Monday, June 27, 2011

More From The Breakfast Cookbook

Many people have asked for more breakfast recipes. You can get a whole collection at (

What you eat can certainly set you up for the whole day. Remember the kudzu tea if you have had a weekend of debauchery. It will set you straight and bring you back to center, cure a hangover or douse that sluggish feeling from too much oil, sugar or flour. Even if you just feel a little run down - kuzu tea can be great:

Kudzu Tea

1 teaspoon Kudzu

1 C. cold water

1 Umeboshi plum

Shoyu (or tamari soy sauce)

Ginger (to make juice just grate a little on a fine grater. Take the gratings in your fingers and squeeze out a few drops of juice.)

Simply dissolve 1 heaping teaspoon of kudzu in 1 cup cold water. It will be easier if you dissolve it in some of the water and then add the rest. Then add 1/2 to a whole ume plum. (no ume plum? Use 1/2 teaspoon of the plum paste) Stir over med. heat until the liquid becomes more clear in color and it is okay if it comes to a boil. Add maybe 1/2 teaspoon of shoyu (or tamari soy sauce) and then turn off the heat. Add a little ginger juice and put it in a tea cup to drink. It will be too hot so just wait a few minutes.

Or start your day with a simple breakfast polenta and fruit compote (peach is my current favoite) - simple enough for tots to grandparents and easy enough that Mom can relax and enjoy her tea. Sprinkle some toasted seeds on top to add some crunch.

Breakfast Polenta with Apple Compote

1 C. Polenta

4 C. cold water

sea salt

2 Apples cored and cut into chunks

cinnamon (ground fine)

flax oil (optional)

This amount will serve 2 – 3 people. It’s best when you can combine the cornmeal with the water the night before and let it soak. Then in the morning just turn on the heat and bring to a boil. Add a pinch of sea salt, turn down the heat to low and put the lid on. Simmer with a flame tamer for 20 minutes. Meanwhile put the apples in a sauce pan and add 1/2”-1” water and bring to a boil. Add a pinch of sea salt and a pinch of cinnamon powder. Put the lid on and turn the heat to med/low. When the polenta is done I take it off the heat and add a little flax oil. If the water has not completely simmered away in the compote take the lid off and continue to cook until it does or almost does. Serve either on top of the polenta or alongside.

Another way to eat polenta is to make it the night before and let it set up in a loaf pan. Slice it into slices and pan-fry them.


For more - be sure and get your copy of the Fast and Easy Healthy Breakfasts: (

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