A healthy breakfast is worth its weight (loss)
(Excerpted from IFPress.com)
By ELIZABETH BAIRD, Special to QMI Agency
Flax seeds, both whole and ground, add even more to this delicious dish. From Everything Flax by Linda Braun (Whitecap, $24.95) comes a breakfast of champions, designed for an energetic day of camping, canoeing or just floating around the shore. Sprinkle each bowlful with a good handful of fresh blueberries or strawberries.
3 cups (750 ml) water (approx.)
1/2 tsp. (2 ml) salt
1 cup (250 ml) old-fashioned rolled oats
1/2 cup (125 ml) quinoa
1/3 cup (75 ml) raisins
2 Tbsp. (30 ml) maple syrup
1/4 tsp. (1 ml) ground cinnamon
1/4 cup (50 ml) chopped walnut halves or sliced almonds
2 Tbsp. (30 ml) whole flaxseed
2 Tbsp. (30 ml) ground flaxseed
In medium saucepan, bring water to rolling boil. Add salt. Stir in oats, quinoa, raisins, maple syrup and cinnamon. Cover and simmer, stirring often, until water is absorbed and oatmeal is thick, about 18 minutes. (Stir in more water for a less thick cereal.)
Stir in walnuts and whole and ground flaxseed. Cover, remove from heat and let stand for 2 minutes.
Makes 4 to 6 servings.