The time has come! Finally a breakfast bowl that IS NOT a smoothie bowl!
This delicious breakfast bowl consists of hearty grains of quinoa and farro, seasonal persimmon and apple, healing warm spices, crunchy toasted hazelnuts and a smooth puree of creamy coconut, pumpkin and maca! It is a perfect way to start your day. This hearty bowl will stick to your ribs and give you the fuel that you need to conquer the world!
Why is this bowl good for you? Well just check out the benefits of:
Maca - Great for sexual function (who doesn't love that), rich in vitamins B,C,E as well as calcium, zinc, iron, magnesium and amino acids. All this goodness makes maca great for you energy, health and skin!
Persimmon - are one of the few foods associated with killing breast cancer cells without harming normal breast cells. This is due to the flavonoid fisetin. Fisetin aslo has been named as a significant contributor in the programmed eradication of colon and prostate cancer cells.
Quinoa - one of the most protein rich foods we can eat! It is high in fiber, magnesium, lysine, B2 and other health promoting vitamins and minerals.
I suggest you make a batch of the grains and store them in an air tight container in the fridge. They will last a long time and provide a great base for not only breakfast bowls, but lunch and dinner bowls and soups as well!
Quinoa - 1 cups
Water - 4 cups
Ginger - 1 inch knob sliced
Star Annise - 1 each
Cinnamon - 1 stick
Farro - 2 cups
Water - 6 cups
Ginger - 1 inch knob
Star Anise - 1 each
Cinnaomon - 1 stick
Coconut milk - 1 can
Pumpkin - 1 can
Maca - 1 tbsp
Coconut Sugar - 1 tbsp
Apple - 2 cups diced
Persimmon - 2 cups diced
Hazelnut - 1 cup toasted
Cook the Quinoa: Rinse the quinoa until the water runs clear. This will remove any bitter traces. Next dry the quinoa. In a large pan, heat the quinoa stirring occasionally so that the grain is nearly dry. Now add the water, anise, cinnamon and ginger and let cook. Bring to a boil, reduce to a simmer, cover and let simmer for 15 min. Remove from heat and let it sit for another 10 min. Then fluff!
Cook the Farro: Rinse and drain the farro. Place in a pot with anise, ginger and cinnamon. Add water, bring to a boil, reduce to a simmer and cook for 30-35 min. Drain off excess water.
Cook the Puree: In a pan, heat the coconut milk and pumpkin over medium heat. Whisk in maca and season with salt and coconut sugar. It will thicken as it cools.
Prepare the Garnish: For the persimmon remove the skin and then cut into small dice about 1/4 inch pieces. Do the same for apple. Toss the apple in some lemon juice to keep from browning.
For the hazelnuts, place them in a pan and toast over medium heat, or even better, toast in a 350 degree F oven for about 6 min or lightly colored. Remove from pan and rough chop.
To Finish: Toss some grains with apple, persimmon, hazelnut and coconut sugar. Place in a bowl, and put a scoop of puree and top with more fruit and hazelnuts as a garnish! Enjoy!