Рецепт BREAKFAST & BRUNCH
There is just something about breakfast. It's more than just a meal, or a cup of coffee. Breakfast transcends all other meals. It isn't like lunch, where you're most likely sandwiched (excuse the pun) between other activities and most likely rushed. It isn't like dinner where you're winding down, and most likely exhausted. There is a poignancy to breakfast. The beginning of your day; a quiet moment before everything starts.
For me, it's a meditation. A ritual. Subconsciously or not, my breakfast informs my intention for the day. Sometimes it's rushed, uninspired and preoccupied. Sometimes I can't wait to make myself a special meal, or brew a new blend of coffee. It is a little moment of the day that I have to myself.
I never understood how or why people could go without breakfast: "How can you not eat breakfast?! Don't you love yourself?" Literally and figuratively, my morning meal nourishes me. I need my time in the morning to prepare for whatever shit may happen out there that I can't control. What I can control, is the minutes in the morning where I sit, quiet, watching the sun raise above me and get ready for anything to happen.
That being said, I have never been a brunch person. I KNOW IT SOUNDS CRAZY, but I like my quiet mornings alone. On very rare occasions, I will go out for brunch, but I find the breakfast menus in terms of what I can eat, is usually very dull. On a random Sunday morning, I actually CRAVED brunch, as crazy as it sounded! I invited my closest friend, Jen, to come attend an impromptu brunch the morning of. I didn't have to leave my own apartment, but I had the company of a Sunday brunch. I only had what food was on hand, but as many meals are, it was about the company first.
MILLET SPICED FRENCH TOAST
Gluten-free & Vegan
Serves 2
- 4 millet slices, whole or cut into sections
- 1/2 cup hemp milk
- 1 teaspoon agave nectar or maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon nutritional yeast
- 2 tablespoon sorghum flour
- 1 tablespoon virgin coconut oil
1. Mix the milk, agave, spices, yeast and flour in a small bowl. Soak the slices of millet in the mixture well.
2. On a very hot skillet, add a small amount of coconut oil and add soaked bread. "Fry" on both sides, adding more coconut oil when needed. Do this for each slice.
3. Serve with maple syrup, sliced banana and fresh raspberries.