All posts filed under: Breakfast

Colon Cancer, SIBO & Blueberry Breakfast Crumble

I don’t know about you, but until my recent colon cancer diagnosis I hadn’t heard of SIBO (Small Intestinal Bacteria Overgrowth).  SIBO can be responsible for symptoms such as fatigue, bloating, wind, constipation and diarrhoea, Iron and B12 deficiencies as well as more long term chronic disease.  It dawned on me (slowly),  how my ‘healthy’ diet had probably contributed to imbalance within my own system.  Despite enjoying whole food, I very definitely place emphasis on starches and carbs in the form of rice, beans and legumes.  I had no idea that the generic view of what is healthy, could actually be causing me a problem… When you’re diagnosed with a critical illness, it’s like a bomb goes off in the middle of your life.  Everything (literally everything) looks, and feels different.  I was torn between a longing for the oblivion of yesterday and wanting to wake up sometime in the future when it was all over.  Despite critical illness diagnosis, however, the body has a remarkable capacity to keep functioning ‘as normal’.  Sleep still comes …

Blackberry Breakfast Muffins & Recipe Share

In full fruit, in a hedgerow near you, the brambles are groaning under the weight of sweet, juicy blackberries.  And what’s more, they are free!  Free food.  It’s blackberry season and to celebrate I’d love for as many of you as possible to share your favourite blackberry recipes.  Please leave a link in the comments, it can be your own, or just a favourite… And in the mean time, here’s my own Blackberry Breakfast Muffin recipe… Ingredients (makes 9 large muffins or 12 Cupcake sized muffins): 200g  blackberries 100g oats 100g wholemeal spelt flour   100g golden caster sugar 100g butter 1 egg 1tsp baking powder 1/2 tsp bicarbonate of soda 50g chopped pecans 1 tsp vanilla extract 90mls almond milk Method: 1) Pre-heat the oven to 180C.  Line a muffin tin with muffin cases. 2) Mix the dry ingredients together in a large mixing bowl 3) Gently melt the butter, allow to cool slightly and mix with the egg, milk & vanilla 4) Add the wet ingredients to the dry ingredients and stir through …

Mango, Coconut & Chia Cream

It’s officially the first day of the school holidays for us… Amid various melt-downs there were moments of loveliness.  Breakfast was one of them.  I think we all thoroughly appreciated the slow morning we had.  The sun was shining and we sat in the garden eating and planning our day… With extra time comes a little more creativity and this delicious breakfast pudding was the result.  It was as easy as making a smoothie, and just took a few extra minutes for the chia seeds to do their coagulating business in the fridge… So here it is… hope you enjoy!   Ingredients: 1 mango 2/3 can coconut milk 1 tbsp chia seeds 1 tbsp cocoa nibs Method: 1) Quarter the mango, slice and dice and scoop in to a blender. 2) Add the coconut milk, chia seeds and cocoa nibs. 3) Blend and pour in to a bowl.  Set in the fridge for at least 10 minutes. Enjoy! PS – I watched Forks Over Knives last night, anyone else seen it?  Brilliant watch for anyone …

It’s Make or Break – Fast…

This post comes late to the party… mainly because the party was late… and blogging the breakfast was far more than I could handle!  So after a weekend of celebrations, a birthday dinner at ‘The Giggling Squid‘ Esher on Thursday night, Hersham Beer Festival on Friday night, a 40th at Weybridge Vandals on Saturday night, 3 Ballet shows at Cleves school on Friday, Saturday and Sunday, 3 dogs and 4 visiting relatives, it truly was a make or break-fast on Sunday morning.  It turned out to be a make-fast thankfully!   Ingredients for Spicy Chick Peas, Stuffed Mushrooms, Sourdough, Sauteed New Potatoes and Scrambled Egg… a vegetarian breakfast delight! Spicy Chick Peas: 1 red onion 1 can chickpeas 1 can plum tomatoes 2 cloves garlic 1 tsp paprika 1tsp maple or agave syrup 1/2 tsp cayenne pepper pinch salt Stuffed Mushrooms: 2 Portobello mushrooms 1 ball mozzarella Handful chopped watercress 4 chopped cherry tomatoes Handful chopped basil Pinch sea salt & black pepper Sauteed new potatoes 8 new potatoes pinch of sea salt and paprika …

