plantook

Plant Oriented Cooking


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RECIPE: Farro Porridge


INGREDIENTS

  • 1 cup farro
  • 2 1/2 cups almond milk
  • handful of dried fruits
  • fresh fruit slices such as banana, raspberries, cherries
  • almond slivers (optional)

METHOD
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  • Heat almond milk in a enamel saucepan until it starts to boil, add farro and lower heat.
  • Stir occasionally for 20-25 minutes until liquid is absorbed and the farro is soft but still with a little bite.
  • Add dried fruits and remove from flame.
  • Place servings in low bowls and top with sliced fruit and almonds.

  • NUTRITION


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    RECIPE: Semolina Pudding


    INGREDIENTS

    • 1/3 cup semolina
    • 1 cup milk
    • 1/2 cup water
    • 1 tbsp sugar or honey (optional)
    • Sour cherry preserve

    METHOD

    1. Mix the semolina, milk, water, sugar in a small saucepan.
    2. Cook over a medium heat, stirring, until it is as thick as you want it.
    3. Serve with sour cherry preserve.
    4. Bon Appétit!

    NUTRITION


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    RECIPE: Breakfast Bulgur Bowl


    INGREDIENTS

    • 3 cups presoaked bulgur
    • 2 tbs creamy almond butter
    • ¼ teaspoon ground cinnamon
    • 1 cup chopped peeled tart-sweet apple
    • Greek yogurt
    • Goat cheese, crumbled
    • Thinly sliced almonds, toasted
    • Honey

    METHOD

    1. Combine bulgur, almond butter, and cinnamon, stirring well.
    2. Add apple; toss.
    3. Combine yogurt and goat cheese, stirring until smooth.
    4. Divide bulgur mixture among 4 bowls; top evenly with yogurt mixture.
    5. Sprinkle with almonds, and drizzle with honey.

    NUTRITION


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