Does anyone else in the room feel like they need a bit of a detox this time of year with all the delicious and rich foods around? Or at least a fighting chance to start the day right in the morning? I clearly have a penchant for breakfast foods and grains, so I’m sharing another recipe that I make often. I am the type to get hungry every two hours, but this breakfast keeps me full all morning and—bonus—zero guilt!
This recipe is for one bowl, so obviously scale up as needed.
1/4 cup pearl barley (or steel cut oats, but they don’t have those in Berlin)
1 tablespoon quinoa (red, white, black—whichever you prefer)
1 1/2 cup boiling water
Cook for about 15 minutes on the lowest heat until water is almost absorbed and grains are getting soft.
3-4 dates, chopped
3-4 dried apricots, chopped
1/2 tablespoon chia seed
1 tablespoon sunflower seeds
1 tablespoon pumpkin seeds (pepitas)
1 tablespoon dried cranberries
1 tablespoon golden raisins
1 tablespoon slivered or sliced almonds
smaller dash nutmeg
splash of maple syrup
(I just throw these in willy-nilly, but I’m trying to use measurements for recipe purposes, so feel free to play with proportions and ingredients)
Cook together another 5 minutes or so until desired consistency. Top with toasted coconut chips and a large helping of feeling REAL good about yourself.