Beverages & Breakfasts
All My Recipes

Beverages

Breakfasts

Beverages

It does have tested benefits of anticancer properties and anti-oxidation of fats.

From The Book of Green Tea
by Diana Rosen 1998

Eleven Reasons to Drink Green Tea

1. Improves dental health

2. Improves the immune system

3. Lowers risk heart disease

4. Lowers risk cancer

5. Helps brain to focus, stimulating

6. Natural Diuretic

7. Prevents Infection

8. Reduces cholesterol, LDL

9. Refreshes, relaxes

10.Strengthen capillaries

11. Tastes Great!

Iced Tea*

The only difference, in making iced tea is using twice the quantity of tea leaves as you would use in making a hot beverage.

*Originated in St. Louis by an Englishman who arrived at this concoction out of desperation in 1904. It was the St. Louis World's Fair. In the sweltering heat that year many went to Richard Blechynden's Tea Concession.

Note: He said, "China teas lack the requisite 'body'."
Hard water will make it murky.

Regular iced tea was his concession.

Sometimes offering lemon slices or mint sprigs.

Today, I make ice tea with Green Tea and like it.
Use Lemon or mint for a change. I never use sugar, however, that is a matter of choice.

• Try a few of these household uses and beauty aids.

• 
  Use in Bath, footbaths as it is anti fungal.

• For minor cuts, rashes, sunburn - lay a cloth soaked in solution of green tea on wound.

• 
  Freshen tired, strained, fatigued eyes with pads soaked in tea solution. Lay them on eyelids.

• Use for soap, foot powder, tooth cleanser,finger nails,
  and moisturizer

• A deodorizer, Insect repellent, rug cleaner, and Plant fertilizer.
  

Green Tea Dye

Black teas have been used in theater to soften white clothing creating an antique appearance for fabrics. Green tea works the same way to add a pastel sage to white or ecru.

• 1. Make an extract of 3 parts tea to 1 part water, brew at room temperature for an hour.
  
  2. Soak cloth or fabric for 20 minutes, check color.
  
  3. If color is satisfied roll out your fabric and air dry. For stronger colors, soak 20 minutes longer.
  

Yule Eggnog Punch
Ruth Bergstrom from ABC
A Bergstrom Cookbook 1976

Four cups dairy Eggnog
2 -10 oz. bottles chilled ginger ale
1 - 6oz. can frozen orange juice.
Stir and Serve.

Dry Cocoa Mix
Serves 36

8 qt. dry milk

7 oz dry creamer

16 oz instant chocolate mix

1/2 C powdered sugar

Sift together & store in airtight container.

To serve add 1 C hot water to 1/3 Cup Mix.

Great for Camping. Nice Gift idea!

Kahlúa
serves 32

3 Cups Sugar, 2 ¾ Cups water
4 Tbsp. instant coffee, 4 tsp. vanilla
1 qt. vodka, (cheapest)

Simmer first 3 ingredients 1 hour and cool. 
Add vanilla and vodka. 
Mix and bottle.

Christmas gift for years 
from Bev & Doyle Moxley

Brandy Slush

Heat 7 cups water and
 2 cups sugar until sugar is dissolved. 
Heat 2 cups water and 
4 tea bags to boiling point
 Squeeze bags good. 

Mix all together 
add 1 12 oz frozen lemonade
1 12 oz frozen orange juice 
2 cups brandy
 
Freeze. 
Fill glass 2/3 full and add 7-up

Marty Setterlund 1392 Leisure World Rover's Recipes

Cappuccino Mocha Mix

6 Tbsp plus 2 tsp instant Espresso coffee powder
3 Tbsp plus 1 tsp unsweetened cocoa powder
1¼ cups coffee whitener (plain or Irish cream)
½ C plus 2 Tbsp sugar
2 tsp. ground cinnamon

Mix together & add 2-3 Tbsp. to mug of hot water.

Mariann Triece 570 Leisure World Rover's Recipes

Strawberry-Banana Frosty
3servings

3 cups Original or vanilla soymilk
1 ripe banana
1 Cup strawberries

Blend in blender until smooth.

