AIP Beet Breakfast Bowl
Years ago my dear friend Shanna worked at a food co-op in Washington state, east of the Cascade mountains. During this time, with such consistent access to the abundant variety of quality fruits and vegetables, she began trying to eat a food of every color of the rainbow, every day.
Six weeks into my journey with the autoimmune protocol elimination diet, I have been inspired once again by my girl Shanna to challenge myself to create AIP compliant breakfast bowls…in every color of the rainbow. Or bueno, as many colors as I can, resembling as nearly as they can the colors of the rainbow.
The first stunner of this series is the grounding, the beautiful, the nourishing: AIP Beet Breakfast Bowl. This easy breakfast receta is bold, bright and energized, and I know you will be too.
Set water to boil while you peel the beet and carrot. Cut each of them in halves or quarters. You will need to boil enough water for the beet and carrot pieces to be completely covered. Add the beet and carrot to the water after the water has already reached boil.
Let them boil for about ten minutes , drain, and cool.
*This step can also be done the night before.
**If you like to meal prep you could boil many beets and carrots once or twice a week to have ready anytime.Once your root veggies are soft and cooled at least to room temperature, put them in the blender. At this time you will add your coconut milk or water (stay tuned for my Yoga Selvática Coconut Milk Recipe), and the banana. The banana is crucial to this recipe, as it’s texture and sweetness balance the fibrousness and slight bitterness of the beetroot.
Blend to puree, stopping to spoon things around if you need to. (This can also be done in a food processor, an appliance that unfortunately does not exist in the jungle).
Empty the blend into your favorite bowl, and use a spoon to whirl the top to be smooth and even.
I like to put my breakfast bowls in the fridge to chill at this point, especially if using ingredients that were stored at room-temp. I use this time to cut up any other ingredients I want to put on top. This can be any AIP compliant fruit or ingredient. My favorite toppings tend to be:
Shredded Coconut, the snack of all snacks, the everything sweetness- angel ingredient of the AIP diet. My love. A staple in all Yoga Selvática breakfast bowls. (*Especially when toasted)
Thinly sliced apple, papaya, pineapple, pear, or really any fruit that you like that is accessible to you.
Avocado, when it’s not an ingredient in the base of my bowl sometimes appears on top but preferably in the savory bowls.
Raisins! There are no nuts or seeds on AIP as these are known to cause inflammation for people with autoimmune conditions. Raisins bring the reminisce of a crunch and pop of sweetness.
Honey, if you have access to raw local honey made in your area consuming it regularly will help you with season allergies.
Cinnamon and turmeric, always there to bring their anti-inflammatory antioxidant superpowers and lend a splash of vibrant earth tone magic to any dish.
Upon topping, your nourishing AIP Beet Breakfast Bowl it is ready to be enjoyed.
This vibrant breakfast choice delivers a burst of fiber, antioxidants, and anti-inflammatory nutrients, todo de una vez. In one beautiful bowl it offers a way to start your day with both fruits and veggies, seamlessly balancing the earthy root-vegetable flavors with subtle sweet ones. It will doubtlessly bring you the nutrition you need to feel alive and energized throughout the morning time, and is perfect complimented with a warm cup of black tea.
Leave a comment below with your favorite ingredients for topping your breakfast bowls as well as any requests for future recipes. May you be well and keep glowing and flowing all day long.
With love,
lex of the jungle
