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BREAKFAST. It’s the most important meal of the day and yadda, yadda, yadda. It's also my favourite time of the day, since i get to fill up my tummy with the most delicious, calorie-dense food. Personally i go by the mantra: "Breakfast like a king, lunch like a prince and dinner like a pauper."
The Chinese organ clock confirms this in an interesting way. The stomach - being the first instance in digestion after chewing - has most power and productivity between 7 and 9 a.m. and its lowest energy level between 7 and 9 p.m. So i try to feast in the morning like a little king, have a moderate lunch at noon and don't consume too much in the evenings.
One of my favourite filling breakfasts is the Buckwheat "Porridge". No cooking required! Give it a try.
The Chinese organ clock confirms this in an interesting way. The stomach - being the first instance in digestion after chewing - has most power and productivity between 7 and 9 a.m. and its lowest energy level between 7 and 9 p.m. So i try to feast in the morning like a little king, have a moderate lunch at noon and don't consume too much in the evenings.
One of my favourite filling breakfasts is the Buckwheat "Porridge". No cooking required! Give it a try.
Buckwheat Porridge
Preparation time: 5 min
Main ingredients: banana, buckwheat
difficulty level: easy
serves: 1-2
suitable for: vegan, lactose-free, gluten-free, nut-free, raw food, and delicious "even so"
Ingredients
1 cup buckwheat *
2 large ripe(!) bananas
pinch of cinnamon
pinch of sea salt (optional)
sweetener (optional) - i use really ripe bananas which provide enough sweetness for me
sweetener (optional) - i use really ripe bananas which provide enough sweetness for me
Instructions
In a food processor or blender mix together the buckwheat and the bananas, until they form a smooth, thick mass resembling porridge. If you like, add some sweetener (i recommend agave syrup or coconut sugar), and top your porridge with a dash of cinnamon, raisins, fresh fruit, coconut shreds or a spoonful of homemade jam. Enjoy your porridge :)
adapted from Sarah @ A House in the Hills
Preparation time: 5 min (+ 1 hour refrigeration)
Main ingredients: raspberries, chia
difficulty level: easy
makes: 1 cup
suitable for: vegan, lactose-free, gluten-free, nut-free, paleo, raw food, and delicious "even so"
Ingredients
1 cup raspberries ** - i use frozen ones that i thaw beforehand
2 tbsp chia seeds
juice of 1/2 lemon or lime
juice of 1/2 lemon or lime
sweetener of choice (i use 1 tbsp agave syrup)
Instructions
As opposed to the original recipe this is a raw vegan recipe: It requires no cooking, and takes only minutes to make! Mash your fresh or thawed raspberries with a fork, mix in the lemon or lime juice (i'm using lime for this one), the chia seeds and your sweetener. Personally i like the tart taste, but feel free to add as much sweetness to this as you care for :) Pour your jam into a jar and refrigerate for 1 hour or more to set. Enjoy with your porridge or on bread!
Store raspberry jam in the fridge. Keeps up to a week (it'll be gone sooner than that, believe me).
* Despite its name buckwheat does NOT contain wheat! It is not even a grain, nor a cereal and is gluten-free. Buckwheat is derived from the seeds of a flowering plant related to knotweed, sorrel and rhubarb. If you don't care about eating gluten-free or raw, feel free to sub the buckwheat for oats or even nuts :)
** sub for any other berries of your choice, like strawberries, blackberries, blueberries, even currants
♥
Maisy
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