Breakfasts

Ingredients: 1 x tbsp. unsalted butter 1.5 x cups rolled gluten free oats 3 x cups water 1 x tbsp. miso (or to taste) For the topping: 1 x tbsp. chives, minced 2 x radishes, thinly sliced ½ cup raw walnuts Dollops of cream cheese (to your liking) Micro veggies Method: Melt the butter in a medium sauce pan. Stir in the oats, and cook until the...

Ingredients: 1⁄3 cup millet 3⁄4 cup water 1⁄2 cup skim milk or 1⁄2 cup soymilk 1⁄4 teaspoon ground cinnamon 1⁄2 teaspoon vanilla 1 pinch salt 2 tablespoons raisins (or more, to taste) Maple syrup or honey or other sweetener, to taste Method: In a small saucepan, combine millet, water, milk, cinnamon, vanilla, salt and raisins. Bring to a boil. Reduce heat to low, cover and simmer for 25 minutes without stirring. If the liquid...

Ingredients: For the paste: 3 x cups water 2 x cups dates, pitted 2 x cups cashews or brazil nuts ½ cup mesquite powder 1 x tsp. vanilla powder 1 x tsp. cinnamon 1 x tsp. salt For the mixture: 4 x cups mixed seeds and nuts 4 x cups gluten free rolled oats or buckwheat, activated and dried Method: Soak the dates in the water. Blend all the ingredients for the paste until smooth. Roughly break...