My favorite breakfast!
About a cup in the morning and my BG only jumps 8 to 10 points!
Mango, Coconut and Quinoa Breakfast Pudding
James Rohrbacher on Dr. Fuhrman site
Serves: 5
Preparation Time:
Ingredients:
3/4 cup quinoa
1 1/2 cups water
4 dates, pitted
1 1/2 cups unsweetened soy, hemp or almond milk
1 teaspoon vanilla extract
1/8 teaspoon cinnamon
1 (10 ounce) package frozen mango or 2 fresh mangoes, peeled and diced
2 tablespoons Dr. Fuhrman's Mangosteen Fruit Vinegar or other fruit-flavored vinegar
1/8 cup chopped macadamia nuts
1/8 cup black sesame seeds or regular sesame seeds
1 cup packed chopped kale
1 cup packed chopped spinach
1/2 cup dried currants
3 tablespoons unsweetened shredded coconut
Instructions:
Preheat oven to 350 degrees F.
Rinse quinoa and drain in a fine-mesh sieve.
In a large saucepan, bring quinoa and water to a boil. Reduce heat and simmer, uncovered, until grains are translucent and the mixture is the consistency of a thick porridge, about 20 minutes.
In a high-powered blender, blend dates, non dairy milk, vanilla, cinnamon, half the mangoes and mangosteen vinegar.
In a large bowl, combine cooked quinoa, blended date mixture, nuts, seeds, kale, spinach, the remaining diced mango and the currants. Pour into a lightly oiled baking pan, (9" X 9" works well) sprinkle with coconut and bake for 30-40 minutes.
Best made a day ahead and refrigerated.
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