As the weather starts to get cooler, I always find myself gravitating toward hot, nourishing breakfasts that are super grounding and healthy. Although oatmeal is my usual standby, even with all the delicious variations it can get a little old. Luckily, there are lots of other delicious, gluten-free grains that make for yummy breakfast alternatives!
Macrobiotic Brown Rice Breakfast
Brown rice is one of the healthiest grains on earth, being very high in minerals like manganese, selenium, and magnesium. It is also high in fiber and promotes weight loss and lowers cholesterol! This recipe adds to the nutritious goodness with energizing and detoxifying umeboshi and iron-rich dried apricots!
3/4 cup water
1/2 cup brown rice flakes (Eden Organics makes a great one)
1/2 cup unsulphered dried apricots, chopped
1/4 tsp umeboshi plum paste
1/4 cup pepitas (shell-free pumpkin seeds)
1 tsp gluten-free tamari
Agave or brown rice syrup to taste
Bring water and dried apricots to a boil. In the meantime, toast the pepitas on a skillet over medium-high heat, keeping the pan in motion so the seeds don’t burn. Once water has boiled, add the brown rice flakes and cook for three minutes, or until water is absorbed. Remove from heat, mix in umeboshi plum paste and sweetener of choice. Toss pepitas with tamari and pour over the porridge. Enjoy!
Cinnamon Amaranth Grits
Like quinoa, amaranth is another supergrain. It is high is very high in protein, calcium, fiber, vitamin E and iron, which makes it a perfect grain for vegetarians! You can find amaranth at most health food stores and Whole Foods.
4 1/2 cups water
3/4 cup amaranth
1 small apple or pear, cored and chopped
1/2 tsp cinnamon
Pinch of sea salt
Agave or maple syrup to taste
Bring water to a boil, with a pinch of salt. In the meantime, toast the amaranth in a skillet over medium-high heat until it toasts and pops. Make sure keep the pan moving so the grain doesn’t burn. Add the amaranth and cinnamon to the boiling water, and stir. Lower heat and cook for 20 minutes, stirring frequently. Add apple or pear and cook an additional 10 minutes. Stir in agave or maple syrup. If you’d like, you can finish it off with a splash of almond or coconut milk!
Millet is another great gluten-free grain that is a great substitute for wheat. It is non-acidic, which makes it a wonderful grain for those with any kind of digestive issues. This recipe also features anti-oxidant rich blueberries, and nourishing raw honey, which make it a great breakfast for days when you’re feeling under the weather!
5 cups water
1 cup millet
Pinch of sea salt
4 tsp Earth Balance
Raw, organic honey to taste
1/4 cup fresh blueberries
Toast millet in a pot over medium-high heat, stirring until they become fragrant. Add water and salt and bring to a boil. Lower heat and simmer for 15 minutes, stirring occasionally, until millet has the consistency of oatmeal. Stir in Earth Balance and honey, and serve topped with blueberries.
The great thing about these recipes is that you can substitute in any grain (using the correct proportions for cooking that grain) for endless variety! Quinoa, for example, is great in all three of these recipes, and is cooked in a 2:1 proportion of liquid to grain.