A Magical Post-Christmas Breakfast

Our Holiday Gift to You

Looking for the perfect gift?   Want to start off the New Year feeling wickedly amazing?  Want to delve deeper into nutrition & intuition?  

We want to give you the most powerful gift we can think of!! 60% off Holiday Special, only $80 (normally $200)

*discount only available until December 31, 2011

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1. Uncover old patterns & behaviours around food 2. Strengthen your connection to your higher self and intuition to trust your body to know what to eat 3. Get a holistic, nutritional assessment and let us guide you to feel ridiculously amazing 4. Receive answers and guidance immediately

Email info@livingkitchenwellness.com before December 31, 2011 for your Holiday Gift!

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On Christmas morning, we woke up and realized we didn’t have any eggs- which tend to be one of the go-to breakfasts around here.  Seeing as it was Christmas, we didn’t much feel like venturing out into the cold to see if the corner store was open.
And so, the most amazing alternative Christmas breakfast came to be...rich in grounding root vegetables, some local blue cheese for protein (and a special treat to indulge in on holidays), and avocado for nourishing fat.

If you want to know brands that we recommend- check out:

1. Food For Life Ezekial Bread - the sprouted grains are easier to digest and higher in protein than normal grains
2. Ewenity Sheep Cheese- Locally made in Ontario Leslieville Cheese Market- Our favorite shop in Toronto

Please leave comments below about your favorite cheese shops where you live!!  (because we know there are many readers who do not live in Toronto)

Christmas Breakfast Menu:

The Savory and Grounding Roots:

Creamy Squash Carrot Soup Roasted Sweet Potatoes

The Sweet and Uplifting:

Ezekial Brand Sprouted Raisin Bread Fresh Grapes, Blackberries and Grapefruit

The Special Holiday Treat:

Blue Cheese

The Invigorating and Detoxifying:

Kale Basil Pesto on Rice Pasta Roasted Red Peppers Fresh Avocado

Creamy Squash Carrot Soup

Ingredients:
1 butternut squash, chopped 4 carrots, chopped 1 bunch of leeks, chopped 1 vegetable bouillon cube (make sure it is yeast-free) 5 cups water sea salt and black pepper to taste 2 Tbsp ghee or high heat cooking oil
Directions: 1. In a large pot, saute the leeks in ghee (or oil) for 5 minutes. 2. While the leeks are sauteing, chop the squash and carrots. 3. Add the squash and carrots, water, and bouillon cube.  Bring to a boil and then reduce to a simmer. 4. Cover and simmer on low heat for 30-45 minutes, or until the vegetables are soft. 5. Blend together in the food processor or blender until creamy.  Add sea salt and pepper to taste.

Roasted Sweet Potatoes

Ingredients: 1 large sweet potato 2 tsp olive oil ½ tsp garlic salt 1 tsp dried basil 1 tsp dried oregano ⅛ tsp black pepper
holistic nutrition
Directions: 1. Preheat oven to 375. 2. Slice the sweet potatoes into thin disks. 3. Toss together with oil and seasoning. 4. Spread out on a baking sheet and roast for 15-20 minutes, or until the sweet potatoes are crispy on the edges.

Kale Basil Pesto on Rice Pasta

Ingredients:
2 cups kale, washed well and chopped 1 cup basil, washed and chopped 1 clove garlic, minced ⅓ cup olive oil ⅓ cup sundried tomatoes, chopped ⅓ cup goat feta cheese (optional) sea salt to taste
4 servings of rice pasta
Directions:
1.Boil a pot of water and cook the rice pasta.
2. Blend all ingredients in the food processor.  If you prefer a chunky pesto, just pulse the machine.  If you prefer a creamy pesto, you can put the food processor on high for a minute. 2. Add sea salt to taste. Toss together with the rice pasta.
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Roasted Red Peppers

Ingredients: 4 red peppers 2 tsp high heat cooking oil (such as grapeseed oil) sea salt olive oil to drizzle on top!
Directions: 1. Preheat oven to 375. 2. Slice the peppers into strips, about one-inch wide. 3. Toss the peppers together with oil and some sea salt, and spread out on a baking sheet. 4. Roast for 15 minutes, until the peppers begin to soften.  Then turn on the broiler on high. 5. Broil the peppers for 5-10 minutes, or until they are roasted fully. 6. Remove from oven and toss together with sea salt.  You can also add some olive oil, to keep them rich.