Lemon Coconut Breakfast Bulgur Recipe

On mornings like this, I wake up craving novelty.

I open my eyes wishing for a ray of sun. Later today, perhaps. I walk to the kitchen while J is still snoozing, promising him those extra fifteen minutes of rest while I make breakfast.

I deeply enjoy those minutes of solitude in the early mornings. Empty stomach, my mind is clear and my thoughts fast and uncompromising. I listen to myself and try to understand what my body would want to be nourished with that day. Some days, it is about the warmth and sweetness of cinnamon apple oatmeal. Some others, it needs the freshness of a bowl of muesli with green apple and yogurt. Others, it is just lazy and craves a cosy slice of banana bread dipped in a big mug of caffelatte.

Today, I headed to the kitchen with the remembrance of a dream in a foreign land, of new adventures and experiences. I had to prolong that feeling. I felt as I needed to eat something new, different –an exotic combination of flavors. It was the perfect morning for that recipe I bookmarked long ago, and never made.

The quiet room was suddenly filled with the aroma of coffee. Our big moka pot was gurgling on the stove while grains were simmering slowly in an thick liquid scented with sweet coconut and tangy lemon.  I tip-toed to the other room and whispered “Everything is ready”. J opened his eyes and smiled. It is our little ritual –those lonely fifteen minutes that start a new day reconnect each of us to our individual selves, before sharing our favorite moment of the day.

The first creamy scoop filled me with warmth and pure, clean pleasure. Coconut and lemon, why haven’t I thought about it before? What an unexpectedly perfect marriage. We emptied our bowls almost in silence, deeply assorted in our sensations.

On morning like this, we start the day with our senses filled with new food memories. A new week of hopes, decisions, news just began.

Lemon Coconut Breakfast Bulgur 

serves 2

  • 1/2 cup medium cracked whole wheat bulgur
  • 1 1/2 cup water
  • 1/4 cup unsweetened organic coconut milk
  • 1/4 tsp fine grain sea salt
  • 2 T chia seeds
  • 1/4 cup natural acacia honey, plus more for serving (to taste)
  • grated zest of 1 lemon
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup whole blanched almonds

The night before, bring the water to a boil in a medium sauce pan. Remove from heat, add bulgur, cover and let soak overnight. Alternatively, you can cook the grains directly in the morning, it will only take a little longer.
In the morning, put the pan back over low-medium heat, add coconut milk and salt. Simmer until the liquid is absorbed, about five minutes. Remove from heat, add chia seeds, honey and lemon zest, stir well. Scoop in individual bowls, sprinkle with coconut flakes and top with almonds (you can choose to toast both almonds and coconut in a small skillet for a couple of minutes). Serve hot with an extra drizzle of honey.

You may also like : Spelt Ricotta Lemon Pancakes Recipe

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