I like fruit salads and I liked this one. I liked the addition of cheese. The dressing is best sweet. Recommended as a breakfast, a lunch or a dessert, but can also be used as a side to the main course with less sweetening. The larger amounts of spices are intended for a sweet version.
1/3 cup cottage cheese
1/3 cup ricotta cheese
1/2 cup yogurt
1 1/2-2 tsp. cinnamon
1/4-1/2 tsp. ginger
1/4-1/2 tsp. cardamom
1/8-1/2 tsp. cloves
honey to taste (optional)
1/2 cup cheese cubes diced into 1/4” pieces
1 apple, diced into 1/2” pieces
1 orange diced into 1/2” pieces
1 cup melon (canteloupe, honeydew, other of your choice) cut into 1” cubes
1 pear diced into 1/2” pieces
1 1/2-2 bananas, sliced
1/4 cup brewer’s yeast
1/3 cup wheat germ
In a small bowl, combine ricotta and cottage cheese with yogurt. Add spices. Add honey if using.
Put cheese cubes and diced fruit in a larger bowl and toss gently.
Pour dressing over fruit.
Sprinkle with brewer’s yeast and wheat germ.
I seldom bake desserts. So to get muffin recipes in, I decided to bake them for breakfast. I wasn’t too sure of that at first. Usually I just put together some yogurt and fresh fruit. Baking in the early morning was a new adventure for me.
Interestingly, I am finding it fun. Muffins are quite simple to make and take only 15-20 minutes in the oven, so I can be eating warm muffins just half an hour after pulling the ingredients out of my cupboard.
There’s a little extra preparation with these: roasting the chopped peanuts and seeds. But that only adds about 3 minutes to preparation. I used coconut oil both in the muffins and to grease the pans.
A really, really quick snack invented when Rye Crisp was found to be the only bread in the house. The version below is only one possibility. The permutations are endless, as you can use most any pizza topping you happen to have on hand.
Prior Preparation needed
Cook raw peanuts until very tender. (Since peanuts are actually a sort of bean, I used the same timing as for dried beans and that worked well.) See instructions below on making the purée.
Well,just after trying “a soufflé that any fool can make”, here is a much more tricky one. This came out quite nicely, but the flavour was not remarkable and I don’t consider the result to be worth the effort.
This is one of my favorite breakfast porridges and I don’t wait for a cold morning to make it. I prefer the cracked wheat to the whole wheat flour, but the flour is good if you prefer a very creamy texture. For an interesting taste variation, use buckwheat flour instead of whole wheat flour. Delicious!