When there is a chill in the air, I have to pry myself from beneath the four warm covers and the comfort of my bed. After sliding my feet into my slippers, my first thought is, “warm coffee.” The aroma of freshly ground beans, the warmth of the mug in between my hands, and that first glorious sip, all soothe my inner chill. Such mornings also call for a warm, comforting breakfast to keep one toasty and serene for the remainder of the day.
In addition to agave nectar, a touch of blackstrap molasses creates a viscous, iron rich, comforting syrup that takes the chill out of fresh pears, creating the perfect winter breakfast. Serve with a handful of nuts and seeds to start your day with a complete nutritional meal.
Warm Pears with Blackstrap Molasses
1 pear washed, peeled and sliced
1 tsp agave nectar
1/8 tsp blackstrap molasses (you can add a bit more or less according to your personal preference)
1 pinch of cinnamon
1 pinch sea salt
After washing, peeling and slicing the pear, combine with agave nectar, blackstrap molasses and cinnamon in a skillet and heat over medium heat. Be sure to stir occasionally ensuring that the pears remain coated in the syrup and that they do not stick. Cook the pears slices for only 5 minutes or until they reach your desired tenderness. Do not let them cook until they become mushy. Finally, add just a pinch of sea salt to balance out the sweetness. Serve immediately with a side of nuts and seeds.
I have a juicer! My advanced apologies if go a bit overboard with juice posting.
My favorite vegetables/fruits to juice (before today) were tomatoes, apples, carrots, ginger and fennel. However, as of today, beetroot quickly made its way to my number one favorite vegetable to juice. Maybe it’s the natural sweetness of the beet, maybe it’s the deep magenta color, maybe it’s the small layer of tasty foam that rises to the top of the juice…whatever it is, I am hooked, and I think you should be too.
Beets are high in Vitamin A, soluble and insoluble fiber, and also antioxidants. When consumed regularly, they have also been associated with lowering the risk of heart disease and certain cancers (specifically colon cancer). In ancient Roman times, beetroot was used as a treatment for fevers and constipation, and also considered an aphrodisiac. Beet juice for two, anyone?
Beautiful Beet Juice
Makes about 16oz
1 large beetroot washed
½ large carrot washed
¼ large English cucumber washed
1 pinch sea salt
**Special Note: All juicers vary in their skin removing abilities. Mine happens to remove skins such as carrot, apple, beetroot and other thin skinned fruits and veggies. If yours does not, or if you are unsure, I suggest peeling the skins before hand.**
Combine beetroot, carrot and cucumber in a juicer and juice according to your manufacturer’s instructions. Stir in a pinch of salt to taste right before drinking.
I couldn’t resist posting this colorful and delicious breakfast. Take the pro-biotic power of creamy yogurt, the antioxidant and fibrous properties of blueberries and a clementine, the whole-grain powers of puffed millet, and add some additional crunch, omega-3s and (ahem) digestive aids from sunflower and flax seeds. This breakfast is light in weight yet packed with nutrition and energy.
Fruit and Seed Yogurt Parfait (Gluten Free)
½ c plain yogurt
½ c puffed millet
1 handful fresh blueberries
1 clementine peeled and sliced
1 tsp sunflower seeds
1tsp flax seeds
Combine all ingredients and devour.
Variations: For a hint of extra sweetness add a tsp of agave nectar
Replace blueberries and a Clementine with other seasonal fruits
Don’t like sunflower or flax seeds? Try pumpkin seeds or some crushed nuts
I get in the bad habit of not posting dishes that I throw together quickly. Although they may seem innovative to others, I often feel recipes are not worthy of posting if I did not spend days premeditating the ingredients and hours in the kitchen noting precise measurements and directions.
This morning, as I was throwing my breakfast together, I decided to drop that theory. What I threw together was an energizing and nutritious breakfast, which I would like to share with you, even though my measurements will be vague. This vitamin packed breakfast provided me with so much energy that I didn’t even have a cup of coffee! The combination of kale, beans, nuts and flax seeds provides us with every food group needed; top the dish off with a handful of raw sprouts and you’ll have enough live energy to keep you going until well after lunchtime.
Breakfast of Champions
2 handfuls chopped kale
1 handful spinach (optional)
¼ c navy beans (or any other bean you have)
2 handfuls (about ¾ c) live bean sprouts
1 tsp flax seeds
4 walnut halves broken into small pieces
Pinch of sea salt (optional)
In a pan add about 2 tbsp water, spinach and kale. Cover and cook over medium heat until the water is absorbed and the kale is a bright green color and soft enough for your liking. If the water is absorbed too quickly feel free to add more during the cooking process. If there is any water left, when the greens are done, strain off the excess.
In a bowl combine the cooked greens, beans (canned or presoaked/cooked) and bean sprouts. Top with walnut pieces and flax seeds adding a pinch of sea salt if you desire.