This is the first recipe I tried from the Grain Brain book by Dr. David Perlmutter. It was delicious and a great comfort food dish. It involved a few more steps than traditional oatmeal, but worth it. We sprinkled pumpkin seeds and blueberries on top, but you can use any seed, nut or fruit you prefer.
When you purchase your nuts, make sure the only ingredient is the nuts. I have seen a lot of packaged nuts that contain BHT and other harmful preservatives. Butylated Hydroxytoluene, or BHT, is a food preservative similar to BHA that prevents oils in food from becoming rancid. Laboratory studies of the safety of BHT are inconclusive and show that BHT can increase and decrease tumor formation in animals. (BHA (Butylated Hydroxyanisole), is a phenol-based food preservative that prevents food from going rancid. It is commonly added to cereals, potato chips, chewing gum and vegetable oils. The Center for Science in the Public Interest explains that BHA causes cancer in laboratory animals. As a result of these studies, the U.S. Department of Health and Human Services has labeled BHA as “reasonably anticipated to be a human carcinogen.”) (Source)
It is best to use a banana that is extremely brown, almost to the point when you would throw it away or freeze it. If it is not overly ripe, your cereal will not be as sweet and probably not taste as good. Another great thing about ripe bananas is its levels of antioxidants — as a banana ripens the levels of antioxidants increase. These antioxidants protect your body against cancer and heart diseases.
When choosing almond milk, Silk brand is a good choice because it does not contain carrageenan. Many store bought alternative milks contain this harmful additive. One great way to protect yourself and your family from carrageenan is by using Cornucopia’s Carrageenan Shopping Guide. For more information you can read Cornucopia’s comprehensive report on carrageenan. Alternatively, you can make your own almond milk at home.
- 1/4 cup raw, unsalted walnuts
- 1/4 cup raw, unsalted almonds
- 2 tbsp ground flaxseed
- 1 tsp ground allspice
- 3 eggs
- 1/4 cup unsweetened almond milk
- 1/2 banana, mashed
- 1 tablespoon almond butter
- 2 tsp pumpkin seeds (optional)
- 1 handful of fresh berries (optional)
1. Combine the walnuts, almonds, flaxseed, and allspice in a food processor and blend to a coarse grain but not a powder. Set aside.
2. Whisk together eggs and almond milk until thick like a custard.
3. Blend the mashed banana and almond butter together and add it to the custard, mixing well. Stir in the coarse nut mixture.
4. Warm the mixture in a saucepan over low heat, stirring frequently, until the batter reaches the desired consistency.
5. Sprinkle pumpkin seeds and berries on top, add more almond milk, if desired.
To receive daily health tips and gluten-free, grain-free, dairy-free and sugar-free meal/snack ideas, like us at www.facebook.com/wholefoodrealfood.
– Eat Better. Feel Better.