A Tasty, Fast and Nourishing Breakfast Idea

Chico summers bring temps in the 100's. Global warming has changed all that. Now we have spring weather in the 100 degree range. I've come up with a refreshing breakfast for hot, busy days. It provides protein, fiber, calcium, antioxidants and will keep me satisfied until lunchtime. The recipe contains raw oats, a great source for soluble and insoluble fiber, as well as, beta-glucan for blood sugar control. Read more about oat's benefits here. Eating enough protein is reputed to help with weight loss by creating a sustained sense of fullness. Cottage cheese is an easy, meatless way to up protein intake. I enjoy eating Nancy's organic cultured cottage cheese. The texture is creamy, but firm. My recipe's optional, furikake, is for the seaweed lovers out there. It's a Japanese rice topping I use on many foods to add a burst of flavor along with seaweed's many valuable nutrients. Many brands have sugar and msg. The Urashima brand is sugar and msg free. Most health food stores carry it. Try this surprisingly quick, tasty and satisfying recipe. And stay cool.

Complex Cottage Cheese
1/2 c cottage cheese (see note above)
1/4 c rolled oats
1-2 T ground flax seeds
1T pepitas or sunflower seeds
2T diced dried apricots
1/2 c frozen wild blueberries
a few shakes of toasted sesame & nori Furikake (optional)

Mix all ingredients except furikake. Let it sit for about 10 minutes and the moisture in the cheese and blueberries will soften the oats. Sprinkle with furikake if desired.
Accompany with a cooled cup of jasmine green tea.