BREAKFAST IDEAS

OH OATMEAL!

Ingredients

4 cups water
2 cups rolled oats
12 whole cloves
12 dates chopped
1 cup organic apple juice
Grade B Maple syrup
Sliced bananas

Method

Chop and soak dates in the apple juice (preferably overnight, if you can). Bring water, with cloves added, to a boil. Add oats and cook to desired consistency. Stir in date mixture and serve warm with maple syrup and bananas. *Because the oatmeal is not cooked with sugar it will appeal to those who don’t like it too sweet and those who do can add the maple syrup to suit their taste.

Serves 8

Money saving tip: Trader Joes has Grade B maple syrup for $11.99 and Whole Foods sells it for $16.99. A little goes a long way.



APPLE WALNUT CRUNCH

Ingredients

1 cup walnuts
1 cup 100% fruit juice (water may also be used if you want to control your caloric intake)
1 cup soft white wheat berries
1 cup hard wheat berries (may use unhulled or pearl barley instead)
4 cups water
1 cup raisins
2 tbsp honey
2 apples, grated or chopped (do just before serving)

Method

Soak the walnuts overnight in 1 cup water or fruit juice of your choice. Wash grains and put in prepared* Crockpot. Add 4 cups water and cook on low overnight. In the morning, finely grind the walnuts and the soak liquid, then add to the finished grains. Stir in the raisins, honey and apples and serve as is, or with a tasty rice milk or homemade cashew or almond milk if you like your hot cereal swimming.

Note:*spray the inside of the Crockpot with non-stick spray or rub with a little olive oil to prevent the grains from sticking to the side; it also makes cleanup easy.


RAINBOW BREAKFAST POTATOES

Ingredients

12 small red-skinned potatoes
½ red, yellow and green peppers
¼ red onion
¼ sweet onion
Seasoning to taste (salt, rosemary, chicken-style seasoning)
½ tsp turmeric (for color)
Water as needed

Method

Thoroughly wash and cut potatoes in ½ inch chunks. Saute onions, garlic and peppers in a little water, coconut oil or good quality olive oil for a few minutes. Add potatoes and stir, let simmer for a few minutes. Add water a little a time so that the potatoes don’t stick to the pan. Repeat until the potatoes are tender.

Note: This dish also tastes good cold.