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Rise and Shine Cereal

Rise+and+Shine+Cereal Rise and Shine Cereal

Apart from my son waking me up in the mornings by jumping up and down on the bed around 7:00 am, it takes some effort to slip out of my “Love Pink” pjs and face the day. I love sleep. No, I lurve sleep. My husband and I enjoy sleeping so much, that we take turns getting up first in the mornings, just to give each other “a little lie in.” Shoot, that’s love right there folks. If I have put off any future baby making plans for a few years, I sincerely apologize.


It is with this deep knowledge self that I created some yummy, exciting options to lure me out of the boudoir. A tasty breakfast of champions, yes. Sportsman’s faces on boxes of sugar-laden cereals, no. Feeling is believing if I do say so. As well as being delicious, Rise and Shine cereal is pure energy: Sprouted buckwheat is gluten free, full of b vitamins, phosphorus, magnesium, rich in protein, and amino acids. It may seem a bit fiddly, but soaking makes nuts more digestible and increases the absorption of vitamins to the body. Plonk them in a bowl with some filtered water before bed and it’s ready in the morning. Well worth the extra effort. For convenience, you can make a double batch, and store in an airtight jar for a few weeks. On the day, just add the nuts and fresh fruit, and you’re good to go.

Rise and Shine Cereal



Cereal Base
2 cups sprouted buckwheat (sprout your own and dehydrate, or buy them at your local health food store in the raw section. I like the Kaia brand))
4-5 slices of dried mango, chopped
4 medjool dates, seeded and chopped
4-5 dried figs, stems topped and chopped
1/4 cups raw pumpkin seeds
1/4 cup raisins


Extras
1/2 cup raw almonds, soaked overnight in filtered water, then chopped
1/2 cup raw sunflower seeds, soaked 3 hours in filtered water then chopped
1 apple of your choice (I love fiji or cox), cored and chopped
1 banana, peeled and chopped


If you are interested in sprouting your own buckwheat (the economical option): 
1. Rinse the buckwheat grouts and soak for six hours. Drain and store in a salad spinner in the fridge.
2. Rinse with filtered water twice a day, and expect the groats to sprout over three days. You will notice little tails growing out of the seeds.
3. Using a dehydrator, dehydrate the sprouts on a dehydrator sheet, set at 90 degrees for three hours or until crunchy.

Assemble the cereal:
1. In a bowl, combine the cereal base and extras. Pour on cold rice, soy, or almond milk and serve.

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