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Morning Kasha


Prep Time: 5 minutes

Yield: 1 serving


  • 1 cup cooked kasha
  • 1 apple, diced
  • 2 tablespoons almond or cashew butter
  • 1 teaspoon cinnamon maple syrup to taste


1. Combine warm kasha and apple in a breakfast bowl.

2. In a separate bowl mix nut butter with 2 tablespoons of water.

3. Blend with fork until creamy like a sauce. If needed, add a bit more water, but mixture should not be too runny.

4. Pour over kasha and apples, sprinkle with cinnamon and drizzle with maple syrup.


Make kasha the night before for a dinner dish and remove some to use for breakfast the next day. Kasha keeps well with a splash of olive oil in the refrigerator for 3-4 days.



Phone: (404) 414-9911
Mail: P.O. Box 7964, Atlanta, Georgia 30357

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