Breakfast is one of my favorite parts of the day, especially when I get to enjoy it slowly. I always begin my day with a homemade green juice but generally want a little something in addition to that. Here is a list of my favorite FLB breakfast dishes, some a little on the sweeter side (but still healthy of course) and others a little more savory. Click on the links below the pictures to get directed to the recipe!
This salad brings me right back to a warm sandy Hawaiian beach – and who doesn’t love a trip (whether a real one or a mental one) to those lovely islands?! That kind of trip is especially needed right now as SF ‘summer’ has been in full effect the past few weeks… I’ll continue dreaming of warm summer nights but if you need some tips on cutting a mango, take a moment to learn about it here. Enjoy this refreshing summer treat! Note: It is great to sub in Fuyu persimmons when mangos are not in season!…
There is a nice contrast between the hot filling and the cool crisp lettuce… all combined with a crunch from the final few ingredients. It is incredibly healthy and incredibly delicious.
- For Sauce
- 1 tsp five-spice powder, divided
- ½ cup soy sauce or (braggs liquid aminos for gluten free)
- 3 tablespoons oyster-flavored sauce
- ½ teaspoon arrowroot
- 1 Tbsp chili garlic sauce
- For Filling
- ½ cup farro (use quinoa for gluten free version)
- 1 Tbsp olive oil
- 1 shallot, diced
- 1 package (15oz) soft tofu, drained
- 4 cups mushrooms, diced
- 2 cups bean sprouts, chopped in half lengthwise
- 1 bunch scallions, sliced
- 1 can water chestnuts, drained
- 1 cup cashews
- 1 head of butter lettuce
- Cook farro (or quinoa) according to package directions.
- Make sauce by combining ½ tsp five-spice powder with remaining ingredients and whisk together. Set aside.
- Heat oil and cook shallot until fragrant and it starts to be come transparent.
- Add block of tofu and smash with a wooden spoon until it becomes small chunks. Season with remaining ½ tsp of five-spice powder. Cook until slightly browned, approximately 5 minutes.
- Add mushrooms and cook until tender.
- Meanwhile prepare lettuce wraps, but removing butter lettuce leaves and setting aside.
- Add cooked and drained farro and sauce. Cook for a few more minutes until mixed together.
- Finally add bean sprouts, water chestnuts, cashews and scallions. Mix together and then remove from heat.
- Spoon a bit of the filling onto a plate with a side of the butter lettuce leaves. Make individual wraps at the table in order to not have lettuce get soggy.
I had heard about juicing for quite a while before making it part of my daily routine. It seemed too time consuming, too expensive and too much for someone with a teeny tiny San Francisco kitchen. Well, after reading Kris Carr’s Crazy, Sexy, Diet, I decided it was about time to start juicing. Below are just a few of the benefits of juicing:
1. By removing the plant fiber during the juicing process, you get a direct shot of vitamins, minerals, enzymes, proteins and oxygen without your body having to do any of the work of digestion, which helps nourish your cells and restore the immune system.
2. When you juice, you use more fruits and vegetables than you could actually eat. As a result, you are drinking a densely packed amount of vitamins, minerals and other plant-based nutrients.
3. Vegetables are alkalizing and your body is designed to function at its best at a slightly alkaline pH level. Many of the things we do in our daily lives (certain foods and drinks, stress, etc) create an acidic environment (it is MUCH easier to become too acidic than it is to become too alkaline) so by juicing you help bring your pH levels back into balance. An acidic environment is a breeding ground for bacteria, yeast and lots of other yucky things that in turn make us feel yucky!
4. Lots of juicing means lots more vitamins and minerals which are responsible for all sorts of necessary chemical reactions promoting health and vitality and therefore lots more energy.
5. And just a few more: Juicing helps to slow the aging process, reduces inflammation, helps cleanse the body (which is especially important post-holiday season), improves the look of your skin, regulates digestion and can help peel off pounds… sold yet? If not, for some real motivation check out Fat, Sick and Nearly Dead!
Here is a simple juice to start with but as you become more comfortable with the taste of veggie juice, the produce isle will become your best friend. Rule of Thumb: At least 3 veggies to every one piece of fruit and the greener the better!
- 2-3 cucumbers
- 1 head romaine
- 3-5 stalks of celery
- 3-5 stalks of kale
- small bit of ginger
- Carrots, apple, pear or grapefruit (if you want to sweeten it up a bit)
- ½ lemon
- Sprinkle with turmeric and cinnamon.
- Squeeze lemon on top. Enjoy!