Coconut Rice- for breakfast

Slow-cooked brown rice with a dollop of coconut oil, sweetened with cane sugar, and topped with coconut.

*(Often I will put water on to boil, dump in my rice, cover and turn off heat and allow the rice to slow cook overnight. Then in the morning I add a little butter, milk, or water if necessary and reheat.)

Smoothie:

1 1/2 cups approx. frozen peaches

1 fresh mango

1 ripe banana

1 1/2 cups plain yogurt

1/4 cup cream

3/4 cup ice

sweeten to taste with honey