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Jean
So, what is a healthy breakfast to you?
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Sharon
I almost every day have a fruit/veggie/herb smoothie. I typically put various greens (Power Greens from Costco is my favorite), coconut yogurt (homemade), a couple of dates to sweeten it, a couple of broccoli tops, some frozen strawberry and blueberries, burdock powder, bone broth powder, ginger, protein powder, tart cherry juice, and almond milk. Since there’s not much protein in it, I will generally have a piece of meat within about an hour of the smoothie to give me a bit more energy.
2 users thanked author for this post.
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Sally Knox
With respect to the coconut yogurt, is it fair on this forum to share that recipe or how-to? I make my own L reuteri yogurt but would love to move to something other than milk.
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Amelia Marshall
Such a great idea to use protein to get more energy. I love the tips!
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Michele
I’d love to learn how to make yogurt from something other than cow or goat milk which is my stand go to. Please share!
Michele
SongHaven Farm-
To Sally Knox & Michelle who want homemade coconut instructions/method. First let me say that I use a Luvelle Yogurt Maker (best anywhere from my research – never had a failed batch YET!). They aren’t cheap, but when I tell you it takes me 11-15 minutes prep time to get it set up, then walk away for 15 hours – you may see the incredible value in it! That maker holds the perfect temperature without any problem and every batch I’ve made has been perfect (and I’d never made yogurt before!).
So that said. I take 3 cans Thai Kitchen Organic coconut milk from Costco, take the labels off the cans and put it in fairly warm water in the sink for a few minutes to liquefy everything while I gather the other ingredients. I use 1 tsp of organic sugar that feeds the fermentation, 2.5 T Great Lakes Culinary Gelatin (from Natural Grocers), and 1/4 tsp GI ProStart (from GI ProHealth) for my starter. Shake the coconut milk well before opening, then I pour the first can into my NutriBullet. Add the powders in and give it about a 5 second mix – if any powders stuck to the side, dislodge it and mix another quick burst. Pour this out into the Luvelle 2L container. (Note, the rest is because I like to get every drop of good stuff out of the blender). Put the second can in the bullet and give it another 5 second mix. This one is much less “textured” than the first can with the powders), and pour it into the Luvelle container. The 3rd can I generally just pour into the bullet, cap it and just give it a quick shake before dumping in with the other 2 cans. Mix with plastic to make sure all is blended in the Luvelle container well, then cap it and put it in the yogurt maker with cool water in the reservoir to the water line shown. Set it for 100 degrees (it’s the second press on the temp setting), then set the timer for 15 hours and walk away!
Perfect every single time I’ve made it. One thing I’ll add, if you want to add ANY flavoring to it, wait till it’s done (otherwise it messes up the fermentation according to the manual), mix it in with the finished (but VERY watery) yogurt, THEN put it in the fridge for 12-24 hours to let it set up. I’ve found that if I want to add powdered fruit, I reduce the gelatin a bit to accommodate for the absorption of the powdered fruit. If using fresh, fruit, you likely would want to add a bit more gelatin since the fruit will add more moisture. Either way, the yogurt finishes off the maker as very watery and separates – this is normal, just stir it up and refrigerate). DONE in 15 minutes or less! Hope you enjoy it – we feel that the Luvelle Yogurt maker has been one of the best kitchen gadgets we’ve bought in many years!
1 user thanked author for this post.
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My apologies – I spelled the yogurt maker wrong. It’s Luvele – not Luvelle. Just wanted you to know in case you want to check it out or get one and start making outstanding yogurt.
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Hi Sharon, Thank you. Do you notice a difference if you do not take it?
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Honestly no. But most breakfast type meals aren’t my thing…
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I hear you. Sometimes I do not eat breakfast until 1:00
You have given me an idea though. I wonder if I can dehydrate meat, then powder it, and add it to a smoothie. That way it would be sure to get digested, but, it might not taste very good.
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Hi Jean! Good questions with lots of right answers!
My personal (aka not necessarily research-based :)) definitions of a good breakfast is as follows: High protein, low sugar, low carbs, low dairy. Usually my family does eggs, oatmeal with nuts and fruit, or an “egg nog” (that’s what we call it) with raw fresh eggs, almond milk, bananas, baking cocoa, a tiny bit of avocado oil, chia seeds, and either a bit of sugar or honey.
2 users thanked author for this post.
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Leanna Cain
We raise our own chickens, therefore we love eggs for breakfast. My favorite is boiled as I boil about a dozen at a time and they are nice and easy to grab as I head out the door for work. Plus I recently found out that eggs are one of a small number of food that is a good source of vitamin D.
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Jennifer K
I usually eat a salad – who says breakfast has to be “breakfast” food! 🙂
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Jennifer – I did that while on the herbal cleanse, but I have to confess, neither I nor hubby are big fans of salads. Stir fry (aka: one dish meals with meat and veggies in the skillet) yes, and even the rare “everything raw” vitamix soup served cold. But they all win over a salad for us. Don’t know why – I’ll put raw veggies in a smoothie and like it, but not so with a salad. I’m just weird and wired oddly I think!
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I love reading the answers here and getting some tricks/recipes to put into my daily routine, so thanks for sharing and please keep it up!
Our meals on the farm vary as the seasons do. During the summer we do a fair amount of smoothies with goat kefir, sunflower microgreens, frozen fruit, chia, ground flax, inulin powder, stevia and sometimes a protein powder or cocao depending on what fruit I am using and how I am feeling that day. Also, we do a fair ammt. of oatmeal with dried or fresh fruit and nuts with molasses. On Sundays we have a bigger meal with homemade sausage/bacon, eggs and blue corncakes.
In winter we often do eggs with a green salad and if we are having grains, a slice of homemade whole grain bread. Also, we like to do sweet potatoes fried with onions/garlic and topped with an egg and avocado. Sometimes we have a simple bone broth soup with greens.
Michele
SongHaven Farm -
Ok, so, your herbs and spices are “aging” What do you think about mixing some together to sprinkle on your eggs or potatoes or whatever. I would love to mix some up (maybe put them in the blender for a second) I have sprigs of rosemary here. I have some old dill and some old thyme. And I am sure there is more. Has anyone ever tried this? What did you use or what would you use. Anything and everything? Thank you very much in advance.
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Hi Jean,
I think making a spice blend that you like on eggs and putting it in your shaker is a great idea. I have done this, but generally I have a lot of dried material from one plant and put it in my vitamix and do each herb individually and then make the mix. I would think you could use a mortar and pestle if doing smaller amounts. The herbs you use will depend on your preference of flavor for sure. Here in the southwest I like a bit of spice and tang, so I often put in a bit of cayenne or chipotle, dried garlic and onion, and a bit of salt as well to other herbs like parsley, cilantro and maybe some lime peel.
Michele
SongHaven Farm1 user thanked author for this post.
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Michele, I do plan to make a mix. Just have to figure out which herbs and spices to play with. Thank you for your encouragement to go in that direction!
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