Breakfast on the Farm...

...usually consists of delicious farm fresh eggs. Over the years, I feel that I have developed the best way to scramble eggs, but I have had to resign myself to the fact that other people in this group think their way is best. So, it is fairly common to buddy up with the other family member that likes scrambled eggs in that particular way so that every one is happy with the end product.

One thing we all agree on~there's nothing like a cast iron pan to cook in!



Every good momma out there serves meals with variety :) , so here is something we make to mix up the routine. Though I have always had a texture issue of sorts with oatmeal, I can honestly say this recipe is the best I've ever had.

Muesli

from Nourishing Traditions, P.457

1 c. rolled oats

1/4 c. almond slivers

1/4 c. coconut

1/2 t. cinnamon

1 1/2 c. warm filtered water plus 2 T. whey, yogurt, kefir or buttermilk

1/2 t. salt

1 c. filtered water

1/4 c. raisins or apples

1 T. flax seed, ground (optional)



Mix oats, almonds, cinnamon, and coconut. Combine oat mixture with warm water mixture, cover and let soak at room temperature for at least 7-24 hours. Bring an additional 1 c. of water to boil with sea salt. Add to soaked oat mixture, reduce heat, cover and simmer several minutes. Remove from heat and add ground flax seed if desired. Serve with butter, cream maple syrup, etc. Serves 4.



This is on the stove fermenting right now. The best part (and I think the key reason I like it) is soaking the grain in buttermilk. Check out Jenna's blog for her post on fresh, raw, home-made buttermilk. It's delicious!