Breakfast. Enough said.

California Cider

For each serving:

1 cups fresh grapefruit, tangerine, lime, lemon, or orange juice
½ cup or less of water. (We don’t use any, but it’s got a lot of power.)

Cut, seed, and juice your fruit (finely grate some of the rind of one fruit, for the Raw Horchata Bowl, below). Stir the juice and check for remaining seeds. Add the water

Separately, mix, multiplied by the number of servings:

1 tsp honey

¼ tsp cinnamon
Pinch of nutmeg

Pinch of ginger

Add to heated juice, stirring until dissolved. Adjust seasonings to taste, depending on the fruit. Serve with a stirring stick, to keep the spices from falling to the bottom.

Raw Horchata Bowl

2 dry cups rice

2 cups almond milk

2 tsp cinnamon

¼ cup or less sugar

Finely grated citrus rind, from your fruit above

½ cup slivered almonds

Cook rice according to package directions. When finished, set aside. Mix almond milk, cinnamon, sugar and some of the citrus rind. Mostly dissolve the sugar by stirring the milk occasionally as you wait for the rice to cool to a slightly warm temperature. Pour milk over rice and stir. Chill thoroughly, place in bowls, and top with remaining citrus rind and almonds before serving.

If making the night before, cook rice and soak in half the almond milk mix in the fridge overnight. Add the rest of the milk and serve as above. Will probably result in a softer rice texture. Try cooking the rice only until almost done.

OR

Coconut Barley

Cook desired amount barley according to package directions. Allow to cool. Drizzle lightly with honey and serve with coconut or coconut-almond milk. Perhaps this would be good with fresh coconut chunks/flakes and a tiny drop of lemon extract?