Retro Rhubarb and Ginger Compote

When I think of rhubarb I think of ‘Roobarb and Custard’ the 1970’s kids TV show, or Rhubarb and Custard penny sweets, or endless Rhubarb crumbles every Sunday through the summer…  I’m never very sure whether Rhubarb is a vegetable or a fruit and I’m always slightly panicked as to what to do with it.  However, when in doubt, compote.  The main reasons I love a compote are that it reduces the volume, it stores well in the fridge and it can be added to just about any pudding or breakfast.  Mixed with yoghurt, added to smoothies, dolloped on top of granola or porridge or mixed with ice-cream. Ingredients: 5 sticks of Rhubarb 1 Thumb of ginger 2 Tbsp Maple Syrup A little water Method: 1) Top and tail the rhubarb to remove any scraggly bits.  Cut in to approximate 1cm chunks. 2) Add the rhubarb to a saucepan on the hob with a splash of water and the maple syrup.  Heat and simmer, add a tbsp of water at a time if the compote …

Salted Caramel Pistachio Oat Pudding (or porridge if you like?)

I knew it’d take a cracking dish to get me back to the blog… and this is most definitely it.  Life has been multi-dimentional and so full lately, in the best possible way… But here’s some blog love.  If you’re a pudding for breakfast lover then this should satiate you’re sweet yearnings.  It’s sweet, salty, spicy and creamy.  And as it happens it’s also nutritious, sugar-free and vegan.  So. On. Trend!!  Ahem.  Anyway.  Most importantly it’s a healthy, nutritious breakfast bowl and one I’m really proud to share… I hope you enjoy it, and definitely let me know what you think?!   Ingredients (for 1 bowl): 1 handful whole oats 2 large dessert spoons of coconut cream and milk (about 1/3 400ml can) 100mls of Almond Milk (Or more depending on how wet you like your oats) 1 handful pistachio kernels 4 dried apricots 1 tsp ground nutmeg 1 tsp maple syrup 1 pinch sea salt Method: 1) Add the oats, coconut cream & milk, almond milk and nutmeg to a saucepan.  Stir and bring …

Spelt & Honey Split-Tin Loaf

It’s been ages since I’ve made a loaf using commercial yeast, but yesterday was an exceptional day… My boy was home sick, and so was I.  Nursing my sourdough, and getting up to bake it early this morning, was more than I could face.  Plus, being the last week of January we are utterly utterly skint… so if it’s not already in the cupboard, it’s not on the menu.  This recipe used up the last of my spelt flour, along with the last of the lovely school honey… it’s delicious!  And if you’re following us on instagram you’ll already have had a sneak pre-view!   Ingredients: 250g wholegrain spelt flour 250g white spelt flour 325mls warm water 2 tsp quick yeast 1 tsp sea-salt 1 tbsp honey 3 tbsp olive oil Method: 1. Use the dough hook attachment on a food processor, or mix in a bowl by hand (or with a wooden spoon). 2. Add the flour & yeast to the bowl. 3. Add the salt & honey to a jug of warm water …

Baked Apples… A Little Throwback to my Childhood

My grandparents had apple trees in the garden, crocuses that would grow up below them in early spring, and a tortoise in a pen who lived there in summer.  At the bottom of the garden they had a vegetable garden filled with potatoes, beans, herbs, fruit, salad, cabbages and probably more and it was bordered by roses.  When I stayed with them I always helped to collect vegetables from the garden. Mint for mint sauce, raspberries for pudding, apples for baking and when I went home my grampy would cut a rose for me to take with me. I remember there being so many windfall apples, and apart from making apple sauce, my nanny would make baked apples… She used golden syrup and condensed milk back then and stuffed them with nuts and raisins… My recipe is a little bit different, but most definitely dedicated to her and inspired by those baked apples I enjoyed as a child! For more on storing and preserving apples and autumn produce visit Patrick Whitefield. And for more on …