GLUTEN & DAIRY FREE RAW BREAKFAST
Before I ate a high raw diet I loved my cereal! Once I decided to give up gluten and dairy I drastically changed my breakfast.
I started my day with a mug of warm water with lemon juice. After that I enjoyed a green smoothie and mid morning I would have some fruit with some chia gel.
I followed that breakfast plan for a long time, but I found I was still wanting and grabbing things to munch on. I like fruit but am not a fruit lover and eating a lot of fruit at once makes me feel bloated.I am more of a veggie girl – LOVE my veggies and feel best when I eat those.
After listening to what my body really wants and needs, I began to try various various food combinations in the morning. I think I have now found the perfect balance. I still start my day with warm water and lemon juice. I then make 2 green smoothies – 1 to drink in the morning and 1 to bring with me to have after the gym. I cut up an apple and put in storage container and sprinkle it with cinnamon. This I bring to work. I also bring the delicious, nutritious cereal combo I will describe to you below. I love it! I have chosen to stay away from gluten, dairy and corn products.
I have taken pictures of the various steps to making my morning breakfast cereal. This mixture is super easy and very nutritious. I do prepare the chia gel ahead of time and keep a big batch of it in the fridge (how to make is explained at bottom of this post). As for buckwheat crispies – I also make a large batch of these and keep them in mason jars in my cupboard (how to make explained at bottom of this post). Doing this bit of prep work is worth it.
On top of the chia gel I add some buckwheat groats that I have sprouted and dried in the dehydrator (called buckwheat crispies). I do a very large batch of these at one time and they last for a long time in mason jars in my cupboard. I will describe how to make buckwheat crispies at the bottom of this post.
For extra fiber and nutrition I have been adding some Nutracleanse which I have newly discovered. This mixture is very good and great for the digestive system. Nutracleanse contains: Ground Flax, Ground Psyllium Husks, Dandelion Root Powder, Burdock Root Powder and Fenugreek Seed Powder. Your system will love you!! add about 3 tsp or more of this to my cereal.
This healthy breakfast cereal is packed full of nutrition and will keep you satisfied for a couple of hours. I mix it at home and take it to work.
I encourage you to give it a try and find your own perfect mixture, experimenting with ingredients. I have also had it with blueberries and it is very good with those also.
Benefits of Buckwheat: High in protein with a high concentration of all essential amino acids. Rich source of mangagnese, tryptophan, magnesium, fiber, iron, zinc and selenium. Great source of flavanoids (phytonutrients). Buckwheat helps maintain a healthy digestive system as well as controlling blood sugar levels. It is said to have health promoting benefits equal to or even higher than vegetables and fruit! 1 C of buckwheat is equal to 4.54 g of fiber which is higher than oatmeal and even some fruits. (www.whfoods.com).
Benefits of Chia: Complete protein, high in antioxidants, essential fatty acids and fiber. It is easily digestible and improves digestion as well as assists in cleaning the digestive tract. Is very hydrating and is great for endurance.
How To Make Chia Gel
For a small batch – 1 tsp of chia seeds with 8 tsp of water. For larger batch – 2/3 cups of chia seeds with 2 cups of water. Soak for at least 15 minutes. Stir as they soak. You will notice they form a gelatin mixture and the longer you soak the more they absorb the water until they have absorbed as much as they can. They are ready to eat! You can add chia gel in smoothies, puddings, cracker and cookie recipes, etc. They do not really have a taste and they are fantastic for digestion and keeping you hydrated. I add them to my water every day. (Natural Power Gel – mix chia gel and soaked dates in blender or food processor)
How To Make Buckwheat Crispies:
Soak buckwheat groats in filtered water for a few hours (I usually do this first thing in the morning and then rinse when get home from work, or at night and then rinse in the morning). After they have soaked I rinse really well. I put them in a strainer and rinse. Let water drain and then put them back in the bowl and cover it with a plate and place on counter to sprout for about 12 hours. It is best to rinse them again within that time and then put back in the bowl again. At that time (after the 12 hours), they are ready to eat or dehydrate. Rinse them again well and then place on teflex sheets on dehydrator trays and dehydrate for a few hours until dry. If you do not have a dehydrator you can place them in a bowl, cover with a lid and put in fridge. They will continue to sprout a bit but will last for a few days in the fridge. They are fine to eat like that and are good.
Another option is to cover a plate or cookie sheet with paper towel and lay the sprouted (soaked) buckwheat grouts on that to dry off a bit. Then place in fridge in a covered container. I have not tried drying them in the oven, maybe on a warm setting you could do this.