I typically recommend to most of my patients that they eat a high protein, high-fat breakfast, which is better suited to providing them with a stable energy source throughout the day. Most of the time these range from foods like eggs and vegetables, to fish or meat, but sometimes these foods are too heavy or warming. This recipe is a nice alternative to my typical recommendations, and is ideally suited to the summer months when the fire element tends to become over-balanced, requiring foods that are less heating in nature.
Ingredients
1 cup whole grain, e.g. brown rice, quinoa, buckwheat (fermented, p. 142)
2 cups water
¼ tsp. salt
1 quarter chopped, medium cucumber
2 handfuls of sprouts, e.g. alfalfa, broccoli, onion
1 finely grated carrot
2 handfuls chopped leafy greens, e.g. arugula, romaine, radicchio
2 tbsp. tahini
1 tsp. tamari
hemp hearts (hulled hemp seeds), as a garnish
Directions
Add fermented grain, water and salt to a medium pot, bring to a boil and reduce to a simmer. Cook the grain for the required amount of time. Chop all the vegetable ingredients and place into a bowl. When it’s done add the hot, freshly cooked grain over top of the raw vegetables. Mix up the tahini and tamari in a measuring cup, and pour over top of the grains, mixing well. The hot grains help cook the raw vegetables, making them more digestible. Garnish with hemp hearts to boost protein and fat content. Serves two.
