Cultured Hot Breakfast Cereal
You can use any combination of grains, seeds and nuts in this recipe. We use all organic ingredients: rolled oats, sunflower seeds, unsweetened coconut, flax seeds, raisins and cinnamon in this combination. Other options are millet, hulled buckwheat, quinoa, corn grits, bulgar, chia seeds, sesame seeds, nuts and dried fruit pieces.
Consider having your kids or grand kids help measure out the ingredients. We put one days worth of ingredients in a wide mouth quart jar. These jars are each filled with:
- 1 1/2 cups of organic rolled oats
- 1/4 cup coconut
- 1/4 cup sunflower seeds
- 1 tsp flax seeds
- 1 tsp cinnamon
- 1/4 cup raisins
We make one jar for each day of the week we are having cooked cereal for breakfast. Pre-measuring all the ingredients makes morning rush time much easier. Each pre-measured jar is stored in a cupboard until the night before it is needed.
The night before you want to cook your breakfast start the culturing and sprouting process. We add about 1 Tablespoon of kefir to the dry grains and seeds. You can also use other probiotic cultures like whey, buttermilk or yogurt. Make sure they have live cultures in them. After adding the kefir, I add just enough non-chlorinated tap water to the grain to get everything wet. I put a lid on it and shake it up and let it sit a few minutes. If you are using a harder grain like hulled buckwheat, you will want to add more water and soak it longer to soften the grain.
After shaking the jar and mixing the kefir in with the grain and seeds, I strain excess fluid out through a screen. This keeps the oats chewy. If using harder grains, leave more liquid in the jar.
Blend in large blender:
- 1 quart kefir milk (we use raw goat milk cultured in kefir grains for 2 days, then strained and stored in the fridge until we’re ready to use it. It keeps for weeks in the fridge once its cultured.
- 1 Tb. hemp seeds
- 2 Tb. flax seeds
- 1 Tb. chia seeds
- 1 Tb. gelatin
- 1-2 Tb. organic unrefined coconut oil
- 1 tsp-1 Tb. cacao powder
- 1 tsp-1 Tb. gelatin powder
- 2 frozen bananas and other fruit if desired (blackberries, raspberries, plums…)
- 1 tsp. reishi mushroom powder
- 1-2 tsp. Chaga mushroom powder
- 1 tsp. licorice root powder
- 1 Tb. turmeric root powder
- 1 tsp. maca root powder
- 1 tsp. MSM/Glucosamine powder
- 1 tsp. or more to taste: Stevia powder
- 1/8 cup Gogi berries
Suggested dosage: Start out with about a cup and work your way up to whatever amount your body likes. I drink a quart a day. Don’t just guzzle it. Sip it, mix it around in your mouth and let your body slowly process all the variations of tastes and textures. This combination of probiotics and prebiotics has helped my body detox old poisons, improve digestion and elimination, muscle tone, skin, heart and return to normal metabolism. In the beginning it may break some toxins loose and cause a little gas. Just reduce your dosage if you start cleansing too fast. I keep this smoothie in the fridge until the day I am going to drink it. I have left the smoothie out of the fridge all day as I slowly sip on it. If it’s really hot it gets a tiny bit fizzy by the end of the day, but is still good to drink as the kefir keeps harmful bacteria in check.
- 1 can frozen pineapple juice or other juice (apple, plum…)
- ½ to ¾ gallon fresh herbs and greens (pressed together to make up the ½ gallon, not loose)
- These are the herbs I pick fresh from my garden, wash them in non-chlorinated water and add them to my blender with some water and juice.
- Alfalfa: a few tender leaves, no stems
- Basil: about ½ cup leaves
- Borage: 1 very small leaf, use gloves to pick it.
- Broccoli: 1 small sprig
- Burdock: very small young tender leaf
- Cabbage leaf
- Chicory: a few flowers and leaves, no stems
- Chinese Greens: 5-6 leaves
- Cilantro: ¼ cup leaves
- Cleavers: 1/8 cup These are stemmy plants that stick to your clothing. I keep some watered so the stems grind well. Super for lymphatics.
- Comfrey: one small tender leaf without a stringy stem
- Dandelion: 1 small tender leaf and flower
- Fennel: 1 tender sprig
- Feverfew: about 8 flowers and a few leaves, no stems.
- Kale: 2-3 big leaves (no thick stems)
- Lamb’s Quarters: ½ cup leaves, no stems
- Lavender: 1 tender flower head
- Lemon Balm: ½ cup leaves
- Lemon Sorrel: 6 big leaves (no thick stems)
- Lovage: 2 leaves
- Mallow: approx.. 8 seed pods still green
- Marjoram: about 1 Tb. leaves
- Miners Lettuce: In the springtime. ½ to 1 cup
- Mints: about ¾ cup of leaves without stems from several kinds of mints (pineapple, apple, spearmint, peppermint, chocolate mint, mountain mint, catnip, cat mint, orange mint)
- Motherwort: 1 leaf
- Mullein: one small leaf that is still soft and subtle
- Oregano: ¼ cup leaves
- Parsley: ¼- ½ cup leaves
- Plantain: one leaf narrow plantain and one leaf broadleaf plantain
- Purslane: ½ cup leaves and tubers if watered
- Raspberry: 1-2 tender leaves
- Red Clover: 6 flower heads and a few leaves
- Rosemary: leaves, no stems, approx.. 1-2 tsp
- Sage: leaves ¼- ½ cup (I use different kinds: pineapple sage, regular sage, broad leaf sage)
- Self Heal: a flower head a tender leaves
- Sheeps Sorrel: a small handful of tender leaves, no stems
- Shepherds Purse: a small handful of tiny heart shaped leaves.
- St. John’s Wort: ¼- ½ cup flowers and leaves, no stems
- Swiss Chard: 5-8 big leaves
- Thyme: leaves, no stems approx.. 1 tsp.
- Wormwood: 1 small sprig
- Yarrow: tender leaves, no stems approx.. 1 Tb.
- Yellow dock: very small young tender leaf.
If you can’t find all these herbs, just use what you have. I blend them with the pineapple juice and 1-3 bananas long enough for all the plants to be well juiced. Tastes better chilled. Keeps in the fridge for several days. Start with about ½ to 1 cup and work up to more. Take once or multiple times a day.
This Smoothie was made with blackberries so it is a beautiful purple color. Super high in antioxidants and nutrients.