breakfast thing for SAD people???

[Guest guest]

Hello!

I'm stuck!

My early morning class is set to graduate next Friday. They have never had a

graduation party, and I am thinking of letting them have one (it will just

involve everybody bringing something to eat, and then sitting around eating it

and talking -- we will only have 45 minutes of party!)

Anyway, if we do it, I would want to bring something.. .but I have no idea what

I could make for a bunch of " people from foreign lands " who think that Americans

only eat hamburgers (that's what they tell me)

I would like to bring something tasty (not just tasty for US! but ... you

know... sort of " transition recipe " kind of food, that would not be too

complicated to eat-- a cinnamon bun would be ideal <grin>

I've thought of a pie sort of thing as a worst last resort, but I would really

like to make a very " on the road/got no time/SAD breakfast-y sort of thing "

finger food is best.

My trademark party crackers just don't seem breakfasty enough.

I've thought of making " sausage patties " dehydrated to crisp, but those could be

confusing - they might seem like crackers, and people might OD.

I don't want to just do the obvious and bring fruit - I try to get them NOT to

do that, as the concept is that they will introduce their classmates to food

from their countries.

 

I'd rather have an easy recipe, but I *am* writing a week in advance, as I *am*

willling to soak, sprout, and dehydrate, if necessary.

Any ideas?

Thanks

Margaret

 

 

[Guest guest]

My current favorite breakfast is Persimmon Pudding. Put as many persimmons as

you like or can eat in the Vita Mix. Turn it on. Blend until it's all smooth

and creamy. Eat.

 

OR if you want it to be more like a Holiday Pudding. Try adding apple pie

spices or pumpkin pie spice melange.

 

Blended persimmons just naturally turn into a pudding. I think I'm going to the

kitchen now. I just picked up about 15 pounds of the little dears. Some are

ready to eat and some won't be ready until Christmas! I like the Hychia best.

They are the ones that have to be so very, very ripe or it feels like they are

rolling the skin off your tongue! But they are so very, very good when they are

that ripe. I've told my co-op to not ever throw away a persimmon even if they

think it's rotten, it will most likely be perfect for me!

 

Fuyus can be eaten hard, but I've never even tried one that isn't squishy.

Maybe I will - tomorrow.

 

Shari

 

 

[Guest guest]

Hi, Shari!

I've peeled my persimmons since I've only used ripe fuyus. Is that

necessary? I thought I would try it with the peeling but I haven't

yet. It is wonderful without any spices and I have you to thank for

suggesting it in the first place. There's a picture of my persimmon

pudding on my blog here http://tinyurl.com/ykhkux that I had on

Thanksgiving. You'll have to scroll down the page to see it. A SAD

person told me it looked good!

 

The hard fuyus are good, too. Like a different fruit altogether.

 

Tommie

http://reallyrawfood.com

 

rawfood , " SV " <shavig wrote:

>

> My current favorite breakfast is Persimmon Pudding. Put as many

persimmons as you like or can eat in the Vita Mix. Turn it on.

Blend until it's all smooth and creamy. Eat.

>

> OR if you want it to be more like a Holiday Pudding. Try adding

apple pie spices or pumpkin pie spice melange.

>

> Blended persimmons just naturally turn into a pudding. I think I'm

going to the kitchen now. I just picked up about 15 pounds of the

little dears. Some are ready to eat and some won't be ready until

Christmas! I like the Hychia best. They are the ones that have to be

so very, very ripe or it feels like they are rolling the skin off

your tongue! But they are so very, very good when they are that

ripe. I've told my co-op to not ever throw away a persimmon even if

they think it's rotten, it will most likely be perfect for me!

>

> Fuyus can be eaten hard, but I've never even tried one that isn't

squishy. Maybe I will - tomorrow.

>

> Shari

>

>

[Guest guest]

I used to sort of scrape the insides out into the blender, but one day the whole

thing fell in (minus the leafy bud top) so I just left it and it whirrled up

just fine.

 

So how do you eat a crunchy fuyu? I had one in my hand an almost bit into it

and then chickened out. Just something about it was not as appealing as a soft,

squishy Hychia. Do you eat it like an apple? Cut it up? Peel?

 

Off to find more ripe ones in my box!

 

Shari

 

 

[Guest guest]

I'll try that today. I ate the peeling, anyway, so none of it was

tossed but it would be better if it's okay in the pudding.

 

With the crunchy fuyus, I cut the stem end out (the leafy bud top),

then I just cut it in wedges with the peeling still on. I like it

better squishy but it's taking a long time for mine to get really

ripe. I have a couple Hychias that are getting there. They're organic

and EXPENSIVE! I got a pound of organic fuyus the other day and they

were close to $5. And the pound was three of them. They're smaller

than most, too.

 

Tommie

http://reallyrawfood.com

 

rawfood , " SV " <shavig wrote:

>

> I used to sort of scrape the insides out into the blender, but one

day the whole thing fell in (minus the leafy bud top) so I just left

it and it whirrled up just fine.

>

> So how do you eat a crunchy fuyu? I had one in my hand an almost

bit into it and then chickened out. Just something about it was not

as appealing as a soft, squishy Hychia. Do you eat it like an

apple? Cut it up? Peel?

>

> Off to find more ripe ones in my box!

>

> Shari

>

>

[Guest guest]

Margaret - I am thinking it would be fun to take like the raw cookies for

breakfast.

You can make them into bars - like breakfast bars.

 

There is the apple cookie bars - apples, almonds, raisins, agave nectar and

cinnamon.

There is the oatmeal raisin bars - rolled oats, raisins, walnuts, cinnamon,

maple syrup.

or the Cranberry Nut bars - almonds, walnuts, flax seed ground up,

cranberries and raisins.

 

It's sweet - fun and everyone will love them.

 

Good luck!

Judy

 

I would do what is the most easiest!

 

 

 

On 12/1/06, Margaret Gamez <mgamez wrote:

>

> Hello!

> I'm stuck!

> My early morning class is set to graduate next Friday. They have never had

> a graduation party, and I am thinking of letting them have one (it will just

> involve everybody bringing something to eat, and then sitting around eating

> it and talking -- we will only have 45 minutes of party!)

> Anyway, if we do it, I would want to bring something.. .but I have no idea

> what I could make for a bunch of " people from foreign lands " who think that

> Americans only eat hamburgers (that's what they tell me)

> I would like to bring something tasty (not just tasty for US! but ... you

> know... sort of " transition recipe " kind of food, that would not be too

> complicated to eat-- a cinnamon bun would be ideal <grin>

> I've thought of a pie sort of thing as a worst last resort, but I would

> really like to make a very " on the road/got no time/SAD breakfast-y sort of

> thing "

> finger food is best.

> My trademark party crackers just don't seem breakfasty enough.

> I've thought of making " sausage patties " dehydrated to crisp, but those

> could be confusing - they might seem like crackers, and people might OD.

> I don't want to just do the obvious and bring fruit - I try to get them

> NOT to do that, as the concept is that they will introduce their classmates

> to food from their countries.

>

> I'd rather have an easy recipe, but I *am* writing a week in advance, as I

> *am* willling to soak, sprout, and dehydrate, if necessary.

> Any ideas?

> Thanks

> Margaret

>

>