Breakfast on the Go

This is my go to breakfast or snack on the go. When I know I won't have time the next day before uni, I will make this the night before put it in the fridge and just grab on my way out. You can change up the fruits depending on season but berries are easy to throw on.

Ingredients

1 mason jar

2 tsp of chia seeds

1 tsp of linseeds

Couple of cardamon seeds

Coconut flakes

Cinnamon to taste

Honey if you want a little sweetness

Enough yogurt to fill the jar

4 strawberries, chopped 

Method

1. In a medium sized mason jar put chia seeds, linseeds, cinnamon, hint of honey and cardamon seeds. Fill the jar with yogurt and stir rapidly.

2. Chop strawberries and sprinkle on top. Sprinkle as much coconut flakes and cinnamon as you like.

3. Leave in the fridge to create a gelatinous gel from the chia seeds. Grab out of the fridge in your way and enjoy!

Winter Smoothie

This smoothie is perfect after a workout or yoga session. It is full of protein and packed full of nutrients. It will help boost the immune system because of the yogurt and coconut and tastes amazing. 

Ingredients

1 banana 

1 coconut

2 tsp shredded coconut

1 tsp of yogurt

1/2 tsp cinnamon, more for garnish

Method

1. Open up the coconut ( or get the shop attendent to) and scoop out the flesh. The juice can be used later.

2. Break up the banana, sprinkle in the cinnamon and shredded coconut. Blend till smooth, sprinkle more cinnamon for garnish.

Sweet Almond Milk

Ingredients

I cup of almonds

2 cups of water (double the ratio if you want to make more)

1 whole vanilla bean or a dash of vinilla extract

1 tsp of honey or agave nectar

Cheese cloth

Directions

1. Soak the almonds in water overnight
2. Drain the almonds and rinse well to get rid of phytic acid
3. Add water, almonds, vanilla bean and honey into a blender. Blend till well combined. Taste and add sweetener or water depending on what you like.
4. Spread the cheese cloth over a large bowl and secure with an elastic band. Strain the mixture through. Once you have poured all the mixture in, take the cheese cloth and squeeze with your hands making sure to get every last drop.
5. Drink almond milk straight or add to your favourite smoothie.You can then use that extra pulp for nut butter or sprinkle on your porridge. 

Marinate your own Feta

Marinating feta is so rewarding. It takes no time at all and you can get really creative. You can put what you like into mix. I choose some ingredients that I love and think go nicely together. There really is nothing to it. When choosing cheese to marinate go for the best quality and choose organic. Go with goats or sheep's cheese wherever possible. They have a sharper flavor and a more intense aroma but are a healthier choice. I personally love sheep's cheeses and yogurts. But if you don't substitute for cows.

It is best to use soft feta and it absorbs more flavor and it tastes better. You can use it salads, smeared on sough dough toast, cheese platters anything you fancy. The left over oil can also be used in cooking and as salad dressing. 

Ingredients

1 packet of sheep feta

Extra virgin Olive oil
1 Chile
1 lemon skin slice 
1 tsp pepper corns
1 tsp coriander seeds
2 sticks of fresh rosemary ( depending on size)

Method
1. Get a medium sized jar, sterilise and make sure it has a secure lid.
2. Chop the feta into cubes or break it up with your hands it does not have to be exact.
3. Fill the jar with the feta and then add herbs.
5. Then pour the olive oil till the cheese has been submerged.
6. Stick it in the fridge and let it sit for at least 24 hours. It will keep for up to two weeks.

Dutch Carrots with Turmeric Paste

These delightful carrots I picked up from the health food shop a couple of days ago. They are so pleasant on the eye and to keep up with the yellow feel I decided to couple them with turmeric paste. This is a perfect snack of great addition to a green salad.

If you don't already know turmeric is a true " superfood" and although I don't like to use that term this really is. It has been used in Indian and Asian cooking for centuries. It's properties have been well document and used in aurvedic medicine to treat a host alignments. The biggest healing property is it's anti-inflamtory affect it has on the body. As our society becomes more toxic our body is in a constant state of inflamation. That is caused by alcohol, sugar, wheat, gluten, even tomatoes have an inflamtory effect on the body. While in small quantities have not a big effect on the body an overload can cause series health concerns. Inflamation has now been linked to heart problems, obesity, diabetes, arthritis and now even cancer. So adding a little tumeric into your life will help heal and repair. A curry is a great way to add all those beautiful anti-inflamatory herbs. There is a reason why indians despite being one of the poorest country's in the world are one of the healthiest. 

