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Flash in the Pan: Pink Breakfast Bowl

by Ricki Heller 42 Comments

[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.

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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.”

Last Year at this Time: Chocolatey Fudge (ACD All Stages, GF, grain free)

Two Years Ago: Freeform Tomato Tart with “Goat Cheese” and Basil (ACD Stage 2 and beyond, GF)

Three Years Ago: So Long, Summer: Chilled Avocado Soup (ACD Stage 2 and beyond; GF)

© rickiheller.com

[Disclaimer: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small commission from the sale.]

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Filed Under: ACD Maintenance, ACD Stage One, ACD Stage Three, ACD Stage Two, anti candida diet, breakfast, gluten free, grains, nuts, recipes, seeds, Uncategorized, vegan, vegetables, Wellness Weekend Tagged: anti-candida, breakfast, dairy free, easy, egg free, food allergies, food sensitivities, gluten free, healthy, nuts, parve, quick, recipes, vegan, vegetables, vegetarian, wheat-free

Reader Interactions

Comments

  1. Emily @ Recipes to Nourish says

    September 1, 2011 at 9:38 pm

    Wow! That is beautiful!

    Reply
    • Ricki says

      September 1, 2011 at 10:42 pm

      Thanks! I love the color, too. 🙂

      Reply
  2. Kristina @ spabettie says

    September 1, 2011 at 10:27 pm

    I love pink!! I am learning to love beets… this sounds delicious!

    Reply
    • Ricki says

      September 1, 2011 at 10:43 pm

      Ah, yes, I knew about the pink. 😉 I think you’ll like this. . . it just tasted sweet to me, not “beety.” 🙂

      Reply
      • Kristina @ spabettie says

        September 1, 2011 at 10:45 pm

        good to know – I’ll give it a try!

        Reply
  3. jess @ cupcakes and kale says

    September 1, 2011 at 10:29 pm

    this is gorgeous ricki!

    Reply
    • Ricki says

      September 1, 2011 at 10:43 pm

      Aw, thanks, Jess! Isn’t nature amazing? 🙂

      Reply
  4. janet says

    September 1, 2011 at 10:46 pm

    Hey Ricki, What a wonderful breakfast! I had a surplus of quinoa this week, too, and since I love my oatmeal on the savoury side, I have been subbing in quinoa instead. I will definitely try it with some beets next. 🙂

    Reply
    • Ricki says

      September 1, 2011 at 10:59 pm

      Hope you like it! I much prefer my cereals sweet, so this is sweet. But you could easily make it savory, too. 🙂

      Reply
  5. Andrea says

    September 2, 2011 at 2:02 am

    It’s very beautiful, Ricki, I can’t deny it. But … it’s beets. While I’m trying to enjoy beets, I really am, I’m afraid I’m not quite up to beets for breakfast. 🙂 I do love them raw in salads, though.

    Reply
    • Ricki says

      September 2, 2011 at 7:09 am

      Andrea, you don’t know what you’re missing. Seriously. 😉

      Reply
  6. Emma says

    September 2, 2011 at 2:47 am

    Carrot, zucchini, now beets I’m feeling so hippieesque adding these veggies to brekkie but I love it! The colour is gorgeous 🙂

    Reply
    • Ricki says

      September 2, 2011 at 7:09 am

      You could always use other grated veggies instead, of course! I actually loved the beets in this!

      Reply
  7. Hannah says

    September 2, 2011 at 7:06 am

    Brilliant, Ricki! I adore beet(root)s but we rarely ate them at home growing up. I’ll never forget the time, just after moving out, where I cooked and ate an entire huge bunch of beetroot in one weekend. And by I’ll never forget, I mean I’ll never forget the 3am trip to the bathroom where for a minute, I thought I was dying. 😛

    Reply
    • Ricki says

      September 2, 2011 at 7:10 am

      Yes, beets do have that effect on one’s digestive system, don’t they? 😉 But as I said, this is a great way to START your day!

      Reply
  8. Carol, Simply...Gluten-free says

    September 2, 2011 at 9:36 am

    That loosk so pretty!

    Reply
    • Ricki says

      September 2, 2011 at 11:07 am

      Thanks, Carol. 🙂 I was always a fan of pink!

      Reply
  9. shannon says

    September 2, 2011 at 3:32 pm

    wow, i need to try this, asap. i wish i had gotten some beets in my csa this week! soon i hope 🙂

    Reply
    • Ricki says

      September 2, 2011 at 7:52 pm

      It does sound like the kind of thing you’d like, Shannon! 🙂 I love it–had it again this morning, without the grains–just chopped apple, and still tatsed amazing. Let me know what you think if you do give it a try!

      Reply
  10. Lisa@Allergy Free Vintage Cookery says

    September 2, 2011 at 3:58 pm

    I had no idea you could eat beets raw! You learn something new every day 🙂 Thanks!

