no coffee this morning, but coconut at least
I was woken up this morning with a head butt. No, not from Misty which was surprising… from Viper. He said he was trying to hug me.
It has not been a good week in our house for kitchen contraptions. My food processor drama has intensified as it seems said crappy food processor that burns out after the first use has been lost in the mail. I feel as if I am pissing money into the wind.
Viper smashed the French press coffee plunger. Not good, not good.
Anyway crappy head butts and equally crappy instant coffee early morning aside – at least we can eat something delicious, right?
A lot of people seemed confused as to what to DO with quinoa… obvious solutions are replacing the usual rice-side dinner dish with quinoa… but I actually prefer it as a sweet breakfast. This is Misty’s favourite breakfast at the moment; he really digs dates. Good boy.
- 1/2C quinoa
- 2 small apples (peel if you like… I don’t bother) chopped into small chunks.
- 1 + 1/4C water (you could use milk here if you like)
- 1/4t sea salt
- 1/2t ground cinnamon
- 1T maple syrup (or honey/agave syrup) Add more if you have a sweet tooth.
- Combine all ingredients in a small saucepan.
- Bring to the boil, reduce to a simmer and cook until most of the liquid has been absorbed.
- Turn off heat, chuck a lid on the pot, and leave steam to do the rest.
(Makes a lot more than you need for this recipe, but is a great thing to have on hand for adding sweetness without refined sugar)
- 1C dates (remove pits)
- Enough water to just cover dates
- 1t pure vanilla extract (optional)
- Soak dates in water for 1 hour
- Drain dates, but reserve the soaking water.
- Place dates in a food processor and whizz, adding small amounts of your date soaking water until you reach your desired consistency.
- Store in the fridge… this paste is great for adding to baking too.
Top cooked apple quinoa with date paste and a dollop of coconut cream (0r yoghurt). Fruit-only preserves are another god topping option if you aren’t keen on dates. We all know I’m a big fan of St Dalfour’s.
Tracking back to last night’s dinner… transformed into today’s lunch. I love how sauces taste so much better the next day… all the flavours have had time to develop properly. I did my usual raw grated zucchini base, added some cherry tomatoes, and tossed through the pasta sauce. The interesting looking stuff on top was a semi-blended creation that occured after I discovered that bashing my old food processor in a certain way and flicking the on switch in perfect time with the bashing, it would work. Sort of. A little bit. I’m desperate.
Basically, I blended chickpeas with an avocado, tahini, nutritional yeast, garlic, lime juice, salt and pepper. Some sort of hummus/guacamole/pretend cheese sauce. It actually all worked really well together. Fancy that.