These three dishes do not look like breakfast at all and actually, it’s hard to even see where the Mung Beans are.
I am one of those people who love Breakfast; not the balanced healthy kind but the bacon, coffee, maple syrup and fruit kind I indulge in on the weekends. I find it hard sometimes to come up with healthy ways of eating breakfast during the week because I get sick of eating smoothies and hot or cold cereals.
Right now I’m loving the trend of ‘bowl’ eating and I’m applying it to breakfast. This concept makes eating whole foods so simple. (FYI, it doesn’t really have to be in a bowl). I start with one whole food and add on until I have a full bowl (or plate) that ends up being a meal. It doesn’t matter if it’s breakfast, lunch or dinner.
This past week I took a left turn and decided to make my breakfast ‘bowl’s starting with Mung Beans.
After soaking them for 24 hrs, I cooked them until tender and rinsed.
They have a pea legume flavour instead of the regular ‘bean’ legume taste.
3:1 Ratio of cooked Bob’s Red Mill gluten-free Mighty Tasty Hot Cereal (I realize the hypocrisy) and cooked Mung Beans with capers, with a side of microgreens, green onions, tomatoes and a dollop of hummus.
A bed of microgreens topped with a 1/4 cup of cooked Mung Beans, pear, blueberries, sesame seeds and pine nuts. It was drizzled with a mix of toasted sesame seed oil and balsamic vinegar.
Again, a 3:1 ratio of cooked Bob’s Red Mill gluten-free Mighty Tasty Hot Cereal and cooked Mung Beans topped with diced microgreens, tomatoes, blueberries and a dollop of hummus.
I know it seems weird and not at all like a normal breakfast, but they have lots of different textures (which I love!), colours and let’s not forget….WHOLE FOODS 🙂
A little shout out to our Friends The Wilminks and the homemade colander they created for Ryan & I (You fill our buckets, xo)