Breakfasts

Millet is a gluten free grain that is packed with essential nutrients such as B-complex, calcium, iron, potassium, zinc, and not to mention being a healthy source of essential fatty acids and fiber.

Ginger contains Gingerol, a substance with powerful medicinal properties that have been used to treat all forms of stomach upset, nausea, morning sickness, and to reduce muscle pains and soreness.

Yield: 3-4 Servings

Ingredients:
1 cup millet, ground roughly in a coffee mill, food processor, Vitamix, or grain mill (you don’t want to grind it into flour; just grind it roughly, so that some of it resembles flour and a few kernels are still visible)
1 1/2 cups filtered water
1/2 cup full fat coconut milk (from the can), plus extra for topping
1 inch knob ginger, grated (about a rounded tablespoon)
3/4 teaspoon cinnamon
1 teaspoon vanilla extract
2 tablespoons maple syrup (optional)
Topping options: Dried figs, toasted almonds, pumpkin seeds, toasted walnuts, almond butter, fresh fruit, baked fruit.

Instructions:
1. Place the millet into a medium saucepan with the water, milk, ginger, cinnamon, and vanilla. Bring it to a boil and reduce to a simmer. Cook, stirring frequently, for about 15-18 minutes, or until the millet tastes a little sweet (if it’s still undercooked, it will taste noticeably bland and starchy). You may need to add water as you go along; the ground millet is super absorbent.

2. When the millet is ready, stir in the maple syrup. Divide the porridge into three or four bowls. Drizzle each with a little bit of extra coconut milk, and then top the bowls with your toppings of choice. (Figs are lovely here!) Serve.

Porridge leftovers keep nicely in the fridge for up to three full days. When you’re ready to reheat, add a little more liquid.

One of the most nutrient-dense and fiber filled breakfasts you could eat for sustained energy and as a great blood sugar balancer. Enjoy all the benefits of eating raw and improving digestion while enjoying a balanced meal of plant proteins, healthy fats, and low glycemic index carbohydrates.

Flaxseeds are high in fiber and Omega-3 EFA’s which help fight inflammation.

Almonds are probably the best all-around nut for protein. They are high in vitamins E and B and are a tasty calcium source. Pumpkin seeds are best known for their concentration of zinc and strengthening your immune system.

Sunflower seeds enhance energy and have many other health benefits. The fresh fruits are high in enzymes, fiber, and antioxidants — perfect for breakfast or snack.

Serves 1-2

Ingredients:
½ to 1 cup whole grain brown rice, pre-cooked
2 tablespoon Flaxseeds
1 tablespoon Raw almonds
1 tablespoon Raw pumpkin seeds
1 tablespoon Raw sunflower seeds
1 tablespoon flaxseed oil
½ – 1 cup of almond, rice, or hemp milk
½ – 1 cup fresh fruit (berries, apples, pears)

Directions:
Soak the almonds, sunflower, and pumpkin seeds overnight to enhance digestibility and increase enzymes. Place combined nuts and seeds in a coffee grinder or food processor and blend into a meal. Place the cooked brown rice in a bowl, add the milk, fruit and flaxseed oil.

Serve immediately.

Not only nutritious and delicious, nut and seed milk is higher in bio-available calcium than dairy milk.

My favorites are almond, cashew, or macadamia nuts. You can also use pine nuts, walnuts, Brazil nuts of anything you like, except peanuts. Soak nuts with a “skin” (such as almonds, pecans or walnuts) overnight. In a hurry, soak nuts for at least 2 hours. For those that are soft with no skin (such as cashews and macadamia nuts), no soaking is necessary. Pour it over breakfast porridge, cereals, or use it in your smoothies to add more nutritional goodness.

Ingredients:

1 cup nuts/seeds (any)
3 cups filtered water
1 teaspoon vanilla extract
3 dates, pits removed
1/4 teaspoon salt

Directions:

Drain water used to soak nuts.

Combine nuts, fresh water, dates, vanilla, and salt and blend until creamy.
Strain the milk by pouring the liquid through a vegetable juicer (which strains out the pulp), or with muslin, cheese cloth or thin kitchen towel.

Nut milk will keep two to three days in the refrigerator (no longer)