Delicious and filling. I like to alternate this one with “Ancient Grain Raisin Cereal.”
- toasted cereal mix
- spelt
- millet
- wheat berries
This is my favorite morning cereal. If you already have the toasted mix in your pantry, it cooks up in under 15 minutes. You can substitute steel-cut oats for whole, but don’t use rolled oats. Pearled barley will also work, but it’s not as nutritious as hulled.
- whole oats
- polenta
- amaranth
- toasted cereal mix
- hulled barley
- millet
Good stuff – very festive! I drank it straight, but the authors say it’s also decent with Maple Cinnamon Buckwheat Crispies cereal (p. 272).
- lecithin
- stevia
Delicious! This simple recipe is my favorite from this book and is best served on the rocks. I didn’t have almond extract, but hazelnut extract did the trick.
- almond extract
- lecithin
Very rich! I thought it would taste best iced, but that made the coconut butter clump up – room temperature next time.
I made it with 1/3 c. raw agave nectar because I didn’t have stevia, and I don’t have lecithin, and it turned out fine. Also, if you don’t have cheesecloth, a fine mesh strainer will do.
- stevia
- lecithin
- Brazil nuts
- canned tomatoes
- fresh lemon juice
- ground coriander
- ground cumin
- diced onions
- olive oil
- water
- bay leaf
- red pepper flakes
- 500g pasta
- salt and pepper to taste
- 500g rotini pasta
- 1kg frozen vegetable blend
- chickpeas
- fatfree soy milk
- garlic
- vege stock
- water
- 400g baby spinach
- 450g extra-firm tofu
- nutritional yeast
- dried oregano
- lemon juice
- minced Kalamata olives
- cayenne
- ground cumin
- olive oil in spray bottle
- chopped red cabbage
- rice vinegar
- Tbl soy sauce
- large bullion cube
- small bunch udon noodles
- water
- dried basil
- canned plum tomatoes 800g
- olive oil
- large garlic cloves
- medium eggplants