12 Steps to Whole Foods

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