AUTUMN BREAKFAST MENU

I love breakfast, especially on a cool weekend morning when there is time to prepare something special. Take these recipes for example, they are perfect as an individual meal or prepared as a brunch to entertain stay over guests. Try them one recipe at a time and watch how your morning brightens when you change your routine and add some variety.

BREAKFAST MENU
Soft Morning Grains
Eggs McMochi
Maple Quinoa Pudding
Tahini French Toast

Soft Morning Grains

1/2 cup short grain brown rice * 1/2 cup barley * 1/4 cup hijiki, soaked * ½ teaspoon sea salt * 5 cups water.

Place ingredients in a small crock-pot and cook overnight or throughout the day on low heat. You can also soak ingredients covered overnight in a heavy saucepan. In the morning bring to a low boil, reduce heat and stirring often, simmer until water is absorbed.

Serve with:
1. A variety of cooked greens such as kale, spinach, collard greens, or Swiss chard.
2. Cooked beans, fried tempeh or tofu.
3. Roasted pumpkin seeds and/or sesame seeds.
4. Sea vegetables.
5. Sautéed onions, ginger and garlic.
6. Baked sweet squash.

Sesame Tahini Sauce
2 cloves raw or roasted garlic * ½ cup Tahini * 3 tablespoons tamari soy sauce * 2 teaspoons maple or agave syrup * 1 tablespoon brown rice or apple cider vinegar * ½ cup green or kukicha tea * 1 teaspoon chili oil (optional) * 3 green onions, sliced.

1. In a small food processor combine the garlic, Tahini, tamari, maple syrup, vinegar and tea.
2. Puree until smooth, adding more tea as needed for consistency.
3. Spoon over grains or pasta noodles and garnish with the green onions.

Eggs McMochi

Serves 2

4 slices cinnamon raison or plain mochi * 2 cups cooked kale * 2 eggs over easy or to your liking.

1. Heat up the waffle maker. Slice the mochi and lay it in the waffle iron. Cook until done.
2. Meanwhile, cook your eggs as you like them.
3. Lightly butter the mochi, then layer the kale and eggs on top. Salt and pepper to taste.
4. Serve warm.

Maple Quinoa Pudding

Serves 2
3/4 cup uncooked quinoa * 1 cup coconut milk * 3 tablespoons pure maple syrup, or to taste * 1 tablespoon vanilla extract * 1/3 cup dried apricots, chopped and soaked * ¼ cup roasted peanuts

1. Heat 2 cups of water in a large saucepan over medium heat until boiling, and stir in quinoa.
2. Cover pan, reduce heat to low and cook until quinoa turns translucent, for about 20 minutes.
3. Meanwhile, combine the coconut milk, maple syrup and vanilla extract together in a bowl.
4. Stir the coconut milk into the quinoa and blend well.
5. Spoon quinoa into a bowl and top with apricots and some of the apricot juice, then the peanuts. Serve warm.

Tahini French Toast

Serves 2

½ cup Tahini * 1 ¼ cup water * 1 tsp. vanilla * ½ tsp. cinnamon * 1 tsp. Agave *
4 slices Righteous Raisin Spelt Bread

1. Mix Tahini sauce and pour half into baking dish.
2. Lay the bread in the batter, then pour the remaining half of batter over the top to the bread.
3. Allow to rest for 10 minutes while it absorbs the Tahini mixture.
4. Heat a cast iron skillet, spray with oil and cook raisin bread slices on griddle until golden brown. Turn and cook the other side.
5. Serve with maple syrup, fresh fruit, or agave syrup.