rebeccakuder

So so good for breakfast

Bob's Red Mill flaked coconut
(You never know where you’ll find inspiration.)

UPDATED FROM THE ORIGINAL POST WITH A FEW ADDITIONAL INGREDIENTS!!!! (Because I care about my readers.)

If I’m counting correctly, this is my third ever post about what I had for breakfast. Today’s creation was so good, I had to crow about it. I wish I had taken a photo, but I’ll just do the product placement for Bob’s Red Mill coconut flakes instead.

This requires a high powered blender, though it would probably work in a normal blender if you chop things up small first. (My friend Sally moved to Australia last summer and I miss her like crazy, every day. The only thing good about her departure is that she sold me her Vitamix before she left.) I have made this without the coconut flakes, but today when I saw them, they called to me. I thought it would either be really good, or terrible. It was really good. So good, I want to make another one right now.

This recipe is approximate. My husband liked it, but I didn’t even try it on the child, because I know her by now. Maybe when she’s older.

Put in blender (approximately):

  • 1 medium apple (or another sweet fruit)
  • 2 celery stalks
  • 2 small carrots (or even better, a small to medium beet, peeled)
  • 1 clove garlic
  • about an inch or so of peeled ginger root
  • dash of cayenne pepper (don’t be shy!)
  • bigger dash of turmeric (I use several shakes!)
  • small handful of coconut flakes
  • small red bell pepper (or yellow, or orange, but not green–ick!)
  • 6-8 ice cubes, and enough water to blend (add more if needed)
  • About a tablespoon or two of raw organic apple cider vinegar (with “the mother”)
  • A small dollop of raw honey

Blend till it’s smooth.

Drink it down.

Notice the sensation: that feeling you might actually survive the day.

I’ve begun making large batches so I have some leftover for the next day—it does fine in the refrigerator overnight. Let me know if you try it!

rebeccakuder

Avena con leche y miel by any other name…

One locale, in Merida Mexico, to get avena con leche y miel.

(Another post about what I eat for breakfast!  Possible boredom ahead!)

I love Mark Bittman.  I was sad when I learned of his stepping away from the Minimalist column, but he’s still around, and freer to opine.  I’m loving him even more.  Take, for instance, his opinionator blog post about McDonald’s oatmeal, from which I excerpt the following:

Others will argue that the McDonald’s version is more “convenient.” This is nonsense; in the time it takes to go into a McDonald’s, stand in line, order, wait, pay and leave, you could make oatmeal for four while taking your vitamins, brushing your teeth and half-unloading the dishwasher.

(Thanks, by the way, to Jennifer New at Mothers of Invention for sharing Bittman’s post, which I might have missed.)  Bittman’s comment made me laugh, but it’s also kinda creepy because I think he’s been surveilling my home.  This describes most mornings in my house, except that he didn’t mention the three-year-old on the step ladder, helping make the “avena con leche y miel” which is what we call it, or “avena,” which was one of the first Spanish words my child learned.  (I’ll explain why another time.)

Anyway, yeah, what Bittman said.  Oatmeal has gotten a bad rap, and it’s easy to make, and good for you.  Eat it!  You can even throw in a handful of cooked brown rice for extra chewy texture.  Mmm, oatmeal!

rebeccakuder

What I had for breakfast

Hello to the five loyal followers of my blog.  If you’ve really been paying attention, one or two of you might recall that I’ve snarked here and elsewhere that one reason blogs annoy me is that even if you are my dear friend, I don’t (necessarily) care what you had for breakfast.

But today, I am going to break my own rule.  Today, I made something that was so, so good, I feel it my duty to break the rule–and if you’re still reading, you must be curious, so why should I hold out on you?

I made brown rice last night.  At our house, my husband and I try to have lots of basic ingredients so we can throw things together to eat.  Beans, rice, etc. are good things to make ahead.  This morning, as a break from the ubiquitous oatmeal, I put into one of our thrift shop Creuset pans a couple cups of cooked brown rice, and maybe a half cup of milk, plus some maple syrup and nutmeg.   (I am not name-dropping Creuset to be pretentious, but because I adore these pans.  They are really expensive, but you can find them discounted or used, and even at retail, they are probably worth their price if you consider cost per use.  They are heavy and non-sticky, and also very beautiful.  I used the little yellow one, in this case, if you need me to paint more of a picture.)

I brought the stuff in the little yellow pan to a slow heat, actually slower than I had planned…I was getting impatient; time was passing and soon we’d be late for the day.  But then it started to warm, and heat, and I stirred it a bit, and it got very creamy.  I didn’t taste it, and thought I’d added too much maple syrup, and perhaps it could have used a little less, but it was so delicious that I’m thinking it is the new comfort food for brutally cold mornings.  I might have to go make some more now, in fact.  It was THAT GOOD.

And that basic recipe sings for more improvisation: cinnamon, honey, nuts, candied ginger, other aromatic and certainly savory spices, cheese, and so on.  Let me know if you try it, and what new variations you invent!

Bon appetit!