Cook quinoa: 1 part quinoa to 2 parts water, bring to a boil and reduce to a simmer until water is absorbed and quinoa is a soft and fluffy texture, about 20 minutes.
Add coconut oil (or ghee) generously, almond milk, maybe 1/4 cup only, a little at a time, and seasonings: a generous amount of cinnamon, a dash of clover and nutmeg, just a hint of salt to balance the sweet from a dash a maple syrup (or agave) and coconut sugar.
Once seasonings are mixed, add any ingredients you’d like. I used raw cashew pieces, dried cranberries, halved pecans, and thinly sliced banana.
This recipe came together this morning when I was craving something warm and soothing, a dish high in protein and nutrients and not too heavy on the digestive system. This is what I came up with and I’m very pleased with the results. If you decide to give it a try, I’d love to hear from you, see how you liked it and what other ideas you may have come up with.
Millet, it’s not just bird food. 🙂 This protein-rich, gluten-free grain is a must try for anyone who is looking to expand their variety of protein-rich food sources and hasn’t yet had the pleasure of trying it. It’s so simple to prepare and can be seasoned various different ways. I prefer to buy it in bulk, and then store it in jars in the refrigerator until ready for use.
This dish in particular has become one of my favorite dishes, very warm and soothing. I usually look forward to eating it as breakfast, especially if my stomach is a bit upset, this dish can be very comforting. I look forward to adding it to other dishes in the future or even using it as a side, and playing around with the spices to change the flavor. Here is the basic recipe, try as is or add vegetables, nuts and dried fruits to the mix.
Although technically Ghee is not vegan it still holds a tremendous amount of health benefits. In the process of clarifying Organic, Unsalted Butter the water is boiled out and the milk fat turns into a froth initially and then mostly sinks to the bottom of the pan. Remaining froth can be scooped off with a spoon and the milk fat solidified at the bottom of the pan strained out. What’s left is clarified butter, and is best stored at room temperature.
Ghee is incredibly easy to make, so I encourage you to try on your own and see for yourself.
Be sure to use a dry, thick bottomed pan. Once the butter begins to bubble and splatter the water is evaporating and the milk fat separating. Allow the process to take place for 5-10 minutes, stirring occasionally. When the noise seems to cease, turn off the heat and let sit for at least 15 minutes to cool, removing any froth if necessary.
Strain clarified butter through a cheese cloth or simply a fine mesh strainer into bowl and transfer into a jar for storing.