Breakfast this morning was a blissful start to the day.
What could be more sinfully satisfying than a bowl of warm chocolatey, coconutty sumptuousness?
A few days ago I happened upon a recipe for chocolate banana breakfast quinoa that made my taste buds dance at the thought. While reading through the ingredients I mentally omitted certain things and added others.
The original recipe can be found here. The first ingredient to hit the chopping block was banana. Over the past couple of years I get this weird mouth-feel from bananas that makes me highly uncomfortable. Okay, that sounds kind of weird. I guess I should be more specific. I may possibly have a slight allergy to bananas or at least an intolerance since my mouth and throat get a tingly, fuzzy feel and my stomach feels as though I swallowed a bowling ball. Does that explain why the banana was axed?
Instead, I aimed for pure gastronomic pleasure and substituted with coconut. Gosh I love coconut. I would lay in a tub filled to the brim with coconut milk and drink pina coladas if the situation ever presented itself. Yes, I am mad for coconut.
I think I need to stop and compose myself with a sip of coffee. Or three.
Let’s get down to business now, shall we? Collect your ingredients and let’s get the quinoa simmering so you can make yourself a cup of coffee while its doing it’s thing.
Coconut milk – read your ingredients before buying since most coconut milk contains preservatives. Find one without if possible.
Honey – unpasteurized is my preference. I want the “good stuff” that’s meant to be there.
Cocoa – I am trying to use up a large canister I bought for Christmas baking. Choose an organic, fair trade cocoa if you can.
Coconut – shredded, unsweetened and preservative-free.
Now that all the ingredients are collected, let’s put the quinoa on to cook.
Make sure to rinse the quinoa well before using to avoid the bitter taste from the protective layer of saponin that covers the grain to repel birds and insects. Put 1/2 cup of washed quinoa into a small pot and add 1/2 cup of water, a handful of shredded coconut, and 1 cup of coconut milk. Bring to a boil then reduce heat to simmer for about 10-15 minutes. I covered the pot but you don’t need to. Watch it doesn’t boil over and make a mess of your stove top like I did. The smell of burning coconut milk is not pleasant. This is where you can make yourself a cup of coffee or tea and relax for a few minutes. When the liquid is almost fully absorbed, remove from heat.
Add 2 tsp of cocoa and 2 tsp of honey. Stir well. Top with a little coconut milk, shredded coconut and slivered almonds.
Find somewhere comfortable to sit while savouring your morning meal. Lingering over each bite and being mindful of enjoying the goodness of sustenance makes it all worthwhile. When we rush to consume “whatever” in the morning we are doing ourselves a disservice. I know I feel so much better and more clear-headed when I sit down, put on some music or just enjoy the silence while eating instead of trying to multi-task while walking around.
” To keep the body in good health is a duty…otherwise we shall not be able to keep our mind strong and clear.” – Buddha