It feeds my soul, feeds my body, and makes me feel good every time I eat it. Breakfast is the one meal of the day I have figured out. When I eat something other than the recipe below, I don’t necessarily feel bad, but I definitely don’t feel as good. With this breakfast, I feel great, my digestion is happy, and my day gets off to a great start.
This is not your typical American breakfast, although all ingredients are grown organically in my local, Californian soil. I don’t add sweetener. I do add greens. Here’s my very flexible breakfast recipe…just in case you want to give it a try.
JENNE’S FAVORITE BREAKFAST RECIPE
- Pre-cooked whole grains…Brown rice, oat groats, rye berries, barley, or any other grain or combination of grains. I’ll cook up a batch in my pressure cooker and keep them ready to go in a jar in the fridge. These are the whole, unchopped, unprocessed versions of these grains.
- Dried fruit…Raisins, cranberries, apricots, dates, prunes, etc. Bigger fruits can be chopped. Small ones don’t need to be.
- Nuts…Walnuts, pecans, cashews, etc. A small handful, chopped.
- Leafy greens…Kale, chard, spinach, dandelion greens, beet greens, carrot greens, etc. Chopped into bite-size pieces.
- Sprouts…Broccoli, radish, sunflower, fenugreek, alfalfa, etc. These are easy to grow in a large mason jar with a screened lid.
- Fresh fruit…Blueberries, strawberries, apples, peaches, raspberries, etc. Whatever’s in season. Chopped as needed.
- Soft-boiled egg…One.
- Unsweetened almond milk…Or other milk product that you prefer. I don’t make my own almond milk…yet. It’s on my to-do list.
Get two saucepans. One for your grains/greens and the other for your egg. Put the egg in one pan and cover it with water.
In the second pan, put in the desired amount of pre-cooked grains. Add the dried fruit and nuts, and enough water to cover the bottom of the pan. Heat on medium. While that’s warming up, prep your chosen leafy greens. Put the greens in the pan on top of the grains.
At this point, heat your egg saucepan on high. While waiting for that water to boil, stir your grains/greens as needed…allowing them to simmer and slowly cook the greens, adding water as needed to prevent sticking and scorching.
As soon as the egg water starts boiling, switch on your timer. You can turn the heat down slightly on the egg, but you want to maintain a vigorous boil. Cook your egg for 3 minutes. You can adjust the cooking time based on egg size and personal preference, but for me, with a large egg, 3 minutes is perfect. At the 3 minute mark, remove the pan from the heat and rinse the egg in cold water to stop the cooking.
Now it’s time to put it all together. Put half the grains/greens mixture in your bowl. Add a layer of sprouts and then the rest of your grains/greens. I like my sprouts warmed up, which is why I put them in the middle, rather than on the top. The fresh fruit goes on top, along with the soft-boiled egg. Add some almond milk and it’s ready to eat.
To keep breakfast interesting, you can vary the grains, dried fruits, nuts, greens, fresh fruits, and sprouts. I strongly recommend that you don’t add sweetener to this breakfast…even the “healthy” ones. Allow your taste buds to appreciate the wonderful flavors already in your bowl. Adjust the sweetness, as needed, with the quantity and variety of dried and fresh fruits.
So, there it is. My personal favorite breakfast. If you come up with any variations that work well for you, I’d love to hear about them!