Ginger, Lemon, and Fruit Smoothie

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This is my standby smoothie.  I can have this same one for weeks on end and still be surprised at how good it tastes. The ginger and the lemon complement the fruit perfectly and make for a very refreshing breakfast.  It is also quite filling and always manages to get me through to lunch.  It is high in protein without and added powders.  I like to work from whole ingredients and with a minimum amount of packaging.  This breakfast meets all those criteria.

The ingredients in this recipe are pretty flexible.  I use whatever frozen or fresh berries I have on hand, whatever nuts or seeds I feel like at the moment, and the greens that are in my fridge or in my garden.  It is good to switch it up because every berry, nut, seed, and green has a different combinations of nutrients.  I usually do add hemp hearts, sunflower seeds, and/or pumpkin seeds.  As far as greens go I like to use Romain lettuce or a spring mix.  Sometimes I use spinach, but I have heard that although spinach has very high levels of iron it is not easy for your body to extract it.  Apparently as far as usable iron Romain lettuce is a much better choice.

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Ginger, Lemon, Fruit Smoothie
Serves 2 (or 1 if you are a big eater)

1 1/2 cups Berries
1 Banana
1 inch piece of Ginger
2 Tablespoons Lemon
1/2 cup Nuts and seeds
A handful of Greens
Water to cover

Peel the ginger and cut it into chunks your blender can handle.  If your blender cant handle much you might want to grate it.

Put all ingredients in a blender and cover with water.  Blend until smooth.  This smoothie will last in the fridge for two or three days.

***Here is a link to another amazing smoothie I just tried:  http://www.tujawellness.com/articles/learn/smooth-operator/raspberry-rhubarb-watermelon.html  As the summer gets warmer this will be an amazingly refreshing smoothie 🙂  ***

Quinoa Breakfast

DSC05013Here is the bounty of my harvest.  Every summer and fall I jar and freeze fruit and I am so happy to have it when February and March roll around.  Last year I did not jar as much as I usually do because I was very busy, but I still have a nice little bit put away.

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Pears and Peaches are my favorite to jar, but I also like to do apple sauce and cherries.  I make sure to freeze blueberries, blackberries, and raspberries.  Today I will use my pears and blueberries for breakfast.

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Quinoa Breakfast                                                                                                        Serves 2

1/2 cup quinoa
1 3/4 cups almond mink
1/2 cup water
1/2 teaspoon vanilla extract
1/4 teaspoon cardamon
1 pear
blueberries
1/4 cup chopped almonds

1.  Bring 3/4 cup almond milk, water, vanilla, salt, and cardamon to a boil. Add quinoa, reduce and simmer for 15 minutes.
2.  Remove from heat and let rest for 5 minutes. Fluff.
3.  For each serving top quinoa with almond milk, 1/2 pear, 2 tablespoons almonds, and blueberries.

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I found this recipe in the Whole Living web site.  Here is the link http://www.wholeliving.com/216570/cardamom-quinoa-porridge.  I added blueberries and I think that makes all the difference.  I also did not bother to toast the almonds.  I am sure it would be very good with toasted almonds, but I am a bit lazy and I love the way it taste when they are raw.

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Millet Breakfast

This is the second morning that I have made Millet for breakfast!  I found the recipe on Edible Perspective (http://www.edibleperspective.com/home/2014/2/7/breakfast-friday-creamy-millet-porridge.html) and I can’t wait to try more recipes from this site.  Thanks to a lovely Monkey for sending this my way.  I tried it sweet yesterday just like the one she makes: cinnamon, pecans, coconut oil, and I added blueberries.  Today I am trying it savory:  egg, salsa, coconut oil, nutritional yeast, salt, and pepper.

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You can find the original recipe at the above link but I changed it a bit today.  I tried toasting the millet in coconut oil like she said but I found that it just got clumpy because it was wet.  Today I toasted the millet in a dry pan and it worked very well.  I was also happier with this because a friend of mine mentioned that coconut oil becomes less healthy when it is heated.  I just looked into this and it seems that my friend may be wrong.  This is an interesting article if you want to read more about what oils you should be using for cooking http://articles.mercola.com/sites/articles/archive/2003/10/15/cooking-oil.aspx.  This is only one of many.  There is endless information about this online.

Getting back to the recipe…

Millet Breakfast
Serves one hungry person or two much less hungry people

1/3 cup raw millet
3/4 cup unsweetened almond milk
1/2 cup water
sweet toppings: coconut oil/butter, nut butter, nuts, raisins, banana, cinnamon, honey, maple syrup
savory toppings: avocado, sunny side up egg, butter, paprika, savory nut butter, hot sauce, parmesan, sharp cheddar, nutritional yeast

Grind Millet in a food processor, coffee grinder, or spice grinder until it is 3/4 ground.

Pour water and milk into a small saucepan and bring to a boil. At the same time toast millet in a dry frying pan over medium heat stiring constantly. Be careful not to burn the millet. When the milk and water come to a boil the millet should also be done. Pour millet into the milk and water and stir to combine. Cover and reduce the heat to low. Simmer for 10 min.

Pour cooked millet into a bowl and let it sit for 3-4 min before adding toppings. This will allow it time to set. Enjoy!

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The resulting texture is quite a lot like polenta and kind of like cream of wheat.  Both the sweet and the savory toppings were very good.  If I were to do it savory again I would like to have avocado too add to it and I would try not to brake my yoke.

DSC05007Here is a link to some nutritional facts about Millet:  http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5702/2.  It looks like millet has some iron in it, some protein, and some dietary fiber.