An incredible way to start your day, this porridge is balancing and very gentle on the stomach. I couldn’t find kabocha squash, so I replaced it with sweet potato. Millet is alkalizing, so it’s great for an upset stomach. But the real star of the ball here is kombu– if you haven’t used this seaweed yet, it’s time. It doesn’t add a fishy flavor, but will give you a huge range of nutrients. Read more here: Kombu, a nutritional powerhouse.
And here’s the recipe: Nourishing Breakfast Porridge
Time to get a little bit healthier, after New Year’s debauchery and yesterday’s birthday celebrations. While this is by no means a leap into pure, clean eating, it’s still a step in the right direction. Plus I got to discover a new food, known to healthy foodies everywhere: chia seeds! Chia seeds boast an impressive nutritional profile, including some items that we’re often concerned about vegans getting enough of. Highlights include Omega-3 fatty acids (found in certain fish, important for brain health), calcium, and protein. See here for more information on chia seeds:
Huffington Post: Chia Seed Benefits
Back to the delicious breakfast I ate– a breakfast pudding made by overnight soaking, no cooking needed. Here’s the recipe:
Big Flavors Tiny Kitchen: Easy Overnight Chia Breakfast Pudding
I didn’t add honey because the banana made the dish sweet enough, and I’m trying to detox a little :-). Also, this recipe does make a good amount but you can easily keep leftovers in the fridge. Though the color looks a little funky, the texture was awesome (use crunchy peanut butter if you have it). Another winner!