Breakfast & Brunch

1. combine grits (and optional ingredients) with water in a medium size pot
2. over high heat bring to a boil, stir
3. cover, reduce heat to low and simmer for 20 min or more, until creamy
4. add a pinch of sea salt, stir, done

1. Add oats to a sealable container (e.g. glass container or mason jar).
2. Stir milk, maple syrup, and yogurt into oats. Add any spices like cinnamon if you’d like!
3. Add in half of the coconut and berries.
4. Place in the fridge for at least 4 hours or overnight.
5. Top with the remaining coconut, cranberries, and nuts, and enjoy!

1. rinse rice, add water, soak 6-8 hours (for easier digestion) in pot
2. bring to a boil over high flame,
3. add a pinch of salt, stir, cover
4. add flame tamer, turn flame to low, cook 45 min

1. Preheat your oven to 350 degrees F. 
2. In a large bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg. Food process or blend in a blender your dates, non-dairy milk, and vanilla.  
3. In a medium bowl, mash up your 3 super ripe bananas, then pour in your date-milk-vanilla mixture.  Whisk until smooth.  
4. Fold the wet mixture with the dry and stir until fully mixed. 
5. Line cupcake/muffin pan with unbleached liner.  
6. Using a tablespoon, measure out two heaping scoops of batter per cup/liner. 
7. Bake for 22-26 minutes or until golden brown and cooked in the middle.

Cook the chimkin with 5 oranges