What better way to start off a new blog than with a good breakfast?
We visited Famous Foods to sample some of their huge selection of ancient grains with the goal of adding a bit of interest (and hopefully nutrition) to our daily
bowl oats boats.
We ended up with:
- raw buckwheat groats (un-roasted soba, with a lovely texture)
- triticale flakes (not ancient at all, but a 19th-century cross between wheat and rye)
- chia seeds (full of goodness)
- red quinoa (also full of good things, but mostly because it’s pretty)
- toasted coconut (yum)
The result is a bowl of delightful textures with the density and fueling power of uranium. This stuff keeps us full much longer than plain oatmeal.
Read on for pics and a walk-through.
The quantities are vague because we’re just making it up. The longer you cook it, the thicker it gets (you can always add more liquid, but you can’t take it out).
It doesn’t look like there is very much, but it’s easily enough for both of us. Aya likes bits of sausage with ketchup and mustard in hers, Keith prefers fruit, nuts and toasted coconut (and a drip of maple slurp).
If you try it, let us know what grains you chose and what you added. We’re going to get a different assortment of stuff next time.