Diabetic-Friendly Breakfast Congee
- 11, 14, 2014
- Category Diabetes, Easy, Healthy Breakfast & Brunch Recipes, Vegan, Vegetarian
- Posted By TheraCuisine
- Comments Off on Diabetic-Friendly Breakfast Congee
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- 2 cups Frozen Strawberries, unsweetened, thawed (or 2 cups coarsely
- chopped fresh strawberries)
- 1 cup Carrot juice, canned, fresh or from the refrigerated juice isle
- of your local market
- 3 each Kiwi fruits, peeled, coarsely chopped
- 1 cup Low sodium tomato juice, canned or fresh or from the
- refrigerated juice isle of your local market
- 1 cup Pumpkin puree, canned (not pumpkin pie mix)
- 1 Tbls. Ground cinnamon
- ¼ cup Quinoa, uncooked, (red,- black or white variety)
- ⅓ cup Almond meal
- ¼ cup Whole grain Brown rice, long-grain, uncooked
- ½ cup Hulled Barley (not the pearled or quick-cooking variety)
- 5 cups Water
- Thaw frozen strawberries and peel and coarsely chop kiwis. Place them in a blender along with the carrot juice, tomato juice, pumpkin puree and cinnamon. Blend until mixture is smooth. Pour mixture into a heavy-bottomed large sauce or stock pot and add the remaining ingredients. Place pot on stove and heat to a boil.
- Once mixture has come to a boil, reduce heat to lowest setting to bring mixture to a slow simmer. (Alternatively, after the mixture is brought to a boil on the stove top it can be transferred to a crock-pot or slow cooker set on low). Cover pot and simmer (or slow cook) overnight or for about 8 hours. In the morning, your congee should look like a loose, soupy, porridge.
- Portion into bowls or coffee cups and enjoy. Refrigerate any leftovers.
- Serve with your choice of topping such as fresh sliced kiwi and/or fresh sliced strawberries (if in season), a splash of almond milk, a dollop of Greek-style yogurt or a sprinkling of toasted hulled pumpkin seeds (pepitas). This pairs well with a hard-boiled egg or a slice of whole grain toast spread with nut butter.

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