Ingredients
1 bunch of yellow dutch carrots
2 tsp of turmeric
1 small chilli
1 garlic
A few pepper corns
Olive oil
Rock salt

Method
1. With a water and pestle add spices and garlic and mash till you have a paste.
2. Chop heads and tails of carrots and chop in half if you have some larger ones.
3. In a separate bowl mix in the carrots and paste well so that everyone part of the carrots are covered.
4. Bake in a small baking tray for 25 minutes or till nice and soft.

Raw Berry Compote

 If you have not noticed yet I LOVE coconut. I have a slight obession that is bodering on crazy. I would have it with everything if I could. This desert is coconutty, beautiful and complety guilt free. I addedd all these ingredients together the other day when I felt like somthing sweet and I am telling you know it will satisfy your sweet tooth. If you wanted to you you could add a date or two to sweeten even more but I dont think it needs it.

Ingredients
1/2 cup of berries

The flesh of one coconut or 1/2 can of coconut cream

2 tsp of honey or agave nectar

Shredded coconut

Shredded coconut and honey to garnish

Blend together till smooth and there you have it!

Summer Smoothie

The first week of summer is here and what better way to celebrate then a yummy smoothie. When the days are warm this is a perfect way to start the day. And why wouldn't you want to drink something like looks like this! It looks like a creaming soda minus the sugar.

Ingredients

1 cup of rasberries

1 tsp physlium husk

1/2 tsp cinnamon 

3 tsp of kefir

1 cup of whole milk

Linseeds and cinnamon to garnish

Method
Blend till smooth.

Inspiration

NOTE: These are not all my images just some beautiful images I selected from a variety of blogs, websites and some of my own.

Spring Breaky

Ingredients

1 bunch asparagus

1 organic egg
Dash of olive oil
Salt and pepper to taste

Method

1. Bring water to the boil in a medium pot and cook eggs for 6 minutes. This will give you the perfect egg that is not to runny and not to hard. If you do like it more runny then cook on a rapid boil for 4 minutes.

2. In the same pot blanch asparagus for 5 minutes, till tender.
3. Plate it up with olive oil and some freshly cracked salt and pepper.If serving more then one, boil a few more eggs and another bunch of asparagus. 

Chia Pudding

If you haven't heard of chia seeds you are seriously missing out. These beautiful little seeds come from the aztecs and have been used for hundreds of years for their healing qualities. This recipe is super easy. I love how you can just spend a minute making this at night; and you have the most perfect breakfast that is plant-based, raw and extremely good for you. Here a few benefits of chia seeds:

• They are very high in omega 3 fatty acids which is the same substance thats in fish that helps with brain function. Being that omega 3's are a lot harder to come by then omega 6's this is a very very good thing. 
• Chia seeds are also high in calcium. This is a plant based form of calcium for all those who are lactose intolerant.
• High in protein, containing almost all the amino acids needed to sustain you
• When you soak chia seeds you create a gelatinous texture around the seed. This is the same thing that happens in your gut. So it soothes your gut lining, making it easier for food to pass and break down. It is also great for breaking down carbohydrates making it perfect for weight loss.

Ingredients

 1/2 cup of chia seeds

1/2 cup of coconut cream

Method

Add the chia seeds and coconut cream into a bowl or cup and stir vigorously till well combined.

Make sure there are no clumps of chia seeds in the mixture.

Put in the fridge and let it soak overnight.
And there it is - the easiest breakfast ever.
If you want you can add some yogurt or nuts and seeds on top.

Breakfast Muffins

I do not usually bake but I am on a constant mission to get my other half to eat breakfast. He usually is in a rush and does not make anything to eat. I have tried everything to get him to make the time in the morning to nourish his morning and reep the benefits throughout the day. His favourite meal is a big egg breakfast with the lot but does not have time to make such a thing in the morning. So as a last attempt to make something quick he can eat on the run I came up with this.

You can freeze these muffins to keep for later. They work well for breakfast or a afternoon treat. The best thing is you make as much as you like, by doubling the recipe and defrost every morning to take to work or school.

Ingredients

2 cups of whole flour, I used rice but you could use spelt or buckwheat

1/2 cup of orange juice

1/3 cup of butter

1 cup of rolled oats, soaked overnight

1/3 cup of honey or maple syrup

1/3 cup of cocoa

2 tsp of tahini

1 banana

1 cup of berries fresh or frozen, thawed

1 cup of nuts and seeds of your choice, soaked

(I used, poppy seeds, pumpkin seeds and sunflower seeds)

Method

1. Preheat the oven to 160 degrees 

2. In a food processer, blend the nuts and seeds

3. Sift flour into a large bowl, then mash banana and berries.

 4. Mix wet ingredients till well combined. In a separate bowl mix dry ingredients till well combines.

5. Combine the two by folding in the mixture together, the fewer stokes the better.

6.Spoon batter into a muffin tray, filled up only 3/4. Cook for roughly 30 minutes.