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Breakfast Mush

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Recipe

 
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 ¼ cups water
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½ cup soy milk
vanilla
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cup brown rice
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¼ cup cornmeal
coarse
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¼ cup bran
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½ cup rolled oats
thick
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cup buckwheat groats
toasted
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1 teaspoon molasses
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2 tablespoons honey
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1 teaspoon ginger
powdered
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1 ¼ teaspoons cinnamon
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teaspoon sea salt
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2 tablespoons soy protein concentrate
*
1 teaspoon vanilla extract
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½ cup blueberries
fresh
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1 x maple syrup
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Ingredients

Amount Measure Ingredient Features
532 ml water
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118 ml soy milk
vanilla
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3E+1 ml brown rice
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59 ml cornmeal
coarse
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59 ml bran
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118 ml rolled oats
thick
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3E+1 ml buckwheat groats
toasted
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5 ml molasses
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3E+1 ml honey
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5 ml ginger
powdered
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6.3 ml cinnamon
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0.6 ml sea salt
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3E+1 ml soy protein concentrate
*
5 ml vanilla extract
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118 ml blueberries
fresh
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1 x maple syrup
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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 to 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 926g (32.7 oz)
Amount per Serving
Calories 76512% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 382mg 16%
Total Carbohydrate 52g 52%
Dietary Fiber 22g 88%
Sugars g
Protein 46g
Vitamin A 13% Vitamin C 14%
Calcium 30% Iron 49%
* based on a 2,000 calorie diet How is this calculated?
 

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