"Sleep is like the unicorn- it is rumored to exist, but I doubt I will see any". I read this quote once and I had to laugh, because it (sadly) fits me perfectly. As far as I can remember, sleeping has always been quite a challenge for me, even as a kid. Back then, my guess is that I always wanted to stay up so I wouldn't miss a thing. Now, however, my problem is a little different.
Now the challenge is that I can't seem to be able to turn off my brain. I literally cannot stop thinking. And I've tried everything single thing I know to keep that from happening: meditation, breathing, soothing music, homeopathic remedies... I even tried having a little drink, as someone suggested, before going to bed. But not even my dad's finest scotch can get the job done.
Apparently all I have left to do is either find a way to install an on/off switch on the side of my head or just find someone willing to hit me over the head with a frying pan every night. Both highly unlikely, I know. It's so frustrating.
And if that wasn't enough, you know what else keeps my brain occupied at night? Dreams. Weird ones usually. Not that there is anything wrong with dreaming. I find dreams to be really cool actually, but I wish I knew how to interpret them. So I wouldn't have to wake up in the morning, tired and sleepy AND wondering what the heck was going on.
The one dream that has been "hunting" me lately though, is the elevator dream. I'm sure some of you have had one of those before, right?
For me, it’s always the same. Every single time. I’m back home in Barcelona. I get stuck in the elevator in my parent’s apartment building. And then, all of the sudden, it starts to fall down, super fast. But it never hits the ground. Or at least I never find out, because I always wake up before it happens. And I know for sure it has some kind of meaning, but I haven't figured it out yet. There goes another thing to keep me up at night.*Sigh...
Now, after hearing about all my sleeping woes, do you wonder how I function in the morning? Well, so do I at times. But thankfully, I have a couple of secret weapons that work... most of the time: a) (lots of) coffee, obviously. And b) a good breakfast.
I'm sure you all know how to make coffee. So here' a power breakfast for ya. Hearty, filling and a little different. And insomniac approved 😉
Enjoy!
Ruth
Vegan Freekeh Breakfast "Pudding"
- Total Time: 25 mins
- Yield: 6- 1 cup servings 1x
Ingredients
- 4 cups sweetened vanilla soy, coconut or almond milk (we used Silk Pure Almond)
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 2 cups freekeh*
- ⅔ cup toasted slivered almonds
- ¼ cup raw pumpkin seeds
- ⅔ cup dried cranberries
- 1 tsp natural vanilla extract
- 1 tbsp raw agave nectar (we used Wholesome Sweeteners)
- Fresh berries for garnish
- *Freekeh is green wheat that has been roasted and cracked. It's high in fiber and protein and it compares nutritionally to other grains like quinoa. It is native to Lebanon, Syria and Egypt.
Instructions
- In a large sauce pan, combine "milk", brown sugar and cinnamon. Bring to a boil
- Add freekeh, reduce heat to low, cover and cook for about 12-15 minutes, until it starts to soften
- Off the heat, add vanilla, agave, almonds, pumpkin seeds and cranberries. Stir it all well together
- Return to heat and simmer for an additional 5 minutes
- Serve hot or cold, garnished with fresh berries
- ENJOY! From May I have that recipe
Notes
*NOTE: This is the cooking time we used to make the freekeh "al dente", slightly chewy. For a softer consistency, increase the amount of milk by approximately ¼ cup and the cooking time until you reach the desired consistency.
- Cook Time: 25 mins
- Category: Breakfast
Ann Mah says
I'd never heard of freekeh before your post -- thanks for the introduction! I'm always looking for a nourishing, healthy breakfast and can't wait to try this.
mayihavethatrecipe says
Freekeh is a super nutritious grain, packed with fiber and high in protein. Makes a great breakfast and also works great in savory dishes. Hope you enjoy it!!
Hannah (BitterSweet) says
I've still never tried freekeh, but I really want to, if only for the name. I hadn't considered using it in a more sweet/breakfast format- That might be the perfect place to start!
mayihavethatrecipe says
We love using different grains for breakfast and freekeh (love the name too!) is great because it won't get too mushy. Good way to "spice up"your morning 🙂
Jenny @ BAKE says
This looks like a delicious alternative to porridge. I can't fall asleep without the tv on playing sitcom reruns, I find it distracts me enough to stop me over thinking without being stimulating enough to keep me awake
mayihavethatrecipe says
Thanks!! I should try that!! Reading used to work great for me. Problem is, the books were too good and I couldn't put them down!
ttholler says
Well that is a new one on me. I have never heard of freekeh before, but it does sound good. The things you learn while browsing round blogs!
mayihavethatrecipe says
I agree! You learn something new everyday, which isn't a bad thing! Hope you enjoy it 🙂
Tony Lutfi says
While freekeh was first discovered in the Middle East 4300 years ago, it remained unknown in the West until now. 18 years ago Greenwheat Freekeh Pty Ltd (GwF) in South Australia developed a unique modern process which produces freekeh via modern yet 100% natural process free from all chemicals, additives, preservatives, and GMO. GwF also researched and documented the health and nutritional benefits of freekeh and became the world's leader in research on greengrains. The company developed many new recipes which can be found along with research findings on http://www.greenwheatfreekeh.com.au.
In a nut shell freekeh provides consumers with a tasty, healthy, safe product which is easy to cook. Not only that. It helps farmers combat end of season risks and avoid the use of harmful chemicals which they use on mature grains to combat diseases and vermin at end of season (no need for that since freekeh is harvsted early). This helps the environment and the soild too.
mayihavethatrecipe says
Thank you very much for the information Tony.
maye says
its the freekeh like borgoul, can i use borgul intead ? or what is the name in arabic pls thank you
mayihavethatrecipe says
Freekeh ( I think the name in arabic is Farik or frika) is slightly different than bulgur wheat. Freekeh is green wheat that has been roasted and cracked. The cooking time will definitely be longer than bulgur, which is cracked and partially cooked.
if you try making this pudding with bulgur wheat, please let us know how it turns out!
Heather R-V says
Can you make this ahead and reheat it in the morning?
Vicky & Ruth says
Yes, you make it ahead and reheat in the morning. It may need a little extra liquid in the morning to get the creaminess back.
Jennifer says
Freekeh is also a traditional food in Palestine and the best Freekeh I have tasted is Palestinian.
Canaan USA stocks organic fair trade freekeh
Dan says
This was delicious but I may have used buckwheat groats instead of freekah(mystery jar in cupboard). It worked anyway, thanks.
★★★★★
Vicky and Ruth says
Thank you! We appreciate you sharing how you made the recipe your own!