Category Archives: Breakfast

Berry Breakfast Parfait

I love breakfast, its my favourite meal, however sometimes only a simple breakfast of muesli will do. I love bircher muesli the most, so I decided to experiment and I came up with this delicate earthy breakfast parfait. This seed and nut muesli is slightly chewy and crunchy and is a great alternative to bircher muesli or I even have it as a dessert sometimes, with some shaved dark chocolate on top.

You Will Need

Sunflower Seeds - 1 Cup Sesame Seeds - 1 Cup Walnuts - ½ Cup Desiccated Coconut - 1 Cup Honey 2 Tablespoons Apple 2-3 small Berry Coconut Yoghurt – 1 small tub Blueberries or other berries of your choice - 1 Cup Goji Berries – Sprinkle on top of parfaits

To Do

1. Pre-heat oven to 175 degrees C. 2. Spread the seeds and walnuts out on a lined baking tray and toast in the oven until golden. Approximately 5-7 minutes. 3. Remove from the oven. Place seed mixture in a bowl. Spread coconut on the baking tray and toast for about 2 minutes. 4. Take coconut from the oven when golden and then add to the seed mixture. 5. Peel and grate apples and add to the seed mixture with the runny honey. 6. In a glass or little jar put the seed mixture first, then the berry coconut yoghurt and then top with your blueberries and goji berries. 7. Recipe makes 6 parfaits. These are great to make in the evening and have ready for your kids or yourself for breakfast. Yum.    

Pumpkin and Spinach Omelette with Toasted Pine Nuts

  Preparation: 5 minutes Cooking: 10 minutes Servings: 1   The simple omelette is a versatile, quick, and healthy meal you can whip up in no time. It makes for a great breakfast, late night supper, lunch, post-workout meal, or even a light dinner with a salad and fermented vegetables on the side. This is my favourite combination; the subtle sweetness of pumpkin goes well with meltingly soft spinach and the warm, woody taste of nutmeg. Top with pine nuts for a delightful crunch.   Brain Food Note Eggs are a feel-good food, delivering brain-boosting nutrients like folate to protect the brain from cognitive decline. Pumpkin, spinach, and coconut oil are excellent choices for brain strength and vitality. These three together deliver nutrients that can enhance brain function, promote mood balance, and improve memory.   3 organic eggs 1 tablespoon coconut oil or ghee 2 handfuls baby spinach 3/4 cup pumpkin, cut into 1 cm cubes 2 tablespoons pine nuts, toasted* 1/4 teaspoon ground nutmeg sea salt freshly ground black pepper   Break the eggs into a mixing bowl. Add salt and black pepper and whisk well. Alternatively, you could pop into a blender and blitz for 10 seconds. Heat the coconut oil in a small frying pan over medium heat. Add small pumpkin cubes and cook for 7 minutes, or until tender, stirring occasionally. Add baby spinach and cook for a minute until softened. Add the eggs and tilt the pan to spread the egg evenly. When the omelette begins to firm up but still has a little raw egg on top, sprinkle the toasted pine nuts and ground nutmeg over it. Using a spatula, carefully lift up one edge and fold the omelette in half. Cook for an addition minute. When the bottom of the omelette turns light brown, slide the omelette onto a plate. Sprinkle with parsley or your favourite herbs, and serve with a little tomato relish on the side. * Preheat oven to 180 degrees C (or 350 F). Spread 1 cup of pine nuts on a baking tray lined with baking paper and bake for 5–7 minutes, stirring occasionally. Alternatively, for a smaller quantity of nuts, cook pine nuts in a dry frying pan over medium heat for 3–4 minutes, stirring frequently until golden brown.