7 Jan 2014

A breakfast for the birds

If eating like a bird is one of your New Year’s resolutions, this is the post for you. I, however, don’t have any such resolutions. I feel like resolutions are just begging to be broken or abandoned as soon as February hits, so I’d rather try to keep a healthy head on my shoulders all year long. Those of you who really know me know that that doesn’t always happen – wink wink… you know who you are – but, I have been making a concerted effort to be very good to myself and when I’m not, I try to pick up the pieces ASAP and get back on the nice wagon. Part of treating myself right is eating breakfast. It’s so simple, but I can’t tell you how many days I’ll find excuses to skip this chance to set my day up right and find myself scrambling for something/anything that’s not always so good a few hours later.

I’ve posted quite a few of my favorite breakfast recipes on this blog, from the latest green smoothie, to workout friendly fare and a wintery granola, but yesterday I thought I’d harness the power of the New Year’s reset button and see if there was something new I could work into my morning repertoire. I’ve been eating a lot of granola lately – it’s so easy to make a big batch and have breakfast covered for the week, but I wanted to see if there was a way to cut back on the oats and up the superfood element. So, I went to my favorite place for such endeavors, the Rainbow Grocery co-op, and started perusing the bulk section for some ideas. It wasn’t long before I came across a big ol’ bin of buckwheat groats and started to make a plan. I’ve been very intrigued by buckwheat lately as it’s not wheat at all (it’s actually related to rhubarb! Thanks Wikipedia!), and can therefore be welcomed to the fold even with my gluten intolerance. I picked up some raw as well as toasted buckwheat groats, also known as kasha, unsure of which would work best with my cereal. And then I loaded up on seeds. Lots and lots of seeds.

After tasting both kinds of buckwheat groats I decided to go with the raw ones as they seemed a bit more tender, and tossed them with some chopped almonds, shredded coconut, pumpkin seeds, sunflower seeds, a bit of salt and some maple syrup before lightly toasting them. You could skip this step all together and keep your cereal completely raw, but I love the flavor a bit of heat brings out in nuts and seeds. Then I let them cool to room temp before adding my superfood all-stars: flax, chia and hemp. You don’t want to cook these delicate and hard working seeds as they lose a lot of their nutritional value when heated. Last, I tossed in some lovely dried cranberries and wound up with a delicious concoction that looks like it belongs in a bird feeder. So again, if eating like a bird is your resolution, have at it and chow down on all the tasty nuts and seeds your heart desires. Just don’t skip breakfast!


Bird feed cereal recipe


1 cup chopped raw almonds

1 cup raw buckwheat groats

1 cup shredded unsweetened coconut

1/2 cup raw sunflower seeds

1/2 cup raw pumpkin seeds

1/4 cup real maple syrup

1 teaspoon kosher salt

1 cup dried cranberries

1/4 cup golden flax seeds

1/4 cup chia seeds

1/4 cup hemp seeds


Preheat oven to 300. In a large bowl, add almonds, buckwheat groats, coconut, sunflower seeds, pumpkin seeds, maple syrup and salt. Stir to combine and place on parchment paper or silpat lined, rimmed baking sheet. Bake for 30 minutes, stirring halfway through. Remove from oven and let cool to room temperature. Add dried cranberries, flax seeds, chia seeds and hemp seeds and toss to combine. Serve with fresh maple vanilla cashew milk, or the milk of your choice and let sit for a few minutes as the chia will begin to thicken the mixture. A little goes a long way and this makes quite a few servings, so store any leftovers in an airtight container.

bird feed ingredients
cranberries and cashew milk
plain ol bird feed
bird feed and cashew milk
cereal for the birds

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