If you want it really cold and icy add ice cubes and blend. I change with fruits in season like peaches, berries, Mangos, whatever you like.

Frozen Coffee
1 serving

Blend ¼ cup prepared coffee drink
1 Tbsp. sugar, stir in cream or Tbsp. ice cream
1/16 tsp. ground cloves
1 small jigger rum
1 cup crushed ice
Blend thoroughly and serve in tall glasses.

Refreshing summer drink.

Eggnog
4 servings with milk

Blend together:
4 cups chilled milk
4 raw eggs**
4 Tbsp. powdered sugar or honey
1 tsp. vanilla*
½ cup cracked ice
Top with grated nutmeg

Variations: Add ice cream, 1 Tbsp. powdered milk, soy protein powdered drink.

*1 tsp. grated orange or lemon rind, or ½ cup orange juice.

** Caution: When using raw eggs, immerse shells in boiling water for 30 seconds prior to use.

Aunt Frances' Lemonade
Thirst quenching lemonade made with fresh citrus.
Makes 1 gallon - 12-16 servings

5 lemons
5 limes
5 oranges
3 quarts water
1½ - 2 cups sugar (to taste)

Squeeze juice from four lemons, limes and oranges; Pour into gallon container. Thinly slice the remaining fruit and use for garnish.

Mix water and juices; mix well. Put fruit slices in juice. Store in refrigerator. Serve on ice with fruit slices.

Jul Eggnog
ABC Bergstrom Cookbook 1976 By An

Beat 3 eggs
Add gradually: 6 Tbsp. sugar
few grains salt
2 Tbsp. vanilla

Stir in: 2¼ cup evaporated milk
Add: Bit of regular milk to taste
Add: ½ Cup or more of brandy, rum or whisky. "I use rum", says An.

You may want to cut down on vanilla, depending on type of liquor used. Place in a sealed container. Let it ripen for 24 hours. Serve sprinkled with nutmeg.

** Caution: When using raw eggs, immerse shells in boiling water for 30 seconds prior to use.

Glogg
Hot Holiday Drink from Sweden
Ruth Bergstrom from A Bergstrom Cookbook 1976

Cook slowly ½ Cup each sugar and water. 

Add: 1 qt. white wine
 20 cardamom seeds
2 sticks cinnamon
½ Cup raisins
 ¼ Cup almonds

Bring to boil slowly. Simmer 10 minutes. Add one pint brandy.

Be sure to serve warm.

Potassium Juice
Very healthy, full of vitamins & minerals. Pick 'er Up 'er. This juice helped me to get nourishment and begin eating & drinking after surgery.

Blend with Vita Mix or blender. About 6 ice cubes.

Spinach, Zucchini, sprouts, alfalfa &/or bean, romaine, piece tomato or red bell pepper for a bit of sweetness), could use a bit of carrot, any other greens, sometimes a bit of onion, parsley. 
A few more ice cubes, Real Salt® or a shake Lemon pepper.

A great juice! 
Sometimes I make it a bit thicker with less ice and pour a bit over a piece of browned (without grease) firm Tofu.
Add a pinch of alfalfa sprout, slice tomato, & Or red bell pepper, tsp. plain yogurt, avocado. 
Makes a pretty and tasty lunch!

Cucumber Lemon Juice

1 Cup cucumber juice (app. 2 cukes)
¼ Cup yellow squash juice (1 squash)
½ Cup apple juice (2 apples)
2 Tbsp. green zucchini juice (½ squash 2 Tbsp. green bell pepper (¼ pepper)
1 tsp. pure lemon extract
1 cup ice

Combine all juices and serve cold not iced in tall glass. 

Makes 3 cups.

Beet Green Vegetable Juice

½ Cup carrot juice (1 carrot)
1 Tbsp. beet green juice
¼ Cup beet juice (1 small beet)
½ Cup apple juice (2 apples)
1½ Cups ice

Combine and serve cold in tall glass.

Makes 2 1/4 Cups.

Green Breakfast Shake

We drink this while on the cleanse too!
this is a fantastic way to get SuperGreens and chlorophyll down your kids!!!!

