Breakfast Recipes To Start Your Day
Every morning when we get up, Tom and I ask the same question, “What’s for breakfast?” Mostly it’s oatmeal or soft brown rice, some greens, and sometimes a soup. This can get boring, as you know. But with a little planning, you can have a much more enjoyable, if not exciting, meal. So, here are seven breakfast ideas – one for every day of the week — to help inspire you and me. Just add some greens, and an occasional soup from the night before, and these recipes can make the first meal of your day a little more special. Enjoy!
Whole Oat Porridge
Make this the night before when you are watching American Idol or something. Then just cover it overnight and reheat in the morning. How easy is that?
Place oats, water, and sea salt in a heavy pot, cover, and bring to a boil.
Reduce flame to medium-low and simmer for three hours until creamy.
Some toppings for cereal include roasted seeds (we like flax and sunflower), stewed raisins (boil raisins with a pinch of salt for five minutes), and/or some walnuts. Brown rice syrup makes this whole concoction even more delicious!
Mochi Pancakes With Fruit Filling
Place the apples, pears, raisins, juice, and sea salt in a saucepan. Cover and bring to a boil. Reduce flame to medium-low and simmer three to four minutes until the fruit is tender.
Add the diluted kuzu, stirring constantly until it becomes thick and translucent. Remove from the flame and set aside.
On a heated and dry pancake griddle, place ¼ cup of grated mochi, forming it into a circle like a pancake. Spread one to two tablespoons of the stewed fruit evenly on top of the mochi. Next sprinkle another ¼ cup of grated mochi on top of the fruit.
The bottom layer of the mochi should now be slightly browned and melted. Flip the pancake over and cook on the other side until that side is brown and melted too.
The fruit should now be sandwiched between the two layers of the melted mochi. If this comes out a little messy, don’t worry. It still tastes really good!
Place the rice, kombu, shitake, and scallion roots in a pot and bring to a boil. Reduce flame to low, cover, and continue to cook for 1 ½ hours. Add more water, if necessary. Add miso and simmer for five minutes, but do not boil. Garnish with fresh scallion tops.
Place the water and sea salt in a pot, cover, and bring to a boil. Place the corn grits in the pot, stirring constantly. Cover, bring to a boil again, and reduce the flame to medium-low. Simmer for 30-35 minutes. Add more water if needed.
Scrambled Tofu with Vegetables
Heat the skillet over a medium high flame and brush the pan with oil. Turn the flame to high and add the carrots, and sauté for one minute. Add the broccoli, leeks and tofu, and sauté for two minutes. Stir briskly. Add a few drops of tamari to taste. Continue to sauté until the vegetables are tender.
Blueberry-Corn Griddle Cakes
Whisk together the flour, cornmeal, baking powder and salt. Mix in the rice vinegar and 2 tablespoons oil. Slowly pour in the soymilk (or rice/soy blend) to make a thin batter. Add blueberries.
Lightly oil a skillet or griddle and warm the oil. Spoon approximately ¼ cup of the batter onto the hot griddle and cook until bubbles form. Flip each pancake and cook until golden. Serve with brown rice syrup.
Sunday is the one day of the week that Tom does not have to ask what’s for breakfast. That’s because we have the same breakfast every Sunday. Our Faux Jewish Breakfast, plus the New York Times that makes Sunday, Sunday. I can hear old Tevia singing in his deep baritone, “Tradition!”
Smoked wild salmon
Bermuda onion, sliced thin
Tomatoes, sliced thin
Arugula and/or dark salad greens
Steamed whole grain bread
I know you can figure this recipe out. Go for it! It’s Delightful, Delovely, and completely Delicious!