Oct. 8, 2012 - Justin
I suppose I should start our food posts with something a little more Northwesty and
actually, that was my intention. I went out a couple days ago in my
kayak, dropped a crab pot and paddled down to the mouth of the bay
looking for salmon. Hooked a small one, but he decided to not join us on that day and
is hopefully still swimming free. No crab either. Skunked. So this
morning, I was hungry, wanted to make a food post and here we are.
This is one of our favorites. It’s a bit of an unconventional take on oatmeal. I think the first time I had something like this was at the Love Muffin Cafe in Moab, Utah. Amazing coffee, muffins and other yummy grub. Go there. They rock. I don’t exactly remember what they had in their version, but at some point I started elaborating on the idea and now it has become a morning staple. It is never exactly the same as I usually wing whatever I am cooking, but it goes something like this.
Get some quinoa started and while that is cooking, start sauteing apples and walnuts in coconut oil with a little cinnamon and a pinch of salt. I also will spoon in some coconut oil and molasses in with the quinoa while it’s cooking. Oh yes, molasses please. I also like to add some dried fruit to cook with the quinoa. Apricots are one of my favorites. When the quinoa is done and drained and your apples are all sexy brown and golden, toss that altogether, plate it up and top it off with a little more coconut oil, some maple syrup!!!, toasted nuts and maybe a sprinkle of brown sugar. At this point if you’ve never had this, your life will be changed. And if you really want to take it over the top, add some whipped coconut milk or maybe greek yogurt. Yeah, that kind.
This idea can be adapted to whatever you have around. Oats, groats, rice...bananas, peaches, blackberries. Just use what you have (especially if it is local) and taste as you go. I am a huge believer in tasting my food as I’m making it. It makes a huge difference no matter what you are cooking.