Hot Winter Breakfast with Sprouted Spelt, Nuts and Dried Berries

Back in Rio en Medio,  I am enjoying my sprouted hot cereal breakfast in the pinion scented mountain air. 

Sprouted Spelt with Nuts and Dried Fruit Recipe: 

Ingredients:

1 cup spelt, sprouted

1/8 cup dried cranberries

1/8 cup roasted almonds

1 cup soy milk, heated

2 tablespoons honey

Directions:  

1.  Follow sprouting directions for mung beans

2.  Mix sprouts with your favorite dried fruits and nuts

3.  Top with hot soy milk and a little honey

Soft Boiled Egg with Baby Greens and Strawberry Vinaigrette

Strawberries from the Farmers Market

Strawberry Vinaigrette with Cilantro

Soft Boiled Egg on Baby Greens with Strawberry Vinaigrette

Close-up

The first of the berries were at this week's farmers market.  Sweet, tangy and delicious, they add a burst of summer to my Sunday morning breakfast.
                                                 
Vinaigrette Ingredients:


1/2 cup of strawberries
2 tablespoons fresh cilantro
2 tablespoons lime juice
1-2 tablespoons honey


Directions for Vinaigrette:


1.  In a blender, puree all ingredients


Ingredients for Hard Boiled Eggs with Macro Greens:
Serves 2


1 handful per serving macro greens
6 asparagus stems, chopped
2 small spring onions, chopped
2 medium sized red potatoes, sliced
2 hard boiled eggs, cut in half
Black pepper and salt to taste


Directions for Hard Boiled Eggs with Macro Greens:


1.  In a skillet, brown red potatoes with asparagus.  Let cool.
2.  In a bowl, toss the macro greens, spring onions with the asparagus and potatoes.
3.  Serve tossed vegetable mixture on a  plate with the egg, then drizzle the strawberry vinaigrette on top.
4.  Add salt and pepper to taste.

Couscous for Breakfast or Snack

Couscous with Dried Fruit, Nuts, and Spices

Ingredients:  

Couscous
Your favorite dried fruits
Your favorite nuts
Your favorite spices - (Adding turmeric will give you a beautiful yellow color)

Directions for Couscous with Nuts, Dried Fruit and Spices:

This is a really quick and easy breakfast or snack.  To prepare, I like to add a little turmeric, cinnamon, cardamom, raisins, dates, and dried cranberries when cooking the couscous.  Then, I garnish with some roasted cashews, walnuts, almond, pistachios, or pine nuts.  You can serve hot or cold.