    Reply
    • Ricki says

      September 2, 2011 at 7:53 pm

      I only discovered that a couple of years ago, too! And I actually like the way they taste better raw than cooked. Hope you like this!

      Reply
  11. Maggie says

    September 2, 2011 at 6:15 pm

    Okay, this is pretty amazing! Not sure I could do it, but I would definitely try a spoonful of yours if you were sharing 🙂

    Reply
    • Ricki says

      September 2, 2011 at 7:53 pm

      Are you going to the Veg Fair? I’ll bring you some (ha ha!). Happy to share any time, Maggie! 😀

      Reply
  12. Kim (Cook It Allergy Free) says

    September 2, 2011 at 10:59 pm

    Gorgeous is right! This would be the type of breakfast that I would eat all day long.

    Reply
    • Ricki says

      September 2, 2011 at 11:25 pm

      Glad you like it, Kim! I think it’s going to be my new favorite. 🙂

      Reply
  13. Johanna GGG says

    September 5, 2011 at 7:43 am

    I never saw that one coming when I saw the title of the post – looks gorgeous though I think I prefer my raw beets in a savoury salad than with a milky cereal – though I think the beets and seeds combo sounds v good

    Reply
    • Ricki says

      September 5, 2011 at 9:06 am

      You’d be surprised at how yummy this is, Johanna! And I first learned to eat raw beets from Aussies–they seem to be so prevalent down there!

      Reply
  14. Cheryl says

    September 5, 2011 at 7:45 pm

    That is visually stunning! I confess, I’ve never (yet) eaten a raw beet. A must add to my bucket list.

    Reply
    • Ricki says

      September 5, 2011 at 8:34 pm

      I only just discovered them a few years ago. Never knew you could eat ’em raw before that! Worth trying. 🙂

      Reply
  15. Erin says

    September 7, 2011 at 8:20 am

    Delicious…just had it for breakfast. Grated the beet on my micro-plane, fun! Been loving eating carrot beet slaw with dressing made from tahini and cider vinegar lately, so this was right up my alley. Thanks!
    e

    Reply
  16. Ashley says

    September 23, 2011 at 10:56 am

    Ooo what a great idea!! I’ve never thought to add beets to my breakfast like this.

    Reply
    • Ricki says

      September 23, 2011 at 6:34 pm

      I just had it again this morning–it’s become one of my all-time favorite breakfasts!

      Reply
  17. Kasandra says

    July 20, 2012 at 10:21 am

    Now, THIS, is the kind of “pink” marketing they should be using in all those breast cancer campaigns! Something that is truly healing! I’ll have to be feeling brave to try out beets in the morning!

    Reply
    • Ricki says

      July 20, 2012 at 10:30 am

      Ha ha–hadn’t thought of that, but what a good idea! 🙂 For me, there’s no “beety” taste in the raw beets (much less than cooked ones, actually)–but maybe that’s just me! 😀

      Reply
  18. Hippie Butter says

    April 14, 2015 at 9:44 pm

    Wow, I can’t wait to make this recipe for breakfast on Thursday for everyone at the shop. Thank you Ricki for sharing this amazing recipe. The photos look great and I’m going to share this on Pinterest. Keep up the great blogging.

    Reply
    • Ricki Heller says

      April 15, 2015 at 10:29 am

      Thanks so much–glad you liked it! And thank you for sharing! Hemp seeds make everything taste better. 😉

      Reply
  19. Laura says

    September 17, 2015 at 12:45 pm

    What a gorgeous bowl of healthy food! I’ll take mine for lunch rather than dinner, but still, it’s quite a colorful and tasty way to put an entire meal into a single bowl.

    Reply
    • Ricki Heller says

      September 17, 2015 at 2:07 pm

      Good point, Laura! I tend to have my grains (if I have them) in the morning, so this says, “breakfast” to me, but there’s no reason you couldn’t enjoy it any time of day! 😀

      Reply

Trackbacks

  1. Weekly Gluten-Free Roundup – September 4, 2011 « Celiac Kitchen Witch says:
    September 4, 2011 at 6:22 pm

    […] […]

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  2. Weekly Basket and Meal Plan | My Journey to Lean says:
    February 27, 2012 at 10:39 pm

    […] Pink Breakfast Bowl (quinoa + beets) […]

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  3. The Ultimate Guide to Beets says:
    April 13, 2015 at 10:48 pm

    […] Pink Breakfast Bowl :: by Ricki Heller […]

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  4. Ode to Beets: 150+ Reasons to Love this Root Veggie – slice of sunshine says:
    March 1, 2017 at 2:59 pm

    […] Beet Hash Breakfast Wraps from Reclaiming Provincial Photo credit: Reclaiming Provincial 5. Pink Breakfast Bowl from Ricki […]

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Hi! I'm Ricki, cookbook author, professional recipe developer, holistic nutritionist and anti-candida crusader. Let me show you how easy it is to eat plant-based, sugar-free, gluten free food that tastes great!

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