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Heather: Yeah breakfast! This is my favorite part of the day. Honestly, I get to eat a
bunch of fruit. Yummy!
[Music Playing]
Hey guys! This is Heather from Healthy Eating Starts Here. Okay. So, today, we're going
to make some breakfast together and what I have is some rolled Quinoa, sorry it’s Kiwicha,
which is kind of similar to Quinoa, it’s another type of pseudo grain and it’s a
mix of Kiwicha and oats.
So, this is some rolled grains. It comes in a package like this. So, it makes it really,
really handy, and really fast to make in the morning. It’s also great, if you can’t
find flaked or rolled grains like this, you can also just cook whole grains which I have
been doing some mornings, but this one’s super fast and I’m kind of late making breakfast
this morning. So, we’re going to go with the rolled grains.
So, I’ve got some water boiling and I’m just going to add that to the grains. The
other thing I’m going to add is some Maca powder, which they sell just in bulk in the
markets here and it’s just a really nice herb kind of thing to add to your stuff.
It doesn’t always taste the greatest and I know, especially in North America when I
brought Maca, it’s very bitter. The Maca here is a lot less bitter, but it’s a -- it
adds a kind of distinctive taste to your porridge. I’m also going to add some cinnamon; which
I have in a little bag. I like add some in the porridge. I like a lot of cinnamon
Good for boosting your digesting system, getting you going for the day. So, I’m just going
mix those together and then pour in some warm water and it’ll be done. You can cook them
as well, but I find for myself, I like doing it better to just pour the boiling water over.
Otherwise it gets really, really super sticky.
That’s just for myself, I often do just room temperature water, because then it gets
less sticky, but it’s, kind of, cool here in Cusco. We’re at 11,200 feet and so I’m
getting a little bit short breath even just talking this much.
So, we’ve been acclimatizing to the altitude. It's been going really well, but we still
just notice it a little bit when you climb stairs and stuff. So, we’ll get that going
and then I’m going to top it off with some fruit, banana, and my favorite mango.
[Street noise, music]
So, I will see if I can do this one-handed. So, I’ve got my water. I’m just going
to pour some in here and give it a stir. And if I had some flax I would throw that in here
as well, but I haven’t picked any up yet since we got to Cusco. So, next time, next
time.
Always good to get them flax for the Omega-3, but Quinoa is a nice way to start off your
day with some complex carbs, some proteins, some healthy fats. It has some Omega-3 in
it as well. And then you just let that sit. And I’m going to boil the water a little
bit more Phil, because he likes it nice and really hot.
So, while that boils we’ll get to the fun part and cut up my fruits. I love making breakfast,
because it means that I get to cut the mango and then I get to eat the little bits that
are left in the skin afterwards.
So, when I cut a mango, I just cut on either side of the pit and then I take this, score
it just to the skin in cubes, and then flip it inside out, and just cut that off.
You can also peel the skin off and then just cut chunks of the pit, but I don’t know,
there's just something about this that I really enjoy doing. It makes me feel talented really,
it’s what it is.
So, another way to do it is when I take the part that the pit is in, you just peel the
skin off with your knife, and you can just cut chunks off like this.
But see, this isn’t quite as impressive as the other way, with the skin. Cause, I
mean, you do this and people are like 'woah... that girl – she knows her fruit.' And the
other reason is that then you have this little bit of skin and you can eat it.