12 Steps to Whole Foods
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12 Steps to Whole Foods

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Starting Your Morning Off Right Kasha (Roasted Buckwheat) Cereal (1) 1 C kasha (buckwheat groats) 1 egg (organic, free-range) ½ tsp. sea salt 2 C boiling water ½ tsp. cinnamon 2 Tbsp. maple syrup or molasses optional: 2 Tbsp. peanut butter, organic, peanuts only (no rapeseed oil or sugar/corn syrup added) optional: 1 apple, grated or diced In a large saucepan, combine the buckwheat and egg, stirring well. Place over medium-high heat and stir while the grains begin to separate. When all the grains have separated and are roasted, add the boiling water and salt, and cover the pot. Reduce the heat to medium-low and steam for about 15-20 min. For the last 5-10 min. of cooking, add the apple, peanut butter, and optional cinnamon and maple syrup or molasses. Serve with Hot- Pink Breakfast Smoothie (3) (page 285) or * Polenta (2) (page 264). Serves 3-4. Breakfast Burritos This is a good way to use leftover baked potatoes. 1 pkg. of 6 sprouted-wheat tortillas (or Whole-Wheat Flax Tortillas on page 177) 1 16-oz. package firm tofu, chopped 1 onion, chopped 2 C fresh (or 1 pkg. frozen) broccoli, chopped 1 red bell pepper, chopped 3 baked potatoes, chopped (leave peels on) 2 cloves garlic, minced 2 Tbsp. extra virgin olive oil 3 Tbsp. Bragg Liquid Aminos (page 338) 1 tsp. turmeric 1 tsp. cumin 1 C cilantro, chopped plenty of salsa Heat the oil in a wok or frying pan, then add the vegetables and tofu, and sauté until tender-crisp. Continue cooking, adding all the seasonings except for the Liquid Aminos and tossing until well coated. Remove the mixture from the heat and toss in the Liquid Aminos and cilantro. Serve in warmed whole-grain tortillas with salsa. 288 12 Steps to Whole Foods © Copyright Robyn Openshaw

Starting Your Morning Off Right Sprouted-Wheat Coconut Pancakes (2) 2 C dry wheat, soaked overnight, drained, sprouted 2-3 days 2 C milk (any kind, or ½ yogurt and ½ water) 1½ C shredded coconut 4 eggs (organic, free-range) ½ C coconut oil (liquid, warmed) 1 Tbsp. honey (raw) ½ tsp. sea salt 1 tsp. soda 1 Tbsp. baking powder (no aluminum) Blend the sprouted wheat and milk in your high-powered blender on high for 2 min. Blend in all the other ingredients until smooth. Pour by ¼ C onto a hot, oiled griddle and cook until both sides are browned. Serve with applesauce and maple syrup, or the Berry Sauce for Waffles/Pancakes (3) (page 293) and plain yogurt. Serves 6-8. © Copyright Robyn Openshaw 12 Steps to Whole Foods 289

Starting Your Morning Off Right<br />

Sprouted-Wheat Coconut Pancakes (2)<br />

2 C dry wheat, soaked overnight, drained, sprouted 2-3 days<br />

2 C milk (any kind, or ½ yogurt and ½ water)<br />

1½ C shredded coconut<br />

4 eggs (organic, free-range)<br />

½ C coconut oil (liquid, warmed)<br />

1 Tbsp. honey (raw)<br />

½ tsp. sea salt<br />

1 tsp. soda<br />

1 Tbsp. baking powder (no aluminum)<br />

Blend the sprouted wheat and milk in your high-powered blender on high for 2 min. Blend in all the other<br />

ingredients until smooth. Pour by ¼ C on<strong>to</strong> a hot, oiled griddle and cook until both sides are browned. Serve<br />

with applesauce and maple syrup, or the Berry Sauce for Waffles/Pancakes (3) (page 293) and plain yogurt.<br />

Serves 6-8.<br />

© Copyright Robyn Openshaw <strong>12</strong> <strong>Steps</strong> <strong>to</strong> <strong>Whole</strong> <strong>Foods</strong> 289

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