[Sometimes, you just want a dish that’s quick and easy–no fuss. I’ve decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so simple to make that no recipe is required. Here’s today’s “Flash in the Pan.” (For other FitP recipes, see “Categories” at right).]
[Could that be–beets in your breakfast, Ricki?!]
I know I just posted a Flash in the Pan recipe last week, but I had to pop in again with this one because I enjoyed it so much!
As a rule, I usually eat more raw fruits and vegetables during the summer, and this year was no exception. But over the past few months, I’ve also begun to realize that I also prefer the taste and texture of most produce when raw. Nowadays, I’d say that the HH and I eat our leafy greens (kale, collard, chard, etc) raw 95 times out of 100; and while the HH insists that cooked beets “taste like dirt,” he actually likes the raw ones!
I’ve often used beets in cooked dishes and salads, even in sweets (such as Red Velvet Cake, based on this recipe) or breakfast dishes (such as one of my all-time favorite smoothies). I wanted to find more ways to incorporate raw beets in the morning. A while back, I tried out Meghan’s Grain Free Raw Granola (which reminded me of my own Earth Bowl). When I found myself with leftover quinoa this morning, I decided to combine the raw beet idea with the cooked-grains-as-cereal idea, keeping the whole dish cold (since cooking would render the beets more “dirt-like”).
[Behold how gorgeous that is!]
The final result was one of the heartiest, tastiest breakfasts I’ve ever had! It still felt like a summery dish, as it wasn’t heated; the milk was icy cold. The raw beets melded perfectly with the toasty seeds and added a fresh sweetness to the mix (as well as that stunning hot pink hue). And what a fantastic way to start the day–a flavorful, sweet, filling, protein-packed breakfast cereal that cleanses the blood and tones the liver (courtesy of the beets)–and also provides a use for that lone cup of leftover cooked grains–all at once!
[Here’s the (breakfast) dirt: you must try this. No dirt on the beets. ]
Pink Breakfast Bowl
suitable for ACD All Stages
I’ve written a recipe here, but really this cereal is infinitely adaptable: use the base ingredients of grains, beet, and milk, and add your own choice of seeds, nuts, and fresh or dried fruit (avoid the fruit in Stage 1 of the ACD). You won’t believe how delicious and satisfying this bowl is!
3/4-1 cup (180-240 ml) cooked leftover grains (quinoa, rice, millet, etc)
1 small beet, finely grated (be sure it’s fine–it will meld better with the other ingredients)
1 Tbsp (15 ml) raw or lightly toasted sunflower or pumpkin seeds, or coarsely chopped walnuts, almonds, Brazil nuts or other nut
1 Tbsp (15 ml) chia seeds
1/2-1 cup (120-240 ml) unsweetened plain or vanilla almond, soy, rice or hemp milk
1 tsp (5 ml) cinnamon
sprinkling hemp seeds, if desired
handful goji berries, raisins, chopped dates, etc (optional–avoid for early stages of the ACD)
milk of choice, for serving
Place all ingredients in a bowl, mix, and enjoy with a splash of your favorite milk. Makes one serving. Best eaten immediately.
Never miss a recipe–or a comment from The Girls! Click here to subscribe to RickiHeller.com via email. You’ll get recipes as soon as they’re posted, plus cookbook updates and news about upcoming events! (“We love subscribers, Mum. . . almost as much as we love treats!”
FOR THE RAW VERSION OF THIS RECIPE, see this post.
This is my contribution this week to Wellness Weekend and Cybele’s Allergy-Friendly Fridays. I’m also submitting it to August’s Go Ahead, Honey, It’s Gluten Free Event, hosted by Shirley. The theme this month is “Dishes So Simple, No Recipe Required.”