Cooking for oneself in college can often be daunting due to limited finances, limited kitchen appliances, and limited time, but the following recipe (in truth, it is more like a non-recipe) for beet toast was created with all three in mind. Whether eaten for a light breakfast, a snack, or a light lunch, beet toast serves as an ideal source of fuel between classes and study breaks, club meetings and seminars. The versatility of it also invites experimentation, which can add excitement to one’s daily routine while also increasing the range of nutrients. Beet toast can also be made in one’s dorm room and can be adopted for any diet. It is truly a valuable asset in the life of a college student.
Eating healthfully as a college student can often seem daunting, time-consuming, and expensive. The seemingly inefficient nature of nourishing one’s body with healthy foods, however, is simply an illusion. While indulging every once in a while is certainly healthy, beginning the day with a nourishing and delicious breakfast provides the brain power needed to ace those classes, as well as the energy needed to attend an endless list of collegiate events. Below is a recipe that meets the above requirements and can easily be made in a dorm room. I hope you enjoy:
1/2 cup raw walnuts 1/4 cup raw cashews 2 tablespoons ground flax seeds 2 tablespoons chia seeds 1/2 cup cauliflower florets cinnamon, to taste
Add all ingredients except cinnamon to a food processor or blender, and pulse until the mixture resembles course sand (or desired consistency). Transfer the mixture to a bowl for storage and mix in the desired amount of cinnamon. To serve, spoon out the desired amount of the mixture into your favorite bowl and soak in either water or almond milk overnight. The amount of liquid you use for soaking depends on the desired thickness. In the morning, heat for 1 minute and serve, adding any desired toppings.