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Breakfast
Coconut Sweet Potato Pie
This creamy dessert is full of beta carotene. The wheat-free crust provides omega-3 fatty acids and fiber.
brief_description:
This hot breakfast cereal is a good source of minerals and B vitamins, as well as protein.
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By Cathe Olson
Ingredients:
1/3 cup quinoa
1/3 cup millet
1/3 cup amaranth
5 cups water
Pinch sea salt
1/4 cup flax or sesame seeds, ground
1 teaspoon ground cinnamon or cardamom (optional)
Directions:
Rinse quinoa. Place grains, water, and sea salt in heavy-bottomed pot. Bring to a boil over high heat. Reduce heat and simmer uncovered 25 to 30 minutes, stirring occasionally to prevent cereal from sticking to bottom of pan. Stir in ground seeds and spices.
Makes 4 servings.
By Cathe Olson Author of The Vegetarian Mother's Cookbook and Simply Natural Baby Food available at www.simplynaturalbooks.com
brief_description:
This is the best granola ever! Everyone who tries it loves it- especially my 2-year-old twins, who tend to be picky about breakfast.
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Ingredients:
Nonstick vegetable oil spray
2 cups old-fashioned oats
1/3 cup slivered almonds
1/3 cup sweetened flaked coconut
1/3 cup pecan halves
1/3 cup frozen concentrated cranberry juice cocktail, thawed
1/3 cup (packed) golden brown sugar
2 tablespoons vegetable oil
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 cup dried sweetened cranberries
Directions:
Preheat oven to 325 F. In a large bowl, combine oats, almonds, coconut, and pecans. Blend the cranberry juice concentrate, brown sugar, oil, cinnamon, and allspice in a medium saucepan. Bring it to a boil, and continue whisking until the sugar dissolves. Pour the hot syrup over the oat mixture and stir until well blended.
Spray a baking sheet with nonstick spray. Spread the oat mixture out on prepared sheet. Bake until golden brown at edges, about 20 minutes. Sprinkle cranberries on top of granola, and stir with metal spatula to mix cranberries in. Bake until granola is golden and starting to dry out, stirring occasionally, about 10-12 minutes more. Cool completely on baking sheet. Will keep in an airtight container at room temperature up to 1 week.
brief_description:
I love this combination with scrambled eggs or tofu instead of toast.
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Ingredients:
1 tablespoon oil
1 small onion, diced
3 medium potatoes, diced into 1/2-inch pieces
1 bell pepper, seeded and diced
5 to 6 mushrooms, chopped
1 cup chopped broccoli or cauliflower
1 tablespoon minced fresh herbs (thyme, tarragon, etc.)
1/4 cup chopped fresh watercress or parsley
Sea salt and black pepper to taste
© 2009 Mothering Magazine