Slow Cooker Smush: Orange and Cinnamon

Following on from my earlier post about rice porridge, or Smush as I called it, I am experimenting with preparing it in the slow cooker overnight so I come down to a hot breakfast.  It saves time and when I can smell warm cinnamon and vanilla, I know that I will eat breakfast.

Slow Cooker Porridge

I put all the ingredients into the slow cooker then put it on the ‘low’ setting for five hours.  It would then have been kept warm on the ‘hold’ setting for a few more hours.  I will try four hours next time.  I’ve also read about people using a timer so the slow cooker comes on in the middle of the night.  That could be worth a try too.

I was pleased with the consistency.  It’s a little rubbery but not too much.  And the new twist to the flavours is orange oil.  The other day, I was talking about when I used to drink gold tequila with orange and cinnamon and the orange and cinnamon combination must have lodged in my psyche.

Ingredients (anything goes really)
– one rice bowl brown rice flakes
– one rice bowl desiccated coconut, ground hemp, linseeds (flax), ground cinnamon, ground ginger, ground nutmeg, ground vanilla, orange oil, salt
– 1 litre of rice milk (I used a vanilla rice milk but I want to get to a point where it’s tasty enough to make it with water)

Advertisements

Team Lunch: Seaweed Salad and Millet

We’re a healthy bunch in our office and somehow I have managed to get everyone hooked on seaweed salad and smoked tofu.  Or at least, so they tell me!  Now and then, I throw together a massive salad for everyone at lunchtime.  On the side, I cooked up a pot of millet with some salt and a bay leaf.  When it was cooked, I seasoned with black pepper and lashings of butter.

Salad ingredients:
– Purslane
– Red cabbage
– Fennel
– Chicory
– Cucumber
– Smoked tofu
– Seaweed
– Toasted sunflower seeds

Seasoned with:
– Olive oil
– Toasted sesame oil
– Brown rice vinegar
– Balsamic vinegar
– Gomasio with seaweed
– Furikake with chilli and mandarine peel

Seaweed Salad and Millet

Cinnamon Breakfast Smush

Smush is porridge-like. I still find breakfast a bit of a challenge so I have to get organised.

The night before, put all the ingredients into the pan to soak. For Cinnamon Smush, you need:
– 1 cup brown rice flakes
– 3 cups plant milk (could also be dairy but I like rice and coconut milk in the morning)
– linseeds (flax seed)
– dedicated coconut
– ground hemp seeds (optional)

And then the spices:
– sea salt
– ground ginger
– ground cinnamon
– vanilla (I have found a powdered vanilla now so my breakfast doesn’t taste of alcohol from vanilla essence)
– pinch of saffron (this didn’t add much so next time I will first soak it in boiling water)

In the morning, bring to the boil then simmer, stirring regular so it doesn’t stick. You may need to add a little water or more plant milk. I am going to try using the rice cooker in future.

Serve with a sprinkling of cinnamon. Before I quit sugar, I used to enjoy a little brown rice syrup on my Smush. Some grated apple would also be nice.

It keeps in the fridge for a few days and can be reheated in the microwave or back on the stove with a little more water or plant milk.

I’m enjoying my Cinnamon Smush with some hot ginger and mint tea and some orange Ultima Replenisher electrolyte powder.

20140106-075421.jpg

20140106-075435.jpg

20140106-075453.jpg

New Year’s Salad

20140103-151657.jpg

After two weeks of stodgy holiday food and the heavy bloated feeling that goes with it, I couldn’t face another French fry or piece of bread, not even my Mum’s amazing homemade spelt and rye bread. Instead of skipping lunch, we raided the veg drawer of the fridge and we threw together this amazing crunchy and revitalising salad. At a time when I needed an injection of vitamins, the New Year’s Salad did the trick.

We used:
Red cabbage
Carrot
Celery
Tinned sweetcorn
Tuna steak (optional)
Tamari nuts and seeds
Aged balsamic vinegar
Olive oil
Sea salt