Free Ani's Raw Food Essentials by Ani Phyo Page A

important meal. It fuels me up and powers me through my day. Enjoying whole raw foods for breakfast will fill your body with vitamins, minerals, and powerful antioxidants to give you a powerful head start to your day.
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    I was inspired to create the following recipes because it’s near impossible to go out to enjoy any breakfast or brunch that’s free of wheat, gluten, soy, and dairy. And, as with every other recipe in this book, raw is not synonymous with giving up the delicious tastes of your favorite foods. This chapter includes breakfast goodies such as crepes filled with fruit, kream, and chocolate; savory scrambles; vegetable quiches; toast with jam and butter; biscuits and gravy; and cereals that are great to take with you on the road.
    What a great way to start every day!

CEREALS
    The simplest cereals are made by placing nuts, seeds, and/or dried or fresh fruit in a bowl, and enjoying with your favorite mylk. However, I also have recipes that are a bit more complex—and totally worth the effort. Buckwheat Crispies in a bowl with mylk is reminiscent of a crisped rice cereal. Oatmeal and porridge can be made in a food processor, and superfood chia seeds thicken into a gel when hydrated in your favorite mylk.

DRIED FRUIT, PECAN, AND COCONUT RAWNOLA
    MAKES 4 SERVINGS
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    A simple mix of coconut, pecans, and your favorite dried fruits. A great travel food, this cereal can be enjoyed everywhere with a splash of your favorite mylk.
    Â¼ cup shredded, dried coconut
½ cup crushed pecans
¾ cup mixed dried fruit, such as cranberries, raisins, cherries, and/or blueberries
    Place all the ingredients in a mixing bowl. Toss to mix well, and serve with your favorite nut mylk.

    I like to make a large recipe of dehydrated buckwheat and keep it stored in a big jar. I place these Buckwheat Crispies in a bowl with mylk to make a quick cereal, add them to cakes for a crispy texture, and grind them into a powder and coat vegetables before dehydrating to make a light tempura shell. I sprinkle them into wraps and on smoothies to add an extra texture of crunch.
BUCKWHEAT CRISPIES

    MAKES 2 CUPS
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    This recipe’s from Ani’s Raw Food Kitchen . I’m including it here again because we’ll be using these crisps to add a light crunch to cakes, cereals, and desserts.
    1 pound buckwheat groats
    Soak the groats in a large mixing bowl with three times the amount of water. Leave overnight. Rinse well the next morning, and drain.
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    Spread evenly on 14-inch-square Excalibur Dehydrator mesh trays, and dry at 104°F for 3 to 5 hours, or until completely dry.
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    Store the Buckwheat Crispies in an airtight glass jar. Will keep for several months.
CHOCOLATE CRISPIES

    MAKES 4 SERVINGS
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    A simple cereal made by pouring Chocolate Mylk over a bowlful of Buckwheat Crispies. This makes a great midafternoon snack, too.
    2 cups Buckwheat Crispies (page 63)
1½ cups Chocolate Mylk (page 41)
    Divide the Buckwheat Crispies among four serving bowls. Serve with the Chocolate Mylk.
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    SERVING SUGGESTION: Add 1 to 2 tablespoons of goji berries to each bowl of cereal.

STRAWBERRY CRISPIES
    MAKES 4 SERVINGS
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    A superfast, fun, strawberry cereal made by pouring Strawberry Mylk over a bowlful of Buckwheat Crispies.
    A bowl of these Strawberry Crispies makes me want to watch Saturday morning cartoons. Which, by the way, I was rarely allowed to watch when growing up, and always felt like I’d missed out. Perhaps that’s what attracted me to my early career in animation and digital video.
    2 cups Buckwheat Crispies (page 63)
1 cup sliced strawberries
1½ cups Strawberry Mylk (page 42)
    Divide the Buckwheat Crispies among four serving bowls. Top with the strawberries. Serve with the Strawberry Mylk.
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    SERVING SUGGESTION: Enjoy your Buckwheat Crispies with whatever flavor mylk you have on hand. Add fresh and dried fruits, and even nuts or seeds, to create your own personal favorite.

APPLE-NUT