How to eat breakfast this summer

Light and easy is the common theme with these morning recipes.

You’ve heard it so many times you could scream: Breakfast is the most important meal. Thing is, it’s advice that shouldn't be ignored. Life looks better with a nourishing morning fix. We tapped three restaurants for their best recipes to jump-start your day. They each require some ingredient-gathering (we promise it’s worth it). With fuel like this in your arsenal, even the snooze button can wait.

Alchemized Mint Chip Moon Milk

Recipe by Moon Juice
Yield: 12 oz.

1 ½ tsp. Ormus Greens

2 tsp. mesquite

2 tsp. maca

¼ tsp. mint extract

1 tsp. cacao nibs

½ tsp. coconut nectar/ 1 drop Stevia

12 oz. pumpkin seedmilk

Add ingredients to Vitamix or blender, blend and enjoy.

Rose Petal Granola
Adapted from The London Plane

Yield: Approximately 4 cups

2 c. oats

½ c. pistachios

¼ tsp. salt

¼ tsp. cardamom

¼ c. sesame seeds

¼ c. coconut oil

1/3 c. honey

½ tsp. rose water

¼ c. currants

½ c. rose petals

1. In a large mixing bowl, combine oats, nuts, salt, cardamom and seeds.

2. In a saucepan, melt coconut oil and honey. Add rose water.

3. Add coconut oil/honey/rosewater mixture to oats/nuts. Stir thoroughly to coat.

4. Bake at 325 degrees for 35 to ­40 minutes, stirring occasionally, until golden brown.

5. When cool, add currants and rose petals.

Acai Bowl

Adapted from Chloe’s Soft Serve Fruit

Yields: 1 bowl

2 packets unsweetened acai

½ frozen banana

½ c. organic almond milk

Toppings: blueberries, strawberries, granola, unsweetened shredded coconut (to your taste)

1. The night before, freeze a peeled banana in a plastic bag.

2. The next morning, blend acai, banana, and almond milk in a Vitamixor blender to a thick consistency (don't let it get soupy). Pour into a bowl, add toppings and enjoy.