Oatmeal with Mango. This week it is a 3 out of 5... How can you really be enthusiastic about oatmeal after the fantastic breakfast I had on Mother's day. Don't get me wrong, I still like my oatmeal though!
Recipe
for the Week:
2 Cups Rolled Oats
2 Cups Triticale
2 Cups Barley flakes
Brown Sugar
Dried Fruit
Vanilla flavored Oat Milk
Recipe for the day: (serves 2)
1 1/2 Cups water (bring to a boil)
2 heaping tablespoons brown sugar (mix into boiling water)
1/3 cup dried fruit (this varies depending on what fruit it is)(mix into boiling water)
1 1/2 Cups of mixture of oats, triticale and barley (or check for a 7 grain mixture in your bulk food aisle)
Stir in grains and keep stirring for about 30 seconds. Take off heat and cool a little.
When you are ready to serve it, add some milk to it. We add Vanilla Flavored Oat Milk to ours. Paul also adds freshly ground flax seed and wheat germ to his.
Lunch
White Bean and Kale Soup
Paul and I were both taken back to our youth when we had Campbells' Bean with Bacon soup when we tasted our creation. It is yummy and nostalgic... I give it a 4 out of 5. It is a simple soup, but good.
Recipe:
Bean and Kale Minestra
3/4 lb kale
1 bulb garlic, minced
1-2 Tbsp olive oil
9 cups cooked white kidney beans
5 cups bean water
2-3 cups water
3 heaping Tablespoons tomato paste
~ 1 Tbsp dried sage leaves
1-2 tsp salt (to taste)
freshly ground black pepper
3 Tbsp lemon juice (or to taste)
Remove the stems from the kale and coarsely chop the leaves. Soak the leaves in a bowl of cold water while you prepare the soup.
In a soup pot, saute the garlic in the olive oil fro half a minute. Add about half of the cooked beans and part of the water to the pot. Puree the rest of the beans and bean water in a blender or food processor along with the tomato paste and sage. Stir in the pureed beans into the soup. Add salt and pepper to taste.
Drain the kale. Mix it into the soup and simmer for at least half an hour, until tender.
Add the lemon juice. Taste for salt and pepper and adjust the seasonings.
Adapted from Sundays at Moosewood Restaurant
Dinner
On the sandwiches this time:
Ezekiel bread
Spicy mustard (brown mustard, honey and chipotle Tabasco)
spicy Hummus
Spinach and Feta Hummus (we had a little accident in our selection at the store...)
Sunflower Seeds, flavored with Bragg's
zucchini
Green bell pepper, very thinly sliced
Red leaf lettuce
Approximate time to prepare: 5 minutes
