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  • Makes 1 to 2 servings
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Fresh and deliciously filling, this apple-lemon breakfast bowl is beautifully flavored with dates, cinnamon, and walnuts.

From A Plant-Based Life: Your Complete Guide to Great Food, Radiant Health, Boundless Energy, and a Better Body

Breakfast Bowl

By Micaela Karlsen, MSPH, PhD,

Ingredients

  • 4 to 5 medium apples, any variety
  • 5 to 6 dates, pitted
  • Juice of 1 lemon (about 3 tablespoons)
  • 2 tablespoons walnuts (about 6 walnut halves)
  • ¼ teaspoon ground cinnamon

Instructions

  1. Core the apples and cut into large pieces.
  2. Place dates, half of the lemon juice, walnuts, cinnamon, and three quarters of the apple in the bowl of a food processor. Puree until finely ground, scraping down the sides of the bowl as needed.
  3. Add the remainder of the apples and lemon juice and pulse until the apples are shredded and the date mixture is evenly distributed.
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Alisha Dupuis6 months ago
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This is great recipe! I would just add some pita bread. Very simple recipe which I love!

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This is my version of an everyday raw breakfast based on guidance from my friend Rebecca Michaelides, who is my go-to source for healthy raw cuisine. We worked together when she was a course instructor for the T. Colin Campbell Center for Nutrition Studies, and her diet was a little mysterious to me when I was first getting to know her. I knew she didn’t rely on loads of nuts in her everyday diet, but that was the only kind of raw food diet I was familiar with. She’s always been kind enough to satisfy my curiosity, and I’m very grateful to her for expanding my ideas about what raw cuisine can look like and showing me how fresh, light, and delicious something as simple as apples can become.

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about the author

Micaela Karlsen, MSPH, PhD

Micaela Karlsen, PhD, is the author of A Plant-Based Life and a contributor to the New York Times best-seller Forks Over Knives: The Plant-Based Way to Health. She currently serves as senior director of research for the American College of Lifestyle Medicine. Micaela holds a PhD in nutritional epidemiology from the Tufts Friedman School of Nutrition Science and Policy and an MSPH in human nutrition and public health from Johns Hopkins Bloomberg School of Public Health.

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