When following the Hallelujah Diet, we strongly suggest starting your day off with a freshly extracted vegetable juice and a serving of BarleyMax. But we also recommend consuming small snacks leading up to lunchtime. Not sure how to fuel your system? Consider some of our simple, clean eating breakfast recipes:
1. Banana-Carob-Oatmeal Snack
This recipe makes a quick, healthy and delicious morning snack.
- 2 bananas
- 1/4 to 1/2 cup raw oatmeal
- 1 teaspoon carob powder
Simply blend all of the ingredients in a food processor until well combined. If necessary, add distilled water until it reaches the desired consistency.
2. Marjorie's Almond Butter Smoothie
The combination of almond butter and banana makes a great breakfast treat. Find out for yourself with this smoothie recipe:
- 1-2 frozen bananas – we suggest peeling and slicing before freezing for convenience
- 1 tablespoon raw almond butter
- 2 tablespoons freshly ground flax seed
- 1 cup rice milk
Place all ingredients in a blender and process until it reaches a smooth and creamy consistency. If it's too thick, gradually add more rice milk to thin it out.
3. Raw Apple and Blueberry Cereal
Because apples are low in sugar and blueberries are loaded with vitamins, we suggest trying this raw breakfast cereal recipe:
- 3/4 cup rolled organic oats
- 1/2 cup almonds
- 2 red or yellow apples – peeled and cored
- 1 cup blueberries – fresh is suggested, but frozen is fine
- 1 cup natural apple juice
- A sprinkle of cinnamon and nutmeg for garnish
First, soak your oats and almonds overnight, and then drain. Chop the almonds into fine bits.
Next, cut the apples into small pieces, and then mix them with the almonds and oats. Add apple juice and a sprinkle of cinnamon and nutmeg.
4. Power Smoothie
This tasty beverage provides fuel to get you through the day.
- 2 bananas
- 1 cup mung bean sprouts
- 1/2 cup shredded coconut
- 1/2 cup coconut milk or coconut juice.
- 1/2 cup pitted dates
- 1 Tbsp. BarleyMax powder
Place all ingredients in a blender and process until smooth. Enjoy!
5. Apricot Pudding
This recipe, courtesy of Julie Wandling from her book "Hallelujah Kids," makes a great treat for the entire family.
- 1 1/3 cup dried, unsulphured and unsweetened apricots
- 1 banana
- 1 teaspoon raw tahini
First, place your apricots in a bowl and cover with water to soak overnight.
Transfer fruit and water to a food processor and blend. Gradually add the banana and tahini, mixing until well-combined.
Pour mixture into a large bowl and cover. Move to the refrigerator and let set until it reaches a pudding-like consistency.
6. Jalapeño Cornbread Muffins
For those who prefer a savory breakfast treat, try this recipe.
- 1 1/2 cup organic cornmeal
- 1/2 cup spelt flour
- 2 teaspoon aluminum-free baking powder
- 1 teaspoon unrefined sea salt
- 4 tablespoons organic honey
- 2 tablespoons melted coconut oil – plus extra to grease the pan
- 1 1/2 cup almond, rice or coconut milk
- 1 cup organic corn kernels – fresh or frozen, but thawed
- 1 jalapeño pepper – seeds removed and finely chopped
First, heat your oven to 400 degrees and prepare a muffin tin with coconut oil.
In a large bowl, combine your dry ingredients. In a separate bowl, mix your wet ingredients. Gradually combine the two together to create your batter.
Pour batter into each muffin slot until its 3/4 of the way full. Transfer pan to oven and bake for 20 to 25 minutes. Remove and let cool before serving.
7. Fig Nut Balls
This raw recipe found in Kim Wilson's book "Everyday Wholesome Eating … In the Raw" makes the perfect on-the-go breakfast snack.
- 1 cup figs
- 1/2 cup raisins
- 1/2 cup dried apricots
- 2/3 cup walnuts or pecans
- Optional: 2/3 cup coconut
First, place your raisins and apricots in a pot filled with water, and bring to a boil.
In the meantime, destem your figs and tear them in half.
Drain the fruits and then place them in a food processor. Add the nuts and process until chopped.
Form dough into balls, and then roll in coconut if desired. Refrigerate before serving.