Well, a bit of an exaggeration perhaps, but, hey aren’t we all champions in some way in our lives?  Forget Wheaties!  Try this Salty Mixed Flake Blend With Apple Raisin instead!

Delicious Salty Flake blend with Apple & Raisin

I really really like the many flake blends combined or even in lieu of rolled oats.  I have a 5-grain blend, but I also separately have a little thicker cut barley and whole wheat flakes that I add to the pre-made blend I buy in bulk.  I just love the flavor and texture of these two combined, along with rye and perhaps a little of the oats.  It’s higher in protein, and less sticky than an all oatmeal porridge.  But, I’m the queen of porridge, and there is a time and a place for all of it.

Traditional Scottish Oats are prepared with a good helping of salt.  Don’t be shy, give it a try!

Salty Barley & Whole Wheat Flake Blend with Apples & Raisins:

  • 1.5 cups of flake blend ~ I used .5 cup each of a barley, whole wheat, and a 5-grain blend I get at our local Sprouts in the bins
  • 1 full tsp. sea salt (a bit more than 1 teaspoon is good)
  • 1/2 chopped apple
  • Handful of raisins
  • 4.5-5 cups water

Place grain and water in a pot.  If time, let it soak.  (We get this together the night before, so it soaks overnight, but it isn’t mandatory.)

Bring to a boil while you chop the apple.  Add the rest of the ingredients.  Cover, turn low, and let cook 30+ minutes, until liquid has absorbed.  You can place it on a flame deflector to prevent scorching.  Top as desired with chopped walnuts or dry roasted peanuts.  Really good.

Vary this if desired by adding cinnamon.  Change the fruit to dried cranberries.  Cook the grain with chopped walnuts in it.

We had this with  Tofu Simmered with Green Beans & Mushrooms which was really easy and so tasty!

Tofu Simmered in Broth with Green Beans & Mushrooms

Tofu Simmered with Green Beans & Mushrooms:

  • 1 pkg. tofu ~ medium, firm, or extra-firm
  • Veggie broth from cooking Quick Boiled/Blanched (QB) Greens or steamed greens or veggies
  • Seasonings:  Garlic powder & onion powder, and yellow curry
  • 1-2 tbsp. nutritional yeast flakes
  • 1/2 onion, diced (or use leek)
  • As much green beans and crimini or shiitake mushrooms as you like
  • Sea salt &/or low-sodium, naturally fermented soy sauce (Trader Joe’s brand is pretty good, but you can also use a wheat-free tamari, or shoyu sauce)
  • Small amount of olive oil, optional

Drain tofu, then wrap in a clean towel.  Place on a cutting board or counter, and place a baking tray or another board on top, then add a weight to press out the moisture.  Let sit for several minutes while you prepare your vegetables.

In a big pan, add enough veggie broth (or water) to cover by about 1/4 inch.  Add onion, and  cook for several minutes on medium – medium high heat.  Once they begin to soften, add tofu, vegetables, and seasonings.  Stir, and continue to cook for another 5 or so minutes on the higher heat.  Then drizzle a teaspoon or so of optional oil, lower heat to medium to medium-low, cover, and let simmer for 10-15 minutes, until vegetables are soft.

Vary it using whatever vegetables you like.  Cabbage is good.  It gets really sweet as it cooked.

Here was breakfast, beginning with the super delicious Teecino Hazelnut healthy coffee alternative made in the coffee filter for me, and the energizing Dandelion Red Chai by Teecino for Don.

Breakfast was the combo of both recipes, the Salty Barley & Whole Wheat Flake Blend with Apple & Raisin, and the simple but warming and delicious Simmered Tofu with Green Beans & Mushrooms.


Here was our lunch/dinner, which was the recipe from the previous post, found here:

There was enough of this soup to have for lunch the next day along with more greens.  We had whole grain bread with almond butter, and the remains of Cranberry Apple Sauce which made a great spread on the bread.


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