I tend to go through phases with breakfast, eating the same thing daily for a month or more before moving on. Generally I eat a raw breakfast, a raw lunch, raw snacks, and a cooked dinner, and try to include as much nutrition in breakfast as possible. My last phase before this one was over the summer, when I made an intensely superfood-filled smoothie that took up the whole VitaMix, then processed it through my ice cream maker to turn it into a delectable ice cream that made enough servings for a week or so. Ice cream for breakfast every morning is FUN, and makes me feel sort of conspiratorial and guilty-pleasure-ish too. The fact that my ice cream was full of things like kale and lucuma powder made it actually healthy to have such a thing for breakfast.
It’s winter now, and though in L.A. that means 65 degrees and sunny, it still isn’t exactly ice cream weather anymore. I’m not usually one for hot breakfasts- honestly, I think my uncaring attitude about food temperatures are part of what makes it so easy for me to have been mostly raw for years now- and this one satisfies all my childlike cravings. It’s been many years since I’ve eaten any sort of commercial cereal, and raw granola (the clumpy kind, like RnR used to make) is something I have eaten mooooore than enough of by now, since it was always around my commercial kitchen (here’s lookin’ at you, Kanga Krunch). So I deconstructed it, and I absolutely adore the results. I vary the milks I eat it with: I’ll go through a spell of keeping homemade nut or hemp milk in the fridge, then drink Organic Pastures raw dairy milk for awhile. It’s important for me to get some amount of raw dairy because I’ve found that I don’t get enough long-chain fatty acids, and that has led to numerous health issues. I have also found that my health, which is pretty shaky, worsens with any attempt at veganism, and have had to reconcile that I need to eat some amount of raw/organic/grass-fed animal products in life. (I’m fully envious of those who thrive on entirely raw and/or vegan diets, and eat 80-90% raw vegan myself, with a strong focus on fresh vegetables.)
The below crunchy, tasty, decadent cereal is made of the following, all of which are organic: sprouted/dried buckwheat (which I make myself, but you can buy if it’s too much of a pain), cacao nibs (they’re scrumptious, and give you a total boost of energy), hemp seeds (I omit these if using hemp milk), lots of cinnamon (buckwheat is technically a seed, but it’s a carby one so the cinnamon offsets blood sugar effects), himalayan salt, stevia powder, and a dash of protein powder (I’ll detail what I use for protein in a future post). Sometimes I add chia seeds, flax seeds, pumpkin seeds, sunflower seeds and/or sesame seeds too. I haven’t done that in this bowl because lately I have also been eating two homemade flax crackers alongside this cereal, to thoroughly cover my omega bases. You could also add dried fruit- I don’t because if I eat sugar in the morning, I crave it all day. There’s no real recipe, but be careful to not go too overboard with the seeds or it’ll be so filling, you won’t be able to finish a bowl of it. I recently got a private chef client hooked on it, and I imagine that if you try this, you’ll be in little kid cereal heaven too… only a much, much healthier and life-giving version of it!