1 avocado
1 cucumber
1 Tomatillo
1 lime (peeled)
2 cups fresh spinach
2 scoops Super Soy Powder
1 scoop of Super Greens Powder
1 pkg. Stevia 6-8 ice cubes

Avocado Super Shake

Breakfasts

Egg Casserole
350º 1 Hr. Serves 6

12 eggs beaten

2 Cups ham or sausage
(I use ground pork only)

¼ C. green onion
1 tomato
½ C. green pepper
Mix. Put buttered casserole, Top with shredded cheese. Bake

Impossible Quiche
350º 45 Min
serves 6

12 slices bacon, 1 C Swiss cheese,½ C. each chopped onion, biscuit mix,& butter, 1½ C milk, 3 eggs, salt to taste ½ t, 1 C mushrooms,  broccoli, tomato.

Layer in 9" pan crisp crumbled bacon, cheese & onion. Mix other ingredient and pour over, Bake until brown & knife comes clean. Let stand 5 minutes before serving

Ire Proch
Serves 1
Gma Dora Bucholz Johnson, Jean Johnson Haag, Buck Haag

2 eggs, 1/4 C milk,
3 Tbsp flour, 1 Tbsp. sugar, bacon fried in small pieces

Fry bacon until crisp. Mix other ingredients and pour over hot bacon. Pour some grease off so you don't get too much.

I like eating as is. Can be spread with butter, sugar, syrup, jam.

This has been a favorite for generations.

"Dad Haag" had his own version.

3 eggs, 2 C milk, 1/2 C. flour, 2½Tbsp. sugar. Very thin mix poured over bacon bits.

I often make it with less egg, a little milk and a bit of flour to thicken. We like it as well with less eggs.

Mama's Buckwheat Pancakes
Ella Waltke Carstens

1 cup white flour, 2½ C. buckwheat flour, 3½ C. liquid, milk and water, 2 tsp. salt to taste, (I use less)
I use mostly buckwheat flour and just 1/4 cup spelt flour for more nutrition.

Mix with part milk and part water sort of round flowing batter not thin. Use 3 Tbsp. batter and smooth until round and thin.

Bake with oil. ( Mama used bacon grease. I use Tropical Traditions™ coconut oil) 

No leavening so takes longer to bake than regular cakes.

She was another self educated lady like Gma Johnson. She was not able to go to school after 8th grade. Her recipes were not all in print but in her head and did not use measuring devices.

Del says, "I remember eating these for breakfast and then the left over ones we would have when we returned from school. Mother would butter and sugar them and roll them up for us to eat as an after school snack."

Quick Quiches
375º 20 min

3 dozen (2 cans 12 rolls split 1/3 ea).
1 # hot sausage browned and crumbled
Put dough in small cupcake pans. Mold into shape. Put sausage in. Mix 1 C small curd cottage cheese, 2 eggs, 1 C grated Armesan cheese
 Put on top of roll and sausage.

 Store in freezer after baking.
Take from freezer
Bake 350 7-10 Min. 
 Let stand 5 minutes.

Quiche Lorraine (Cheese Custard Pie)
Jean Haag
400º 10 minutes,350º 20 minutes, Cool 10 min Serves 8

2 eggs lightly beaten, 4 oz lean ham shredded, 3 oz. cheddar cheese shredded, 1 can evaporated milk, 2 tsp. parsley, ½t. salt

Combine eggs, ham, cheese, milk, seasonings, pinch cayenne. Pour into pie shell or make pie shell from can buttermilk rolls. 

Bake until knife comes out clean. Cool on rack 10 minutes.

Good Luncheon.

AggRora (Egg gravy)
Violet Lindeen, Swedesburg, Iowa
 Vicky Bergstrom in ABC
A Bergstrom Cookbook 1976

4 cups milk
2 Tbsp. flour (heaping)
2 eggs

Fry a few slices of bacon. Remove bacon and use 2-3 Tbsp. bacon fat in skillet. Beat eggs and add other ingredients. Pour into skillet and stir until thickened. Use slow heat. Serve over bread.

