Recipe: NYTimes Cooking
Total Time: 1 hr (15 min for the porridge; 45 min for cranberry molasses)
Review: Despite Zak’s cynicism, all the new year’s resolution articles have us feeling more upbeat and inspired. Upon reading The Meat-Lover’s Guide to Eating Less Meat, I’m envisioning Zak and I drinking herbal tonics and magically thinking vegan cheese is delicious (even though Zak insists it’s not cheese). I like this recipe because it strikes just the right balance of “super healthy” and “pantry staples”. The only odd ingredient in here is Cranberry Seed Oil – thankfully this one on Amazon has 1-day shipping. Note that Cranberry Seed Oil can also be used as a face moisturizer during these dry winter months! In fact most of the cranberry seed oils are not for eating, so just double check that!
Anyway – the porridge was extremely easy to make (just mix in oats and rice flour into boiling water and let it simmer for 10 minutes). The cranberry molasses is delicious, but took like 45 minutes to make. So if you happen to have that on hand already, you’re in luck and can whip this up really fast. This was a nice hearty, healthy breakfast and very easy to reheat for breakfast during the week (just add a bit more water when reheating)