Be Kind – Day 1, Breakfast Week!

Okay Friends! Here we go. You got your shopping list last week- did you buy anything new and exciting? For week one we’re going to be focusing on breakfasts. In (and out of!) my classes, it’s the number one thing I get asked about.  So, I figured we’d  just delve right in with the first meal of the day!

Energy in the morning is rising. Just think of the sun coming up and you can feel what I mean by that. You want to eat something to help you feel in tune with this. In addition to this rising energy, you’ve been fasting all night while sleeping. It’s nice to wake up your digestive system, to break your fast, with something gentle and warm. Miso soup, porridges, steamed, blanched or water sauteed greens, warm tea-  combined, these make a great breakfast. I don’t have miso soup every morning, but I do try to have greens. Greens for breakfast??? When you think about that rising morning energy, and then about plants- growing upwards, stretching towards the sun, it just makes sense.

Occasionally I might have my greens in a juice in the morning, but most often they are lightly cooked. In northern climates, and ESPECIALLY in the middle of this freezing cold polar vortex* kind of winter we’re having, it’s important to have cooked foods to keep our bodies warm and our energy (chi) strong and vital. If you feel cold all the time, examine what you’re eating and if you find you’re having lots of tropical (cooling) fruits, or eating lots of salads, smoothies or juices, try eating your greens and vegetables cooked for a few weeks and see how you feel.

Breakfast this morning: Polenta Porridge topped with toasted pumpkin seeds and leftover lemon pudding (yummy!), green tea. Yup. After all my talk of greens in the morning, no greens today. We tried to buy some yesterday but there were no organic greens to be found and even the conventional ones looked pretty cruddy. Sooo…. Hubs is getting some from Whole Foods today. Hooray!!! Greens tomorrow morning for sure!!

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 For hubs and I, I made one cup of polenta, cooked in 4 cups of lightly salted water**. I added an additional scant half cup of water towards the end of cooking to get my ideal porridge texture. 1 cup of dried polenta makes more than enough for 2 bowls of porridge. Pour the remaining polenta into a baking sheet and let set in a thin layer (approx 1/2 inch or 1- 2 cm thick), either on the counter or in the fridge, for the day. When it’s firm, cut the polenta into 2 – 3 inch squares/rectangles and store in a glass tupperware. I’ll show you tomorrow how to make it into a quick and yummy breakfast. 

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* polar vortex is SO. MUCH. FUN. to say!! Especially if you say it in an action movie preview  type of voice- you know the one. Low, growly, full of testosterone, slightly angry… Now say it with that voice- Polar Vortex– haha!! So fun!!

** I use Bob’s Red Mill Organic Polenta and for where I live the 4 (ish) cups of water makes a texture of porridge I like. Your water amount may vary depending on the type of polenta you use and how dry/humid your climate is etc. You can start with 3 and add more as you go if you like.