“I have begun to think of a home kitchen in much the same way I think of a health spa – a place where people can come to be restored, feel better, experience pleasure, and become healthier. And this is how I’d like you to start thinking about your kitchen. Your kitchen is at the heart of your health.
In your home, you probably keep your medicine chest in the bathroom. I’m offering a second medicine chest, one that helps prevent diseases and symptoms and that you keep right in your kitchen cupboards, fridge, and pantry.”
The breakfast is one of the most important meals of the day. So many people complain now about luck of energy. One of the important causes of the luck of energy is a poor breakfast. A lot of people just skip a breakfast, others have:
- Just cup of coffee,
- Orange juice,
- Dry muesli with milk.
According Traditional Chinese Medicine this kind of food is yin food. It is energetically cold food with very low amount of energy. This food also cools our entire system. The other complain of people in our modern world is poor digestion, bloating and cold. Of course this breakfast also responsible for these sort problems.
Our day starts with Sunrise. It is the ricing of the yang energy. We need start our day also with yang food. Because the “yang kind of food” provides a lot of energy during all day. I just give you some examples of appropriate breakfast:
- All kind of porridges,
- Miso soup,
- Steamed veggie,
- Tofu scramble.
My diet is far from perfect, but I’ve learned over the years that if you surround yourself with delicious, healthy, real ingredients you’ll discover and create amazing ways to use them.
I used a red quinoa here, but you can use whatever kind you like, white/buff colored seems to be the most common. Also, a few notes and tips: any kind of nut milk may replace the soy milk, blueberries may replace the blackberries, dark honey may replace the agave nectar, and walnuts may replace the pecans.
- 1 cup organic soy milk
- 1 cup water
- 1 cup organic quinoa, (hs note: rinse quinoa)
- 2 cups fresh blackberries, organic preferred
- 1/2 teaspoon ground cinnamon
- 1/3 cup chopped pecans, toasted*
- 4 teaspoons organic agave nectar, such as Madhava brand
Combine soy milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.
*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.