One of the ways I manage to feed my family unprocessed foods without spending endless hours in the kitchen is to always cook more than we need for that meal. So even when I cook rice to go with a curry, I often cook a little extra and use it to make this delicious breakfast (that could also double as dessert).
In my many years consulting as a Naturopath and assessing patients diets, the one meal where most people failed drastically, was breakfast. I found so many people searching for energy, vitality, productivity and better general health; spending large sums of money on supplements and searching for the ‘magic bullet,’ but also neglecting the one meal that could improve both their short and long-term health. In my professional opinion, eating a nutritionally balanced, unprocessed breakfast each and every day is THE very best place to start if you want to improve your overall health and wellbeing. Find an awesome range of brekkie inspo in my ebook ‘Rise and Shine a Well Nourished Breakfast‘ – designed with mad mornings in mind, it will ensure your brekkie is as good as it gets.
Did you know that half of the daily calories for half of the world’s population come from rice? For many of the oldest living people in the world, brown rice is a dietary staple. Brown rice is a low allergenic, high fibre and nutrient rich food. When brown rice is produced, only the outermost layer of the rice kernel, the hull (which contains few nutrients) is removed. According to The Worlds Healthiest foods, ‘the complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids.’
As you will notice, I have used brown basmati because I adore the flavour, but feel free to use any brown rice available to you. Combined with protein from the milk, eggs, and nuts, this makes a wonderful, sustaining breakfast. The additional spices and lemon zest make this even more nourishing and healing. Their warming, immune boosting properties make this a wonderful start to a wintery day.
2 cups (approx.) leftover cooked brown rice (I used brown basmati)
2 large free-range or organic eggs
500ml (2 cups) milk of your choice (un-homogenised full-fat dairy, almond or coconut milk, or even mix)
85g (¼ cup) approx. sweetener of your choice (raw honey, rice malt syrup or maple syrup)
Zest one lemon, finely grated (optional)
1 teaspoon cinnamon, ground (optional)
½ teaspoon cardamon seeds. ground (optional)
½ teaspoon ginger powder (optional)
¼ teaspoon grated fresh turmeric (optional)
Handful almond flakes (or any nut of choice)
Fresh fruit, to bake on top (apple, rhubarb, pear, stone fruit, banana, berries)
Choose rice malt syrup as your sweetener and choose low fructose fruit.
Choose nut or coconut milk.
Replace with 2 tablespoons of chia, ground and soaked in 6 tablespoons of water to form a gel.
Replace the nuts with shredded coconut, seeds or just omit altogether.
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