Breakfast Polenta with Cashew Cream and Berries

Good morning! And Happy New Year’s eve day.

Wednesday is grocery shopping day here.

Yesterday morning, I was out of eggs and couldn’t make “Daddy’s eggs”. According to my kids, I can stand in for Tim a.k.a. Daddy if I do his eggs step-for-step. First, crack half a dozen eggs in the blender, throw in a pinch of Tony Chachere’s Creole Seasoning, a finger’s width of butter, and a thick cut of cheese (this way for low-fat). Then, blend at high speed and cook on low heat ’til done.

I had little fruit in the house for either acai or yogurt bowls.

But then I caught a glimpse of a bag of polenta at the back of the pantry and remembered my friend Emilia’s breakfast tip for creamy polenta. I had a few frozen berries left and I could whip up a jar of cashew cream. All real quick.

This’d be perfect, I thought, for easing into a new year/post-holiday detox that, unbeknownst to my family, we’re about to embark upon.

Back in October for a few weeks, I tried on a different way of eating, one that promises to clear up thinking and eliminate sluggishness. As a fifty-year-old woman with two under-ten kids, energy means a lot to me.

So this fall, I picked up Dr. Aviva Romm’s The Adrenal Thyroid Revolution as a sort of fun read, and, among other things, was convinced to eat a cleaner diet. This meant eliminating quite a few things for a span of three weeks. Even after the first week, I felt sharper, my mood leveled and all cravings were gone.

(Dr. Tieraona Low Dog is another worth checking out. Both are MDs with an understanding of the body’s natural ability to heal itself and have extensive knowledge in a variety of modalities.)

Dr. Romm’s low-medical-intervention approach sits well with me. Her entertaining podcast is worth a listen for all things women’s health. Plus her voice is that of a sixteen year old.

Breakfast Polenta with Cashew Cream and Berries

Adapted from GoDairyFree.org

Makes 2 large servings

INGREDIENTS

Cashew Cream

  • 1 cup raw cashews
  • 1/2 cup hot water

Polenta

  • 2 cups milk (I used almond milk for dairy free)
  • 1 cup water
  • 1 cup polenta
  • pinch of salt

Toppings

  • Fresh blueberries, raspberries, blackberries, strawberries
  • Maple syrup

INSTRUCTIONS

In a small bowl, combine cashews and hot water. Soak for 15 minutes until cashews have softened. Place cashews and 1/4 to 1/3 cup of the soaking water into blender and blend until thick and smooth.

In a medium pot over high heat, bring milk and water to a boil. Add polenta and salt, and reduce heat to low. Simmer until thickened, about 5 minutes.

Divide polenta into bowls, top with heaping spoonful of cashew cream, fresh berries, and maple syrup. Enjoy!

Wishing you a safe and wonderful New Year!

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