Boost your energy and enhance your well-being with a healthy vegan breakfast. Conscious living expert Kathy Freston, New York Times bestselling author of the celebrity-revered Quantum Wellness: A Practical and Spiritual Guide to Healthy and Happiness, recommends three vegan breakfast recipes from her newly released companion book The Quantum Wellness Cleanse.
Detox your body without feeling starved
If you’ve researched or even followed a cleanse diet that restricted your meals to lemon water, melons and herbal supplements and decided you’d rather stay “toxic”, you’ll eagerly embrace The Quantum Wellness Cleanse.
Freston, who has garnered praise from Oprah, Ellen, Dr Deepak Chopra, Dr Mehmet Oz and Dr Dean Ornish for her wellness philosophy, promotes a cleansing program that includes practical diet advice, guidance for multidimensional health, and helpful coping tools for the complex feelings that arise when you detox your body.
Best yet, Freston’s cleansing program will not leave you hungry. Freston called upon plant-based Chef Tal Ronnen and his associate Chef Lex Townes to come up with satisfying vegan meals without sugar or gluten. What does that mean? During Freston’s 21-day program, you get to dine on whole grains, beans, vegetables, fruits and nuts — real food.
The Quantum Wellness Cleanse gives you a much-needed rest from stimulants, depressants, toxins and pollutants that burden your body, effect your health and leave you lethargic. And because Freston believes all things in life and the environment are intricately connected, you learn how to nurture and nourish your spiritual and physical health as well as be kind to the environment.
Here are just three of the many vegan recipes from The Quantum Wellness Cleanse. Not only will you see that a detox diet can be delicious, you will also discover that vegan recipes are quite delicious, too.
Vegan breakfast recipes
Cherry Coconut Breakfast Bars
Makes 9 bars
1/2 cup vegan butter
1/2 cup agave nectar
2-1/4 cups steel-cut oats (uncooked)
1 cup shredded coconut
1 teaspoon baking powder
3 tablespoons sesame seeds
1/2 cup pitted pruned, chopped
1/2 cup dried apricots, chopped
1/2 cup dried cherries
1 banana, mashed well
Egg replacer equivalent to 2 egg (use Ener-G), prepared according to box instructions
1. Preheat oven to 350 degrees F. Put vegan butter and agave in a small pan over medium heat and stir until melted.
2. In a large bowl, mix the oats, coconut, baking powder and sesame seeds. Add prunes, apricots and cherries and mix well. Gently fold in egg replacer.
3. Add agave mixture and banana and mix. Pour into square baking pan. Bake for 25 minutes or until cooked through. Let cool, remove from pan, and cut into rectangular bars.
Tofu Scramble Breakfast Sandwich with Tempeh Bacon
Makes 4 sandwiches
1 (16-ounce) container firm water-packed tofu, drained, pressed
2 teaspoons olive oil, plus more for brushing tomatoes
1 small onion, sliced
2 ounces sliced shiitake mushrooms
3 tablespoons nutritional yeast flakes
1/2 teaspoon onion powder
1 teaspoon turmeric
1 garlic clove, minced
2 tablespoons wheat-free soy sauce
2 medium tomatoes, cut into 1-inch-thick slices
Salt and pepper to taste
8 slices smoked tempeh bacon
8 slices gluten-free bread
1. Preheat oven to 350 degrees F. Place tofu between two paper towels and press out the water. Heat olive oil in a saute pan and sauce onion and mushrooms for 3 minutes.
2. Crumble tofu in pan and add nutritional yeast, onion powder, turmeric, garlic and soy sauce. Cook for about 7 minutes, stirring occasionally.
3. Coat tomatoes with olive oil, season with salt and pepper, and roast in the oven for 15 minutes, flipping halfway through cooking time.
4. Crisp “bacon” in a pan. Divide two “bacon” strips on four slices of bread. Top with a tomato slice and some of the tofu scramble and remaining slice of bread.
Makes 2 dozen
2 cups pomegranate juice
1 cup steel-cut oats (uncooked)
1 cup raw almonds
1 cup raw pumpkin seeds
1 cup goji berries
1 cup mashed banana
1/2 cup freshly ground peanut butter
1/4 cup vegan butter (try Earth Balance)
1. Bring pomegranate juice to a boil in a saucepan and add oats. Cook until mixture just starts to boil then remove from the heat immediately. Cover and allow liquid to absorb and cool.
2. Place the rest of the ingredients in a food processor and blend to mix. When oats are cool, mix with the rest of the ingredients to form a wet cookie dough. Place dough in the middle of a 2-foot-long piece of plastic wrap and roll into a log shape. Tie both ends, ensuring that the cookie dough is airtight. Freeze until needed.
3. When ready to use, defrost until just soft enough to cut into 1/2-inch slices. Preheat oven to 400 degrees F. and line cookie sheets with parchment. Bake for 10 minutes then turn off oven and continue to dehydrate until cool.
Note: Freston likes to reheat these cookies every morning and pour her daily dose of 2 tablespoons of flax oil on top.