Healthy recipes: the holistic breakfast stew

Breakfast with a twist.

You will love this stew. This stew is the most holistic stew and the healthiest breakfast you’ve ever had! This delicious stew is not only healthy and tasty – this stew even has the power to help you detox. All you have to do is take a look at the ingredients.

And as grandfather said: “Nothing is good unless you do it”. So don’t just read it, cook it and immediately experience the healthy, invigorating effect.

This stew provides you with all the important and especially high-quality and healthy carbohydrates, proteins, fats, minerals and fiber first thing in the morning. Organic wholegrain rice, vegetables, chickpeas, beans and seaweed give you just the right energy, stamina and mental clarity for your everyday life.

What’s that? Mental clarity through nutrition? Yes, of course! Read the article on this: Primary nutrition and secondary nutrition


  • 5 carrots
  • 3 small zucchini
  • 1 celeriac
  • 400g wholegrain rice
  • 250g chickpeas
  • 250g borlotti beans
  • 40g dried burdock root
  • 20g arame seaweed
  • 1 tbsp mugi miso paste
  • 3l water (as desired)
  • 1 serving of sauerkraut as a side dish to the stew

Health benefits:

  • Products fermented with lactic acid, such as sauerkraut, are very healthy and have an alkalizing effect. Sauerkraut assists in the detoxification process.
  • Products fermented with lactic acid, such as miso, are very healthy and have an alkalizing effect. Miso assists in the detoxification process.
  • Seaweed is a source of minerals, is alkaline and has an alkalizing effect. Seaweed assists in the detoxification process.
  • Root vegetables such as burdock roots contain many minerals, are alkaline and have an alkalizing effect. Burdock roots assist in the detoxification process.
  • Legumes are healthy for the intestines. You only have flatulence when your intestines have become weak and “lazy”. It’s like exercising – a little intestinal muscle soreness.

We generally recommend that you soak the rice overnight in cold water and rinse it off with cold water in the morning (arsenic).

If you use dried legumes, then soak them overnight as well. With canned legumes, pay particular attention to their ingredients and rinse them thoroughly under cold water.

Step 1
Chop the carrots, zucchini and celeriac into small cubes.

Step 2
Put the dried burdock roots and the arame seaweed in a large pot with 2-2.5l of water. Bring to a boil and then simmer on low heat for 20 minutes until the burdock roots and arame seaweed are soft.

Step 3
In the next step, add the chickpeas and borlotti beans and continue to simmer on low heat.

At the same time, cook the wholegrain rice.

Step 4
After another 15 minutes, add the carrots, zucchini and celeriac and continue to simmer on low heat for about 15-20 minutes – until the vegetables are soft.

If necessary, add more water if you feel that there is not enough liquid.

Step 5
Finally, add the cooked wholegrain rice and the mugi miso paste.

The stew will be good for 4-5 days in the refrigerator.

  • Our tip: Add 1 tablespoon of organic coconut oil. Coconut oil represents very healthy medium-chain fatty acids.
  • Our tip: sprinkle 1 tablespoon of gomashio (homemade sesame salt) over the stew – this ideally rounds off the stew. You can find the Gomashio recipe here:
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