Here is another use for the whole grains and seeds that you’re seeing at the store. Top off with delicious flavoring, which are also tasty on oatmeal.
Amaranth (3/4 Cup)
Bring 2 1/4 cups water or milk to boil in saucepan. Stir in amaranth. Reduce heat to low, cover and simmer until tender. Cooking time is 25 to 30 minutes. Stir occasionally. Remove from heat and mix in or top with dried cherries, coconut sugar, macadamia nuts, vanilla, banana, or cacao nibs. Serves 2
Millet (3/4 Cup)
Bring 1 1/2 cups water or milk to boil in saucepan. Stir in millet. Reduce heat to low, cover and simmer until tender. Cooking time is 15 to 20 minutes. Stir occasionally. Remove from heat and mix in or top with chopped dates, demerara sugar, hazelnuts, cloves, clementine, or granola. Serves 2
Quinoa (3/4 Cup)
Bring 1 1/2 cups water or milk to boil in saucepan. Stir in quinoa. Reduce heat to low, cover and simmer until tender. Cooking time is 15 to 20 minutes. Stir occasionally. Remove from heat and mix in or top with dried apricots, agave syrup, pine nuts, cardamom, blueberries, or toasted coconut.
Serves 2
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
Ruby Red Grapefruit Iced Tea
This Ruby Red Grapefruit Iced Tea is so refreshing. If you want to make ahead then add the ice cubes before serving.
INGREDIENTS
3 Green Tea Bags
3 Cups Boiling Water
2 Cups Ruby Red Grapefruit Juice
1/2 Cup Agave Nectar
1 Cup Mint Leaves
1 Ruby Red Grapefruit (Thinly Sliced)
1 Cup Fresh Sliced Ginger (Thinly Sliced)
Pitted Cherries For Garnish (Optional)
Ice Cubes (To Serve)
Place tea bags and boiling water in a large-size bowl and set aside to infuse for 5 minutes. Remove the tea bags and allow the tea to cool completely. Add the grapefruit juice and agave nectar. Stir to combine. Place the mint, grapefruit slices, ginger and ice cubes in a 42-ounce capacity jar and pour the tea mixture over to serve. Pour into ice tea glasses and garnish with a single cherry. Makes 42 ounces.
© Victoria Hart Glavin
