Start your day with a glass of water. It can be room temperature, warm or hot. It can have a squirt of lemon in it if you prefer. The idea is to help your body along with it’s night of fasting and flushing out of the previous day’s junk. Make a habit of it.
Adapted from Alice Keppley in Simply in Season
Add a serving of seasonal fruit to this breakfast, either eating it before the waffles or on top! If you need extra protein, add a side of organic turkey bacon or sausages.
Makes 12 medium waffles
½ c butter
Melt butter and set aside to cool.
2 c sweet potatoes, cooked and mashed
6 eggs, beaten
2 c milk of choice
Mix, then stir in cooled butter.
1 c flour of choice (whole wheat or to make it gluten free use almond meal)
1 c rolled oats, finely ground
1 c walnuts, pecans or hazelnuts, finely ground
2 T baking powder
1.5 t salt
Mix together into the sweet potato mixture. Mix until combined. Bake in a hot waffle iron.
Note: no need to peel the potatoes – they add nutrients. Simply chop into bite size pieces and steam about 8 minutes followed by mashing.
1 c dry quinoa (color options: tan, red or black)
1¾ c water (or you can use veggie or chicken broth)
½ t sea salt
1 carrot, chopped
½ c parsley, minced
15 oz cooked chickpeas or black beans, drained and rinsed
¼ c combination of toasted sunflower seeds, walnuts and/or pumpkin seeds 2-3 large handfuls of green of choice (for example: spinach, kale, broccoli) Handful dried cherries (no sugar added) OR sun-dried tomatoes, diced.
Add above ingredients to prepared quinoa. Mix well.
3-4 cloves garlic, minced
¼ c freshly squeezed lemon juice
¼ c organic olive oil 1-2 T tamari
Whisk together ingredients and pour dressing over quinoa.
Toss well. Serve at room temperature or chilled.
Here is the basic soup base that you can add whatever seasonal foods you want. It can be a small, light meal, or a hearty main dish. It can help you alleviate the symptoms of a cold or simply just warm you up when you need it. Here we offer suggestions for what to add to your base.
1T ghee or coconut oil
2 carrots, sliced into ¼ inch disks
2 stalks celery, chopped
1 dried bay leaf
4 c vegetable, chicken, turkey, or beef broth
4 c water
1 medium to large onion, chopped
4 cloves garlic, sliced thinly
1 t sea salt
¼ t white pepper
Warm the ghee or oil in a soup pot on medium heat. Add the chopped onion and cook until softened. Throw in the chopped garlic, the carrots, celery and a bay leaf and stir for a few minutes. Add the broth and water. (You can also add a fresh ripe chopped tomato or two –in season–, along with a dab of tomato paste, a pinch of crushed red pepper and perhaps a splash of white wine.) Season this mixture with salt and pepper: It is the essential flavorful base for a quick soup.
Below are items to add to a soup base. It really is all dependant on your taste. Combine a number of things or make a simple soup with only base and one vegetable and protein. Depending on how many you are serving, add about a handful of the below ingredients for each person. You can also make the base and have several of the ingredients in separate bowls for your family members or guests to make their own custom soups.
diced tofu and scallions
sugar snap peas
scallops, clams, mussels