Looking to add some breakfast variety to your life? Check out some of the morning recipes I've been using for the past few weeks. Some are easier and quicker than others but they are all delicious!Read More
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1 large organic egg
Have a timer set for six minutes but do not start it. Fill a small but deep-sided saucepan with about four inches of water. Bring it to a boil then lower the heat so that the water simmers gently. Lower in the egg. Start the timer. After six minutes remove the egg and run it under a cold tap for 15 second. Place in an egg cup and slice off the top third. Season with salt and pepper.
It's been 75 here in Portland, Oregon which makes me want to eat fruit non-stop, and while I am generally a gal who buys what is in season I just can't help myself when the store is overflowing with pineapples, papayas, mangoes and more. Take this to your next BBQ to share or just do yourself a solid and make it for yourself.
- 1 medium jicama, peeled an cut into chunks
- 1 pineapple, peeled, cored and cut into chunks
- 2 medium cucumbers, peeled and cut into chunks
- 3 oranges (1 big grapefruit) peeled and cut into chunks
- 1/2 papaya, without seeds, flesh cut into chunks
- Juice of 2 fresh limes
- 1 handful fresh mint, chopped
- Chile pepper and salt to taste
**I will often add pineapple or mango or both tho this as well
1 In a large blow, combine all ingredients. Taste and season with additional mint, salt or chile. Chill for 30 minutes before serving. Eat for dessert, as a salad, on greens, with chicken, fish or pork, after a moment of good love making ;)
- 6 artichoke hearts (fresh, jarred, or frozen and thawed, quartered)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red-wine vinegar
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- Crushed red pepper flakes
- Coarse salt and ground black pepper
- 3 cups water / veggie / chicken broth
- 3/4 cup medium-grain polenta
- 2 tablespoons freshly grated Parmigiano-Reggiano (optional)
- 4 large eggs
- Combine artichokes with 2 tablespoons olive oil, the vinegar, parsley, and re pepper flakes. Season with salt and let marinate at room temperature.
- Bring milk and water to a boil in a large saucepan. Gradually add polienta and cook, stirring constantly, until liquid is absorbed and polenta is tender, 18-20 minutes. Remove from heat and stir in remaining oil and cheese. Season with salt and pepper and cover. (If polenta becomes too thick, whisk in more water, 1 tablespoon at a time.)
- Fill a saucepan with 2 inches water + 1/2 tsp white vinegar (optional) ; bring to a boil, then reduce to a simmer. Crack 1 egg at a time into a tea cup and gently slide into simmering water. Repeat with remaining eggs. Cook until whites are just set and yolks are still loose, 3-4 minutes. Remove eggs from water using a slotted spoon
- Divide polenta among 4 serving bowls. Top each bowl with an egg and artichokes. Serve immediately.
- 1 quart unsweetened almond milk
- 1 1/4 cups quick-cooking barley
- 2 tablespoons ground flax meal
- 1/4 teaspoon salt
- 1/2 cup dried cherries or cranberries
- 1/4 teaspoon ground cinnamon
- 2 to 3 tablespoons maple syrup
- 1 cup fresh raspberries
1 In a large saucepan, stir together 3 1/2 cups almond milk, barley, flax meal, and salt over medium heat. Bring to a simmer and cook 10 minutes, stirring frequently. Stir in dried cherries and cinnamon and continue cooking, stirring frequently, until cereal is tender and creamy, about 5 minutes more.
2 Remove from heat and add maple to taste. Divide among bowls and drizzle remaining 1/2 cup almond milk over top. Serve topped with raspberries and, if desired, additional maple.
This recipe originally from My New Roots.
- 1 cup buckwheat
- 1 cup millet
- 1 cup quinoa
- 1 cup amaranth
- ½ cup sunflower seeds
- ¼ cup chia seeds
1 Place all ingredients in a large glass or ceramic container (this fits a 2-quart / 2-L jar). Stir to combine. Seal tightly and store in a cool, dark place for up to three months.
For soaked cereal:
¼ cup Seriously Super Cereal blend
1 tsp. acidic medium (apple cider vinegar or lemon juice are good choices)
1 Rinse cereal blend well in a very fine mesh sieve.
2 Place in a small saucepan with your acidic medium and cover with water, preferably from a recently boiled kettle.
3 In the morning, drain and rinse grains well. Place back in the saucepan, add ½ cup / 125ml water. Bring to a boil, reduce heat to simmer and cook 10 minutes, until the grains are tender.
4 Enjoy warm with milk and sweetener of your choice, fresh fruit, spices, and superfoods.
For un-soaked cereal:
¼ cup Seriously Super Cereal blend
1 cup water
cook 20 minutes