New favorite breakfast

So I finally decided to do something with those wheatberries that have been hanging out in the pantry for the past year and a half--I put my new slow cooker to the test, and once again it produced something amazing:

Wheatberries cooked overnight with raisins, dried cranberries, spices, and an apple. I topped it off with honey and soymilk... wow...

On another note, the soymilk comes courtesy of my lab. It is leftover from our last study, and although it is quite old (about 3 months old at this point) its longevity is due to being fortified with plant phytosterols, which are packed with antioxidants. (By contrast, the 'control' soymilk, with no phytosterols, turned into tofu after only 2 months or so). I think seeing how long the phytosterols can preserve the milk is worth a study of it own!

We have brought home maybe 20-30 12oz containers of the amazing stuff (filling our fridge with an army of little bottles) and since then have been able to indulge on the versatile--and expensive--drink. For the past few years we have always kept a box in the fridge, taking small amounts at a time to ration it out as long as possible. It can be used for lots of things besides drinking plain--we also use it in coffee, tea, cereal, smoothies, cocoa, cooking, etc. Yumm!

It doesn't look terribly appetizing in this 'clinical' form, but it is still delicious!