DARK CHOCOLATE RASPBERRY PORRIDGE

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There is something about cream of wheat, or farina, that brings me comfort and all the nostalgic feels. As a child, this was a common breakfast and usually consisted of:

Lots of milk

Lots of sugar

Lots of cinnamon

 

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On this particular morning, I just knew I wanted a big bowl of hot cereal. I wasn’t in the mood for oatmeal so I whipped up some farina. The directions on the box always lists water to cook the wheat. Growing up, my mom used whole milk to cook our cereal. This way it was always creamier. So I did a 1:1 ratio of water to almond milk.

 

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Cooking the farina is simple. For two people (or one really hungry person), just heat up two cups of liquid (one cup each of water and almond milk) with a pinch of salt until boiling. Once boiling, reduce to medium and slowly add in one-third cup of cream of wheat, STIRRING CONSTANTLY for about 2 minutes. Sorry for yelling, but it makes all the difference! No one likes lumpy, clumpy cereal.

 

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OPTIONAL

Add coconut, brown or vegan cane sugar (about 1 tablespoon). The toppings add a nice amount of sweetness but if you are adding sugar, now would be the time!

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Now for the fun part, add all of the toppins and fixins:

Sliced banana

Frozen blueberries

Frozen raspberries

Shredded coconut

Dark chocolate

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For the dark chocolate, I chopped up a delicious superfood bar made with 70% dark chocolate. The brand is K’UL and their products are on point. This particular bar was the Electrobar made with bananas, evaporated coconut water, toasted coconut and cyprus sea salt providing potassium and sodium electrolytes for endurance. The coconut water is naturally rich in calcium, magnesium, vitamin C, B6, folate, iron and phosphorus. You can find them here.

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Dark Chocolate Raspberry Porridge

Serves 2

Time: 5 minutes

INGREDIENTS

  • 1 cup water
  • 1 cup almond milk
  • pinch of salt
  • 1/3 cup wheat cereal (Farina, Cream of Wheat)
  • Optional: 1 tbsp of sugar
  • Dash of cinnamon
  • Sliced banana
  • frozen blueberries and raspberries
  • Shredded coconut
  • dark chocolate

DIRECTIONS

  1. Heat water, milk and salt to a boil.
  2. Slowly sprinkle in cream of wheat, stirring constantly with a whisk or fork.
  3. Once all cereal is added, lower heat to medium and cook for 2.5 minutes. Stirring constantly. 
  4. Add cinnamon and sugar.
  5. Pour into two bowls and add toppings!

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Happy cooking,

Sherise Rae

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