A Purple Breakfast Smoothie And More!

GOOD EATING, PLANT-BASED, WHOLE FOOD

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I’ve been lovin’ my breakfast smoothies for over a decade. Breakfast is such an important meal to rev up your metabolism and even out your depressed blood sugar from having not eaten while you slept. I have few friends who make a good, healthy breakfast a priority and it shows.

They battle the pounds and cravings after the body comes out of starvation mode, which then causes your body to store fat.

I don’t make my smoothies exactly the same every time or enjoy one every morning. They’re not too expensive, but more costly than polenta for sure. Here’s my vegan, nutrition-packed, delicious recipe!

9 oz. unsweetened almond or soy milk

3 oz. full-fat coconut milk

half a frozen or ripe banana

1/2 cup frozen berries (blueberries, blackberries used here)

spoonful plant protein powder (like Nutiva hemp powder)

cinnamon or nutmeg to taste

pure stevia extract to taste (make sure it’s pure without lactose!)

Blend from low to high for a minute or so in blender, serve and enjoy!

 

 

I’ve  been lovin’ polenta in the mornings too! Made with stoneground, non-gluten corn meal from Bob’s Red Mill, it needs citrus to let Vitamin Bs be absorbed.

I use a rice cooker to make it. Handy kitchen appliance.

1/4 cup organic corn meal

1 1/4 cup filtered water or cooked chickpea juice or half/half

2 minced garlic cloves or sweet onion

1/3 cup chopped kale, spinach, or fav seaweed

spoonful tahini (sesame seed paste) or almond butter maybe (my hummus works)

1/2 squeezed lime (helps you absorb B vitamins in corn meal)

tamari sauce, crushed red pepper, seasalt to taste

 

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I’ve also been experimenting with a no-bake breakfast cookie you just mix, roll into ball, and refrigerate the night before eating. No pic yet, but they’re not beauty contestants like the others!

1 1/2 soaked, cooked (slow cooker used) and mashed pinto beans or 2 1/2  cups steamed apples

1/2 cup slightly cooked and drained raisins, figs, or prunes

1/2 cup old-fashioned oats

2-4 Tablespoons your fav nut or seed butter

2 Tablespoons brown rice syrup

teaspoon cinnamon or half teaspoon nutmeg

1 scoop pure stevia extract or to taste

SUBSTITUTION

I enjoyed the cookies a little more when I used 1/2 cup carob powder, 1 1/2 cups apples, and 1 cup oats instead of beans, but add some raisin juice for moisture.

Hope you’ll enjoy your breakfasts more now, maybe with my recipes!

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