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Monday, 31 December 2012 00:00

Low Glycemic Berry & Nut Breakfast Or Dessert

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Novembercake

Low Glycemic Berry & Nut Breakfast Or Dessert
 

In a small saucepan over low heat add 1 cup water and 2 cups whole grain and stir - grain can be either from freshly simmered OR leftover whole grain (brown rice, quinoa or millet are great!). Add a pinch of whole sea salt (Celtic or Himalayan Pink, etc.), and 1 Tbsp any whole fat you’d like: virgin coconut oil, organic butter or ghee. As soon as all the fat has melted, turn off the heat & add a cup or so of any diced seasonal fruit (fresh berries with a squeeze of lemon juice tastes divine, and using thawed from frozen berries works great too). If you’d like more sweetness, add about 6 drops Nu Naturals brand liquid vanilla stevia. Stir everything together & top with fresh raw nuts...YUM! Another great flavor possibility is: 1-2 Tbsp carob powder, ½ cup dried coconut, ½ tsp cinnamon or pumpkin pie spice, a pinch of whole sea salt, and 1 Tbsp grade B maple syrup or 1 tsp raw honey (honey is refined by bees and is therefore pretty high glycemic, so just use a little bit). Stir until mixed well & enjoy warm topped with fresh raw pecans, walnuts, macadamia nuts or almonds. Can you say, “heaven”?

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cookwell portraitCourtney Coleman loves to show people how to cook with whole foods for health & happiness. She can teach you how to prepare amazingly tasty, whole foods snacks & meals with plenty of proteins, good fats & minerals according to the ancient principles of Macrobiotics & Ayurvedic cooking. Everyone has a unique body type, and Courtney helps people tune in to what foods are best for personal balance of mind, body & spirit. Courtney will come to your home anywhere in SLO County to teach you privately, your group of friends, or kid’s classes!

www.cookwell.org