I’m so into breakfast these days.
If it’s not As American as Apple Pie Oatmeal, I’m having fun with more exotic whole grains, now that my fear of starch is being challenged by the McDougalls.
I first made a forbidden rice pudding when reading Dr. Fuhrman’s Super Immunity and I thought it was incredible. When I reorganized my pantry last weekend and found a stash of this special rice, I thought, “I need to make that again!”
What’s the big deal about black rice? Well, first off, it’s just really fun.
It also has things called anthocyanin pigments that give the black rice its unique purpley color. Anthocyanins are the color pigments that give many foods their deep rich red, blue, and purple colors. They are well-studied antioxidant nutrients. The risk of several chronic health conditions, including atherosclerosis, is lowered by regular consumption of foods containing anthocyanins. Raspberries, blueberries, red grapes, eggplant, and beets would all be good examples of similarly colored (and health-supportive) foods.
This time I felt like cherries. And berries. Take that anthocyanin to a whole notha motha #!%& level!
Cherry Berry Forbidden Rice Pudding
adapted from a recipe from Super Immunity by Dr. Joel Fuhrman
4 cups cooked black (Forbidden) rice (I used a rice cooker or you can follow the package instructions)
4 cups unsweetened almond or soy milk
1 cup dried cherries, diced
2 cup frozen mixed berries
4 large dates, pitted and chopped
1 1/2 Tbsp vanilla extract
2 Tbsp chia seed
optional: 10 drops NuNaturals liquid stevia (for added sweetness)
Place all ingredients, except chia seed and stevia, in a medium-sided pot. Bring to a boil over medium-high heat then reduce heat and simmer on low for 15 minutes. Turn off the heat, add the chia seed, stir well, cover and let stand for 5 minutes.
Taste. Add stevia if necessary.