What's for breakfast?

I know this doesn't look much like a breakfast, but we actually often start our breakfast with a bowl of red clover sprouts, sprouted sunflower seeds, Shin-Mei-Do miso and olive oil. We also often make fresh veggies and fruits juice in our Champion juicer (carrots, celery, beets, parsley, chard, lettuce, ginger, apples, pears, kiwi, cucumber).



We try to follow a schedule most of the time for breakfasts.
So, on Monday, I usually make crock pot hot cereals. There are tons of great breakfast crock pot recipes in Not your mother's slowcooker cookbook. I basically put 3 1/2 cups of a mix of whole grains (brown basmati rice, steel cut oat, quinoa, bulgur wheat, millet, etc.) and add some shredded coconut, flax seeds, some spices (cinnamon, allspice, clove, nutmeg) and about 7 cups of liquid (usually water, or water and coconut milk). In the morning, I add butter, raisins or dried cranberries, maple syrup and sometimes cream. It's a bit easier to get up on a Monday morning when the house smells like someone already made breakfast for us!

On Tuesay, we do scramble eggs in either coconut oil, duck fat or butter. I like to add onions and zucchini to mine, but the girls prefer theirs plain.

On Wednesday, we have the Muesli from NT. Here's the recipe
(I always triple it since we use the leftover to do Fried mush, see below) :

Muesli

I cup rolled oats
1/4 cup crispy almonds slivers
1/4 cup shredded coconut meat
1/2 teaspoon cinnamon
1 1/2 cups warm filtered water plus 2 tablespoon of whey, yoghurt or kefir
1/2 teaspoon of sea salt
1 cup filtered water
1/4 cup raisins
1 tablespoon flax seeds

Mix oats with almonds, cinnamon and coconut. Add warm water mixture. Cover and let soak at room temperature for at least 7 hours and as long as 24 hours. In the morning, bring the additional cup of water to boil with sea salt. Add soaked oats and raisins, reduce heat, cover and simmer serveral minutes. Grind flaxseed in mini grinder. Top cereal with them. Add butter, cream and either Rapadura, date sugar, maple syrup, maple sugar or raw honey.

On Tuesday, we usually have our kefir shake and toast (with homemade sourdough bread from papa) with almond butter (made with soaked and dehydrated raw almonds with coconut oil homogenized in the champion juicer). If we have a lot of leftover hot cereals from Monday and Wednesday, I make Fried mush.

Kefir Shake

I melt about 1/4 cut virgin CO and add it to 2 small or 1 big bananas in pieces, plus 1 or 2 egg yolks and mix with a hand blender. Then, I add 1-2 teaspoon of vanilla, some grated nutmeg, about 1/8 of a cup of maple syrup (sometimes more for my husband!) and the kefir and blend again. It's very good! Make sure you don't let your kefir go too sour (max 24 hours on the counter and 1 or 2 days in the fridge is best).


Fried mush

1 1/2 cups leftover breakfast porridge
1 egg, lightly beaten
2 tablespoons butter

Mix porridge with egg and sauté by spoonfuls in butter until golden and the edges are crispy. Serve with maple syrup or honey.


On Friday, depending on if we had Fried mush or not, we either have Breakfast porridge (NT) or Soaked granola.



Breakfast porridge

This really is a fast food! It's cooked in 5 minutes! Again, I always triple this recipe to have leftovers for Fried mush (great for snacks too).

1 cup rolled oats
1 cup warm filtered water plus lus 2 tablespoon of whey, yoghurt or kefir
1/2 teaspoon of sea salt
1 cup filtered water
1 tablespoon flax seeds

Mix oats with warm water mixture, cover and leave in a warm place overnight. Cover and let soak at room temperature for at least 7 hours and as long as 24 hours. In the morning, bring the additional cup of water to boil with sea salt. Add soaked oats, reduce heat, cover and simmer serveral minutes. Grind flaxseed in mini grinder. Top cereal with them. Add butter, cream and either Rapadura, date sugar, maple syrup, maple sugar or raw honey.


Our favorite granola recipe

8 c. rolled oats (or a mix of different rolled cereals)
½ c. melted butter
½ c melted virgin coconut oil
2 c. water
2 T whey

1 ¼ c. maple syrup
2 t. almond extract
1 T vanilla extract
1 c. crispy almonds, chopped
1 c. crispy pecans, chopped
1 ½ t sea salt
2 c. unsweetened coconut


Mix the oats, butter, coconut oil, water and whey in a large bowl. Pat down, cover with a plater and a dish towel and leave at room temperature for 24 hours.

Preheat oven to 200.

Add other ingredients and mix well. Place on 2 parchment-lined cookie sheets and bake for several hours, until completely dry and crisp (it can take all day). We like ours a little brown, so I increase the oven temperature towards the end.
Store in airtight glass jars.


If you wonder why it is important to soak the grains, read this great article.

On Saturday, we have eggs. It's either eggs fried in butter, coconut oil or duck fat with homemade sourdough bread with butter, an omelette or soft-boiled eggs with sprouts.

And on Sunday, we have our special breakfast. It's either papa's tapioca pudding (cooked in almond milk with eggs and maple syrup), soaked spelt pancakes, French bread (with Ezekiel raisin bread) with fruit salad sometimes.

Soaked spelt and whole wheat pancakes

1 3/4 cup whole wheat flour
1 cup spelt flour
3 cups warm filtered water
1/4 cup whey

Mix and let soak covered in a warm place overnight.

In the morning, add:

1/3 cup water
2 eggs, lightly beaten
1/2 teaspoon sea salt
1 teaspoon baking soda
2 tablespoon melted butter

Add water to thin to desired consistency if needed. Cook on hot cast-iron skillet. Serve with butter and maple syrup or raw honey.

For more recipe ideas see these previous posts:

Some snack recipes

What's for lunch?

What's for dinner?