[Kendall] Last night, we enjoyed some wheat berries with our Arame Red Cabbage Salad (amazing-for-you sea veggie salad from Kicking Cancer in the Kitchen!) and an impromptu sautéed mix of lentils, carrots, onions, celery and some seasonings. I try to make food prep easier whenever I can, so this morning was leftover wheat berries for breakfast: Warm Chocolate Wheat Berry Porridge ! And my creation was not only delish, but also good for you. (Take that, cocoa puffs.)
This can really be made from any leftover grains. If you have brown rice, for example that would also work well. For wheat berries, add 1 cup of berries to 3 cups of water, bring to a boil, reduce and let simmer for about 45 to 60 minutes, until water is absorbed. This will yield about 3 cups of cooked wheat berries.
Once you have your wheat berries, the rest is simple!
Warm Chocolate Wheat Berry Porridge
1/2 cup wheat berries, cooked (can also use raw, sprouted wheat berries, if desired!)
1 teaspoon honey
1 1/2 teaspoons raw cacao powder
1/2 teaspoon unrefined coconut oil
1 teaspoon chia seeds
1 teaspoon raw shredded coconut
If desired, warm up the wheat berries by heating in a pot on the stove over medium heat for a few minutes until warmed through. Ingredients will combine better if it’s warm. Stir honey, cacao, coconut oil, and chia seeds into the wheat berries. Top with shredded coconut and enjoy!