Hearty Creamy Rice Porridge

One of my favorite breakfasts on a cold morning is "creamy rice".  This is the new school version of the old school classic "cream of wheat" I grew up eating.  It's packaged  by Bob's Red Mill and is my morning grain base many a' days at the YogaFarm.   In our area, we can find it in any natural food section of even the most mainstream of markets.  

It's quick, easy, and loaded with delish.  All I do is prepare it as the package suggests, plus adding a dash of real salt and a glub of coconut oil + 2 chopped dates per person to the boiling concoction.  While the creamy rice is cooking (only about five minutes), I keep it covered, checking it occasionally to add just the right amount of water to create the consistency I desire.  (Some like their morning porridge thin, others like it thick -- this one's all yours.)  In the meantime, I toast up some sesame, sunflower or pumpkin seeds in a cast iron pan with just a little salt.  By the time the cereal is ready, so too are my seeds.

I add all sorts of things to my cereal, depending upon what I have on hand.  Here are some of my favorite hearty creamy rice porridge toppers:

Goji berries, dried cherries, large or small flake coconut (unsweetened), ghee, maple syrup, homemade fruit sauce (apple or pear), cinnamon, cardamom

I also love to add a non-dairy milk as a finisher (that helps to get the "hearty down").  My favorite is almond hemp milk or coconut, but anything goes.

This breakfast is really great for the winter.  It is grounding, systemically warming, whole-body nourishing and it will stick with you for some time, which I appreciate on busy days.  The variety is endless, really, which makes this breakfast one of the easiest to repeat again and again without getting bored.

Enjoy! 

 

Cinnamon Streusel Coffee Cake

One of my favorite recipes is my Grandma Eleanor's, (my father's mother's)  easy coffee cake recipe.  A german, and eventually, mid-western favorite. I've modified it to make it a bit more healthy, and it is still a sweet cake no doubt... great for cool, windy days, with butter or ghee, or whip cream if you prefer. Serve it warm or room temperature. And even the kids will enjoy this sweet, scrumptious, nourishing cake.

Coffee Cake
Grandma (Eleanor) Bensen's Recipe

Streusel/Filling/Topping:
1/2 C jaggary, palm, or natural brown sugar
2 tsp cinnamon
2T spelt flour
3T melted butter
1/2 C chopped nuts (optional; I like to use whatever is regional... walnuts or filberts are great for the Pacific Northwest)
Mix together with a fork before mixing coffee cake

Cake:
1+1/2 C whole spelt flour
3t baking powder
1/2 t salt
1/2 C jaggary, palm or natural sugar
1/4 C oil (sesame, walnut, or my favorite: coconut are great choices)
1 beaten egg
1/2 C milk (real milk, coconut, almond, or rice all work really well)

#1 - Directions: # 1 - put 1/2 cake batter into greased and floured, round 9" cake pan
#2 - Sprinkle 1/2 Streusel/Filling/Topping on top of 1/2 of cake batter in pan
#3 - Spread or dollup the rest of the cake batter on top of the Streusel/Filling/Topping
#4 - Sprinkle the rest of the Streusel/Filling/Topping on top

Bake at 375 for 25 - 30 minutes - you know it is done when a knife inserted in the middle comes out clean.

I would love to have you share some of your favorite family recipes with me... no worries if you think they aren't healthy, too meaty, or whatever it may be... if you and your family love them, and they have crossed generational timelines, then they are indeed nourishing. Send them my way and I will share them ~ and if you'd like, I can modify to make them a bit more "yogic"...

Enjoy!

Banana Coconut Cacao Smoothie

One delicious side-effect (and I do mean delicious) of hosting yoga retreats at my home and retreat center is the plethora of scrumptious recipes I am forced (yeah right) to come up with for each event.  From time to time we have left over sautéed fruit, and it freezes up nicely to be used for something in the future.  Tonight, for example, I pulled out of the freezer a few frozen banana chunks that had been cooked in ghee and cardamom and served with one of our breakfasts.  I made an incredible little "dessert drink" for my Love and I out of these little jewels.  

It was so incredibly delicious, I couldn't help but share (the recipe I mean.  I ate the smoothie already.  Sorry!)

Banana Coconut Cacao Smoothie

1/2 cup frozen ripe bananas (you know the ones that turn brown on your counter -- peel them, throw them in an airtight container, and freeze them)

2 cups organic rice milk

1 heaping teaspoon coconut milk

1 heaping teaspoon raw almond butter

3 dates, pitted

1/2 teaspoon ground cardamom

pinch of Himalayan salt

1 heaping teaspoon raw cacao powder

1 heaping teaspoon raw cacao nibs

Blend it all together in a Vitamix (or the likes) and eat!  

I get soon excited about these things that are delicious enough for dessert, filling enough for a meal, and nutritious enough to start your day with as breakfast!  

Enjoy!  

And hope to see you at the YogaFarm