Breakfast » Nourish Your Children

Strawberry Rhubarb Breakfast Bar

Breakfast, Recipes, Soaked Grains, Weston Price 1 Response »

May 112011

Ingredients:

2 sticks butter
2 cups spelt flour
2 cups rolled oats
1/2 teaspoon salt
2 Tablespoons whey

Combine ingredients into a food processor. Pulse until crumbly. Cover and let sit overnight (12-24 hrs.)

Add:
1/2 cup finely shredded coconut
1 cup sucant or rapidura

In a saucepan combine:
1 cup fresh strawberries, chopped
3 cups fresh rhubarb, chopped
3/4 cup honey
3 Tablespoons of arrowroot powder dissolved in 1/4 cup of water
Bring to a boil stirring constantly until fruit is soft. Set aside to cool. It will thicken as it cools.

Meanwhile, divide dry ingredients in half. Press the first half into a 9 x 13 baking dish. Spoon the fruit over the crust. Sprinkle the remaining dry ingredients on the top. Bake at 350 degrees for 20 min.

These are delicious warm or cold. We enjoyed plain morsels of this rhubarb delight right out of the oven, and then later in a bowl with milk.

For more Real Food recipies check out Real Food Wednesday at Kelly the Kitchen Kop

Eggs and Cheese

Breakfast, Recipes, Weston Price 3 Responses »

Oct 132010

We eat endless eggs around here since we gave up eating breakfast cereal. So we keep looking for ways to keep it interesting.

I put my homemade cottage cheese on the eggs and it was delicious. The homemade cottage cheese melts slightly, unlike the commercial kind. It is also drier so it comes out 1/2 way to feta. Once I made feta with a few changes to the recipe and it was good too.

In the picture you see my homemade bread. This is my first successful loaf without a bread pan. I like the shape. Next on my list to try is biscotti. At the last Weston Price meeting someone brought Lemon-Ginger Biscotti. I don’t know if she’ll give up the recipe or not.

My homemade cottage cheese recipe got deleted off the internet. Stay tuned and I will get it up again soon.

For other real food recipes and ideas check out Real Food Wednesday at Kelly the Kitchen Kop.

Other Nourishing Real Food Breakfast ideas:

Zucchini Fritters

Soaked Oats 2 for 1

Sourdough Monkey Bread

Cinnamon Swirl Sourdough

Sourdough Biscuits

Asparagus Omelet

Zucchini Fritters

Breakfast, Recipes No Responses »

Jul 142010

The garden is producing lots of zucchini. We are eating zucchini for breakfast, lunch, and snack. One of our breakfast favorites is Zucchini Fritters.

4 eggs beaten

1 stick butter melted

1 tsp vanilla

4 cups grated zucchini

1 cup flour (freshly ground spelt)

2 tsp baking powder

1/2 tsp salt

1 pinch of nutmeg (optional)

1 cup of cheese (I use mozzarella)

In a large mixing bowl, beat the eggs and melted butter until blended. Add vanilla and the zucchini and mix. Add the flour, baking powder, salt, and nutmeg. Last add the cheese. Fry on a pancake griddle on a low temperature to make sure the middle is fully cooked. This makes 12 thick fritters. The thickness will depend on the moisture of your zucchini. Add more or less flour for desired size.

These refridgerate or freeze well for future breakfasts. I let them cool on a rack then slip into a plastic or glass container to freeze. Then reheat in the toaster oven. Toast once from the refrigerator, twice for freezer.

Serve with real butter and real maple syrup.

I got this recipe from a realitive who makes it with Parmeasan Cheese and italian seasonings instead of Mozzarella and nutmeg.

For lots of other tasty recipies and information visit Real Food Wednesday at Kelly the Kitchen Kop

Asparagus Omelet

Breakfast, Kefir, Nutrition, Recipes, Weston Price No Responses »

May 192010

The asparagus is ready in my garden! I have been anticipating this all winter. Asparagus really livens up the eggs we love to eat. Mostly me, I eat eggs almost every day for breakfast. I feel better when I do. The kids get tired of eggs every day so I have other real food options for them, Soaked Granola, Soaked Pancakes, Kefir smoothies, Cinnamon Swirl Sourdough, and Sourdough treats.

Asparagus Omelet

1 egg, beaten with 1 T. cream

1 stalk fresh asparagus, cut into bite-sized pieces

1 slice of cheese

Butter

Stir fry the asparagus in 1 tsp of butter. I use a cast iron skillet. When the asparagus is crisp tender, pour the beaten egg over the top. When the eggs is set on the bottom, flip it over, add cheese to 1/2, fold over and serve. 1 omelet.

This post is part of Real Food Wednesdays

Cinnamon Swirl Sourdough

Breakfast, Cinnamon Swirl, Nutrition, Recipes, Soaked Grains, Sourdough No Responses »

Mar 312010

For a breakfast treat I made the kids Cinnamon Swirl Bread with raisins. swirl I used my regular Sourdough bread recipe. It makes 3 loaves 2 lbs. each. I took out enough dough for 2 loaves and put 2 lbs. back into my Bosch. I added 1/2 teaspoon of cinnamon and 1/2 cup of organic raisins. Then I rolled out the dough on the counter to about 18 inches x 7 inches. I spread soft butter onto the dough, then sprinkled about 1/4 cup of sucanat and 1/2 teaspoon of cinnamon (I didn’t measure it, I took the shaker and sprinkled it all over the dough. Then I rolled up the dough starting at the 7 inch side. I set it beside the other two loaves to rise for several hours and then bake. I use glass bread pans which need a lower oven temperature. I bake at 350 for 40 minuets. The house smells soooo good when the bread is baking.

This post is part of Real Food Wednesday.

Soaked Oat Breakfast 2 for 1

Breakfast, Recipes, Soaked Grains, Weston Price 7 Responses »

Jan 272010

soaked oats Growing up we ate oatmeal for breakfast. We soaked our oatmeal overnight. I don’t remember seeing that instruction on the oatmeal box but I do remember reading the box and seeing that I did not have to soak it. I never knew why my mom soaked the oatmeal until I started hearing about Weston A. Price. So now I again soak my oatmeal overnight to breakdown the phytic acid for easier digestion. And once we gave up boxed cereals oatmeal was served even more often.

Before I go to bed I soak 4 cups of oatmeal in 4 cups of water plus 4 Tablespoons of whey (or yogurt, buttermilk, kefir)

I also soak 1 cup of raisins in water because I like them soft. If you buy organic raisins, you might want add the water to your oats in the morning for added sweetness. Otherwise you might want to pour out the water and what chemical spray might be left on them from the fields when the raisins were drying.

In the morning I add 3 cups of water and raisins with their water , stir, bring to a boil, and cook for several minutes.

I put half of this mixture into bowls and serve with maple syrup and Real milk. I like more protein for breakfast so I stir 1 egg into my bowl while the oatmeal is still hot.

Then I get ready for tomorrow’s breakfast. To the remaining prepared oatmeal I add

2 beaten eggs oatmeal bake

1 cup sucanat or Rapadura

1 teaspoon cinnamon

1/8 teaspoon nutmeg

Pour into a baking dish and cover. Let cool slightly and store in the refrigerator until the next morning when I pull it out of the fridge. Preheat the oven to 350 degrees and bake for 30 minutes. Serve in bowls with Real milk.

Planning ahead is the secret.

This is part of Real Food Wednesday.