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Recipes for Summer Menu Plan
Breakfast Foods
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Breakfast Rice
—Serves 6
1 1/2 cups raisins
1 Tablespoon grated rind
1 cinnamon stick or 1/2 teaspoon powder
1 1/2 cups apple juice
5 cups leftover cooked rice
1/2 cups walnuts or almonds coarsely chopped and lightly roasted
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Simmer raisins, lemon rind, and cinnamon stick (or powder) in juice for a few minutes, until raisins are plump. Add rice, simmer a few more minutes, turn off heat, add walnuts or almonds, and let stand covered for 10 minutes or longer before serving.
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Crepes with Fruit
—Serves 6
Batter:
2 cups whole wheat pastry flour
1/4 teaspoon salt
2 Tablespoons corn oil (optional)
4 cups sparkling mineral water
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Place flour and salt in a bowl, and if using oil, work it in
with your fingers until it is evenly distributed. Add mineral
water slowly stirring quickly with a whisk. Do not stir too
much; the mixture should be bubbly. Use immediately.
Oil a crepe pan or a 9-inch cast-iron skillet, and heat
over medium flame. Pour 1/4 cup of crepe batter into the
center of the hot pan and tilt the pan quickly in all directions,
so that the batter covers the bottom of the pan evenly.
Cook about 5 minutes or until the edges of the crepe
begin to shrink. Lift crepe with a spatula and turn over.
Cook another 2 minutes. Place crepes on individual plates,
spread filling over each crepe, and roll up.
Bring juice, fruit, and salt to a boil and simmer for a few
minutes. Add dissolved kuzu and stir until mixture thickens.
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professional medical advice, diagnosis, or treatment. Always seek
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