Breakfast. We’ve all heard it, the most important meal of the day. Not only that you eat it, but how you eat it, and how you prepare it, are just as important. Especially while you are cleansing. Our emphasis is going to be on warm foods, cooked and nourishing.
During our cleanse, we will be eating only one serving of grains per day. I usually choose mine for breakfast, soaking it overnight, essentially fermenting the grain a little bit. This fermentation creates a probiotic food, and also makes it easier to digest. You can choose to make oatmeal, but there are many grains that can be cooked for breakfast. Try barley, millet, toasted amaranth, or quinoa. It’s all nourishing a delicious. I call it kitchen sink hot cereal, because I like adding tons of toppings to my grains in the morning.
- Your grain of choice
- Water according to individual grain requirements
- Toppings of choice:
- Chia Seeds
- hemp seeds
- coconut flakes
- coconut milk
- almond milk
- flax oil
The night before, measure out a single serving of your grain of choice and cover with water to soak overnight, unrefriderated. You may choose to soak more, and cook a big batch to have multiple day’s breakfast already done.
The next morning, strain whole grains and add new water and cook according to each grains instructions. (See Grain Cookery Guide). But if you have soaked any type of “flakes” (e.g. rye, oats or barley), it will just be absorbed, add more water and cook according to it’s instructions.
Add extras while cooking, like nuts, berries, coconut flakes, a 1/4 tsp of tumeric, some ginger.