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Breakfast, Geen categorie, Glutenfree, Good food on a budget, Paleo, Raw, Recipes
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My top 3 in raw breakfasts’

Raw_breakfast_porridge_with_topping

When spring and summer is coming, my body is asking me more and more to give it raw food. Crispy, green and healthy food that makes my body feel full of vitality and strength. Below I have written down my top 3 in raw breakfasts’. It’s such a great feeling to serve something that taste so delicious and still actually also is good for your body! The recipes are so easy to make that you hardly need actually, just some guidelines. And they work just as good for an afternoon or evening snack…

If you are curious to find out more about raw food, these breakfasts are an easy way to approach it as a first baby step. If you like, you can also combine the recipes with different superfood to add extra vitamins and minerals etc. Add gojiberries, hemp seeds, spirulina and raw cocoa nibs for example. When buying superfood, see that you get quality products only! Unfortunately there is a lot of gold diggers in superfood out there… But let’s get on with breakfast, I’m hungry!

Pear, fresh dates and pecan nuts
For 1 person

Ingredients
1 good tasting pear
1 medjoul date (this can be excluded if preferred)
A small handful (6-7 ) pecan nuts

How do I do it?
1. Clean (and peel if you prefer) the pear. Cut it in smaller pieces and add to a bowl.
2. Core the date and cut it in tiny pieces. Sprinkle on top of the pear.
3. Crush the pecan nuts in your hand or with a knife and sprinkle on top of everything. Stir around so that everything is well mixed.
Enjoy just as it is on a lovely morning!
Raw_breakfast_pear_with_pecan_and_dates

Crispy mung beans with apple
For 1 person

Ingredients
A red apple
1 cup of sprouted mung beans
1 teaspoon of date sirop

How do I do it?
1. Clean (and peel if you prefer) the apple. Cut it in smaller pieces and add to a bowl.
2. Sprinkle the raw sprouted mung beans over the apple.
3. Sprinkle the date sirop on top of everything. Stir around so that everything is well mixed.
Enjoy just as it is on a perfect morning!

If you can’t find sprouted mung beans in the shop, make it yourself. It’s so easy!
1. Add one or two handful of dry (green) mung beans to a bowl. Cover with cold water.
2. Soak the beans for 24 hours in room temperature.
3. Drain the beans and add to a nutbag, sprouting glass jar or just a simple colander. Leave them in the container you have chosen for about 3-4 days. Rinse the beans/sprouts 2-3 times a day to avoid them from getting dry.They are ready when you can see a small light green tail coming out on each been. Keep the sprouts in a closed container in the refrigerator for up till 4 days.

Raw_breakfast_Sprouted_mungbeans_with_apple

Raw porridge
You need a mixer (normal or high sped blender) to make this recipe.
For 1 person

Ingredients
1/2 red, fresh tasting apple (or pear)
1-3 celery stalks (depending if you like the taste, I love it!)
1/4 of a fresh courgette
1 teaspoon of coconut oil
1 teaspoon of grounded flaxseeds
A big dash of grounded cinnamon
A small amount of water (just to make the knifes spin in the mixer)

Topping: some sliced apple, maybe some cut nuts or seeds and a dash of cinnamon. You can also add some superfood as mentioned above if you like.

How do I do it?
1. Clean and cut the vegetables and fruit in smaller pieces. I never bother to peal them but thats up to you. Add all ingredients to a mixer bowl and mix until you have a porridge-like texture.
2. Pour the porridge in a serving bowl and add the toppings you like. Enjoy!

These recipes are free from gluten, lactose and refined sugar (however due to the fruits and dried fruit there is a certain amount of fruit sugar involved).
They are suitable for vegans, vegetarians, paleo (not the recipe with sprouted mung beans however!) and raw diets.

1 Comment

  1. Pingback:Mungbean sprouts

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