When I don’t feel like making a smoothie, granola with fruit and yoghurt is my go to breakfast. It’s quick to prepare, nutritious and delicious. This simple recipe for easy vegan honey almond granola uses vegan honey as the backdrop sweetener. You can, of course, easily switch this for normal honey if you’re not a vegan.
As a wholefood blogger, I’m well aware of the importance of fibre in our diet, both soluble and insoluble. However, Public Health England have recently come up with a recommendation that adults should consume at least 30g of fibre daily. It turns out, apparently, that the average intake is only 18g. Oh dear! Arla Fibre to the rescue and a quick but effective breakfast ‘recipe’ from me for raspberry granola parfait.
The wonderful thing about making your own granola is that you can include or exclude pretty much anything you want. There’s no need to peer at labels, pay expensive prices or pull faces at those papaya chunks you don’t like. This gorgeous gluten free granola was the result of having a kitchen clear out.
Well I’ve moved and it’s all very exciting. However, I either can’t find anything or I’ve left whatever it is I need in Cornwall. In the general chaos I’ve pretty much been living on toast. This recipe for curd cheese, honey & walnuts on rye from Wild Honey & Rye by Ren Behan has revolutionised my toast eating.
I thought I ate a lot of fruit and veg, but I’m finding that getting in the newly recommended ten a day is a bit of a challenge. We usually start off our mornings with a smoothie packed full of all sorts of nutritious ingredients. This carrot smoothie with ginger & orange ticks off one of the ten. Only another nine to go then. Juicing could be a good way of adding more fruit and veg to our diet. I’ve stayed clear of juicers, however, as I’ve heard they can be a bit of a faff to clean. But, cue fanfare, this may be a thing of the past with the all singing, all dancing self-cleaning Juisir.
A late leisurely breakfast or brunch is such a treat at the weekend. In fact, brunch has become my favourite meal. It seems I’m not the only one. It’s been rising in popularity over the last few years and is now said to be the nation’s best loved repast. This recipe for Mexican Huevos Rancheros with smashed avocado is a great brunch standby. It’s simple to make, pushes the boat out a little and kicks ass.
At this time of year, there’s nothing quite like a warming bowl of porridge for breakfast. It’s quick to make, comforting to eat and keeps you sustained for several hours. Plain porridge is good, but it’s nice to jazz things up a bit and this vegan prune porridge topped with toasted walnuts and cinnamon makes it a bit more special.
Hooray it’s Sunday and a good excuse for a lazy weekend breakfast. It’s also a good time to share a moment with friends and family. Why not combine the two? Yesterday, we did exactly that. I made some scrumptious spicy brioche French toast and this proved to be the star of the show.
I’m super excited about my latest green powder for my smoothies. It may not be an original idea, but it was original to me. As soon as I knew I was getting a dehydrator, I was stung into action, literally. The first thing I did was to try drying nettle leaves in the hope I could turn them into a fine green nettle powder.
There are few things more exciting than receiving a box of organic fruit and veg in the post when you’re not quite sure what will be in it. I received such a box recently from Delicado48 in Spain. One thing I was pretty certain of was that it would contain oranges and I was not disappointed. A beautifully fresh tasting orange kefir smoothie became our breakfast staple for the next few days.