Ingredients (use vegan versions):

• A bowl full of cooked millet (preferrably cooked overnight in a crockpot.
• Better digestion when grains are cooked longer)
• 1-2 tablespoon flaxseed oil
• 1 banana cut down middle and sliced
• 1/2 avacado sliced and/or cubed
• salt to taste

Directions:

Mix all, I usually put the two fruits, (YES avacados are fruit and combine
very well in this unique recipe) in a large cereal/soup bowl first and then
the millet and pour the flaxseed over it.

This is an excellent breakfast, with sun or pumpkin seeds on the side for
a candida diet. Flax itself is very nutritious and excellent for the
digestive system.

Serves: 1

Preparation time: at least 1 hr.

Ingredients (use vegan versions):

• 3 cups Scottish cut oats
• 3 cups cracked rye
• 1 1/2 cup oat bran
• 1 cup soya flakes
• 1/2 cup buckwheat groats
• 1/2 cup dried currants
• 1/4 cup sunflower seeds
• 2 Tbsp. flax

Directions:

Combine all these ingredients and keep in a big jar. To prepare, use 3 parts water to one part cereal. Boil water, add cereal, reduce heat, cover and cook over very low hear for 15 to 2o minutes. It’s not a quick breakfast, but it doesn’t require much attention so you can do other things while it cooks. Stir it once in a while until to keep it from sticking. There are many ways to prepare this porrige. Sometimes we chop an apple into it and add a sprinkle of cinnamon. Sometimes we throw a few handfuls of frozen cranberries or blueberries in while it’s cooking. Adding a chopped banana after it has cooked is also pretty tasty.

Serves:

Ingredients (use vegan versions):

• 1 lb silken tofu
• 1 large can peaches in juice
• 2 ripe bananas

Directions:

Blend all ingredients in food processor until smooth. Chill
and serve for breakfast, or anytime!

Serves: 2-4

Preparation time: 10 minutes

Ingredients (use vegan versions):

• 1/2 block of firm fofu, mashed (this is your “egg”)
• 1/2 cup plain vegan soymilk
• wheat tortillas
• 3 big tomatoes sliced
• 1 green pepper chopped
• 1 red pepper chopped
• 5-6 potatoes cubed or sliced
• 1 onion chopped
• salt and pepper to taste
• mushrooms {optional}
• guacamole

Directions:

Add the soymilk to your mushed tofu for your egg, and set aside for
later use. Then fry up them taters. In a seperate pan, add a
little oil to the pan and sautee onion, add sliced tomato.
Let the water from the tomatoes evaporate, then add peppers.
Once most of the water from the veggies is gone , add the
potatoes. Stir for about a minute, then add your tofu
mixture.

Wrap mixture inside your tortilla with fresh guacamole and
you’re set. These things are awesome, and they will fill you up
for about 2 days!!

Serves: 3-5

Preparation time: 45 min

Ingredients (use vegan versions):

• 1 can vegetarian refried beans
• 1 large potato
• 1-2 cups lettuce
• tortillas

Directions:

This is really a simple recipe. All you have to do is dice
your potatoes into about 1/4 inch squares then fry them in
a little bit of olive oil on medium heat with a lid, if
possible. Put spices on it to your taste (I use lots of
vegit and johnys seasoning salt). While those are frying,
heat up your refried beans however you prefer them. Once
your potatoes are done, mix the beans and potatoes in a bowl
and, fix your taco with lettuce, sauce and whatever else you
like on it! tada! Excellent mix for tacos, and is also a
good mix for breakfast burritos!

Good to be served with mexican rice.

Serves: 3-4

Preparation time: 30 min