Saturday, January 22, 2011
Oats and Barley Scramble to the Rescue
I got to thinking, for the last ten months, I've actually also been "rearranging, organizing, and cleaning up" my insides. LOL Yeah, I'm laughing but really, I'm serious. Since making my green smoothies, I have more energy and my vegan diet has aided my detoxification process along. I'm thoroughly blessed by the wonderful food God provided for us and try my best daily to nourish my body as He would see fit.
Having always loved oatmeal since a child, and still do, I now just leave out the white sugar and add some extra goodies—diced apple, cinnamon, and walnuts. A little Stevia, if needed, adds to the tastiness. I have really grown to live okay without sugar. Really, folks, it is possible. I just had to take a picture of my breakfast the other morning, as you will see here—Veganishta Morning Oatmeal. I realize this oatmeal dish is nothing new and unique, but just wanted to share. It makes me feel good.
Veganishta Barley Scramble
1/2 cup uncooked barley (makes 1-1/2 cups cooked)
1/4 of a large yellow bell pepper sliced or diced
1/4 of a large red bell pepper sliced or diced
1/4 cup of sliced or diced red onion
2 tsp. fresh cumin, ground with the mortar and pestle
1/2 tsp. tumeric
1/4 tsp. red chili pepper flakes
sea salt to taste
2 cups fresh or frozen leaf spinach
Saute red onion for one minute in olive oil; add bell peppers and saute all for two minutes (medium heat); add the seasonings, stir, continue sauteing on low-med heat; add the spinach for the last minute. Then turn heat off; add the barley and scramble it all together. Serve with toast (Ezekiel bread is good). I use Earth Balance (soy free) butter. Be strong for the day!