Kale and collard greens, teff and eggs pack a punch of nutrition to start your day.
With all the rainy weather this summer, there is an upside – lots of dark leafy greens. My son is doing his masters in agriculture at Guelph and his hobby garden in our back yard is my paradise.
Dino (laminate) kale, red kale and curly kale, swiss chard and beet greens deck my plate at least three times a day, in some way.
This morning I though maybe I’d steam some greens and have them with my eggs, but I also really feel like have a warm waffle with a little maple syrup. Ideas merged and here is the recipe. It actually tastes pretty good (!), even if the waffles do look green.
Vitamix or blender – blend the following on high for about 2 minutes:
1c almond milk
1 c avocado oil
2c kale/collards/beet greens
In a medium mixing bowl combine well the dry ingredients:
1 cup teff grain
1/2c arrowroot flour
1c quinoa flour
1 tsp xanthum gum
1tsp baking soda
Pour wet with dry and stir well. Heat up waffle grill and oil it up (I used olive oil).
Pour some batter on and bake until waffles are crispy and slight brown on the outside.
Eat right away with a little maple syrup, or some fresh berries.
Sometimes I will mix a cup of thawed frozen blueberries with 1tbsp or two of chia seeds and a 1/2c hot water and stir. Let it sit for a few minutes to gel up and it makes a lovely sugar free topping.
Store extra waffles in glass container in fridge or freezer for easy toaster warm up on another morning.
Teff is high in iron and calcium, dark leafy greens have iron, calcium and a ton of phytonutrients, almond milk has added calcium, eggs have B12 and protein (as does the quinoa flour).
From the heart and kitchen of Dr. Laura M, Brown, ND.