12-r-Uncatter -Farming, Saturday. May 4. 1974
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ORGANIC LIVING
By
Robert Rodale
BREAKFAST IS A QUICK-CHANGING MEAL
The foods people eat for lunch and dinner change slowly.
Meat, potatoes, bread and salad are long-time favorites, and
although meat consumption may go down as prices go up, the
general pattern of noon and evening meals is likely to stay
the same.
Breakfast is a different story entirely. Here there’s in
novation. The latest trend is to consider breakfast an im
portant meal, not just an eye-opener. Ham and eggs are not
the route the new breakfast eaters are taking though. A wide
variety of foods - emphasizing high-protein value - are
gaining breakfast popularity.
These are some of the factors behind the breakfast
revolution:
1. There’s a growing interest in personal efficiency, in
“feeling good.” And the feel-good value of a protein break
fast, shouted for years by nutritionists, is finally getting
through to the public. On a slack-filled stomach, efficiency
tends to decline in late morning.
Millions of people who switch from just coffee and
doughnuts to a sound morning meal feel an energy boost, and
they’re telling their friends.
2. At the same time, traditional breakfast foods are either
under attack, or are going stale in the public’s eye. Until the
new natural cereals came along, there was no growth in adult
demand for com flakes and puffed rice. Cereal makers put
much of their effort into slanting those products to children’s
tastes.
3. Breakfast is an ideal meal for eating exactly what you
want - what turns you on. Preparing your own breakfast is
easy, and often necessary. And as long as you’re doing that,
why not make exactly what you want. Which is exactly what
millions of people are doing.
Natural foods are a big part of the new breakfast picture.
Granola helped start that trend, because it tastes good and
still provides the protein and solid bulk that are musts for a
stick-to-the-ribs breakfast. But granola is just a starting
place for further experimentation.
Home-made yogurt is gaining in popularity as a breakfast
food. It has the advantage of low cost, and many think it has a
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smoother, more natural taste than commercial yogurt.
Yogurt is also easy to use as a base for constantly-varying
breakfast menus. An almost limitless variety of fruit and
health foods like wheat germ and sunflower seeds can be
added to yogurt, with good taste results.
Fiber-rich foods like bran, oatmeal, and whole grains of
various kinds are on the upswing. Recent studies have shown
that high-fiber diets minimize intestinal problems, and
possibly are a preventative of bowel cancer, a growing
menace. Breakfast is the ideal time to make sure that you get
a regular ration of bran, or other fiber food.
A blender is the key to almost limitless breakfast in
novations. Using fruit or milk as a base, all kinds of
nutritious foods and even food supplements can be added to
make delightful-tasting superfoods.
Bud Decon, an aging athlete who holds 11 world records for
the 60-69 age group, claims that diet is an important part of
his continued success. Written about recently in “Sjjorts
Illustrated,” he told of a breakfast drink he makes, blending
three tablespoons of brewer’s yeast, two of a vitamin mix
ture, plus one tablespoon each of soy flour, sesame meal,
sunflower meal, wheat-and-rice bran, rice polish, brown rice,
maple syrup, millet and powdered protein.
Does that sound odd? Well maybe it tastes a little different
than butter toast, but can you run a mile in 5 minutes and 41
seconds - at the age of 62?
A good, drinkable breakfast that can be made ina~blender
combines these ingredients:
1 banana
2 very heaping tablespoons of non-instant milk powder
2 cups of cold water
1 heaping tablespoon of brewer’s yeast
1 tablespoon unsulphured molasses
1 tablespoon honey
Peel and break the banana into chunks. Add the remaining
ingredients and blend at medium speed until smooth. The
recipe yields two large glasses.
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Here ere two other redpes for braakfa* variation!
ffatiiring oatonLfooda:... —-
HIGH PROTEIN CEREAL
In a nut grindar, grind the following seedi in the propor
tions suggested below:
4 parts sunflower seeds
2 parks pumpkin seeds
2 parts roasted soybeans
2 parts unblanched almonds
1 part carob powder
Mix thoroughly and store in refrigerator. Serve with fruit
juice, milk or fruit: bananas, berries, prunes, etc.
NO-SUGAR CEREAL •
The night before, put the following to soak in cold water:
Vi cup chopped sunflower seeds
Vi cup large rolled oats
Vt cup millet
Vz cup buckwheat groats
1 cup unsprayed, unsulphured raisins or dried prunes
In the morning, put the cereal (adding more water if
needed) on a moderate heat and bring to a boil. Serve with
milk, It needs no sweetener; the fruit takes care of that.
Yield: 4 servings.
Why limit good-for-you eating to Just breakfast? Hie 77-
page “Better Living Cookbook” shows you how to pack flavor
and nutrition into every meal. For a copy, send fifty cents to
Robert Rodale, Organic Living, in care of this newspaper. Be
sure to request the booklet by name, and please allow three
or four weeks for delivery.
(c) 1974 by The Chicago Tribune. World Rights Reserved.
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