I know I mentioned a while back that I teach three year old children at church on Sunday, the Sunbeam class. Last week, being the first of the year, I got a whole new batch of Sunbeams and we talked a lot about reverence. The discussion went something like this . . . “Reverence is more than just sitting quietly. How can we be reverent with our eyes? With our ears? With our mouths?” When I asked about mouths, I was looking for an answer such as – we can answer questions when the teacher asks – but what I got was . . . (we can be reverent) “when we eat.” I learn a lot from these little children and then today I came across a great blog post entitled, Why I Eat . . . With Reverence. Wonderful food for thought!
Today was a good day to try something new. I have a friend who told me she eats beans for breakfast. Larry also used to eat beans for breakfast in Mexico. So why not . . . here’s my black bean breakfast recipe just for you.
Colorful Black Beans
1-15 oz can black beans, drained and rinsed
1 Tablespoon olive oil
1 1/2 cups diced bell peppers (whatever colors you have on hand)
1 small onion, diced
1 clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon New Mexican chili powder
Juice from one lime
Saute’ onion, peppers, and garlic for a few minutes. Don’t let your veggies get too cooked, they’ll lose all their pretty colors. Add black beans, spices, and lime juice and heat through. Serve with cilantro on top.
Basic Recipe w/maple syrup plus 1 teaspoon maple flavoring and knead in 1 cup dried blueberries with the nuts and dried cereal.
Basic Recipe w/peanut butter, knead in 1/3 cup mini chocolate chips, 1 cup chopped dried bananas with the nuts and dried cereal.
Lemon Sunshine Poppyseed
Basic Recipe plus 1 tablespoon of lemon flavoring and 1 tablespoon of dried lemon zest and 2 teaspoons of poppyseeds. I used dried apricots for the fruit.
Basic Recipe plus 2 teaspoons coconut flavoring and knead in 1/2 cup coconut. I used dried mango and pineapple for the fruit.
Next time I’m going to try a Double Chocolate Monkey, by adding 1/4 cup of chocolate baking powder to the basic dough.
1/2 cup rolled oats
25 pitted dates
1/4 cup agave or pure maple syrup
3 scoops protein powder (I use vegan Sun Warrior vanilla)
3 T. nut butter
2 T. physillum powder
3 T. ground flaxseed
Put all ingredients into food processor and process for about a minute. Continue to process adding a few more drops of agave until the mixture forms a dough like ball.
Place the dough ball into a mixing bowl and knead in the following:
1/2 cup of nuts and seeds
1 cup of dried fruit/chocolate bits/shredded coconut, etc.
1 cup of dried cereal (I used Enjoy Life Crunchy Flax and Arrowhead Mills Puffed Millet) I always look for natural cereals with as few ingredients as possible.
To experiment even further add dried grated orange, lemon or lime zest, or organic flavorings.
Step Three – I go through my list of ingredients, check off what I already have in the pantry and make a list for the grocery store.
The first time I challenged myself to living out of the pantry for three months it took many months to accumulate the items on the grocery store list. This time, because I’ve been trying to rotate items in and out of the pantry, it will not be as costly.
Step Two – I Write down each ingredient from the 30 recipes I’ve chosen and times it by three. I don’t sweat the small stuff. Spices, baking powder, vanilla, etc., I just make sure to have a can or bottle of these.
The first time I attempted a three month pantry challenge it took me six months to get ready. Fortunately this time is much easier and over the next few days I’ll be posting the steps that I take.
Step One – I collect all the recipes in my cookbook that include legumes, grains, and rice, then choose 30 and put them on a chart (Click here to see the chart from a previous post.) I only plan dinners. I’m sure there are people who cook more than one meal a day, not me. Breakfast and lunches consist of toast and fruit, cereal, peanut butter, canned soup/chilli, or leftovers. I just make sure to have some quick meals in the food storage.
I’m listing my recipe choices here and I’ll try to add links to the recipes over the next three months:
1. Barbeque Bean and Rice Sloppy Joes
2. Pinto Bean and Rice Burritos
3. Cajun Red Beans w/Rice
4. Coconut Curry w/Rice
8. Chicken Tortilla Soup
9. Beezie’s Black Bean Soup
10. Chipolte Bean Burritos
11. Chicken Pot Pie
13. Pasta w/Roasted Red Peppers
16. Roasted Chicken w/Rice
17. Spicy Southwestern Rice Salad
18. Pineapple Fried Rice
19. Hawaiian Chicken w/Rice
20. Coconut Chicken w/Lemon Rice
21. French White Bean and Cabbage Soup
23. Hidden Veggie Tacos
24. Jamaican Red Bean Stew
25. Italian Pasta Soup
26. Cheesy Black Bean Enchiladas
28. Spaghetti and Meatballs
30. Tomato Florentine Soup