This is the breakfast that works for me in chilly weather! I have a fast metabolism, and prolonged hunger makes me dizzy, so it's important for me to eat enough breakfast that I feel full until lunchtime. This breakfast also is high in iron, which was especially important when I was anemic while pregnant and nursing. Oatmeal is supposed to help increase milk supply for nursing mothers. It also has lots of fiber for good digestive health. This recipe is vegan yet rich and creamy. It's convenient because all the ingredients are shelf-stable, so I can make it even when we're running low on fresh stuff. Most of the ingredients are inexpensive in bulk at the food co-op.
This is my modification of a recipe from Kellogg's All-Bran cereal, reprinted in Best Recipes from the Backs of Boxes, Bottles, Cans and Jars by Ceil Dyer. She says that this "Bran Nut and Raisin Bread" was served in the very first in-flight meal on a passenger plane, in 1930! I went looking for a … Continue reading Raisin Bran Bread
Anyone who spends time with young children is familiar with this phenomenon: "I want an apple!" [eats four bites] "Let's save it to later. NO, Mama, don't eat it!! I will finish it next time." [next day] "I want a banana! No, not an apple, a banana. NO, Mama, don't eat my apple!! It's for … Continue reading What to Do with Half-Eaten Fruit
A couple of weeks ago, I wanted to make something that could bake along with the Honey Baked Lentils and could be eaten with them to add some Vitamin C to the meal to improve our absorption of the iron from the lentils. We didn't have any squashes to bake, but canned pumpkin is a staple … Continue reading Pumpkin Cornbread
This tastes like a dessert but is loaded with Vitamin A, plus significant fiber and iron!
This is a great way to use up apples that are too old to eat raw. Try it alone or as a topping for ice cream, yogurt, pancakes, oatmeal, or cold cereal.