Get this yummy tummy-warming breakfast on the table in minutes {Moon Milk Farina}

Looking for a yummy, tummy-warming breakfast? Say hello to this bold and beautiful Moon Milk Farina. The bright yellow colour of this creamy wonder porridge comes from turmeric, which is also the dominant spice in moon milk itself.

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Moon Milk Farina: Vegan, Vegetarian, and Gluten Free Options

Before I get too much further I should explain that farina isn’t one specific grain, it’s actually a term for something that’s been finely milled, whether it be wheat or rice or even nuts. One common brand of farina, at least here in Canada, is Cream of Wheat. If you don’t eat gluten, the good news is that there’s also brown rice farina. I’ve tested both types for this recipe. The brown rice version takes a bit longer to cook (8 minutes instead of 3), and it’s got a somewhat chewy texture, but it’s still delicious.

I purposely made this recipe really simple, partly because I am so not a morning person and squinting with one eye open at spice labels early in the morning is really too much for me. The basic steps are: melt a little oil or butter in your pot, sprinkle in the turmeric, add your cooking liquid and farina, heat and stir.

That said, I do have got some flavour combos for you to try: 2 vegan versions: blue moon, featuring dried blueberries and ginger, and tropical moon, with bananas, dates, and coconut syrup. For those hedonistic vegetarians out there, I made over the moon just for you, with an over the top combo of brown butter, dried peaches, and honey. Oh yeah.

And, of course, you can always freestyle it and add other typical moon milk (aka golden milk) spices, such as cinnamon, cardamom, or a pinch of nutmeg. Another good option is ashwagandha, an Ayurvedic herb that’s also called Indian ginseng. My experiments with that were quite tasty, but I didn’t include it as required as not everyone is going to have it sitting around in their pantry.

#eating together made easy

One of not not’s mission’s is to make eating together easy. What does that mean? It means providing recipes that allow you to easily serve a mixed crowd, from plant-based eaters to omnivores. This one is pretty simple from that aspect. Just make the base vegan, and then let your diners choose from both vegan and vegetarian toppings. For example, you can make the base with either coconut oil or a vegan butter replacement (such as Earth Balance), and any kind of plant milk (or even just water).  Then let the vegetarians dairy it up with a swirl of butter (or brown butter) and milk or cream.

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Moon Milk Farina

2 servings 

Ingredients

Cream of Wheat version

  • 1 tablespoon of coconut oil, vegan butter, butter, or brown butter
  • 1 teaspoon turmeric (optionally include other herbs and spices to taste, such ginger, cinnamon, and ashwagandha)
  • 1 teaspoon sweetener (maple syrup, honey, sugar)
  • 2 cups water or milk (any kind of plant or animal milk)
  • 1/3 cup farina (cream of wheat)
  • optional, for serving:
    • more milk
    • more sweetener
    • more vegan butter or brown butter
    • 2 tablespoons chopped dried fruit (check out the flavour combos below for ideas)
    • dash of black pepper (This is a traditional moon milk ingredient as its presence makes the turmeric bioavailable.)

Brown Rice version

  • 1 tablespoon of coconut oil, vegan butter, butter, or brown butter
  • 1 teaspoon turmeric (optionally include other herbs and spices to taste, such ginger, cinnamon, and ashwagandha)
  • 1 teaspoon sweetener (maple syrup, honey, sugar)
  • 1 1/2 cups water or milk (any kind of plant or animal milk)
  • 1/2 cup brown rice farina
  • optional, for serving:
    • more milk
    • more sweetener
    • more vegan butter or brown butter
    • 2 tablespoons chopped dried fruit chopped raisins, dates, or apricots
    • dash of black pepper (This is a traditional moon milk ingredient as its presence makes the turmeric bioavailable.)

Flavour Combos

The base version is pretty damn good, so you’ll probably wanna try that version first and then do some experimenting. Here are some of my favourite combos:

  • blue moon: vegan butter, oat milk, dried blueberries, 1 tsp ginger, maple syrup
  • tropical moon: coconut oil, plant milk, bananas, dates, coconut syrup
  • over the moon: brown butter, cow milk, dried peaches, honey

moon milk farina variations1

 

Instructions

  1. In a medium-sized sauce pan, melt the coconut oil or butter and then stir in the turmeric and sweetener. If you are making the blue moon option, add the ginger now too. (Or if you are adding other spices, now is the time.)
  2. If you are cooking either Cream of Wheat or Brown Rice Farina, see the instructions below, otherwise just follow the instructions on your farina package to cook:
    • For Cream of Wheat
      • Stir in the water/milk and bring it close to a boil. (You can throw in any dried fruit you are using too now if you want it a bit softer.)
      • Slowly pour in the Cream of Wheat while stirring.
      • Simmer for 3 minutes, stirring frequently.
    • For Brown Rice Farina (I used Bob’s Red Mill. This is not a sponsored post.)
      • Combine the water/milk, farina and a pinch of salt in a pot. (You can throw in any dried fruit you are using too now if you want it a bit softer.)
      • Bring to a boil, then reduce heat to low.
      • Cover and stir occasionally, cooking for 8 minutes.
  3. Serve hot with your choice of toppings.
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Moon Milk Farina

PS – Looking for other breakfast ideas? How about some Sexed-Up Shredded Wheat? Maybe some Coffee, Cardamon, Date and Brown Butter Oat Breakfast Pudding?

PSS – Scroll on down and say hello! I love hearing from you!

And keep up-to-date by following not not on any or all of your favourite social media sites: FacebookInsta, or Pinterest.

 

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One comment

  1. Pingback: Looking for a 3-way quickie? [Black Beans + Polenta for vegans, vegetarians, and omnivores] | not not nutritious

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