All posts tagged: Breakfast

10 Ways With Toast #6 Avocado, Pinenuts & Sundried Tomatoes on Sourdough

TOAST!  Hurrah!  Is it just coincidence that a toast is a toast?  I don’t know, but for all you toast masters out there, let’s make a toast, to toast… This will be a rolling post about toast.  Ten ways with toast in fact! So whether you’re cooking up a roast, or enjoying the coast, stop what you’re doing and celebrate Toast (henceforth with a capital T)!* #6 Avocado, Sundried Tomatoes & Toasted Pinenuts You see the very wonderful thing about toast, and topping toast, is that it really can be an anytime meal… and I very often go to avocado on toast for lunch because it takes all of about 3 seconds to make and it’s super nutrious. Ingredients: 1 Large slice of Sourdough cut in half 1 avocado 4 sundried tomatoes 1 handful pinenuts Method: 1. Toast your sourdough and spread 1/2 your avocado on each slice. 2. Finely chop the sundried tomatoes and evenly sprinkle on each slice. 3. Put a handful of pinenuts in a dry pan on the hob and heat …

Cacao & Cardamom Lazy Morning Granola

Sweet, Sticky, Morning Goodness… Oh good morning chocolate breakfast hit! Oh indulge me honey toasted oats… Wait, you’re slurping the sweet spicy chocolaty milk from the bowl?  Don’t worry, me too!  It’s half term holidays and we’re enjoying really slow mornings at home!  Making granola this morning in my pyjamas was pure joy for me.  And the smell of it baking was mouth-watering.  Sweet, spicy aromas filled the kitchen as I slurped my morning tea and the children were building Lego, bliss.  Until 10 minutes later and the children are throwing the Lego, my tea goes cold while I intervene and, wait, is that the smell of overcooked granola?  For a minute there though…  I’ve been a huge fan of the chocolate cardamom combination since ‘chocolate cardamom cookies’ in Signie Johansen’s ‘Scandilicious’ cookbook.  And the combination works brilliantly in this granola, so without further ado… I give you Cacao & Cardamom, Lazy Morning Granola… Ingredients to make 4-6 portions:  200g whole rolled oats 50g pumpkin seeds 50g whole almonds, roughly chopped 50g chia seeds 50g raw cacao …

In Praise of the Pear and Cinnamon Pears with Coconut Oats or Greek Yoghurt

I just read a tweet that really excited me! ‘The Glorious Pear’, by @nigelslater.  The Radio 4 Food Programme is all about the Pear today!  ‘How wonderful’ I thought, having just enjoyed a pear.  A really ripe juicy organic pear.  When they’re good they’re so good.  They’re not like apples, they can’t be enjoyed all year round.  They’re best fully ripe and in season, and if they’re not fully ripe and in season, they’re just not good.  Oh I love their subtle sweetness, their juicy flesh encased in that skin that sort of disintegrates… it sort of alludes to protection of the flesh but melts in the mouth… so soft, so kind is the pear! I do very little cooking with pears, I think they’re best enjoyed raw, fresh and juicy… but with a glut of pears I’m having to be creative, so I enjoyed a spiced porridge with pears the other morning, and here it is… Ingredients: 2 pears 1 tsp ground cinnamon 1 handful oats 1 tbsp ground almonds 1 tbsp coconut cream …

My Boy’s Morning Milkshake

‘Mummy can I make a milkshake’, ‘mummy can I make a smoothie’?  Depending on how tired I am at 6am when he’s asking, my feelings tend to vary from ‘oh the mess’ to ‘milkshake what?’ to ‘wow he’s so creative’!  Either way, he’s keen to be creative with food, which will serve him well in the long term, in fact it serves him well already!  So more recently it’s been ‘mummy can we add it to the food blog’, ‘mummy when can i have a food blog of my own’?  So – this is his post!  He’ll be eagerly awaiting feedback, and no doubt I’ll be checking every 5 seconds that he asks!  Let us know how you like it! Ingredients: 1 handful frozen blueberries 1 handful frozen raspeberries 150 mls milk 150 apple juice Method: 1. Add the ingredients to a blender jug. 2. Blend until smooth. 3. Enjoy! Simple, and very tasty! I’m pretty sure there will be more where this came from too… Enjoy the extra hour in bed everyone…(That’s if you …

Spiced Fig Compote and Greek Yoghurt

This is another one inspired by the #fdbloggers twitter chat!  Whilst I was singing the praises of hazelnut chocolate porridge, there were collective groans of ‘claggy bleugh’ from @sal_godfrey and @TheExplorerBlog… Honestly it hadn’t occurred to me that anyone didn’t like porridge?!  Naive of course, but it did make me realise that it was probably time to shake up my breakfast routine!  I was in a porridge rut, clearly!  So thinking quick and hoping not to turn anyone off any further, I came up with ‘Autumn Fruit Compote on Greek Yoghurt’… to sighs of ‘Mmmm’ and ‘that I can get on board with’… So, breathing a sigh of relief that I still had foodie friends, this is what it has become… My horizons have been broadened… and ‘Spiced Fig Compote and Greek Yoghurt’ has arrived! Ingredients: 3 ripe figs 1 tbsp maple syrup pinch of cinnamon seeds from 2 crushed cardamom pods 100mls water Method: 1. Chop the figs in half and half again and add to the pan with the water, maple syrup and …

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