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Breakfast for Kids with ADHD


A good breakfast gives you the energy to get you through the morning as well as the afternoon.

Dr Jo Williams, a nutritional scientist from the US, recommends a high protein breakfast as opposed to a high carb. "When patients complain of 3:00pm fatigue" she says, "I know they are eating mostly carb breakfasts which don't 'stick to their ribs' and cause sugar spikes - even complex carbs ultimately become glucose. Ten grams complex carbs with 15-20 grams protein (especially from animal foods) and raw fats/oils from butter (preferably raw), unrefined coconut butter, turkey sausage, and cod liver oil, help keep you up all a.m. and after lunch. Please understand we do need some carbs for breakfast and other meals (more like 72 grams/day rather than the 300 grams/day most consume) but adequate quality animal protein is a must!"

The best and healthiest flours are those made at home. A comparatively inexpensive small electric grinder makes wonderful spelt, buckwheat, and other whole grain flours quickly. Such flour, containing the nourishing germ of the kernel, should be refrigerated, the same as many other living foods. Dr Williams sent in a very delicious Whole Grain Crepe recipe.

Most breakfast carbs, bleached and unbleached flours are unhealthy processed foods. Here are some foods you can eat but please note that these are hi carb breakfasts:

Preservative-free bread: sour dough bread or bread made with yeast and whole-grain spelt flour are two good choices. Sliced banana on toast. Toast, butter and a small amount of Really Raw Honey (it does not spike blood sugar and is wonderfully delicious) or unsweetened 100% fruit jam (be conscious of the sugar content). The only honey Dr. Williams recommends is unheated Really Raw Honey (available on the web) which is not the same as 'raw' which is heated. Egg white omelette with chopped chives and fresh herbs on toast. Sliced avocado on toast or on rice cakes. Creamed rice pudding: Cook 125g short grain rice in 600ml raw whole milk, supplementing mg. and ca. as appropriate to balance the high phosphate content in the milk, sprinkle with cinnamon and serve with stewed stone fruit (plums, peaches or apricots). You can sweeten this dish with a little Really Raw Honey if you like. A large serving of home baked apple or apricot spelt and buckwheat crumble (baked the night before).

You may have coffee or tea (with a dash of cream) in the mornings. Herbal teas or any variation of black tea are fine, although we recommend that children drink peppermint, fennel, chamomile or green tea for breakfast. 1 Scoop of Greens First(r) , Minty Greens(r) or Red Alert (r)according to your taste buds.

Whole Grain Crepe or Wrapper by Dr Jo Williams

Wheat is up there among the top allergens. Spelt, though an ancient wheat, has not been hybridized and many people who cannot tolerate today's wheat do well with it. It also has easily digested protein.

1 1/2 cups whole-grain spelt flour (high in protein) 1/2 cup whole-grain buckwheat flour (very nourishing!) Sprinkle of sea salt and/or stevia powder (KAL) as preferred 1 tsp. baking soda 1/2 tsp. vitamin C crystals or 1 tablespoon fresh lemon juice 2 cups water Blend and refrigerate the mixture for 24 hours. The phytic acid in grains prevents the absorption of minerals in them, hence the need to soak the batter 24 hours to neutralize the phytic acid.Then cook , add a small amount of butter or unrefined coconut oil/butter for first crepe, then approx. 1/4 cup of the batter. Pick up the frying pan and tilt it so as to distribute the batter evenly around the pan. Cook until bubbles appear and it is no longer glossy appearing. Don't overcook! Then turn to cook other side until lightly browned.

These crepes are very adaptable for breakfast, lunch or dinner. A wonderful breakfast is one or two crepes, turkey sausage, and a lightly cooked egg topped with with sauteed chopped onions, bell pepper, and zuchini (or veggies of choice) with a dab of real sour cream on top or grated raw cheese. Or use the crepe to wrap veggies and meat in for lunch or dinner.

For an occasional dessert, crush berries sweetened with stevia, place in center of crepe, add whipped cream. Be creative and enjoy! This batter can be kept in the fridge for a week or so.

These wrappers really are not time-consuming at all! I prepare a mix about once/wk. and keep it in the fridge. The crepes take only a few minutes to cook. They can even be cooked ahead of time, kept for a day out of the fridge with waxed paper in between crepes, or frozen that way. Can also be made with quinoa or amaranth - 1/2 cup with 1 1/2 cup spelt flour.

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