PerpHect Alkaline Breakfast
I call it "PerpHect Alkaline Breakfast" because it's so hearty and can easily replace traditional oats (that provide a lot of carbs and sugar). This breakfast is full of protein, vitamins, alkaline minerals and healthy oils - it's all perfect for long lasting energy. Plus it's a warm breakfast and so satisfying! And you can change the "grain base" to vary it each morning (or anytime during the day!)
Originally, it's not my idea. This idea comes from "pH miracle" book written by Robert O. Young and Shelley Redford Young. I just did some modifications.
Acid-Alkaline Content: since the quinoa (or any other other grain/ seed/ lentils/ rice) is cooked, their pH would be more on the acidic side but other ingredients are alkaline which together will create a 80/30 or 70/30 balanced meal.
Ingredients (for one serving quinoa: you will get about three cups cooked quinoa from one cup dried quinoa):
- 1 cup cooked quinoa*
- 1 avocado, cut in cubes
- 1 tomato, cut in cubes
- 2 Tbs of healthy oils (like Flax seed, hemp seed, Udo's, olive)
- Sea salt to taste (I like Real Salt brand)
- Lemon or lime juice to taste
- Any spice you like (I love just fresh grounded pepper, but see pic for spice ideas)
- 1/4 bunch fresh parsley or other fresh herbs you like (cilantro, basil)
- 1-2 Tbsp of chopped red/ green onions
- Optional: sun-dried tomatoes
- Prepare your breakfast with LOVE!
*Note: I love using quinoa as a base but be creative here! I prefer to use not starchy base. For example, buckwheat, quinoa (white, red, or black), millet, tef, or amaranth are actually seeds not grains and they are all high in protein and low in carbs. In terms of rice, black rice or wild rice (sometimes called forbidden rice) would be the best option, because it's more nutritious, has more protein then other types and this is original not hybridized rice. Or I think using chickpeas or lentils would be a good idea, too!
1. Soak your quinoa overnight (or what you choose. It becomes more nutritious and easier digest and faster to cook).
2. Slow cook in the morning: rinse it thoroughly (because it can be bitter). Add 1.5 cups of water, simmer about 15-20 minutes on the very low heat (this way it preserves more nutrients). You will get about 3 cups cooked quinoa.
3. Add spices, salt, oil to the quinoa (make sure it's not very hot because heat destroys sea salt and healthy oils).
4. Add avocado, tomato, parsley, onions - slightly mix and drizzle lime or lemon juice.
- Please add any veggie you like to the quinoa (asparagus, peppers, broccoli etc.)
- And as an idea you can put your quinoa-veggie mix on spinach or mixed greens to have a nice big hearty salad, add some crunchiness on top like sprouted almonds.