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!!