· By Suja Juice
Superfood Breakfast Bowl

- 1 cup millet
- 1.5 tsp cinnamon
- 1 tsp ground turmeric root
- 1 tsp vanilla bean
- 2 tsp mesquite
- ¼ cup chopped walnuts
- 1 tbsp. orange zest
- 2 tbsp. coconut flakes
- 1 tbsp. coconut oil
- Add 2 cups water and 1 cup millet to a saucepan and bring to a boil.
- Lower the heat and simmer until the millet absorbs most of the water (approx. 15 mins).
- Remove from heat and let stand for about 10 minutes so the millet can fully absorb the liquid and cool a bit. You will have about 3 1/2 cups cooked millet.
- Leaving 1 cup of cooked millet in the saucepan, remove the rest and store in the fridge for later in the week.
- Place the saucepan back over low heat and add the cinnamon, turmeric, ginger, walnuts, shredded coconut, coconut oil, and pink salt. Stir together until warmed and fully combined.
- Note: if you prefer a sweeter breakfast, feel free to add a drizzle of maple, honey, or coconut nectar to taste.
- Millet - safe for those on a candida diet because it does not feed yeast easily digestible and alkaline.
- Mesquite powder - 1 tablespoon of mesquite has 15% of your DV of iron, 8% of your DV of calcium, 18% of your DV of manganese, 6% of your DV of magnesium, 6% of your DV of copper, and 8% of your DV of potassium. It also packs 6g of dietary fiber, or 25% of your DV!
- Cinnamon - has been shown in numerous studies to help regulate blood sugar levels after meals.
- Turmeric root - high in antioxidants and effective anti-inflammatory root to help with joint pain and arthritis
- Coconut - great source of medium chain fatty acids to help the body utilize fat as fuel
- Millet. (2000). Retrieved August 5, 2015, from http://www.whfoods.com/genpage.php?tname=foodspice&dbid=53