Saturday, October 13, 2012

Hot Cereal for a Cold Morning...

Woke up this morning and it was three below....brrrrrrrrrrrr - I am not yet ready for this. I knew it was coming - now it's here - with it right...
Knowing it was coming, and knowing that I have a full weekend of fun and games planned, I set about preparing a 3 Seed Porridge for breakfast - I're bored already, but seriously, you gotta know this stuff! Soak and fermented seeds are awesome - excellent fuel pre-busy crazy days....and, as a huge bonus, totally digestible for me! (and you maybe...?) All three are pseudo grains - we treat them like grains, but they are actually seeds - quinoa is even considered a fruit - long as they are soaked, fermented or sprouted, and rinsed to remove any anti-nutrients, they are good to go!
So, I called upon The Nourished Kitchen for help with this recipe - she had blogged about it awhile back, and I was anxious to make it. You should too. Gluten Free of course...:-p

three-seed porridge with ginger and blueberries 

1/2 cup buckwheat groats
1/3 cup quinoa
1/2 cup amaranth
1 tablespoon lemon juice
2 tablespoons ghee
1 1-inch knob ginger, peeled and cut into matchsticks
1/2 teaspoon unrefined sea salt
1 cinnamon stick
2.5 cups water (or whole milk/cream if you are on that bent)
1 cup mixed berries
soaked almonds as desired
maple syrup or raw honey, to serve

The night before you plan to serve the porridge, coarsely grind buckwheat and quinoa in a hand-crank grain grind or a spice grinder. Transfer the freshly ground buckwheat and quinoa to a mixing bowl and stir in amaranth. Cover with three to four cups hot water and stir in one tablespoon lemon juice. Allow the pseudo-cereals to soak for at least twelve hours. Drain and rinse.
Melt ghee in a medium-sized heavy-bottom saucepan over moderate heat, stir in ginger and fry until fragrant – about three minutes. Reduce heat to medium-low and stir in soaked buckwheat, quinoa and amaranth as well as unrefined sea salt and water. Add a cinnamon stick to the pot and simmer, stirring continuously for eight to ten minutes or until the porridge is cooked through and thickened to your liking. Remove cinnamon stick from porridge, fold in blueberries. Sweeten to taste with maple syrup or honey, and serve with  whole milk or heavy cream as it suits you. (Jenny cooks this with whole milk, which I skipped out of as you will...)

I have some friends down running the Oil Creek 100 in PA today, and I wish them all the best!! (bet they wish they had some porridge!)

And as they are making me feel slouchy, guess I'll go get on with it - have a great weekend folks - keep warm...

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