What if you are not diabetic? Glycemic control is still really important to overall health. But before you say ‘sugar is bad’ consider that this doesn't make sense unless you also consider what your overall diet looks like. Context matters.
An atole that tastes like pumpkin pie. Here is New Jersey it’s the season of crisp cool mornings and chilly afternoons. Or as we like to call it, it’s the season of Atole! Nothing says fall to me like a big cup of creamy atole. Especially Atole de Calabaza or Camote (Pumpkin or Sweet Potato) lightly sweetened. Cozy!
Atole de arroz, a warm, hearty, creamy and drinkable cousin to rice pudding. Atoles are hot drinks that are usually thickened with fresh masa harina or cornstarch, sometimes amaranth and as with this recipe for this warm rice drink, arroz! This drink is a portion of the daily diet for many people living in rural areas of Mexico, where it is consumed for breakfast or dinner. Since pre-Hispanic times, the atole has often been considered more of a meal than a drink.
Atole de arroz, a warm, hearty, creamy and drinkable cousin to rice pudding. Atoles are hot drinks that are usually thickened with fresh masa harina or cornstarch, sometimes amaranth and as with this recipe for this warm rice drink, arroz! This drink is a portion of the daily diet for many people living in rural areas of Mexico, where it is consumed for breakfast or dinner. Since pre-Hispanic times, the atole has often been considered more of a meal than a drink.
With just a few moments of advanced planning and the 10 minutes you’ll spend assembling, you will be rewarded with a delicious, energy-boosting breakfast for days. Best part, you can whip it up in under 30 minutes. The selenium from the Brazil nuts inhibits viral replication and Zinc from the pumpkin seeds positively affects multiple aspects of the immune system.
This porridge isn’t sweetened because I like to blend in fruit or jam into the mix, but you can add honey, maple syrup, dates, raw cacao, turmeric - have fun!
Serves 2-3
· 2 tablespoons of your choice: unsalted butter, ghee, olive oil - more as needed
· 1 pound thinly sliced portobello or cremini mushrooms
· ¼ pound Jerusalem Artichokes ‘sunchokes’, or baby turnips
· ½ cup chopped onion
· 1 teaspoon chopped thyme or rosemary
· 2 small garlic cloves, minced
· 1 cup turnip greens (from turnips) or spinach, rough chopped.
· Salt and pepper
· Splash of white wine, sherry or Marsala (optional)
· 1/4 cup crème fraiche, coconut yogurt, cashew cream, sheep’s milk yogurt. You pick, something creamy and not too tangy.
· 2 thick slices country bread, for toasting. I used our Sourdough! (available beginning 11/01)
· 2 tablespoons chopped parsley
· *optional: fresh chile sliced
How To:
1. Heat a wide skillet over medium high heat and add fat of choice, swirling pan. When it begins to sizzle, add mushrooms, turnips, and cook, stirring, until lightly browned, 6 to 8 minutes.
2. Add rosemary or thyme, chile, and garlic, and stir to coat. Season well with salt and pepper and continue to sauté for a minute more, then add sherry, if using. Add your creaminess of choice crème fraiche, coconut yogurt, cashew cream etc. and let mixture simmer 2 minutes. If it is too thick, add water. Imagine Alfredo Sauce consistency.
3. Meanwhile, toast bread slices until golden. Lightly butter/olive oil them and place on individual warm plates.
4. Spoon mushrooms and juices over toasted bread. Top with chopped parsley.
Tid Bit: This is great as is, but it would be amazing with a side salad, an egg, extra protein on the side!
Enjoy!
Much Love,
Diane
