Cali’s Muesli
Cali’s MUESLI:
Ingredients:
1/3 old fashioned rolled oats
2 T. dried papaya
1 – 2 T. walnuts, almonds or pecans
2 teaspoons pumpkin seeds
¼ cup almond or rice milk
¼ cup blueberries or sliced strawberries
¼ cup flavored yogurt
Equipment:
Measuring cups and spoons
Cutting board
8” chef’s knife
Small bowl
Spoon
Instructions:
Put oats in small bowl, cover with almond milk. Add frozen fruit of your choice. Cover let stand for 8 – 10 hours in refrigerator. Serve with pumpkin seeds, nuts and yogurt or almond milk.
Millet with Pineapple and Coconut
Millet is both gluten free and an excellent source of protein
Ingredients:
2 ½ cups of water
1 cup of millet with a pinch of sea salt
½ cup of Horchata, (a rice drink with cinnamon) or your favorite almond milk
½ cup chunked fresh pineapple
Equipment:
Medium sauce pan
Measuring cups and spoons
Rimmed baking sheet
Big spoon and 8”chef’s knife
Instructions:
Bring the water and salt to a boil in a medium saucepan. Whisk in millet. Return to a boil. Reduce heat to a simmer, cover until water has been absorbed and millet is tender but still chewy. 30 – 35 minutes. Remove from heat, let stand 5 minutes. Then fluff with a fork. Serve topped with pineapple and toasted coconut and Horchata milk. Sprinkle with cinnamon (optional)
Toasted Coconut:
RASPBERRY VANILLA ALMOND QUINOA
Serves 4
Eat hot or cold
Ingredients:
3 cups Almond Milk
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups fully cooked quinoa
1 tablespoon sliced almonds
1 cup raspberries (or other preferred berries)
INSTRUCTIONS:
In a small saucepan, combine almond milk, cinnamon, nutmeg, and vanilla. Heat over low heat, whisking consistently until mixture is combined and warm. Remove from heat.
In your serving bowls, place the quinoa in the bottom of the bowl. Pour the warm milk mixture over top. Garnish with almonds and berries.
For chilled version, simply whisk the milk, cinnamon, nutmeg and vanilla. Pour the milk over chilled quinoa and top with almonds and berries.
