This recipe is one I created for myself, based on the work of Dr. Budwig of Germany. It is low in sugar, full of soluble fiber and beneficial omega-3 fatty acids. The organic whole milk yogurt will provide live probiotics as well. When you choose to use the buckwheat cereal, it also makes it wheat/gluten-free.
1 box of unsweetened Swiss Muesli Mix (Familia) or Maple Glazed Buckwheat Flakes (Nature’s Path) or 1 pound organic, unsweetened bulk Muesli mix of choice 1 cup sliced raw almonds 1 cup raw walnut or pecan pieces 1 cup raw sunflower seeds 1 cup raw pumpkin seeds 2 cups raisins or currant or dried blueberries 1 cup candied ginger
2 teaspoons flax seeds (ground) or chia seeds (whole) 2 ounces soy, almond, hemp, hazelnut, or rice milk (your choice) 3 teaspoon unsweetened organic yogurt or soy yogurt (Whole Soy) 1 Tablespoon Fish oil, Cod Liver oil or Flaxseed oil
In a large bowl, mix the cereals with the fruits and nuts. Place in a glass or metal storage container with a tight lid. When ready to use, measure 1/2 to 1cup of healthy cereal mix into a bowl. Add the ground flax seeds or whole chia seeds (good for omega-3 fatty acids and good fiber for digestion).
Pour 1 to 2 ounces of milk of your choice. Add 1 heaping Tablespoon of yogurt. Top it off with 1 Tablespoon of Fish, Cod Liver or Flaxseed oil. Mix well. Let it sit for 10 minutes to let the cereal absorb the liquids.
Chef’s tip: In Winter, I let my breakfast warm up at 200 degrees in my toaster oven for another 10 minutes while I get ready for work.
The way my grand-mother taught me, French toast is not a fancy dish the way it is perceived in America. It's only a poor folks way to rescue stale bread that’s too hard to eat. In French, “pain perdu” means lost bread. So, in order not to waste precious bread, someone came up with this tasty way to rescue the lost bread. It is best done with stale “pain de campagne” or country style whole wheat bread, but you can try other breads. I hear making it with stale Challah bread gives great results.
1 cup whole milk (or soy or almond or hemp milk) 4 Tablespoons raw sugar or sugar substitute 1/2 teaspoon vanilla extract 5 eggs 1 pinch sea salt 4 Tablespoons butter or ghee 12 slices of stale country style whole wheat bread (or brioche or challah bread)
Mix the milk with the sugar and vanilla extract, and warm to body temperature. When the sugar has dissolved, pour into a shallow dish. In another shallow dish, beat the eggs and salt as you would for an omelet. Add a pat of butter (or ghee, clarified butter) to your frying pan. When it sizzles... Dip each bread slice into the milk, back and forth. Do not allow to soak. Then do the same in the egg mix. Place in your frying pan. Add as many bread slices as your pan will accept comfortably. Cook on the first side for about 1 minute until golden. Flip carefully. Cook the other side.
When done, reserve on a plate covered with a clean “torchon” (kitchen towel) folded over the toast to keep them warm. If you wish, you can sprinkle a little powdered sugar on top, or use your favorite topping: fruit preserves, honey, etc. I like mine with raspberry preserves.
This recipe is a winner at my yearly Mardi Gras crepe party. This is a modern version of a recipe Mamie taught me.
2 1/2 cups milk 1 cup unbleached pastry flour 4 Tablespoons raw sugar or sugar substitute 4 eggs 4 ounces butter, melted (1 stick) The zest of one orange 1/4 cup Grand Marnier or Cointreau liquor
The reason I mentioned a modern version is because I prepare this recipe in my blender. Put the milk in the blender first. Add the flour, the sugar, orange zest, Grand Marnier and melted butter on top. Blend right away, first at low speed, then higher until it becomes smooth. If necessary, scrape the sides of the bowl with a rubber spatula.
Important: Pour in a mixing bowl. Cover with a kitchen towel. Let rest for at least 30 minutes at room temperature to allow the flour to absorb the liquid and thicken. Heat an 8 or 9-inch frying pan, melt a little butter in it and spread thinly with a paper towel. Ladle 2 ounces of batter into your pan; rotate the batter quickly and evenly around the pan. Cook until the edges are turning light brown. With a metal spatula, pick up the crepe and flip carefully. If the batter is too thick, thin it down with water. Repeat until all the batter is used.
Chef’s tip: Everyone has their own favorite topping. My favorite is to sprinkle a little raw sugar and a little lemon juice and fold it. Miam!
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Photo credit: French toast, ©iStock.com/dirkr
