There are two things I wish I had more time for; sleep and breakfast.
It sounds so simple right?
I don’t always get enough sleep or have time for a proper breakfast, and that’s a bad thing.
They say breakfast is the most important meal of the day; sometimes I try to convince myself that breakfast is overrated and just get on with my day.
On most weekday mornings there’s usually not enough time to eat.
Or perhaps I just can’t make time – blame it on inadequate sleep – lack of sleep = poor decisions.
But weekends are a little different; I eat breakfast on weekends, and I sleep in.

I love porridge in the mornings; it’s hot, delicious and filling – the ideal way to start the day.
I picked up a bag of cracked wheat from a store at Punjabi Market the other day; I wanted to make a ‘cream of wheat-like’ cereal.
Cracked wheat is crushed or cut raw wheat kernels; it has good-for-you fibre and nutrients.

To make this cereal, I run the cracked wheat through the food processor to get it even smaller, and simmer it in coconut milk for a few minutes.
Sweetened with maple syrup or a dollop of preserve on top, I usually add in some peanuts for a protein boost.
What I get is a rich creamy indulgent breakfast that almost makes up for all those mornings I missed breakfast.

[print_this]
Cracked Wheat Cereal
INGREDIENTS

• ¾ cups of cracked wheat, pulsed in food processor for a few seconds
• 1 ½ cups of light coconut milk
• ½ teaspoon of cinnamon
• Maple syrup (to taste)
• Salt (to taste)

DIRECTIONS

1. In a small saucepan, bring coconut milk and salt to a boil.
2. Quickly stir in the cracked wheat, continue to stir to prevent lumps.
3. Reduce heat to simmer, cover and cook about 15 minutes stirring occasionally
4. Turn off heat and ladle cereal into bowls
5. Add a splash of milk, sweeten and garnish with your favourite toppings.
6. Enjoy!

[/print_this]


Tags: breakfast, recipes