12 Steps to Whole Foods

Starting Your Morning Off Right
Breakfast Oatmeal-Apricot Cookies (3)
My friend Jill asked me if I had a good recipe for “breakfast cookies.” I’d never heard of such a thing, but this
is what I came up with: live, low-sugar nutrition you could eat in the car on mornings you’re in a hurry.
1½ C almonds (preferably soaked and dehydrated)
2 C dry oat groats, soaked, rinsed, and sprouted 2 days
½ C fresh orange juice
½ C sliced (or chopped) almonds
1 C chopped dried apricots
½ C chopped dates
3 Gala or Jonathan apples, cored and chopped (but not peeled)
½ C Craisins, chopped
½ tsp. nutmeg
½ tsp. cinnamon
In a dry container, blend the almonds into flour with your high-powered blender and then set aside in a separate
bowl. Blend the orange juice, sprouted oats, dates, apples, cinnamon, and nutmeg in the blender until creamy.
Scrape the mixture into a bowl and stir in the Craisins, almonds, and apricots. Stir in almond flour and mix
well. Press spoonfuls onto Teflex sheets in a dehydrator and dry at 105° until the cookies are chewy (about 10-
14 hours).
Breakfast Pudding (3)
Blend well in your high-powered blender:
½ C cashews (soaked a few hours in the water to be used in this recipe)
1½ C water (add a bit more if needed for consistency)
1 small banana
2 Tbsp. maple syrup
pinch of vanilla bean
dash of cinnamon
dash of sea salt
Add and pulse until broken down into small chunks but not totally smooth:
½ C golden raisins
2 C oat groats, soaked overnight and drained (optionally sprouted 1-2 days)
Serve warm or chilled.
296 12 Steps to Whole Foods
© Copyright Robyn Openshaw