Breakfast: Grape Nuts

 Around 8ish this morning I got out of bed. Walked into the kitchen with a cup I left in my bedroom and man were the lights bright. I had to turn all of them off and use the one over the stove. 

I proceeded to fill a 2-cup mug with water and nuked it for 2 minutes and added a couple of teaspoons of Pero. This is my usual morning coffee, as I have a caffeine sensitivity. I asked myself what do I want for breakfast? I checked the fruit basket and there were some leftover dehydrated grapes from our garden. Then I checked the pantry and saw some grape nuts cereal. I bet these two will go good together.

I filled a 1-cup mug with half and half and a pat of butter and nuked it for one minute, added 1 teaspoon of Pero and proceeded to pour this mixture over the cereal and home-grown raisins. And said a little prayer, "Heavenly Father Bless this FOOD for the nourishment of OUR Body and help us grow in your Grace and Love. Amen. I proceeded to take a mindful taste. Oh, was it ever delicious. I think I could have settled for one bite but ate it all. 

Let's see who do I feel like today? Sally Clarkson?, Brooke Davis? Joyce Meyer? No, just plain Cathy.

Sage, Star Anise, and Dried Calendula Tea

1/2 of a whole star anise

10 fresh sage leaves

2 tablespoons dried Calendula flower

4 cups water

Bring 4 cups of water to a boil in a medium-sized pan. While the water heats, grind the star anise with a mortar and pestle. Then add the sage to the mortar and bruise the leaves with the pestle.

When water reaches a boil, remove it from the heat, add all the solid ingredients, cover the pan with a lid, and let it steep for 20 minutes. Strain and serve.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, inspired from a Facebook post by Pam Boespflug and how to use sage from the garden.

Ayurvedic Lemon Tea

2 cups water

1 tablespoon rosemary

1/8 teaspoon cayenne powder

1 tablespoon honey

1/2 lemon, juice and zest

Put 2 cups water in a saucepan along with the rosemary and cayenne. Cover and bring to a boil. Turn off the heat and add the remaining ingredients including the entire lemon half, cover and let steep for 5 minutes. Strain and serve.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community adapted from Joyful Belly website.

 

Tea Masala Spice Blend

1 teaspoon powdered ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground black pepper

1/2 teaspoon ground cardamom

1/4 teaspoon ground nutmeg

1/4 teaspoon cinnamon

Mix the spices together and use a pinch per cup in your warm beverage such as milk, fruit juice, or tea.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, Source: Ayurvedic Cooking for Self-Healing by Usha Lad and Dr. Vasant Lad

Ayurvedic Digestive Tea

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon fennel seeds

1/8 teaspoon ground black pepper

4 cups water

Heat water to boiling. Grind spices in a mortar and pestle or spice grinder. Add spices to boiling water. Turn off the heat and cover.

Let stand for 5 minutes.

Strain and sweeten to your taste.

Refrigerate unused tea and heat it up in your mug with the microwave to your liking.

Makes 4 cups.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from the cookbook, "Ayurvedic Cooking for Self-Healing" by Usha Lad and Dr. Vasant Lad