Breakfast to fuel you through the day…

I recently found this recipe for a breakfast that will keep you going well until lunch. Developed by the creator of the “Blueprint cleanse”, the combination of protein, fiber and healthy fat will have you started on your way to a healthy day of eating. Let me know what you think…

1 avocado
4-5 pitted Medjool dates

Combine in a food processor and blend until smooth.

Yields 2 cups or 8 servings

To serve:

1 loaf manna bread
raw almond butter
blueberries and sliced strawberries

For each serving, cut 1/3”- thick slices of bread and spread with a thin layer of almond butter. Top with about two tablespoons of pudding and the strawberries and blueberries.

Pudding can be refrigerated for up to two days. Press plastic wrap on the surface to prevent discoloration.

There are 7 different types of delicious berrries that we often find while trekking around here: salmonberries, dwarf himalayan blackberries, red huckleberries, blue huckleberries, wild blueberries, wild raspberries (blackcaps), oregon grape, saskatoon berries and thimbleberries. All so delicious right off the vines!

Nod to the Naam

Serves 8

8 cups cooked brown rice

2 cups grated raw beets

2 cups grated carrots

2 cups sunflower sprouts

8 cups of greens (your choice)

2 cups toasted whole almonds

¼ cup of toasted sesame seeds

Tofu

2 bricks of firm tofu

Cut tofu into 1” cubes, heat 1 tbsp of sesame oil and 3 tbsps of soy sauce in a non-stick pan, add tofu and toss until browned and sticky, add sesame seeds

Dressing

3 tbsp miso

3 tbsp tahini

1/3 cup of water

1/3 cup of soy sauce

1/3 cup of apple cider

2 cloves of crushed garlic

1 cup of grape seed oil

To prepare dressing put everything except the oil in the blender and mix.

While the motor is running add the oil in a slow steady stream.

Assembling the bowls: place hot rice over greens, then add tofu cubes, ladle dressing on top (~1/4 cup), top with beets, carrots and almonds.  Top with sprouts.

Drizzle with a bit more dressing and serve.

Note: there will be ample dressing leftover for future salads…

The Naam website

http://www.thenaam.com/frame.htm

To get back in the swing of things, here is a much asked-for recipe for Chickpea Soup that we serve at the resort:

Chickpea Soup