You can also use quinoa, khorasan (also known as kamut) or wheat flakes for this porridge. Reheat leftovers in a saucepan with a small amount of additional water or milk.
1 1/2 cups (350 ml) spelt flakes
4 1/2 cups (1.25 L) water
1 tsp (5 ml) cinnamon
1/2 tsp (2 ml) nutmeg
1/2 cup (125 ml) raisins
1/3 cup (80 ml) sunflower seeds
1 1/2 Tbsp (30 ml) sucanat or other raw sugar
1/4 cup (60 ml) peanut or almond butter
2 cups (500 ml) blueberries
1. Place spelt flakes, water, cinnamon and nutmeg in medium saucepan. Bring to a boil, reduce heat and simmer for 12 minutes, or until most of the liquid has been absorbed but mixture is still creamy like oatmeal, stirring occasionally. 2. Stir in raisins, sunflower seeds and sugar; heat 2 minutes. 3. Taste and adjust sweetness if desired. 4. Divide among serving bowls and top with peanut or almond butter and blueberries.
Each serving contains: 1457 kilojoules; 10 g protein; 13 g total fat (2 g sat. fat, 0 g trans fat); 57 g carbohydrates; 6 g fibre; 8 mg salt
source: "Bowled Over", alive Australia #13, Spring 2012
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.