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Title: Breakfast Mush
Categories: Digest August
Yield: 1 Servings
| 2 1/4 | c | Water |
| 1/2 | c | Vanilla soy milk |
| 1/8 | c | Brown rice |
| 1/4 | c | Coarse corn meal (polenta) |
| 1/4 | c | Wheat bran |
| 1/2 | c | Thick oats |
| 1/8 | c | Toasted buckwheat |
| 1 | ts | Black strap molasses |
| 2 | tb | Honey |
| 1 | ts | Powdered ginger |
| 1 1/4 | ts | Cinnamon |
| 1/8 | ts | Sea salt |
| 2 | tb | Soy protein powder |
| 1 | ts | Vanilla extract |
| 1/2 | c | Fresh blueberries |
| x | Maple syrup |
In a medium-sized sauce pan: Overnight: soak rice in sea salted water. Morning: Bring same water to a boil. Add corn meal, oats, bran, molasses, honey, ginger, cinnamon. Reduce heat and simmer covered for 10 minutes; then add buckwheat, soy milk and protein powder. Return to a easy boil and cook uncovered over medium heat, stirring regularly, for 5-10 more minutes or until desired consistancy. Remove from heat, transfer to a large bowl and stir in vanilla and berries. Top with maple syrup if you have a sweet tooth.
From: Julie DiBiase previous next