I substitute ground pork and use toast or homemade biscuits. We love it!
AND so do our children!

A Swedish Memory from Swedesburg!

Oatmeal Pancakes
Michael Lindeen in 
Bergstrom Cookbook 1976

2 Cups Milk, 2 eggs, beaten
1½ Cups uncooked oatmeal (Quick or OF)
1 Cup flour
2½ tsp. baking powder, 1 tsp. salt
2 Tbsp. sugar
1/3 Cup vegetable oil

Pour milk over oats, let stand. Mix flour, BP, salt and sugar. Stir eggs in oat mixture. Add dry ingredients. Stir in oil. Pour on pancakes, sprinkle with raisins before turning.

Breakfast Burrito
Recipe created by Harpo chefs Seth Roth and Bryan Devlin on Oprah.com

Breakfast becomes a spicy affair with this tasty south-of-the-border treat. Plus, using tofu instead of scrambled eggs cuts down on calories and cholesterol

INGREDIENTS:

• 4 tablespoons red onion, chopped
• 4 tablespoons red pepper, chopped
• 2 16-ounce blocks of soft tofu, drained and cubed
• 1/2 teaspoon turmeric (a pungent, yellow-orange spice)
• 1 15-ounce can cooked black beans
• 4 8-inch flour tortillas
• 1/2 cup fat-free cheddar cheese, grated
• 1 tomato, diced
• 4 tablespoons salsa
• 4 tablespoons fat-free sour cream
• Salt and pepper, to taste
  In a non-stick pan, sauté the red pepper and onion until they turn light brown. Add the tofu and turmeric (the spice will give the tofu a yellow color). Break up the tofu cubes by crushing with a fork, and cook for about 40 seconds, or until there is no moisture remaining. Add salt and pepper, to taste.
  
  Cook the black beans according to the directions, and spoon a portion onto each plate. Arrange the tortillas on your work surface. Into each, spoon 1/4 of the onion, red pepper and tofu mixture. Fold the tortilla sides over the filling, and roll them up. Cut each burrito in half, and place two halves on each plate. Spoon 1/4 of the diced tomato, salsa and grated cheddar cheese over each burrito, and top with 1 tablespoon of fat-free sour cream. If desired, serve with one link of turkey sausage per burrito.

Zippy Breakfast
A delicious meal anytime.

1-2 cups cooked rice or grain (basmati, brown, or wild rice, millet, quinoa, or buckwheat.)
Juice of one lemon or lime or both
1-2 tsp. oil (flax, olive, Grapeseed)
1-2 tsp. Bragg™ Liquid Aminos
1 avocado, sliced
1 firm tomato, chopped
Zip (Spice Hunter), to taste

Put warm rice in bowl. Slice avocado and tomato on top. Drizzle with oil, Bragg™Aminos, lemon juice over the top.

Variations: 
Sometime I toss in chopped red bell peppers, sunflower seed sprouts, and soaked almonds.

Avocado Scrambled Eggs
Time: 10 minutes to the table

8 eggs   1/2 cup milk  1/2 teaspoon salt   1/4 teaspoon pepper
1 medium ripe avocado, peeled and cubed
2 tablespoons butter 
6 bacon strips, cooked and crumbled

  _{Beat eggs. Add milk, salt and pepper; stir in avocado. In a skillet over medium heat, melt butter. Add egg mixture; cook and stir gently until the eggs are completely set. Sprinkle with bacon. Yield: 6 servings}

     Bacon and avocado blend nicely in these easy eggs from Sundra Lewis of Bogalusa, Louisiana. 
She is quoted as saying "While great for breakfast, I prefer to whip them together after a church meeting or football game...or anytime friends drop by for coffee and a bite to eat," she notes.

Baked Breakfast Apples #1

No Sugar    
Cooking Time: Under 30 minutes

Ingredients:

2 medium apples, cut into bite size pieces

1/2-teaspoon cinnamon

1/4 cup low fat Granola

2 tablespoons chopped dates

1/2-cup apple juice

Combine apples and dates in a small casserole. Sprinkle cinnamon over fruit mixture. Pour the apple juice over apple mixture. Bake, covered, in a 350-degree oven for 25-30 minutes or until apples are slightly tender. Sprinkle with Granola. Serve warm.

