Lemons are not only a beautiful fruit, but the smell and juice or zest of the lemon has been said to improve mood, inhibit depression and increase energy levels.
Ayurveda teaches us that our daily choices either support health and prevents disease or fosters sickness with poor decisions on our nutrition.
Ayurveda further teaches us to follow morning rituals that align the body’s natural rhythms, balances the “doshas”, and supports our health, our self-discipline, and our self-esteem.
By starting each morning with the juice of 1/2 a lemon (or a whole lemon if you are over 150 pounds) into warm (not too cold, not too hot) and drinking it on an empty stomach, you are offering your body numerous benefits for almost no calories, no chemicals, and it tastes delicious! Try a drop or two of liquid Stevia if the taste isn’t sweet enough. These benefits include:
- Boosts the immune system with high levels of Vitamin C and potassium
- Supports weight loss. Hello pectin! Pectin fiber helps to fill you up and reduce cravings
- Supports digestion by stimulating the entire digestive tract and purging toxins
- Balances the body’s PH levels. Although lemons are acidic by nature, in the body the become wonderfully alkaline. This also helps to relieve symptoms of heartburn and indigestion
- Acts as a diuretic. Flushing more toxins out by increasing the rate of urination
- Hydrates, supports the lymph system, thus helping to prevent adrenal fatigue
- Reduces inflammation and pain in the joints and knees by dissolving uric acid
- Cleanses and supports the liver
Wait for 30 minutes before eating breakfast then enjoy a healthy, hearty breakfast. How often do we reap such benefits from something that takes less than a few minutes to complete.
After you do something so good for your body, reward yourself with a super yummy breakfast. These breakfast cookies fit the bill giving you an energetic start to your day.
I fell in love with a breakfast cookie sold a major health food grocery chain and upon requesting the recipe, I was brutally turned down. Humph. Not one to take no for an answer, I found a version by Jessica Merchant on Seriously Delish. With a couple of modifications, I think these are even better than what I paid $4.00 per cookie for at the grocery!
Peanut Butter Breakfast Cookies
Makes 12 large cookies
- 1 1/2 cups rolled oats
- 2/3 cup whole wheat pastry flour
- 3 tablespoons ground flaxseed
- 2 1/2 tablespoons whole flaxseed
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 very ripe bananas, mashed
- 4 tablespoons honey
- 1 large egg, lightly beaten
- 2 tablespoons coconut oil, melted
- 2 tablespoons peanut butter, melted
- 2 teaspoons vanilla
- 1 cup chopped raisins
- 1/4 cup dark chocolate chips
- 1/8 cup sunflower seeds
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the oats, flour, flaxseed (both ground and whole), baking powder, baking soda, cinnamon and salt. In a smaller bowl, mix together the mashed bananas, honey, egg, coconut oil, peanut butter and vanilla extract. Add the wet ingredients to the dry and mix them until just combined. Stir in the raisins, chocolate chips, and sunflower seeds.
Using a 1/4 cup measure, drop the dough onto the prepared baking sheets, about 2 inches apart. Bake until cookies are set and slightly golden, 12 – 14 minutes. Cool on the baking sheet until firm to touch and then cool completely on a wire rack.
I wrap each cookie individually in plastic wrap and store in the freezer.
These are superb with a hot cup of tea. You’re welcome!