Breakfast at J’s

Photo credit: 1. spinach, 2. sweet potato slices

Scrambled eggs with spinach and scallions from the farmers market

Boiled sweet potatoes, cut into rounds

Greek yogurt with apricots, walnuts, and honey

Pancakes with a Hint of Orange

1. Easter Egg, 2. Baby-Goat im Jülicher Brückenkopfpark, 3. Green Apple Bee!, 4. California Oranges on the Vine in San Diego, California

I was in the middle of making pancakes when I realized that we were out of milk. We were also out of soy milk, rice milk, and almond milk.*

Not one to be discouraged by a lack of basic ingredients, I plunged ahead.

Breakfast at J’s: The Video

Recipes after the jump.

Breakfast at J’s

Toasted whole wheat pita with almond butter and honey

Spaghetti squash with parmesan cheese

Hard-boiled eggs

Carrot juice

Rice milk

Breakfast at J’s

Pomegranate seeds

Kiwi slices

Yellow bell pepper

Goji berries

Greek yogurt with honey and cinnamon

Toasted whole-wheat pita bread

Hard-boiled eggs

Fresh-squeezed grapefruit juice

Breakfast at J’s

The menu:

• Fresh squeezed orange and grapefruit juice
• Pomegranite seeds
• Garlicky greens
• Sweet potatoes
• Walnuts
• Hard boiled eggs

The technique:

Scrub and slice sweet potatoes into half-inch rounds. Put them on to boil. They’ll be done by the time everything else is ready.

Put eggs on to boil. Turn them off after they’ve been boiling about ten minutes.

Chop the pomegranate in half (be forewarned – the juice splatters everywhere) and pick out all the seeds.

Squeeze grapefruits and oranges. J just bought a juicer, which makes the whole process much faster.

Chop up garlic and greens. Saute garlic in olive oil, add the stemmy parts of the greens, then the leafy parts of the greens. Stir until wilted.

Find the walnuts.

This may be the most antioxidant rich meal I have ever eaten.