12 Steps to Whole Foods

Starting Your Morning Off Right
BREAKFAST RECIPES
Robyn’s Granola (2)
Try eating this every morning for one week and document what happens to your digestion. (I’ll give you a hint:
it will clean you out!) Full of fiber and Omega-3 fatty acids, this is whole-foods nutrition perfect for children
and adults! Kids won’t get hungry before lunch or nag for snacks. I double this recipe and make it in a big
broiler pan with a lid, where I keep it until it’s gone. To each bowl, add a heaping tablespoon of sprouted raw
sunflower seeds and a tablespoon of sprouted alfalfa/clover seeds to provide live digestive enzymes.
Mix well:
8 C rolled oats (not instant oats, which are a processed food)
1 C raw wheat germ (found in bulk at the health food store, high in B vitamins)
1 C shredded coconut (found in bulk at the health food store—not the sugar kind)
½ C freshly ground flax seeds (grind fresh, in your high-powered blender)
1½ C nuts (walnuts, pecans, cashews, almonds, pumpkin seeds)
¼ C sesame seeds
2 Tbsp. cinnamon
Heat on the stove until barely melted, stirring together:
½ C honey (raw)
½ C molasses or Grade B maple syrup
½ C water
½ C coconut oil
optional: 1 Tbsp. maple flavoring or vanilla
Pour the liquid ingredients into the dry ingredients and mix until distributed evenly (this takes a few minutes).
Bake at 250°, stirring well every 20 min. for 45-90 min. or until dry. Keep in the pantry for up to 2 weeks in
cooler weather, or in the fridge for up to six weeks. Makes 11 cups.
Serve the granola with nut or rice milk (nut milk recipe below; rice milk recipe on page 264) plus 2 Tbsp.
sprouted raw sunflower and alfalfa seeds mixed in.
To sprout sunflower seeds, cover ½ pt. of sunflower seeds with filtered water overnight, then drain in the
morning. They are now living food with vastly more enzymes and nutrients. You may also sprout raw almonds
or pumpkin seeds to add to your granola for variety as you serve it.
284 12 Steps to Whole Foods
© Copyright Robyn Openshaw