Serves 2

Adapted from Polly Pitchford, Full Spectrum Health™

This combination of seeds guarantees a good intake and ratio of essential fats.

Note: Using healthy fats to burn on (for energy) is better fuel than burning on sugars, which causes more fermentation and lactic acids.

Make sure you start with very fresh organic raw seeds and nuts
(order from Jaffe Bros. www.OrganicFruitsandNuts.com or call 1-760-749-1133 to order).

Preparation: Measure out seeds and mix together:
1/4 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
1/4 cup raw sesame seeds
1/2 cup raw flax seeds

In a coffee grinder, grind the seeds to flour in 1/3 cup batches. 
(or grind all at once to flour in your Vita Mix™ or Cuisinart™)

Measure out one cup and put in a bowl for the pancake recipe. Store the rest in fridge or freezer for another time.

Ingredients:
1 cup seed flour
1 cup millet or spelt flours, or a combination of other (quinoa, amaranth, buckwheat, bean flour)
1 & 1/2 tsp. baking soda
1 tsp. Real Salt
optional: 1/16th tsp. Stevia
Soymilk (unsweetened) or water to make the right consistency (batter thickens after sitting a couple of minutes)

Directions: Pour or spoon batter into a fry pan and cook in Olive, Coconut, or Grapeseed oil, on both sides.
 Buckwheat Pancakes 
Use 2 cups of buckwheat (made from raw buckwheat kernels) for the flour and follow same directions for seed pancakes.

Anything Pancakes Any combination of flours (seed, nut, grain, bean) follow same directions for seed pancakes.

Pancake Whipped Topping
1/2 carton soft tofu
1/3 cup Thai coconut milk
1/2 tsp. Frontier non-alcohol vanilla,
1/8th tsp. white Stevia powder
1 TB. fresh lemon juice

Whip in blender and serve over seed pancakes.
Keep cold in fridge YUM!!!!!!!!!!!

donated by Linnette Webster

2 C. raw almonds soaked 10-12 hours in filtered water
1 C. raw pecans soaked 1 hour in filtered water
1 C. raw walnuts soaked 1 hour in filtered water
1 C. raw macadamia nuts
1 C. raw pine nuts
2 C. unsweetened Tropical Traditions
( freeze dried coconut (or use the pulp of a young Thai coconut)
1 1/4 C. Mesquite flour (optional)  I use Spelt
1 1/3 C. ground cinnamon
1/2 Tbsp. Celtic Sea Salt
3 Tbsp. Stevia (use to taste as there are different Stevia) 
I use raw green Stevia from Frontier Brand)


In a food processor, pulse the soaked nuts and coconut meat coarsely. Place in large mixing bowl and set aside. Toss all remaining ingredients well. Place on a dehydrator sheet and dehydrate at 110 degrees for 36 hours, or until crisp. This may be eaten as a snack or with fresh almond milk for breakfast.

donated by Michael Steadman

Michael's done a fabulous job of blending a variety of fresh raw nuts, and cinnamon to make this granola a healthy fast feast. We sprinkle it over our shakes in the morning for an extra crunch. Great to travel with and yummy when you have cravings for dessert.

Asian Breakfast Foods
Similar to our Vietnamese children

Banana Smoothie

2  Chopped and frozen bananas

2 Tbsp Peanut butter/ I use almond butter 

2 oz Silken tofu

 2 Tbsp. chocolate syrup

2 ½ Cups Skim Milk  or Rice Milk or Almond Milk
Combine all ingredients in a blender and process until smooth. Pour into 4 glasses and serve!

Mangos are a favorite of the Minh Nguyen Family. Just add the Mango to the bananas and leave out nut butters and syrup.

Use your imagination. This is a good breakfast!

I add a bit of soy protein.

