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Summer Breakfast Recipes

Updated: Mar 7, 2023

The summer sun feels hot, fiery, and humid, even on the Maine coast. The season is busy caring for the garden, harvesting blooms and vegetables, visiting family and friends, working, as well as taking salty ocean swims and soaking up the long evening light. To balance a busy lifestyle, Ayurveda recommends that we ‘feel into’ slowness, gratitude, and nurturing whenever possible. Starting a busy day with a grounding, cooling breakfast can deeply bless and nourish us!

Below, I share some of my favorite summer breakfasts.

Note: Part of my healing journey has been learning more about my ancestors, particularly what they ate and how they lived. I am enjoying including foods in my diet that they would have eaten. Our bodies recognize these ancestral whole foods and easily metabolize and use their nutrients. Knowing that my grandparents and great grandparents ate unpasteurized dairy, I have included recipes using raw dairy--goat products feel better than cow in my body. What do you think your ancestors included in their daily meals?

Avocado Coconut Mousse: Blend: 1 ripe Avocado peeled and pitted, ½ cup unsweetened local yogurt or GT Coconut yogurt, 4 T full fat 100% unsweetened canned coconut milk, 2 T fresh squeezed Lemon or Lime juice. Limes are cooling, Lemons are heating–what does your body need? Maple syrup or Honey to taste. Maple syrup is cooling, Honey is heating–what does your body need? Top with pumpkin seeds, fresh berries, unsweetened Coconut Flakes, & local Bee pollen

Buckwheat: Raw Buckwheat Groats (The toasted, also called Kasha, are fine too, they have a nuttier flavor and take much less time to cook. I prefer the untoasted). Cook with filtered water, ratio 2 to 1, for 15 minutes. Let rest for 5 minutes to fluff. Add raw grass fed butter, fresh seasonal berries, & local raw cream or unsweetened local yogurt/ GT Coconut yogurt


Overnight Oats/Buckwheat: 2 to 1 ratio of local organic Oats or raw Buckwheat groats to unsweetened Elmhurst Hazelnut milk/ local raw milk, or unsweetened local yogurt/ GT Coconut yogurt. Add a few of your favorite nuts or seeds. Soak overnight. Top with Cinnamon, Ginger, fresh berries, local Bee pollen, and Coconut flakes



Avocado Pancakes w/Herbed Butter: Mix ¼ cup Coconut flour, ¼ t baking soda, ¼ t Himalayan rock salt, 2 local organic eggs, ½ cup canned unsweetened full fat Coconut milk, ½ mashed Avocado, minced Scallions. Heat Coconut oil on a skillet, and spoon about ¼ cup of batter for each pancake. Cook 2-3 minutes on each side. Warm raw grass fed butter, chopped Parsley, and freshly squeezed Lemon. Serve pancakes with a side of fresh greens, sliced Avocado, and pour Herbed Butter over all!

Mom’s Baked Eggs: Preheat oven to 350. Melt Coconut oil in cast iron skillet and sauté ½ cup (per person) of fresh garden veggies until wilted. Good summer options include Scallions, Chard, Kale, Spinach, Zucchini, Broccoli, Tomatoes. Season vegetables. In blender, add 1 T water per 2 local organic eggs (serving size) and blend for 30 seconds. Add a dollop of sour cream and blend 10 seconds. Pour egg mixture over warm veggies. Top with shredded raw Asiago cheese. Bake at 350 for 10 minutes until eggs rise and fluff. Serve with diced roasted Sweet Potato, Potato, or Rutabaga

Egg Cottage Cheese Pancakes: Mix 2 local organic eggs, ¼ cup organic Cottage Cheese (I like the Good Culture brand, unless I can find local!), 1 ½ T Coconut flour, 1 t ground Flax seed, 1 t Vanilla, ⅛ t Cinnamon ⅛ t baking powder. Heat skillet with Coconut oil, spoon about 2 T for each pancake–the smaller they are, the easier they are to flip! Top with raw grass fed butter, local Maple syrup, and fresh berries

Mom’s Rhubarb Compote Parfait: For Rhubarb Sauce: Cut 4 stalks in 1 inch pieces and place in small saucepan with ¼ cup of water and 1 inch chopped Ginger. Simmer for 1 hour until Rhubarb is saucy. This can be made the day before. Place a generous amount of berries in season (Blueberries and Raspberries now… Blackberries are next!) in individual bowls. Ladle warm Rhubarb sauce over the berries followed by unsweetened local yogurt/GT Coconut yogurt topped with local Maple syrup and homemade granola or toasted Almonds. This parfait makes an excellent light, summer dessert also. Instead of topping with granola, shave dark chocolate on top!

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