Natural Breakfast Recipes
Breakfast Ambrosia
5 large oranges, peeled with pith and seeds removed and separated
2 bananas, peeled and sliced
2 cups dried coconut
1/2 cup chopped almonds or pecans
1/4 cup fresh squeezed orange juice
Mix all ingredients and chill in refrigerator until cold. Also excellent with raw honey drizzled on top.
Hot Rice Cream
1 cup brown rice
1 1/2 cups organic milk
1/2 tsp. sea salt
1/2 tsp. natural vanilla
Mix first 3 ingredients in a small heavy bottomed saucepan. Heat on medium until the mixture just begins to simmer, and then add vanilla. Put a lid on the saucepan and turn the heat down to low. Continue cooking for 40 minutes.
Tasty as is with a little sweetener like raw honey or maple syrup, or you can add grated orange peel and cinnamon. This is a great alternative when you’re bored with oatmeal or have issues with gluten.
Sunny Breakfast Salad
4 carrots, shredded
2 apples, shredded
2 bananas, sliced
1 cup crushed pineapple in juice
1 cup organic vanilla yogurt
Mix all ingredients and enjoy.
Oatmeal Pancakes
These pancakes require some extra forethought due to the soaking required, but they are so worth it. They fill you up and don’t give you that blood sugar crash. Perfect for a leisurely weekend breakfast.
2 cups oats (old fashioned, not quick cooking)
2 cups plain organic yogurt
Mix oats and yogurt and soak overnight.
2 free range or organic eggs
1/2 stick organic butter, melted
1/2 cup unbleached nonbromated flour (you can also use whole wheat pastry flour)
1 tsp aluminum free baking powder
1 tsp baking soda
1/2 tsp cinnamon
pinch sea salt
Preheat a cast iron griddle on low- medium heat. Combine remaining ingredients and then add oat/yogurt mixture. Turn heat to low under pan. Pour batter on pan 1/4 cup at a time.
Use the back of a large spoon to flatten the pancakes. These have to be cooked slowly or they will burn on the outside but be raw inside, so give them 5 minutes per side.
Enjoy with warm maple syrup, applesauce or other warm fruit topping
Veggie Scrambler
4 organic or free range eggs
1 cup each zucchini, squash, onion, red and green bell pepper
1 T. organic butter
1/4 cup grated cheese
* Lightly beat eggs in bowl.
* Chop vegetables into small pieces.
* Melt butter over medium heat in a cast iron pan, and cook vegetables until crisp-tender.
* Add eggs and cook like an omelet – tilting the pan to allow uncooked egg to go underneath.
* Just before eggs are done, sprinkle cheese on top.
Excellent at breakfast with herbed potatoes, or anytime with leafy green salad.
Note: 1 lb. tofu can be used instead of eggs. Break up tofu and “scramble”.
