With yesterday’s blog about why I eat a nut, seed, and fruit mix for breakfast as background, let me tell you my all time favorite combination. It’s the seed and nut mix as usual, plus one banana and a tablespoon of unsweetened carob powder. The flax seeds and carob plump up to a pudding like consistency. The banana offers sweetness. The combination is heavenly. It’s better than dessert.

Perhaps you’re skeptical about my last statement. Is it really better than dessert? If you have absorbed Dr. D’s theory or turning certain genes louder and softer, you may agree that indeed it is.

In my teenage years, I ate a lot of sugar. My Mom had a snack ready for my sister and me every afternoon when we came in from school. One snack that I remember was an orange cake that had Jello in the batter. I remember bowls of ice cream and brown edge cookies.

Of course there was a dessert in my school lunch, and dessert after dinner. I was eating a lot of sugar. I remember eating dinner at a boyfriend’s house. His mother served fruit for dessert. How odd, I thought.

I read my first nutrition book at 23 (Dr. D. was still just a kid). The focus was to get all refined food out of your diet. I got rid of lunchmeat, white flour, and white sugar on the spot. It was hard! You might say I was addicted to sugar. You might say that my genes had adapted to the point that they expected that much sugar. At any rate, I persevered, and in 6-8 months (about the same amount of time Dr. D. recommends giving up black dot toxins) my tastes had changed. Today I can appreciate a bite of dessert as much as anyone, but if I tried to eat three desserts in one day, I would get sick. Even the thought of it is not appealing. If I understand the vernacular of the GenoType Diet, I drastically turned down the volume on my sugar loving genes, and thereby made a change in my health.

If you still have a lot of sugar in your diet, you may not care for my “Best Breakfast Ever.” However, if you have been eating right for your type for a while, I think you will agree that it is delicious.

As I read my old breakfast blog, I realized I’ve changed a few things since 2004. I wrote that I used 1 Tablespoon of ground pumpkin seed and 1 Tablespoon of ground flax seed every day. Now I change things up a little for variety. Sometimes I substitute a tablespoon of ground almonds walnuts or pecans. I currently use 1-2 Tablespoons of lecithin and 1 Tablespoon of nutritional yeast.