Now that summer is here, some of you have been asking what to eat for breakfast. I am not sure things need to change as much as we like them to here in our everything-at-your-fingertips world. A bowl of porridge is, after all, a very good meal, and good enough for most of the world.
But for those of you feeling underwhelmed or overheated by your morning choices, here’s some inspiration from foodies around the blog world. All of these recipes are Pitta-balancing, meaning they reduce internal heat. They are listed in order of best to… well, least best – but too utterly gorgeous to pass up.
These last recipes are “least best” because they include either sugar, or cooked honey, or wheat, which we best avoid. But substitutes can be made: coconut sugar or maple syrup for the first two, a gluten-free, almond meal, or coconut flour for wheat. (NB: Traditional Ayurveda will say that wheat is a grain and grains are good for Pitta. But it is usually dear Pitta who has wheat intolerance, allergies, or sensitivity.)
We should begin the way we mean to go on, and that most definitely applies to breakfast. So, I hope these recipes inspire, delight, beautify, energize and set you off on a summer day exactly as summer should be lived – with grace, ease and joy.
Being under Ayurveda’s influence, we begin, of course, with a porridge. But this is no ordinary porridge: this is no-grain Coconut Porridge from The Wholesome Home.
From Whole Living comes another nice twist on the classic: Cardamom Quinoa Porridge with Pear.
For Pitta folks and summer lovers, breakfast can seem fussy. After all, who wants to be in the kitchen when you could be at the beach? These Grain-free Blueberry Muffins, also from The Wholesome Home, pack up tidy for a carefree breakfast picnic under the sun.
For those with an appetite, these Banana Almond Pancakes from Roost offer a fortifying fill of protein, fiber and fruit.
For those with a savory palate, grain-free Vegetable Tortillas, also from Roost, would be divine, and seasonal if you replace Spring Asparagus with Summer’s fresh Kale, Zucchini, or colorful Squash.
In these Buckwheat Pancakes with Spinach, Ricotta and Pine Nuts from What Katie Ate, I’d swap the Spinach for Kale and skip the Sour Cream: seems like the Ricotta would be enough for a creamy base.
Anything from Helene Dujardin at Tartelette is good as well as gorgeous. These Gluten-free Blueberry Waffles could be made with almond meal or coconut flour instead of potato flour for an even healthier Sunday start.
And, this is what I mean by “least best,” but oh so tempting… Gluten-free Tartes aux Mirabelles, an Italian Plum Tart, from La Tartine Gourmande.
Finally, some photographic inspiration from the innovative Karen Mordechai at Sunday Suppers.
Wishing you a joyful, and delicious, summer.
- Breakfast Ayurveda Style (Kripalu.org)
- A Few Thoughts-on-Breakfast (food-alovestory.com)
- Summer is for Juicing (food-alovestory.com)
- To Eat The Sun (food-alovestory.com)
- Small Grains Big Nutrition (nytimesfood.com)
You are wonderful, Bhavaji, and the best porridge maker in the world, not to mention those “Daddy’s famous pancakes” of yours. Thank you for a life of inspiration!
What a tasty smattering of breakfast goodness, Laura! I’ve been making something similar to the coconut porriage lately for breakfast myself, using unsweetened coconut as my grain, adding chopped pecans, warming spices, cocoa nibs, berries or chopped apple and drenching it in almond milk. But today I warmed it all (with some ghee) and it’s much more friendly and comforting for those of us who want to reduce Vata and perhaps even increase Pitta! Thank you for the bounty of ideas! I love your blog and I love you!
You are pure love, Rebecca. Thank you for the added spice and wisdom.
Laura – what about agave syrup as a sweetener? For a Kapha…
What about agave syrup? For a kapha?
Thanks, Marcelle. The only sweetener appropriate for Kapha is raw honey. Never cooked.