My typical breakfast

Since starting my MB studies, I transformed my breakfast meal from a sweet porridge with a looot of nuts and seeds (I used to sweeten it with stevia or raisins or rice malt, and always used rice milk as well…) to a much healthier savoury version.

I always start my day with miso soup – honestly this has been the best step for me as of lately!! Such a great food to get you started. I make it less salty in the morning (just using half a teaspoon of miso per bowl). I try to use some form of daikon to induce discharge (either dried daikon or fresh, as in today´s soup), I always add wakame as is traditional in miso soups (I add a poststamp of it just a minute before turning the soup on low to simmer, that´s when you add the diluted miso). I often add carrot or onion, but not today – instead I finely chopped some ginger to give me extra warmth on this cold day. I add a garnish of chopped leek greens, or spring onion (as you can see in the pic).

Then I make a savoury porridge from leftover grain (today it was leftover quinoa/buckwheat mix), sprinkled with roasted seeds, with some pickle (sauerkraut and pickled gherkin are nice in the morning, they give extra live enzymes). Plus today I added a spoon of the arame dish from yesterday.

I don´t even miss my sweet breakfasts!!

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1 Comment

Filed under Breakfast, Complete meals, Grain dishes, Macrotalk, Recipes, Soups

One response to “My typical breakfast

  1. Barbara Hewitt

    This comment is regarding the dearth of grain sweetened choc chips. I just discovered Sunspire was purchased by Hain Celestial Group, That could be why no longer available. I also saw they destroyed them as “they were not sweet enough to their standards.”

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