• Ready In:
  • Makes 1 to 2 servings

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

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.

Healthy eating shouldn’t be a hassle.

With weekly meal plans customizable for any size table and any dietary restrictions, Forks Meal Planner takes the hard work out of healthy plant-based cooking.

Start Planning

Learn to cook plant-based meals at home

Forks Over Knives online cooking course will help you learn new techniques, flavors and styles to live your very best life.

Join the course

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.

description
about the author

Micaela Karlsen, MSPH

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 Research Director 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.

Breakfast Bowl see more from this author
description
Free download

7 Keys to Success on a Healthy Vegan Diet

Getting started on a plant-based diet or looking to refresh your eating habits? Download our practical guide to long-term success.

Have something to say about this article? Click to expand the conversation

More from Forks Over Knives

Want More Recipes?

Download the Forks Over Knives App and get 400 whole-food, plant-based dishes at your fingertips.

Copy link
Powered by Social Snap