Friday, January 30, 2015

Purple Power Mush - To nourish and sustain you for hours...


This is a very delicious and nutritious hot cereal and another of my mom's creations. All the darker pigments of these nutrient-packed grains mean there are more beneficial antioxidants for your body. When you have this for breakfast, it will keep you full for a long time. Purple Power Mush is much lower in carbs that traditional breakfast cereals, white cream of wheat, instant oatmeal, etc... This is not a gluten-free recipe however.

It is very easy to prepare. Shop online for these unique ingredients and keep them in your pantry for other uses as well as for this recipe. I like to mix all these beautiful grains together with my hands, just for fun.

When it comes time for making a batch of hot cereal, decide if you want to first sprout your grains before cooking, or freshly grind the grains and cook immediately.

Research the benefits of sprouting grains before consuming them, to motivate you to plan ahead and sprout these babies!

Even though this post is wordy - this is REALLY EASY to make.



Whole-Grain Hot Cereal Base (not grain flours):

2 c. Black or red quinoa
2 c. Forbidden black rice
2 c. Sweet black rice
2 c. Black barley
2 c. Red barley
2 c. Red Wehani rice
2 c. Brown teff
2 c. Amaranth
2 c. Wild rice
2 c. Dark rye
2 c. Spelt

When Cooking the Hot Cereal:

1 1/2 c. Whole-Grain Hot Cereal Base (above)
2 T. Kasha buckwheat (or toasted buckwheat flour)
2 T. Poppy seeds
Purified water, as needed
BioSalt or sea salt, to taste



Whole-Grain Hot Cereal Base:

This is a bulk mix you make ahead of time to store for future hot breakfasts.

Mix together all the grains in the hot cereal base above. All these grains are left whole.

Transfer to an air-tight container for storage. Store in a cool, dark place. For longer term storage, keep in the refrigerator of freezer.

Note that the buckwheat and poppy seeds are not added to the premix.

When Preparing the Hot Cereal:

You can make this hot cereal 2 different ways:

1. You can sprout the 1 1/2 c. whole grains before you cook the mush (more nutritious).

2. You can freshly grind 1 1/2 c. of the whole grain mix before cooking the mush (quicker).


1. The sprouted version:

Sprout the grains:

Plan about 48 hours in advance to allow for sprouting time.

Measure out 1 1/2 cups of the whole grain mix above and add 2 T. poppy seeds. Pour the mixture into a sprouting jar. Rinse the mix and then soak in water overnight.

Drain in the morning. Keep rinsing and draining about 3 to 4 times a day, for about 48 hours. You can do less time if you choose.

The sprouted grains can be kept in the refrigerator a few days if needed.

To cook the grains:

Place the sprouted grains and 3 c. purified water in a high-powered blender or food processor. Roughly grind the grains. Do not puree.

Transfer to a cook pot on the stove. Add another 1 c. water and  1 t. sea salt or BioSalt, to taste (BioSalt recipe on this blog).

Bring just to a boil, while stirring occasionally. Once it comes to a boil, turn down the heat and simmer, covered, for about 30 minutes, or until it is the texture you want. you may need to add more water.


2. The un-sprouted version: 

Grind the un-sprouted grains:

Measure out 1 1/2 c. of the whole grain mix and pass through a wheat grinder or high-powered blender (VitaMix or BlendTec). You may also grind it in smaller batches in a spice/coffee mill (Krupps is a great brand). AFTER grinding, add 2 T. Kasha buckwheat or toasted buckwheat flour and 2 T. poppy seeds.

 To cook the cereal:

Transfer the ground flour mix into a medium sized pot. Pour in 4 cups of purified water, while stirring to prevent lumps. Add 1 t. sea salt or BioSalt, to taste (BioSalt recipe on this blog).

Bring it just to a boil on the stove-top, stir occasionally. Once it comes to a boil, turn down the heat to low, and simmer about 30-60 minutes, until it is creamy and cooked through. You may need to add more water.


To Serve:

Serve individual bowls with a dab of organic butter, or drizzle with "GOLDEN OIL" (recipe on this blog) and sweeten to taste (*agave/glycerine nectar, raw honey, real maple syrup, agave, or an IMO syrup for a sugar-free option). Pour over milk of choice (Nut milk, seed milk, coconut milk, or organic dairy milk).

I also like to sprinkle with organic raisins and ground cinnamon and sometimes ground ginger and cardamom, to taste.

* See this post for the agave/glycerine nectar recipe:

See the pretty grains...

Black Barley
Brown Teff
Dark Rye
Forbidden Black Rice
Red Barley
Red Wehani Rice
Sweet Black Rice
Wild Rice

Black Quinoa

Red Quinoa