Raw Breakfast Ideas

On the Sunny Side of the Day, Part I

by Tara Bianca Tiller
Source: http://www.rawbc.org/articles/raw_breakfast.html

There is nothing better than a day started and supported with minerals, vitamins, and nutrients!

I remember when I 'graduated' from cereal and milk to museli and yogurt for breakfast. I had heard of the detrimental affects of high glycemic value cereals due to a puffing method of processing cereal grains where they are subjected to high pressures, then suddenly ejected into a normal atmospheric pressure, causing the grain to expand sharply. What never crossed my mind, until years later, was the low nutrient value of these cereals.

Many cereal-brands typically contain refined carbohydrates. These refined carbs are digested quite fast and may contribute to spikes in blood sugar levels, causing appetite swings and food cravings. They give you a boost, then seem to leave one deflated of energy. Although many cereals have vitamins added, the body is not designed to utilize synthetic vitamins. The body regards them as toxins and attempts to eliminate them as rapidly as possible. "Thus they act like stimulants, hasten the ageing process, rob your body of energy, water, and provide expensive color to your urine."

"Both the recent Finland study published in the New England Journal of Medicine and the Agnes Fay Morgan experiments at the University of California at Berkeley in the 1940s proved that taking synthetic vitamins (MOST VITAMINS ARE SYNTHETIC) is worse than starvation. The synthetic vitamins will kill you quicker than not taking them would. In the Finnish study, there was a statistically significant loss of protection from lung cancer, stroke, and all other forms of death. There is often a direct link between synthetic vitamins and fibromyalgia . One doctor "cured" his patient of fibromyalgia by taking her off all artificial supplements." (From http://www.juiceguy.com)

Many people ask me what they can eat for breakfast, if not cereal, toast, or bacon & eggs...their typical breakfast meal. Comfort food for the masses! I used to suggest museli and yogurt. As a glorified, 'adult' version of the ole breakfast routine, I thought it was the ideal.

Essentially, everyone wants sustanance. They want to feel fuelled for the day or at least until lunch time. Now, you'll find me suggesting many raw vegan options to inquiring health conscious breakfast eaters everywhere.

One of my favourite ways to start the day is with a green juice or green smoothie made from kale, apple, and celery. from nature's best. Not only does this green nectar balance electrolites, but it nourishes every cell on a deep level, so much that I find I do not feel hungry until many hours later.

Other days I eat a large salad consisting of mango, strawberries, cucumber, celery, dandelion greens, and dark leafy lettuce. Of course, it changes seasonally. You can make a green smoothy out of these ingredients if you are in a hurry, but I love to savour every solo bite of mango in its whole form. Once mango are not in season, I'll eat a raspberry or strawberry n' lettuce salad.

Many people are shocked that I would eat green 'stuff' in the morning. Nevertheless, I feel stoked after a great morning salad! Chlorophyll is extremely nourishing and is an inner dose of liquid sunshine! It is an amazing feeling to go through the day truly nourished by the food you eat.

Sometimes I am in the mood for just fruit. When blueberries are in season, I eat only blueberries throughout the whole day until dinner, then I have a large salad. And, on special mornings, I start the day with organic watermelon. I'll eat until I am full and satisfied.

On the Sunny Side of the Day, Part II

by Tara Bianca Tiller

"A smiling face is half the meal." — Latvian Proverb

In the summer issue, I wrote about the benefits of eating or juicing greens for breakfast. In this issue, I explore how to get the most energy and nutrients out of every meal.

Digestion begins in the brain. Some say digestion begins in the

Chew your food at least 30-50 times. If you have the time, chew each mouthful until it is liquid.

mouth, but truly it begins in the brain. Your eyes and your nose get your body and mind in the mood for food, and just the thought of food gets the digestive juices flowing.

Why Chew? When food enters the mouth, the first step in food breakdown begins. Chewing is the mechanical breaking open of plant cells. Chewing is an important factor in the body's ability to utilize any nutrients. Your teeth break the bread down into smaller particles, increasing the surface area through which digestive enzymes have easier access to the contents inside.

Chewing also:

• stimulates the release of hormones that control appetite. The longer you chew, the less likely you are to overeat. And, chewing foods slowly slows down your eating.
• produces saliva that lubricates the food, making it slide down the esophagus.
• produces amylase, the first digestive enzyme, breaks the chemical bonds between the carbohydrate molecules, changing them into smaller sugar molecules. These are now free to be broken down even farther, if necessary.
• releases the flavour of food, and if you chew long enough, you may taste the sweet disaccharide sugars that result from this part of digestion.

Taoists regard saliva as a precious fluid. It has been called the Jade Fluid and the Long Life Wine.

Saliva is the body's own health juice.

When each step along the digestive process is done well, the next job is easier. By taking small bites, chewing your food well, and swallowing it slowly, your body is better able to utilize nutrients.

For a detailed looked at the digestion process, visit: http://www.wikipedia.org.

Put your heart into your food. Cultivate gratitude and love toward your food and everything and everyone that contributed to the food ending up on your plate. This is as important in the growing and preparation, as it is in the consumption of your food.

Create an atmosphere conducive to digestion and enjoy your food.

Appearance is almost as important as the actual taste and the quality of each dish is more important than the quantity. Eat a variety of local produce that is organic, colourful, fresh, and in season. When foods are in season, they are much more likely to provide nutritional and flavour satisfaction at the time of year when their quality is at its best.

Value subtle tastes and flavours.

Food combining is an important factor in the over all health of the digestive system. Avoid combining too many foods which creates indigestion, bloating, gas, and uneasiness. For guidelines and more information visit http://www.drbass.com/sequential.html.

Most importantly, eat live, enzyme-rich organic food. Our live bodies wer designed for living food.