Breakfast recipes from Restorative Health Center for Integrative Medicine - Washington DC
Vitalizing Green Juice
Melissa Windsor, DC
Serves: 1
Ingredients
- 4 stalks of kale stem included
- 2 carrots
- 2 stalks celery
- ½ cucumber peeled
- ½ apple (any variety), seeds and skin included
- 3 sprigs of parsley
- ¼ inch piece ginger, peel included
Juice all ingredients and consume within 15 minutes on an empty stomach.
Fruit Smoothie
Melissa Windsor, DC
Serves: 1
Ingredients
- 2 cups of a plain non-dairy milk (rice, almond, oat, hazelnut, hemp)
- 1 frozen banana cut into 1 inch pieces
- ½ cup frozen blackberries
- ½ cup frozen strawberries
- ½ cup frozen mango
- 5 mint leaves
Blender all ingredients in a high speed blender until smooth. Add more non-dairy milk if you desire a thinner smoothie.
Almond Cinnamon Oatmeal
Ani's Raw Food Kitchen, Ani Phyo
Serves: 4
Ingredients
- 2 cups oat groat (bulk section of Whole Foods), add enough water to cover leaving 2 inches of water above the oats, soak overnight and rinse well next morning
- ½ cup semi-soft pitted dates
- 1 T. ground cinnamon
- 2 T. water
- ¼ cup raw almonds, chopped
Put soaked oats, dates, cinnamon and water in food processor and process into a creamy texture similar to cooked oatmeal. For thinner oatmeal add more water or non-dairy milk to desired consistency, and process. To serve scoop into 4 bowls, top each bowl with chopped almonds. Will keep for 2 days in the refrigerator.
Optional: Drizzle maple syrup on top of each oatmeal.
Good Morning Museli
Ani's Raw Food Kitchen, Ani Phyo
Serves: 4
Ingredients
- 2 apples or 2 peaches, diced
- ½ cup cranberries
- 1 cup pumpkin seeds
- 12 cup black or tan sesame seeds
- ¼ cup flax seeds
Put all ingredients in a bowl and enjoy with non-dairy milk (rice, almond, oat, hazelnut, hemp) immediately.
Hot Breakfast Porridge
Body Ecology Diet, Donna Gates
Serves: makes 2 large bowls or 4 smaller servings
Ingredients
- 2 cups water
- 1 cup quinoa flakes (found in cereal aisle)
- ¼ tsp. sea salt
- 1 tsp. cinnamon
- 12 drops stevia liquid concentrate (sugar aisle of Whole Foods)
- 1 Tbs. coconut oil
- 2 tsp. vanilla flavoring
- 1 tsp. flax seed oil (optional but very healthy)
Bring water to boil in a 1-quart saucepan over medium-high heat. Add next five ingredients. Cover and reduce heat to very low. Simmer for 10 minutes. Remove from heat and allow to cool slightly before adding vanilla flavoring and flax seed oil.
Sweet Potato and Greens
Melissa Windsor, DC
Serves: 1
Ingredients
- 1 medium sweet potato
- Mixed greens (beet, mustard, collard, kale), can be found pre-packaged in Whole Foods or Trader Joe's or mix preferred greens on your own
- Sea salt
Bake sweet potato in 350F oven for 1 hour or until fork tender.
To cook greens: In a large pan add just enough water to cover the bottom of the pan. Heat water on medium until it simmers. Add greens, cover, cook until tender. Drain greens. Add sea salt to taste.
Optional: steam greens instead of cooking.
Rice Porridge with Apples
Integrative Nutrition, Joshua Rosenthal
Serves: 3
Ingredients
- 2 cups leftover brown rice
- 1 apple
- ¼ cup water, rice milk or coconut milk
- 1 T. brown rice syrup
- 1 tsp. maple syrup
- 1 tsp. ground cinnamon
- Pinch of sea salt
Add rice, liquid, sweeteners, cinnamon and salt to a pan and begin cooking over medium low heat. Peel and dice the apple, and add to the pot. Stir to mix everything well. Bring to a boil, then reduce heat to low and simmer. Continue cooking about 10 minutes, until the apple has become a little soft. Enjoy hot!
