Coconut Cream CinnaBerry Porridge

One’a my fave people once told me, “For me, food is just fuel.”

I was so surprised cuz honestly, I’d never even considered that.

It blew my mind just a little. 😉

My mom always said, “You eat with your eyes” and I’ve always gone outa my way to make my food fun and cute.

To me, that feels good.

And truly, I never even knew there was another way!

Silly girl!

When I heard it, I had mixed emotions.

On one level, how liberating, to not have an emotional attachment to It. Right?

Then again, I do love when things are beautiful…

… gettin’ it all nicey-nice…

… makin’ my boyfriend wait til I can take a pretty picture of it … (Oh he just looooooves that! 😉😉💛)

And savoring it and going, “yaaay!”

Is it just me or do you eat with your eyes too?

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PS Didn’t my dried hydrangeas turn out beautiful? The colors stayed so rich and gorgeous! It was my friend Sian’s idea!

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Coconut Cream CinnaBerry Porridge Recipe

• 1 cup brown rice farina
• 1 1/2 cups pure coconut milk*
• 1 1/2 cups water
• 2 (try 3) heaping tbsp dried raspberries
• 1 tsp Manuka honey
• 1/2 tsp cinnamon
• 1/4 tsp kosher salt, to taste

For garnish

• Fresh or dried raspberries
• Sprinkle cinnamon (optional)
• Handful raw cashews

Rice cooker method …

Whisk or stir all ingredients except garnish in rice cooker til raspberries are moistened. Cook on brown rice setting.

Stovetop method …

In medium pot, whisk together all ingredients except garnish. Bring to boil then reduce heat to low. Cover and cook, stirring occasionally, for 8 min.

Give it a good stir to smoothen, then top with raspberries and nuts and enjoy!