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.
When I ordered my latest supplies from Suma, it was around Pancake Day so I had pancakes very much in mind. I wasn’t quite sure what sort I would make, but I ordered a few things which might be suitable. With Easter fast approaching, I finally plumped for some uber healthy yet delicious chocolate pancakes for Easter, which I thought a fine idea.
I’ve been a supporter of Fairtrade Fortnight for many years now, from when I was an active Co-Operative member and helped out in store to my current position as a food blogger. This year the campaign is focusing on Sit Down for Breakfast, Stand Up for Farmers and runs from 29 February to 13 March. With this in mind, I’ve prepared a delicious Fairtrade Fortnight Breakfast using a number of Fairtrade products as well as baking a breakfast banana bread.
Kefir has been such an integral part of our lives for so many years now, that I’m always a little taken aback when people either don’t know what it is or have never tried it. So I thought I’d knock up a post for the benefit of those not in the know about kefir and tell you what it is, how to make it and what to do with it.
I’ve heard a lot about tofu scramble over the last few months and I have to say, my inner sceptic wasn’t convinced. However, when I found out this vegan breakfast alternative to scrambled eggs was one of the recipes in the Vegan Toolkit Workshop, I thought I really ought to try it. I volunteered to make this particular dish and was of course completely won over.
Porridge was a breakfast mainstay when I was growing up and it’s given me a love of oats that’s never left me. I use them in porridge, in my smoothies and in baking. But I rarely think about soaking them overnight and having a bowl of raw goodness for breakfast. Bircher muesli or overnight oats, call them what you will, is another tasty addition to have in one’s breakfast repertoire.
After all that Black Forest Gateau, something healthy was definitely in order. It was time to use one of the mangos that CT had picked up at a knock down price. This fruity, veg filled, colourful mango carrot smoothie was the result.
Following on from the success of my Red Berry Smoothie in a Bowl, I thought I’d try a smoothie in a sundae glass and eat it with a spoon. If you are going to eat something with a spoon, it encourages you to sit down – and a sit down breakfast is a rare treat for me.
As some of you will know, smoothies are a regular breakfast item in the Tin and Thyme household. They are a tasty way of packing in a lot of healthy nutrients and generally keep us going for hours. It was not until I had a conversation with some fellow food bloggers yesterday, however, that I heard about the smoothie bowl. As soon as the concept was explained, I realised that smoothies in a bowl were quite a different thing to smoothies in a glass.