Greens, grains and soup for breakfast? You bet!
You may recall a couple of posts back I wrote about Christina Pirello's Three Day Intensive Study macrobiotic cooking class. During the course of the three days we leanred alot about eating for health and nutrition. One of the biggest take aways for me was how important a meal breakfast is. After all, you are indeed "breaking your fast" and as such you should concentrate on putting whole, simple nutritious foods into your system.
I have never really never liked breakfast (when I did eat it inevitably I either found myself hungry shortly after or experienced somewhat debilatating blood sugar drops). And now, I know why- I was simply eating the wrong foods. Toast, bagels, and other refined foods are just not the way to start the day.
I was skeptical-- could I really get into this breakfast thing after more or less forty five years of either fighting with my Mom because I didn't want to eat it or not eating it at all? Early indications are the answer may actually be yes.
After listening to Robert Pirello discuss breakfast and its benefits when you put the "right" foods into your body upon breaking the fast I promised him I would give it a try. True to my word I have done just that and early indications are that I actually may become a breakfast person!
So, if you have never thougt about putting things like vegetables such as greens, carrots, mushrooms, daikon radish and wakame into your breakfast regime I encourage you to rethink that immediately. What I have found is that a breakfast consisting of quinoa, amaranth, rice, wheatberries or other grains paired with some greens and Miso soup (great for digestion) will keep me full and engergetic well past when I would normally have started feeling hungry for lunch.
Quiona and Corn with Greens
1 cup quinoa
2 cups water
1 handful fresh or frozen corn
1 collard Green
1 kale leaf
1 baby bok choy
Sea salt to taste
Place the quinoa into a sauce pan and cover with the 2 cups water. Toss in the corn. Bring to a boil and then turn to a simmer and allow to cook until water is absorbed. Season with sea salt to taste.
Bring a pot of water to a boil. Once rapidly boiling sumberge greens until bright green and remove. Allow to cool enough to touch and chop into bite size pieces.
1 carrot cut into coins (don't throw away the greens if they are attached)
7 slices of daikon radish sliced thin
2 dried shitake mushrooms soaked and sliced (reserve soaking water
1 Collard green
1 Kale leaf
1 leek cleaned and cut thinly
Carrot greens chopped
1 pinch of wakame (dried seaweed)
Red miso paste
In a sauce pan place the wakame and the vegetables.Season with sea salt. Cover with water. Bring to a boil and then reducce heat and simmer covered until the carrot and radish are tender. For each cup of soup add 2 tsp of miso. Be sure to disolve the miso in some soup liquid and then add to the pot. Do not allow the Miso to boil. Chop and add the reserved carrot greens if they came attached to the carrots.
Note: If you would like to make ahead enough for a few days only add miso to the soup you are drinking immediately and each morning heat the soup you are going to have and disolve and add the miso before eating.