Bake until crisp. 350º for 1 hour    Serves: 16

 Cup flour
1/2 Cup Butter
¼ tsp, salt
2 tsp. cold water
Filling over crust above

1 cup water
½ Cup butter
1 tsp. almond flavoring
1 Cup flour
3 eggs

Instructions:

Cut butter into flour & salt until resembles coarse meal. Add water and stir until well blended. Divide Dough into halves.
Pat into 2 long strips 3: x 12: on an ungreased baking sheet.
Bring butter and water to boil. Add flavoring & remove from heat. Stir in flour, add eggs one at a time, beating after each addition.
Spread over the first mixture.   Bake until crisp. 350º for 1 hour

While warm frost with 2 cups of powdered sugar, 2 tsp. soft butter.

           It make 2 large puffs.
"One to eat  and one to give away."

 Danish Coffee Cake
Bake 30 minutes in 350º oven°°
From Swedesburg, Iowa 1966 Cookbook.

¼ C. butter or coconut oil
1 C. sugar
1 egg

1 tsp soda, pinch salt

1½ C. flour
1 C. dairy sour cream
Cream butter, sugar, egg, and beat thoroughly.  Add sour cream to which soda has been added, alternately with dry ingredients.

Make topping with ½ C. sugar and 2 tsp. cinnamon, mixed together. Bake.

Breakfast Casserole
Bake 45 minutes at 350º
A Bergstrom Cookbook 1976

Brown 1 pound mild sausage and drain.

Beat 6 eggs,  add 2 C. Milk, 1 tsp. salt and dry mustard, each.  Add 2 slices bread, cheese and sausage. Put all in 8" X 12" Pyrex baking dish. Refrigerate overnight. Bake 45 minutes. Let stand 5 minutes before serving.

Ham and Egg Breakfast Casserole
Deborah Lindeen Swedesburg
A Bergstrom Cookbook 1976

Remove crusts from 6 slices bread and cover with ham slices making 2 layers. Beat 6 eggs, add 2 cups milk, 1 tsp. sugar, 1 tsp. mustard, salt & pepper. Pour over layers. Refrigerate overnight. Bake 350º for 45 minutes.

1 Cup refried beans
2 Tbsp. water
10 oz frozen chopped spinach, thaw, drain, squeeze dry
5 scallions with tops chopped
1/3 Cup sour cream (I use plain yogurt)
1 Cup shredded Monterey Jack cheese (4 oz)
4 large eggs
1/2 bottle salsa or use Basic Salsa
4 flour tortillas
1 Cup guacamole
1/8 tsp. black pepper

Place beans on the bottom of a 8 x 8" greased baking dish. Layer with spinach, scallions, sour cream, and cheese.

Make 4 indentations in casserole and break an egg into each one. Spoon salsa around each one.

Bake uncovered. Heat tortillas 5 minutes. When eggs are done spoon guacamole on top of each and sprinkle some scallions on top.

Serve with remaining salsa, guacamole and sour cream. A great brunch recipe.

More Mexican or Spanish Style Recipes

I like this one raw. Keep refrigerated. No need to dehydrate if Almonds are already dehydrated.  Mix and store in fridge. Eat as quick breakfast or snack.

Ingredients

• 1 cup organic rolled oats, low glycemic carbohydrate
• ½ cup ground whole flax seeds, omega 3, fibre, protein
•  ½ cup protein powder, protein, EFAs, (essential fatty acids), vitamin E
• ½ cup sunflower seeds, EFAs, protein
• ½ cup sesame seeds, calcium, protein
• ½ cup almonds, diced, EFAs, alkalizing protein
• ½ apple, diced, pectin
• ¼ cup grapeseed oil, EFAs
• ¼ cup blackstrap molasses, iron  or subst. Agave necter or raw honey
• 2 tablespoons apple juice  or subst.
• 1½ teaspoons cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon dried, ground whole stevia leaf, blood sugar regulation
• ¼ teaspoon celtic sea salt, sodium   I use Read Salt™.

Preparation

Mix all dry ingredients together. Blend liquid ingredients until reaching a consistent texture. Combine liquid and dry ingredients. Mix well. Eat raw or spread on teflex sheets and dehydrate, then break up.

I Keep refrigerated to extend freshness.

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updated 7/11/2008