"Breakfast like a King!" (Or Queen). This expression sums up how breakfast is the most important meal of the day. (Lunch, like a prince & dinner like a pauper)     Morning juices (freshly prepared) are a great start to the day. Fresh Juices taken daily is a refreshing start for children and parents. Drink your juice as soon as it has been prepared and on an empty stomach for the best absorption of nutrients. NB. Juice should be followed ½ hour later with a substantial breakfast.   Some great 'Wake up' Juice Combinations :   Apple, Carrot and Beetroot Water melon Celery and Papaya (Pawpaw) Pineapple and fresh mint leaves Celery, Endive and Carrot Spinach and Carrot and Apple  Carrot, Beetroot and Ginger Younger children may prefer juices diluted or served in a 'shot' glass size. (N.B Limit beetroot to no more than an 'egg cup size' of fresh beetroot for children, per day)     Alternatively, on a busy morning a glass of warm water with some freshly squeezed lemon juice will work wonders to stimulate the digestive enzymes.

Eggs included   Lightly toasted spelt, rye or rice bread, with one or two poached eggs (Cooked with a dash of apple cider vinegar), sliced mushrooms, tomato or spring onions. A serve of spinach on the toast with the eggs placed on top is Breakfast fit for a King. Some soy sauce or tamari is optional.   Savoury rice with egg – As the ‘savoury rice dish’ mentioned in the ‘egg free breakfasts below’ with rice and veggies, but with a poached egg flopped on top. A few dried fish flakes over that and you are in Japan. Get your chop sticks out for this one.   Omelette with 2 two eggs, tomato, zucchini, shallots and chopped parsley and/or coriander. (You can add or change the veggies/herbs to suit your personal taste, though must have something ‘green’).   Rye, Corn and Tuna Fritters - Posted 23rd May 2007 This is a great Protein Breakfast recipe and very easy to whip up if you use the tinned tuna and corn. My three year old son loves these fritters. Ingredients 1 cup Organic Rye flour 1/2 tsp baking powder 1/4 tsp salt & pepper Sprinkle of mixed herbs 1 cup pasteurized milk or Soy Milk 1 tbsp melted butter 2 Organic eggs, whisked 185g tinned tuna in olive oil (or if in brine, then drain the brine off and add 1 tbsp olive oil) 200g corn kernels Method 1. Mix the dry ingredients into a bowl first. 2. Whisk the 2 eggs in a jug and add the milk, then melted butter. 3. Pour the contents of the jug into your bowl and mix them all up together. Add the tuna and sweet corn and extra olive oil if needed. 4. Use olive oil in a frying pan and gently heat it up. Now spoon dollops of fritter mix into the frying pan and gently pat each one down a little to about 1 cm thick, using a spatula. When each one has cooked on one side, turn them over with the spatula to cook the other side. They should turn a little golden brown when they are cooked enough. Serve with Natural yogurt and home made tomato sauce (See Amina's Homemade Organic Cherry tomato sauce recipe on the 'Delicious Dinners' Page) (Makes 10 fritters) Other suggestions : Fritters can be served at Lunch time with a green and tomato salad. They are delicious hot or cold so make yummy packed lunch fillers too. Recipe by Amina, Cooran, Queensland

Ideas for Egg, Wheat and Dairy free Breakfasts   Savoury rice – Bowl of rice (Can use rice from your meal cooked the night before) Stir-fry veggies, onion, tomatoes, broccoli and green beans chopped into small pieces. Serve veggies on top of rice with some soy sauce and added fresh herbs of your choice, eg basil, parsley, oregano.   Sweet rice – Bowel of warm rice, with added fruit such as pear, apples (lightly cooked), wolf berries (bought from Chinese shop) or fresh mango. Serve with LSA (linseed, sunflower seed and almond) mix. Soymilk/rice milk and honey are optional.   Rolled porridge oats, or  Rice flakes cooked and served with LSA mix. Manuka honey and sliced lightly cooked pear an optional.   Organic Rice Puffs or Millet Puffs, with a little Soy milk and Manuka honey.   Slices of spelt, rye or rice bread lightly toasted with mayonaise, sardines and fresh sliced tomatoes.   Rye or rice lightly toasted bread with beans, or previously cooked chickpeas, tomatoes and mushrooms. (See recipes below).   If no protein is being consumed at lunch or mid morning it is highly recommendable to have a protein breakfast. Protein is a very important nutrient, especially for growing children to ensure they have good energy, physically and mentally for their active day. e.g. Protein can be added to the Savoury rice dish, such as mince meat, lean steak or fish and even chicken.

