2 1/4 cup water
1/2 cup vanilla soy milk
1/8 cup brown rice
1/4 cup coarse corn meal (polenta)
1/4 cup wheat bran
1/2 cup thick oats
1/8 cup toasted buckwheat
1 tsp black strap molasses
2 tbsp honey
1 tsp powdered ginger
1 1/4 tsp cinnamon
1/8 tsp sea salt
2 tbsp soy protein powder
1 tsp vanilla extract
1/2 cup fresh blueberries
1 maple syrup
Directions
In a medium-sized sauce pan: Overnight: soak rice in sea salted water.
Morning: Bring same water to a boil. Add corn meal, oats, bran,
molasses, honey, ginger, cinnamon. Reduce heat and simmer covered for
10 minutes; then add buckwheat, soy milk and protein powder. Return
to a easy boil and cook uncovered over medium heat, stirring
regularly, for 5-10 more minutes or until desired consistancy. Remove
from heat, transfer to a large bowl and stir in vanilla and berries.
Top with maple syrup if you have a sweet tooth.
From: Julie DiBiase
[Volume 9 Issue 45] Aug. 5, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
Servings: 1 servings
Breakfast Mush Recipe brought to you by Recipe Ideas
Categories: Breakfast
The History of Recipes
We are able to track the history of `recipes` far back into distant history, in fact as far back as ancient Egypt, and quite possibly further than that. However, sadly, these early recipes were just very basic hieroglyphic recipes for meal preparation.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history are a few clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. As we move into The time of the romans around 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes cooked by the Romans. In his scrolls, he describes how the meals of wealthy Romans were split into starters, main course and dessert, a style of dining still practiced today. Aspicius recounts how the Romans were skilled in the use of a good variety of herbs and spices, including a few that will be familiar to modern cooks such as bay, mint and parsley. During the next few centuries, the powerful and wealthy strove to offer the most exotic meals, and as a result the best cooks and their collection of recipes increased in prestige. Nevertheless, it was during the nineteenth century that formal cookery and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, verifying, and publishing popular recipes of the day. By the advent of the 20th century, cookbooks are greatly in demand mostly as a result of increased literacy, more leisure time and a general increase in wealth. The revolution that is television gave us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Breakfast Mush recipe.
