set aside. As the oats thicken, add your spices, pumpkin puree, and lemon juice and mix well. Simmer for a few more minutes until the flavors blend, and remove from heat. Divide the porridge into bowls, top with plums, and add additional toppings, if desired. Indulge.

 

 

 

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