Breakfast will never be the same!
I am so used to having something sweet to start the day. Whether it was oatmeal with bananas/dried fruits, fruit cereals with berries and brazil nut or hempseed milk, assorted fruits, buckwheat cereal or even a green smoothie... breakfast was always a healthy and sweet way to start the day.
Well, that has changed from healthy and sweet to healthy and savory. Ever since I learned that my daughter has yeast in her blood, candida albicans to be specific, I've scrutinized all sweets. In fact, to avoid feeding and growing the yeast, she is supposed to avoid all fruits, especially bananas, dried fruits, and all sugars (and other things). It's been hard because fruits are so easy to serve to children, but here is one way I've combatted the urge to make it sweet (and I must admit I've benefitted from these changes as well).
I made this Avocado Tomato and Dulse Salad one morning, and I served it with some mixed greens, some sunflower sprouts that I cultivated in the kitchen myself, and miso cups. I must say it was a wonderful way to start our day.
The idea comes from Dr. Gabriel Cousens' book entitled Rainbow Green Live-Food Cuisine. His recipe is called Avocado Tomato Salad.
The ingredients are super simple:
2 avocados, diced
2 roma tomatoes, diced
1 pepper, seeded and diced
2-3 tablespoons of hempseeds (optional)
pinch of himalayan sea salt (optional)
I hope you like it.
