Today’s post is a very simple little hello in the form of a breakfast barley bowl. I’ve been trying to cut down on junk food of late, since being vegan doesn’t mean eating healthy necessarily, so this was my way of kickstarting Sunday with some nutritional pow. I’ve also been cooking up a storm trying out recipes from Annie’s wonderful book, Crave Eat Heal, so all in all this was a pretty food-filled weekend, definitely defined by those words.
With the weather changing daily I wanted to take advantage of the last of the snuggly winter vibes to indulge in a warm porridge before it got too hot to eat anything but smoothie bowls. I would pretend that this is the one time of year the northern and southern hemisphere has consensus on food-mood, but we tend to skip Spring altogether so there’s no easing into things because of bipolar nature. Yesterday I had the fan on and walked around in a t-shirt, and today I’m back in a scarf wishing I’d brought a jacket.
This barley bowl is pretty much a reflection of my confusion: a warm porridge with chilled chia pudding stirred in to take the edge off and give the tastebuds something to wonder at. Easy, delicious, and very do-able in the early a.m. before work, I suspect I might try this a few more times before we get blasted with heat for the long haul.
Ingredients (serves 1):
- 1/2 cup cooked barley (can sub for oats, rice,
- 1/2 cup soy milk
- 1/2 cup strawberries, sliced
- 1/2 cup soy milk
- 2 TBSP chia seeds
- 2 tsp matcha powder
- 2 tsp cinnamon
- 2 tsp vanilla extract,
- Mix your chia seeds, 1/2 cup soy milk, matcha powder, cinnamon and half the vanilla until combined and store in a lidded container in the fridge overnight.
- Heat your 1/2 cup soy milk, cooked grains and strawberries in a small non-stick pot until it starts to bubble slightly then add in half the chia seed mixture and stir, letting it simmer and thicken somewhat.
- Stir your leftover chia mixture so that it separates a little.
- Transfer to a bowl and add in the rest of the chilled chia mixture.
- Serve with more strawberries or fruit of choice, date syrup, nuts, or cacao nibs if desired.
Oh yes! I’m thinking of making this tomorrow, doubling it up and having some on hand for lunch or a fruity dinner, since I’m on a chia kick at the moment and we have a ton of barley left over from my recipe testing for Annie’s book. I’m making ice-cream tonight and it will hopefully last until I can take photos tomorrow, because Man-thing will sniff out anything that looks remotely like dessert.
In the meantime, may I just comment on how discovering a wonderful use for bean brine has given me a first world complex about pouring it down the drain? Something I could do with ease not even four months ago now fills me with sadness when I don’t have an immediate plan for the three days ahead, which is usually the amount of time I give the brine before it starts to smell funny. :p
We also have a furry foster staying with us at the moment, Bullet. He’s blind but huge and gorgeous! He unfortunately has some sort of inner ear problem that sprung up after an extended course of anti-earmite medication, so now he’s not only blind but buggered and is stumbling everywhere and won’t eat 😦 I’m going after work today to the vet to see if I can’t get him appetite stimulants, because he could get serious health issues if this hunger strike persists. Ai, cats! Still, he’s such a love bunny and has has zero signs of aggression, despite being in a tiny cage for a few months now. ❤And update time for those who follow the antics of our cats! Chino, our other blind foster boy, is absolutely at home with his new family and has them wrapped around his paw. He sleeps on the bed, uses humans as chairs, and is just having the best time ever. This is why I foster! Our boys Hermes and Achilles also got adopted, so now I’m just crossing fingers for beautiful Paris (who I might possibly steal for myself if he’s left there long enough). ❤ ❤ Love my furbabies!Happy Monday, one and all! Deep breaths and dig into this breakfast bowl in the morning!