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Spring Breakfasts

 

As March brings us into spring, it can be a good time to tilt our diets toward different foods. After the long winter months of warming, heavier fare, spring is a time of gentle cleansing and renewal. As activity increases and energy moves up and about, we need foods that support this time of change. Traditional Chinese Medicine tells us that certain foods are supportive of the vibrant energy of springtime. Foods one might add to their spring breakfast routine include oats, ginger, pine nuts, sunflower seeds, mulberry, mint, cherries, strawberries, chamomile, and peppermint. Below are two nutritious, spring-y breakfast additions that are both beautiful and delicious. 

 

Blueberry and Cherry Smoothie

Ingredients:
1 cup wild blueberries (fresh or frozen)

1 cup dark cherries (fresh or frozen)
2 bananas
juice of 1/2 a lemon

3 tbsp hemp seeds
1 cup of purified water

Sprinkle Celtic sea salt

A few dashes of Ceylon cinnamon
 

Blend the ingredients until smooth and well combined. Serves 1-2.

 

 

Coconut and Ginger Oatmeal 

 

Ingredients:

2 cups purified water
1 cup steel-cut oats
1 teaspoon grated peeled fresh ginger

4 tbsp unsweetened coconut shavings

3 tbsp sunflower seeds
1/8 tsp Celtic sea salt

 

  1. Bring the water to a boil over high heat in a medium saucepan.

  2. Stir in the oats, ginger, and salt, and return it to a rolling boil.

  3. Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the pan, until the oats are very tender and the oatmeal is as creamy as you like it, 20 to 30 minutes.

  4. Serve immediately in bowls topped with coconut, sunflower seeds, and fresh berries, if you like.

 

Storage: The cooked oats, without toppings, can be stored in an airtight container and refrigerated for 3-4 days. The oats will thicken in the fridge; stir a little water into them when reheating to loosen and garnish just before serving. Serves 2-3.

 

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