Disease Proof

Nutrient-Rich Breakfast Invasion

An Ace of a Breakfast
3 cups old fashioned oats
1 cup plain soy milk
1/4 cup raisins
1 ounce raw sunflower seeds
1 ripe persimmon or mango, chopped
1 apple, chopped
1 tablespoon flaxseeds
1 teaspoon ground cinnamon
Cook oats according to package directions. Mix remaining ingredients together and stir into the oats. Serves 2.

Dr. Fuhrman’s Fruit, Nut, & Veggie Breakfast
Main Dish
1 fennel bulb, thinly sliced & halved
1 medium cucumber, peeled, thinly sliced & halved
1 cup fresh or frozen blueberries, thawed
1 cup organic fresh strawberries, sliced
1/2 green apple, sliced
1/3 cup chopped walnuts

Sauce
1/2 cup raw cashew butter
1/2 cup apple juice or unsweetened soy milk
3 dates, pitted
Make a bed of sliced fennel and cucumber. Top with berries, apple slices, and chopped nuts. Make sauce by blending all ingredients in a powerful blender until creamy. Add some water if needed to thin. Pour sauce over veggie/fruit combination. Serves 2.

Crock Pot Quinoa Breakfast

1 1/2 cups quinoa, rinsed well
4 cups water
1 cup chopped dried fruit, unsulphered (any type or a mixture)
1/4 cup raisins
1/4 cup dates, chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 cup chopped Brazil nuts (optional)
Place all ingredients in a crock pot and turn on warm overnight or for 10 hours. Add some soy milk if desired. If you'd prefer making this in the morning, then simmer the quinoa in the water for 10 minutes and then add rest of ingredients and simmer for 5 more minutes until all liquid is absorbed. Note: When done in a crock pot, if a crust develops around the edges, just dispose of that part. Quinoa is a grain which is a good source of iron, protein, and other nutrients. Be sure to rinse it well, using a small screen strainer, since some of the bitter coating may not have been removed during processing. Serves 4.
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