I borrowed this recipe from Kelly Brogan, M.D., psychiatrist, and Functional Medicine practitioner who includes it as part of her “Vital Mind Reset”. I’ve adapted it, adding a little protein powder (optional) to support muscle development and keep you full until lunch rolls around.
The ingredients in this purely simple breakfast are some of my top body-healing secrets, supporting heart and brain health, digestion, immune function, and detoxification. All are natural cancer fighters.
Cinnamon is so powerful it’s considered a medicinal spice and superfood. I make it a regular in my diet, sprinkling a little on a fresh apple, adding it to my “nut bowl” in the morning, or to yogurt and fruit.
Carrots, aside from their strong anti-inflammatory benefits, are known to give your skin a healthy natural tan! I’m all for that. And blueberries…. well… don’t we all know that blueberries are among the healthiest super-fruits out there?
I know this looks like a lot of ingredients, but it takes just a touch more time than peeling a soft-cooked egg (my standard morning fare). You could even prepare this the night before for a head start in the morning.
If you have little ones, they will love it!
- 1 cup organic carrots (Scrubbed and grated. They do not need to be peeled)
- 1/4 cup almonds
- 1/8″ slice ginger (or 1/4 tsp. ground ginger powder)
- 1 tablespoon ground flaxseed
- 2 tablespoons unsweetened coconut flakes
- 1/2 teaspoon cinnamon (This is my favorite)
- 1 egg
- 1/8 cup hemp protein powder or 1 -2 scoops collagen – (optional) if you want added protein
- 1/4 teaspoon sea salt
- 1/2 teaspoon vanilla (be sure to use pure natural vanilla – not a high sugar substitute)
- 1 teaspoon raw local honey
- 1-2 tablespoons ghee
- Blueberries – organic and fresh if in season, or frozen.
- Place almonds, ginger and flax seed in food processor and pulse until fine.
- light beat the egg
- Mix pureed mixture with carrots, eggs, and all remaining ingredients except the ghee, blueberries and honey.
- Melt the ghee in a medium high frying pan – I use an iron skillet. My favorite.
- Drop the batter into the pan in whatever size pancakes you desire and squish them down to about 1/2 inch so they cook through without burning.
- Place the blueberries into another pan and heat gently with a touch of honey until syrupy. Top the pancakes with the blueberries and a little raw honey or pure maple syrup and enjoy your amazing creation! You don’t have to tell anyone you got it from me and Dr. Kelly! ♥
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