Wholefood CuisineWELL NOURISHED BODY
WHOLEFOOD CUISINE NEWSLETTER
Sign up to receive a weekly peek inside our kitchen.
Whole “Cereal & Fruit” Breakfast
This is what I eat almost every morning for breakfast:
- 1 cup cold organic brown rice
- 2 cups fresh fruit
I learned this when I started doing The Rice Diet to come after losing my left eye to diabetic retinopathy. And it’s working. My right eye is doing great.
I had to smile the other day when I passed by a rack of magazines and one of them—I think a special interest magazine from Newsweek—had a similar photo on the cover of oatmeal with fresh fruit.
This IS the breakfast as far as I am concerned. It’s filling, delicious, and inexpensive.
But what is funny to me is that it is simply a whole version of industrial breakfast cereal.
This can be varied in many different ways.
Of course, the fruit can be any fruit.
You could add a teaspoon of any natural sweetener, such as honey, maple syrup, or date sugar.
Larry and I like to sprinkle a bit of San-J Organic Gluten Free Soy Sauce and Big Tree Farms Organic Coco Aminos on our rice. The soy sauce is salty and the coco aminos are sweet, so we like the combination. We’re fine eating plain brown rice, but this just makes it more interesting.
Sometimes I’ll put a sprinkle of date sugar and cinnamon or cardamom (my favorite spice) on the rice.
We love this rice and fruit so much that every morning when we wake up we can hardly wait to eat it. And then as we are eating our respective bowls together we are always saying, “Oh, this is so good!” “How come we never get tired of this?’
This takes less than 5 minutes to prepare.