Category Archives: Breakfast

Black Rice with Coconut Milk

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Black Rice with Coconut Milk

Ingredients:

Black rice (also known as “Forbidden Rice”)

Grass-fed butter or coconut oil

Coconut milk

Stevia

Coconut Palm Sugar (optional)

 

1.  Prepare black rice as directed.

2.  When all the water has been absorbed by the rice, refill the pot with enough coconut milk to almost cover the rice, then cook on medium until the liquid is again absorbed and/or evaporated.

3.  In each bowl, add 1 tbsp grass-fed butter or coconut oil, a serving of rice, and add Stevia to taste.  Add some coconut palm sugar for a richer taste.

 

Millet/Rice Cereal

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Millet Rice Cereal

Nature’s Path makes a great cold cereal from Millet (an ancient grain), whole oat flour, brown rice flour, and other goodies. Combined with UNSWEETENED almond milk, and a few raspberries, this makes an excellent alternative to wheat-based cereals! You can find this cereal in the organic section of many grocery stores, or at Whole Foods or other health food stores.  Opt for organic cereals made from brown rice, millet, and other alkaline ingredients.Note- to check out Nature’s Path Millet Rice cereal, click on this link:

http://www.naturespath.com/products/cold%20cereals?tid=5&brand=All&nutri=All

Egg and spinach on sprouted grain toast

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Egg and spinach on sprouted grain toast

 Quick and easy, but packed with flavor and nutrition.

 

1 tbs Coconut oil

¼ cup diced yellow onion

1 organic, cage-free egg

2-3 oz crumbled goat cheese

Sea salt (if desired)

5-7 spinach leaves

Sprouted grain bread

Hummus

 

Soften the onion in the coconut oil over medium heat.  Add the egg and goat cheese, scramble until cooked.  Lightly toast the sprouted grain bread, then spread hummus on bread.  Assemble the egg onto bread, then top with raw spinach leaves.

Serve with a shot of wheatgrass and grapefruit juice or lemon water.

Muesli pancakes

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Muesli pancakes

      Great for special Sunday pancake morning! 

      Power-packed with lots of grains, fiber, and seeds. 

 Pancake mix

½ c  brown rice flour

½ c  buckwheat flour

¼ c  arrowroot

1 tbsp  ground flaxseed

1 tbsp hemp protein

¾ c muesli mix

Muesli mix

1/2 c rolled oats

½ c mixture of slivered almonds, sesame seeds, and pumpkin seeds

3-4 tbsp Goji berries

2 tbsp chia seeds

3-5 tbsp unsweetened coconut flakes

2 tbsp finely chopped dates

Wet ingredients

1 tsp pure vanilla (not made with corn syrup)

1 ½ – 2 c almond milk (this batter tends to be thick, but add enough milk to make it close to regular pancake batter)

Toppings

Diced strawberries, blueberries (optional, and if not trying to lose weight)

100% pure maple syrup or lightly warmed raw honey

 (use black strap molasses for the most alkaline option)

Coconut oil

  1. Combine dry ingredients in a large bowl.  Add muesli mix, vanilla, and almond milk and stir until a pancake batter forms.   It will be slightly lumpy with all the nuts in it, but you want the batter to be as close to the consistency of regular pancake batter as you can, using more milk if needed.
  2. Heat a few teaspoons of coconut oil on the surface of a griddle and spoon batter onto surface.  Pancake will be ready to turn over when it lifts easily off the griddle.  Trying to turn it too soon will cause you to tear the pancake, as it sticks to the surface until cooked.
  3. If using a butter-type spread, use a spread made of olive oil or coconut oil.  Sprinkle diced strawberries if desired, pour 100% pure maple syrup.  If using raw honey, place in a bowl of warm water to help it pour better.

(Note – You can mix the dry ingredients (minus the vanilla and almond milk) ahead of time and store it in your refrigerator in zip-lock bags.  It will be ready for special pancake mornings, and all you have to do is add the vanilla and almond milk!)