Cooking adventuresPosted: January 27, 2011
I had quinoa pudding the other day, and it turned out great. Simple, and perhaps a little spicy for breakfast, but good.
Quinoa chai pudding – serves one
1 heaping tbsp almond butter • unsalted cooked quinoa • 1/2 tsp Gena’s chai mix • 2 dried apricots, cut in tiny pieces • 1/2 tsp rice syrup
Dilute the almond butter with hot water to make a sauce. Add the quinoa and the spices, mix well, toss in the dried apricots’ pieces, drizzle with rice syrup. That’s it!
Today’s breakfast, on the other hand, won’t make it into history. I had rice cream, inspired by Ashley’s pictures of her cream of buckwheat — which I mistook for ground rice. All my first trials had turned out a bit bland, but I decided to give it one more go, using rice flour and ground flax seeds as a base and adding rice syrup, cinnamon, chopped apricots and a few drops vanilla extract.
Well. It was okay-ish, but still bland. Couldn’t help but feel like I was eating rice flour by the spoonful. I think the poor thing was in dire need of a stronger flavor — carob maybe? I’ll share the recipe when I come up with something Tasteh.
Today, I also received confirmation of my order for Kris Carr’s Crazy Sexy Diet — no idea when the actual book will land on my lap, but her ‘Eat your veggies’ tagline must have hit the spot, because my grocery shopping turned into a green raid:
Behold today’s new pick:
This is common purslane, also known as pigweed (!), little hogweed or pusley (according to Wikipedia). Ever head about it? and if you have, by which name? I’m curious. A while ago, I’d read that this funny looking leaf vegetable (looks more like an ornamental plant to me) is one of the Cretan diet’s cornerstones… so I thought, you can’t go wrong with it. We had some earlier, along with some lettuce; nothing groundbreaking so far.
And since it’s cold — again — I was in the mood for soup. I made my mum’s leeks and potatoes soup, but as I was a bit short on the taters, I added a few tablespoons millet before cooking… and it turned out delicious! I’ll post the recipe as soon as I can get a decent shot of the finished product.