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| A sample serving with two lemons from our tree. |
I hate breakfast. Those that know me well know this. I envy
the people who wake up in the morning rosy cheeked, refreshed and ready to face
the day. I wake up pinch faced, crabby, and always feeling like I need two more
hours of sleep no matter how much I just got. I stumble into the kitchen and
make myself a cup of coffee before setting off to see what the cats destroyed
and what dishes need to be done. I sip my coffee while I get ready and then just
fall into managing the challenges of the day. Two or three hours later I might
figure out that I need to eat something, and by then I am usually shaking and
cranky.
I have learned that not eating breakfast, even when I don’t
feel like it, is one of my bad habits. Matter as fact, it might be one of my
worst habits because it sets me up for being cranky and overeating the rest of
the day. People who eat breakfast are more likely to be thinner. I could definitely
be thinner.
I also have a goal of eating at least 50% raw foods. Through
experiments on myself, I have learned that blend of raw and cooked is helping
me control my horrible migraine headaches. My headaches leave me drained,
dizzy, and worried that I will sound like an idiot. A frequent symptom of my migraines
is my thoughts and words getting jumbled. The less of that mess, the better.
Raw breakfast bites are one of my favorite things in life! I
keep inventing new combinations and flavors. Based on my love of lemon desserts
and the fact I have lemons on my tree, I made these – lemon breakfast bites.
Hopefully these will allow you to help enjoy your morning. Personally, I eat
2-3 and a bit of fresh fruit. The combination leaves me feeling refreshed and
full. More importantly, it helps me face the day.
Lemon Breakfast Bites (Raw)
Makes about 24 (1 tablespoon each)
2 cups of raw cashews, unsoaked
½ tsp lemon powder (powered lemon peel) OR 2 teaspoons lemon
extract
¼ cup lemon zest, loosely packed
½ cup of lemon juice, fresh
½ cup of raw agave nectar
1 ½ cups of shredded coconut, unsweetened
Place all
ingredients except for the shredded coconut in a food processor and pulse until
you have a thick paste with some texture.
Add the shredded
coconut and pulse until the coconut still has texture, but is broken up
slightly.
Place tablespoons
of mixture onto a dehydrating sheet and press with your fingers so you have
more of a flat cookie shape.
Dehydrate at 115
degrees for 3-4 hours, turning the cookie over after 2 hours.
Remove from the
dehydrator and enjoy.
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