All posts filed under: Breakfast

Sourdough, the World’s Slowest Bread aka ‘The Rise & Rise of Lupa the Immortal’ aka My Soapbox…

I’ve been inspired by the Real Bread campaign recently, and #sourdoughseptember… Those of you who know me, know I have a real ‘bee in my bonnet’ about bread.  It’s a staple, and it’s massively exploited for that reason.  Unfortunately the bread we buy from the supermarket shelf really can’t call itself bread.  Yes it’s derived mostly from wheat, but after that it’s packed with preservatives, stabilizers, sugar… anything to give it a longer shelf life.  It’s a convenience food. So what can call itself bread?  It’s four ingredients:  Flour, Water, Yeast, Salt.  That’s it… Now go and read the list of ingredients on your supermarket loaf and decide what you have?  Is it a chemical concoction?  Or a nutritionally valuable food?  And what is it for?  To nourish or to ‘fill a hole’? The whole point of this blog is to share a passion for whole food.  That’s three times a day nourishing the body, after air and water, its the most important thing we do for ourselves, and what we eat builds who we …

Byron Breakfast Smoothie

Tim and I met in Byron Bay in 2001… 10 years later we went back to get married and it remains to be one of our favourite places on Earth.  Back then Phoenix ran the juice bar on Jonson Street, he blended frozen fruit with yoghurt and added hits of wheatgrass, it was a revelation to us then, a hangover cure, a mid morning high, lunch, breakfast and a job! The smoothie below is a little taste of Byron Sunshine, and to borrow Phoenix’s words “delicious and nutritious… Mmmmm” Ingredients for 1 smoothie: 1 banana (fresh or frozen) 1 handful frozen blueberries slug of Good Oil top up with rice milk for a smoothie, or blend with Greek style yoghurt for a frozen yoghurt dessert Method: Add the ingredients to your blender and enjoy! Using frozen berries and bananas makes all the difference. I freeze fresh berries, and chop and freeze very ripe bananas to save them. The smoothie stays thick and cold because of the frozen fruit, and a slug of hemp oil adds …

I Carried a Watermelon (smoothie)… It’s a classic!

If you’re a dirty dancing fan it’s just as pleasing to watch this clip as it is to whizz up some watermelon with coconut milk and banana for a morning or snack smoothie! Ingredients for 1 smoothie: 1 generous slice of watermelon 1/2 banana 1tbsp ground almonds / chia seeds/ linseeds or other coconut milk drink (I like rude health) Method: 1. Chop up fruit and add to your blender. generously cover with coconut milk drink. 2. Whizz until smooth and serve immediately Don’t forget to carry your watermelon back to the fridge! Follow my blog with Bloglovin

Vegan Bircher Muesli in a Kilner Jar

I love a ‘Bircher’… I first had it in the health food cafe in Byron Bay (Australia), so have a habit of saying it in a pretty bad Aussie accent!  This vegan version suits me though, I’m just not keen on milk and love the taste of coconut milk.  I think it’d be just as good the dairy way though if that’s your preference? Ingredients for 4 portions: 1 medium Kilner jar, this is 1ltr 150grams rolled oats 2 tablespoons ground almonds or desiccated coconut 3-4 handfuls soft fruit or berries (fresh or frozen) 1 handful of seeds 1 tin coconut milk 1 tsp ground cinnamon additional almond or coconut milk if required. Method: 1. Put the dry ingredients and berries or fruit in the jar. 2. Add the coconut milk and give it a good stir. 3. Leave in the fridge overnight and add additional milk to serve as required! This is a great breakfast to play around with, adding whatever fruit, seeds or spices you fancy! Follow my blog with Bloglovin

Hazelnut Chocolate Porridge

Thanks to Ella for turning back on to porridge, perfect as the weather turns chilly and juicing or smoothies are just too cold.  My mum’s mum is Scottish so oats are sacred to us… Although I’m not sure Robina MacDonald would like this one?  It’s a far cry from oats, water and salt! Ingredients (for 1 serving) 1 handful of rolled oats 1 handful of raw hazlenuts 1 handful of raspberries (fresh or from the freezer) 1 dessert spoon raw cacao 1/2 tsp vanilla extract hazelnut milk to cover Method: This smells amazing while it’s bubbling! Chuck all the dry ingredients in the pan and cover with the hazelnut milk.  Add the vanilla extract and simmer. Add a little more milk if required, or depending on how thick you like your porridge… If you like you could sprinkle a few cacao nibs on top, the bitter cacao and raspberries make a fab combo! let me know what you think? Lauren x Follow my blog with Bloglovin