| Cream of Wheat |
Servings: 1
Ingredients:
| • Water | 3/4 cup | |
| • Milk | 3/4 cup | |
| • Salt | 1/8 tsp | |
| • Cream of Wheat | 1/4 cup | |
| • Nutritional yeast | 1 tsp | |
| • Wheat germ | 1 Tbsp | |
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Directions:
- Bring water, milk and salt just to a boil. The surface will just start to get slightly frothy around the edges.
- While constantly stirring, very gradually pour in the cream of wheat. Turn down the heat to Lo.
- Simmer for 3 minutes (my timer doesn't have half minutes) and continue to stir frequently. Remove from the heat.
- Add in the yeast and wheat germ. Mix well. Move to a serving bowl and let cool for a minute or so.
- Top with half a banana and any fresh fruit in season.
Notes:
I use a half water half milk mixture since milk easily boils over and scalds. Making it with just water would be too bland. The half and half mixture makes a good balance for cooking and flavor. Since the wheat farina is a refined product, I add a little yeast to boost the B vitamins and wheat germ to make it a little more robust.
I use to add 2 tsp of sugar at cooking time so that no sugar needs to be added at the table. However, I like Dr. John McDougall's suggestion. He recommends adding a sprinkle of sugar on the surface and not in the mixture. That way the sweet sensors on the tip of the tongue pick up the sweetness right away. It also reduces the amount of sugar you'll use to less than 1 tsp.
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