BUCKWHEAT CEREAL (KASHA)
1 c. whole buckwheat grains
2 to 2 1/2 C water
pinch of sea salt
If possible soak grains overnight and drain. Bring water to a boil. Stir in the buckwheat and let boil for 2-3 minutes, stirring constantly. Turn temperature to low and simmer until done (5-15 minutes depending if it had been soaked overnight). Serve with butter, sesame oil, or olive oil. Applesauce is also very good.
Variations: You can also use Quinoa, Amaranth, or Teff to make these delicious high-protein cereals. Steel-cut oats also work very well, but they need a milk protein, such as kefir, to provide all of the essential amino acids.
BREAKFAST ENCHILADAS
8 Corn tortillas
8 Eggs
2 T olive oil or butter
½ C Black olives, chopped
¼ C Cilantro chopped
2 C cooked Greens of choice: spinach, chard, kale (finely sliced)
1.5 C Enchilada sauce
1/3 C Cheddar cheese
Preheat oven to 350. Heat oil or butter in frying pan and scramble eggs. Pour about ½ cup enchilada sauce in baking pan large enough to hold 8 rolled enchiladas. Take one corn tortilla and layer some of the scrambled eggs (about 1 eggs worth), greens (1/4 cup), and black olives (1 T). Roll up and place seam side down in baking dish. Repeat with remaining tortillas, eggs, greens, and black olives. Sprinkle tortillas with cheese and bake for about 20 minutes.
Top with cilantro right before serving. Serves 4.
EASY FRITATTA for breakfast or dinner
6 large eggs
4 slices turkey bacon, cooked and chopped (optional)
2 medium zucchini, julienned
½ onion (any variety), chopped
4 tomatoes diced into 1 inch pieces
½ C kalamata olives, chopped
2 T olive oil or butter
Heat 1T of olive oil or butter in pan and cook onions until clear. Add zucchini and cook a minute or two longer. Mix in rest of vegetables and cool. Beat eggs and add cooled vegetable mixture to eggs and gently mix. Heat the remaining T of olive oil or butter in a 10 inch cast iron skillet. When hot, add egg mixture and cook on low covered. When eggs are just a little loose in the middle, place skillet in oven and broil for just a few more minutes until the center is set. Either slide the frittata onto a serving plate or serve right from the skillet. Serves about 6
Serving idea: Drizzle fresh pesto sauce on each piece of frittata
