Birdseed Cereal
This month's recipe was given to us by Elizabeth Skipper, The Everyday Epicure. It iis a gluten-free “cereal" which satisfies that urge to crunch on something tasty in the morning, though it's good whenever the mood strikes you. Soaking the buckwheat, sunflower seeds and almonds neutralizes the enzyme inhibitors in them, and makes their nutrients more bio-available. Yogurt, being cultured milk, is more easily digested than milk for many people.
½ cup raw buckwheat groats
½ cup raw sunflower seeds
⅛ cup raw almonds
Maple syrup or honey
Plain yogurt
Add-ins:
1 small banana, sliced
Dried fruit like raisins, diced apricots, prunes or dates
Berries
Mix together the first three ingredients (preferably all organic), cover with filtered water with at least an extra inch of water, and soak at room temperature overnight. In the morning, drain off all the liquid and rinse with cold water. Drain again, thoroughly. Now comes the fun part:
Put about ¼ cup of the mix in a bowl and sweeten to taste with maple syrup or honey. Then add yogurt to create a consistency you like, perhaps a bit more than ¼ cup. I like it a bit on the loose side. Add the dried or fresh fruit or berries of your choice, and enjoy.
Start with a small amount. This is nutrient-dense, and thus satisfying, food. Keeps refrigerated for 3 to 5 days, depending on how cold your refrigerator is. So make up a batch and dress up a portion as needed – it's quick and easy.
Elizabeth Skipper, The Everyday Epicure, is a personal chef and cooking teacher from Amherst, NH. A member of the Weston A. Price Foundation, Elizabeth lives and promotes the Nourishing Traditions of delicious, nutrient-dense foods for optimum health and well-being. Also a founding member of the Personal Chefs Cooperative, she delights in sharing her love and knowledge of food and cooking with and for others. Learn more about Elizabeth at her website: http://www.TheEverydayEpicure.com.
|
