A Balanced Life

Transforming Mind,.Body, Soul

Tag: breakfast

Breakfast. A great place to start!

I start my day with warm water and lemon and/or turmeric tea. Turmeric tea is what I look forward to every day! (Shh don’t tell anyone I left out the extra “r” in the sketch below- it was before I realized it had that R!) you can read more here

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I love my new(ish) discovery of Young Thai Coconuts. I use the juice and the meat for so many things (the recipe below, smoothies, and add the water to my juice blends).

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Lemon Creme (with Blueberry)

  • meat from 3 young Thai coconuts
  • 1/2 C lemon juice, and zest
  • 1/4 C honey
  • 2 TBSP Coconut Butter (can use all oil)
  • 2 TBSP Coconut oil
  • 1/2 tsp Vanilla
  • 1/8 tsp salt
  • seeds from a vanilla bean, pos discarded

 

 

Put all in a Vitamix and blend til smooth. Add water or coconut water so that it is a little runny. Then  Refrigerate and chia seeds will firm it up  I like mine at a yogurt consistency, but sometimes it is more like a thick pudding. This photo has blueberries and Young Living ningxia berry syrup and it is SO delicious!

IMG_0219Super Cereal Blend

 Ingredients:

  • 1 C Buckwheat
  • 1 C Millet
  • 1 C  Quinoa
  • 1 C Amaranth
  • 1/2 C Sunflower seeds
  • 1/4 C Chia seeds

put all ingredients in a container. I first poured into the jar…but then i couldn’t mix them. So I dumped them into a bag, gave a couple of good shakes, then poured back into the jar for storing.

 

For Un-soaked cereal;

  • 1/4 C of Super Cereal Blend
  • 1 Cup water

Rinse porridge well in a fine mesh sieve.   bring  to a boil, then simmer 20 min.  Enjoy with warm milk, sweetener of choice, spices, fresh fruit and superfoods (goji berries. I love to use cinnamon, maple syrup, nut milk and blueberries . Sometimes I also do cranberries and toss those into the water while boiling.

Soaked Cereal:

  • 1/4  C Super cereal blend
  • 1/2  C water
  • 1 tsp Apple Cider Vinegar

Rinse cereal well using a fine mesh sieve (I have started skipping this step!). place in a small pan with the ACV and cover with boiling water (kettle is fine, i used my hot water dispenser). In the morning, drain and rinse. Add 1/2 cup water, bring to a boil, reduce to simmer for 10 min. Enjoy with warm milk, sweetener of choice, spices, fresh fruit and any superfoods you can.

This came from My New Roots, you can take a peek here

 

Juice:

I lOVE Juicing! Starting off your day with a green juice, well it just starts the day off right. Sometimes, I am great about juicing fresh daily. Other times, Not so much. So i have a handy little trick. I take a day and juice a ton of stuff with lots of variety. I pour the different juices into jars. Label them..because, although, you THINK that you will remember exactly what is in them, you won’t. Sad but true!  I usually make lots of green juices, a good bit of beet (my favorite), carrot, and often lemon. I like to have lemon handy for all sorts of reasons, so I make little ice cubes out of those. I also will add a lemon to the green ones that i am making. When I am done juicing, i start making juice cubes. I have some small, some medium and some large ice cube trays. I am not quite sure how i collected such a collection! But I do know that I found some that had lids and bought a few for this very reason.

Flash forward a few days or weeks…..Take a few cubes of this and a few of that and put them in  ball jars (because they have lids) and stick them in the fridge to begin a slow thaw.

I am sure that we would all agree that fresh, immediately drank from the juicer is the BETTER way to consume, But as a second choice- this rocks! No preservatives, not pasteurized, only pure goodness.

Are you Wondering what is good to juice?:

Greens: watercress, spinach (but not if you have a weak thyroid), kale, collard, turnip, beet tops, parsley (a LITTLE goes a LONG way!). I like to add in lemon, cucumber and sometimes and maybe dandelion or arugula. Depending on what quantities you have, you can keep the green juice at single ingredients or mix a few of them together. I add the lemon and cuke into other greens.

Red: beets. Beets + carrots. Beets + carrots + orange or lemon. You can even add in a little apple. But the beet is sweet enough, so don’t get carried away and make it counterproductive by making it too sweet.

Orange: Same as before, just leave out the red beets. You can add yellow or orange ones though!

Flu Shot: this is one of my favs! Tumeric root, ginger, lemon. These are a freezer must, so they are handy if you ever feel like you are coming down with something, or if you have been exposed to any sicklies!

General: You can add ginger to any or all of the above. I like to freeze leftover coconut water from making the Lemon Creme (from above) and add those to the juices. Sometimes I add Aloe Vera juice, or just water until I get the consistency and taste that I want.

Just keep in mind that sticking with organic is pretty important here. If you are juicing and getting concentrated nutrients from these vegetables, you will also be getting concentrated pesticides, fungicides and other chemicals! YUCK! The goal is to feed your body, not clog up your liver with toxins.

Smoothies:

More on these later. It will need it’s own post, but yet, couldn’t be left off the breakfast menu!

 

Ciao,

Stephanie

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Coconut Creme (synonym for Yogurt)

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Coconut Creme, it is a great replacement for yogurt for breakfast.        (makes 8 servings, or less if you gobble it down!)

Ingredients:

  • meat from 3 young thai coconuts (about 2 cups)
  • 1/2 cup lemon juice and add lemon zest (I like to add a few drops of YL lemon oil)
  • 2 TBS coconut butter 
  • 2 TBS Coconut oil
  • 1/4 cup Honey
  • 1/4 cup Chia seeds (benefits)
  • 1/2 Tbsp Vanilla extract
  •  1 vanilla bean, scrap seeds,discard pod 
  • 1/8 tsp salt
  • coconut water- add enough to make a nice liquid consistency. the chia seeds will thicken the mixture
  • optional: add 1/4 cup fresh or frozen organic blueberries

Instructions:

  1. Place all ingredients into a Vitamix, blend for a few minutes or until very smooth. 
  2. Cover and place into the fridge.
  3. Serve by topping with fresh blueberries. Make it like fruit on the bottom type yogurts an drizzle some  True Grit NingXia Berry Syrup™. learn more

Tartlets (optional) but this makes it a great desert!

ingredients:

  • 2.25 cups almond flour
  • .25 tsp salt- heaping
  • .75 tsp nutmeg
  • 1.5 tsp cinnamon
  • 1.5 tsp vanilla extract
  • .25 Cup+ 2 Tbsp oil (used coconut butter or oil)
  • 1.5 TBS water

Instructions:

  1. Preheat oven to 350F.
  2. Combine dry ingredients.
  3. Add in wet ingredients and form a crumbly dough using a spatula.
  4. Press equal amounts of dough into greased tartlet pans.
  5. Bake for 15 minutes or serve raw. Both ways are delicious!
  6. Carefully remove tarts from oven and onto a cooling rack and place in the fridge for at least 30 minutes (this helps with the removal of the tarts from the pans)
  7. Carefully invert a pan in your hand and using a spoon tap the back of pan until the tart pops out into your hand. **THESE TARTS ARE VERY FRAGILE SO BE CAREFUL WHILE WORKING WITH THEM.
  8. Spoon the vanilla filling into each tart shell and top with seasonal berries.  

Notes:

* I oiled parchment paper and put it in the bottom of muffin top pans, they came out beautifully or use tartlets paper liners.

* To make this vanilla instead of lemon- replace lemon juice with coconut water. the lemon flavor is mild, so you can add anything to it that you like. 

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