Healthy Recipes

This month's recipes are from Dr. Hull's kitchen, so they are short, simple, and naturally sweet! Actually, these are her personal breakfast choices, and they are awesome for both the kids and adults rushing out the door for school and work most mornings. And, we added some kitchen measurement tips after the recipes.

Breakfast Muesli

1 cup organic vanilla flavored yogurt
1/2 cup fresh blueberries, strawberries, blackberries or raspberries (OK, any fresh berry of choice)
½ packet organic, raw instant oatmeal (your flavor of choice)
OR
1/4 cup organic granola
Ground cinnamon
Organic milk

1. Scoop yogurt into the bottom of a bowl.
2. Add layer of fresh berries.
3. Sprinkle raw oatmeal or granola over the berries.
4. Top with ground cinnamon to taste.
5. Add milk

Our muesli can be eaten as a snack, too, but it is really great for kids in the morning before rushing off to school.

FYI: muesli is originally a Swiss mixture of cereal flakes and rolled oats with dried fruit and nuts, eaten with milk for breakfast.

Original Honey-Nut Cereal

1 cup organic, unsweetened cheerios (Kashi's Heart-To-Heart is the brand we use)
1/4 cup mixed, unsalted nuts (preferably roasted for yummy flavor)
Local, raw honey
Organic milk

1. Pour cereal into the bottom of a bowl.
2. Add layer of fresh nuts.
3. Squirt raw honey over the nuts.
4. Add milk

Now this is a true honey-nut cereal the kids, both young and old, will eat-up. Filled with healthy vitamins and minerals, the complex carbs and complex sugars will provide early-morning energy to start the day off right!

FYI: always purchase local, raw honey. The pollen the bees use to make local honey is the same pollen creating human allergies. So, build your immune system to resist local allergens by eating local honey!

Kitchen Measures

If you cook like I do, you add a pinch of this, a scoop of that, and season with a taste of the other. So, if you need to know what those "homemade" measurements really mean, this measuring chart might help:

A Pinch = 1/8 tsp
3 Heaping tsp = 1 tbsp
2 Heaping tbsp = 1/8 cup
4 Rounded tbsp = 1/4 cup
16 tbsp = 1 cup
4 oz = 1/2 cup
8 oz = 1 cup
1 cup = 1/2 pint
2 cups = 1 pint
4 cups = 1 quart
2 pints = 1 quart
4 quarts = 1 gallon


Posted August 2007 | Permanent Link

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