Breakfast RECIPES     Granola Muesli 4 cups organic oats 1 1/2 cups shredded coconut 1 cup wheatgerm 1 cup chopped nuts 1 cup sunflower seeds 1/2 cup sesame seeds 1/2 cup bran Mix the above ingredients in a large bowl. Heat 1/2 cup honey and 1-2 tsp vanilla and 1/2 cup olive oil (optional). Combine honey/oil with dry ingredients and mix well. Put onto a baking tray andbake at 375 degree F for 30 mins, and stir occasionally. Keep in a sealed jar and won't last long as it is so yummy. Recipe by Georgia M, Cooran, Queensland.   Additional ideas for granola muesli from Byron H, Cooran, Queensland. Linseeds, pepitas and/or dates Chinese red dates and/or goji berries can be added but add them after baking so you do not loose the medicinal properties. (These can be bought at China town).       LSA   ·         3 cups linseeds. 2 cups sunflower seeds, 1 cup almonds ·         Mix and grind together until fine ·         Store in a dark airtight jar in the fridge   This mix has a slight sweet and nutty taste and can be sprinkled on rice, pasta, fruit, salads, cereals and vegetables. (A good source of protein, essential fatty acids, minerals and fibre).        SMOOTHIE   ¼ cup frozen mango pieces, banana or fruit of your choice 1 ½ cups soymilk or apple juice ¼ cup ground almonds 2 tspns lecithen granules 1 egg yolk 2 tspns honey 2 tspns carob powder (optional)   Blend and serve with a sprinkle of nutmeg.     CHICKPEAS & TOMATOES   ·        2 handfuls Chickpeas (to be soaked over night) ·         5 fresh tomatoes sliced, or tin of tomatoes ·         1 chopped onion ·         2-3 cloves garlic, minced ·         2 tbsp olive oil ·         fresh herbs eg. coriander, parsley, thyme and dill ·         seasonings eg. Curry powder, chilli, cumin, garam masala, turmeric, and dried celery   1.      Cook chickpeas until soft, in enough water to cover. Heat until boiling then turn down and gently simmer on low heat (usually takes an hour), stirring occasionally. 2.       Lightly stir-fry onions in olive oil and a little water. When nearly soft add sliced fresh tomatoes, just to soften. 3.       When chickpeas are soft, drain any surplus water and add onions tomatoes and minced garlic, add any seasonings and simmer on low heat for a few minutes. 4.      Stir in chopped fresh herbs.   Serve on rice or with homemade Spelt bread (see recipe below)   Georgia’s Millet porridge 1 cup hulled millet, washed and soaked over night Grated nutmeg pods 1 cinnamon stick 1 peeled and chopped organic apple Sultanas and/or other dried fruit Add all of the above ingredients in a pan with 3 cups water. Cook using the absorption method. (Heat until boiling, then reduce heat and simmer slowly for 20 minutes, stirring occasionally. Turn the heat off and leave the lid on for another 5 minutes, until ready to serve). Recipe by Georgia M, Cooran, Queensland     Scrambled Tofu on Gluten Free Rye Bread with Sauteed Mushrooms  - Posted 28th February 2007 (Serves 4) 500g Organic hard tofu 4 Cloves of garlic (grated) Ginger (grated) 1 small onion (diced) 3 shallots (finely chopped) Cup of fresh coriander (chopped) Teaspoon of cumin Pinch of turmeric Half chilli (optional) Pinch of sea salt 2 teaspoons of Wheat free Tamari 4 of the smallest field Mushroom Extra Virgin Olive oil.   Method Pre-heat oven Wash mushrooms, place them on a baking tray, sprinkle a little garlic, cumin, salt, fresh coriander and olive oil on each one. Cover and bake for 10 minutes Crumble Tofu (best done with your hands) into a bowl. Dash of olive oil into a pan, add garlic, onions, ginger and saute until they become soft. Add the shallots and saute for another minute then add cumin and turmeric, saute for another minute, Add the tofu, stir well, add the sea salt and tamari stir well and let cook for about 5 minutes.  Then add the fresh coriander and stir. Place the Scrambled Tofu onto the rye Bread, and have the mushrooms as a side. Always have some fresh coriander and finely chopped shallots as garnish, and to add colour I always have very thinly sliced capsicum to decorate.  Recipe by Rita H, Byron Bay, New South Wales

HOME MADE BREADS & Pancakes     Organic Spelt Bread 1 kg Spelt flour 600ml luke warm water or milk or soy milk or oat milk 2 tsp dried yeast or 20 g fresh yeast 1 tsp sugar 1 tsp salt Can add fruit, herbal seasonings, spices, seeds or nuts. Use a standard bakery size loaf tin. 1. Sprinkle yeast into small amount of the warm water with 1 tsp of sugar. Leave this soaking while you are preparing the rest of the ingrediants. 2. Sieve flour into a bowl and add the salt. 3. Add all other dry ingredients e.g. nuts, seeds. 4. Pour water and yeast mixture in. 5. Knead until a smooth dough. 6. Put in the greased then floured loaf tin. 7. Leave in a warm area to rise until dough has doubled its size. 8. Put in a preheated oven @180 degrees for 50 minutes. To check if the bread is cooked and if it sounds hollow then it is ready. This recipe can be altered to suit your own personal combinations of flours and grains e.g. Some other tried and tested mixes. a. 1/2 spelt, 1/2, wheat flour b. 1/3 spelt, 1/3 rye, 1/3 wheat flour c. 1/4 spelt, 1/4 rye, 1/4 gluten free flour mix (rice, tapioca, maize) 1/4 wheat You can also add your own nuts and seeds, dried fruit and herbs.    Millet Pikelets/pancakes/waffles ½ cup millet flour ½ cup buckwheat or barley flour 1 tsp baking powder 1 organic egg, whisked 2 tbsp brown sugar 1 tbsp cinnamon 1 tbsp olive oil 1 cup water or milk (to desired consistency) Mix all dry ingredients. Add egg and slowly stir in milk/water, until you get a droppable consistency. Drop spoonfuls into the already heated oil in a medium pan and cook until firm. Flip over with a spatula. You can serve with any breakfast spreads or serve as they are. For more savoury pikelets, do not add sugar or cinnamon but herbs and salt. Bread and pikelet recipes by Toni M, Cooran, Queensland

MORE BEAUTIFUL BREAKFAST RECIPES COMING SOON! Send in your favourite recipes and ideas to : http://www.angelmothers.bigpixie.com/send%20in%20recipes.html or Click on to our 'Send in Recipes' Page

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