Page 91 - 27040_eyal.27040_pnim_eyal.1.1A

pancakes, pizza

& more

yields 4 servings
QUINOA PORRIDGE
When chillier temperatures set in, there’s nothing like a warm breakfast to set you on your way.
Quinoa is a powerful source of protein; in fact, it’s a complete protein, which means it contains
the nine essential amino acids that the body needs to repair itself. Quinoa is gluten-free and a
good source of fiber, so you’ll find this porridge more digestible than the usual oat porridge.
1 cup red or white quinoa, 1. Drain and rinse the quinoa until the water runs clear.
soaked for 5 hours 2. In a saucepan, combine the quinoa with the almond or coco- yields 50 biscuits
1¼ cups almond or coconut milk nut milk, salt, and stevia and bring to a boil. Cover and turn off
½ teaspoon salt the heat. Let stand for 30 minutes. APPLE CIDER BISCUITS
Dash of stevia powder (optional) 3. Spoon the porridge into four individual serving plates. Sprin- These biscuits are semisweet and can
2 tablespoons pumpkin seeds kle with the pumpkins seeds and dried cranberries. be eaten as a snack, or in place of
2 tablespoons dried cranberries breads or crackers for breakfast (or
anytime).

1 teaspoon baking soda
BREAKFAST PORRIDGE yields 4 servings 1/3 cup water

Contrary to what its name suggests, buckwheat is not wheat; it’s actually related to 4 cups whole spelt or kamut flour
rhubarb. It’s gluten-free and great for those on gluten-free diets. If you prefer a cereal, 2 cups oat flour
grain-based breakfast, it is wise to soak the grains overnight prior to eating them. All grains 2 cups apple cider
contain phytic acid, which combines with calcium, magnesium, copper, iron, and zinc in 4 tablespoons oil
the intestinal tract and block their absorption. This is why a diet high in unfermented whole 4 tablespoons honey
grains may lead to serious mineral deficiencies and bone loss. Soaking allows the enzymes
and good bacteria to break down and neutralize the phytic acid. The simple practice of 1. Dissolve the baking soda in the
soaking grains 7–12 hours will neutralize a large portion of the phytic acid and vastly water.
improve their nutritional benefits. 2. In a large bowl, combine the
1 cup whole buckwheat, 1. Drain the buckwheat and rinse until the water runs clear. flours, baking soda mixture, ap-
soaked overnight 2. In a saucepan, bring the almond or coconut milk and coconut ple cider, oil, and honey by hand
2 cups almond or coconut milk oil to a boil. Add the buckwheat and salt and stir well. Cover until a dough is formed. Let stand
1 tablespoon coconut oil and turn off the heat. Let stand for 10 minutes. for 30 minutes.
½ teaspoon salt 3. Add the vanilla extract and stevia or coconut sugar. Sprinkle 3. Preheat the oven to 350˚ F. Line 2
½ teaspoon pure vanilla extract with dried cranberries and sliced bananas, if desired. cookie sheets with baking paper.
Dash of stevia or 2 tablespoons 4. Divide and roll the dough into 50
coconut sugar (see recipe note) RECIPE NOTE Coconut sugar is sugar produced from the balls and place on the lined cook-
Dried cranberries and sliced sap of the coconut palm. It has a subtle sweetness with a hint of ie sheets. Press down each ball to
bananas (optional) caramel. It can be purchased at better health food stores. flatten and bake for 30 minutes.

Breakfast Porridge
90 HEALTHY EVER AFTER yields 3 omelets yields 8–10 pancakes eggs. minutes. Turn once. Repeat with the rest of the vegetables and Pour the beaten eggs over the vegetables and fry for several three parts and set aside. wilted. til the vegetables are soft. Add the kale, sautéing only until lucent. golden. the tablespoon into the skillet and cook, flipping once, until well. arrowroot starch. tract, and water. 5. Spread one part vegetables on the bottom of the frying pan. 4. In a small bowl, beat

87