Superfood Breakfast Bowl


November 7, 2013
In Recipes

Superfood Breakfast BowlIn the summer, my go-to breakfasts are green smoothies, fruit bowls, chia puddings, granolas, or chilled raw oatmeals. Now that it’s cooling off a bit, I am getting into fall mode and that means a shift in my eating habits. I have a naturally cold constitution, so there is nothing more comforting to me than a warm breakfast bowl with comforting spices.

This recipe is gluten, sugar, dairy, soy, and egg free and incorporates my favorite healthy fat, coconut. It is not a sweet breakfast as there is no sweetener or fruit, which is why I like it. It gets its depth and flavor from the spices. This is a perfect post cleanse first meal the morning you break your cleanse because it is very gentle, clean, and easily digestible. Millet is an all star grain-like seed because unlike other grains, it has an alkaline pH when digested in the body. You can sub the millet for other gluten free grains like brown rice or quinoa and vary the spices for your own twist, but this is how I make mine!

Ingredients

  • 1 cup millet
  • 1.5 tsp cinnamon
  • 1 tsp ground turmeric root
  • 1 tsp vanilla bean
  • 2 tsp mesquite
  • ¼ cup chopped walnuts
  • 1 tbsp. orange zest
  • 2 tbsp. coconut flakes
  • 1 tbsp. coconut oil

Directions

  1. Add 2 cups water and 1 cup millet to a saucepan and bring to a boil.
  2. Lower the heat and simmer until the millet absorbs most of the water (approx. 15 mins).
  3. Remove from heat and let stand for about 10 minutes so the millet can fully absorb the liquid and cool a bit. You will have about 3 1/2 cups cooked millet.
  4. Leaving 1 cup of cooked millet in the saucepan, remove the rest and store in the fridge for later in the week.
  5. Place the saucepan back over low heat and add the cinnamon, turmeric, ginger, walnuts, shredded coconut, coconut oil, and pink salt. Stir together until warmed and fully combined.

** Note: because this is not a sweet breakfast, feel free to add a drizzle of maple, honey, or coconut nectar to taste.

Ingredient Benefits

Millet - safe for those on a candida diet because it does not feed yeast easily digestible and alkaline.

Mesquite powder - 1 tablespoon of mesquite has 15% of your DV of iron, 8% of your DV of calcium, 18% of your DV of manganese, 6% of your DV of magnesium, 6% of your DV of copper, and 8% of your DV of potassium. It also packs 6g of dietary fiber, or 25% of your DV!

Cinnamon – has been shown in numerous studies to help regulate blood sugar levels after meals.

Turmeric root – high in antioxidants and effective anti-inflammatory root to help with joint pain and arthritis

Coconut - great source of medium chain fatty acids to help the body utilize fat as fuel

Enjoy!

– Annie Lawless
Suja Juice

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Annie Lawless

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Annie Lawless, Co-Founder of Suja Juice and Certified Holistic Health Coach (CHHC), developed a passion for health and nutrition as a teenager after years of managing her own food sensitivities. She saw her health vastly improve when she began juicing and following a modified organic diet. Annie strengthened her knowledge for health and nutrition through her work as a yoga instructor and during her training at the Integrative Institute for Nutrition to become a Certified Holistic Health Coach. When not in the kitchen or on the road, Annie spearheads consumer education for Suja, which ranges from blogging on behalf of the brand, sharing her innovative recipe creations on Suja’s social media platforms and her personal favorite, one-on-one interaction with Suja fans.