537. Honey glazed yogurt parfait
532. Miso oats + roasted strawberries
Ingredients
Pepper Jelly Roasted Strawberries
- 8 strawberries, cut in half length-wise
- 1/2 tbs blackberry pepper jelly (feel free to substitute whatever you have on hand. Balsamic vinegar, sugar, and red pepper flakes work wonderfully in this recipe).
Miso Oats
- 1/2 rolled oats (not instant)
- 1 cup water
- 1 tbs plus 1/2 tbs white miso paste
Directions
First preheat your oven to 350°F. Add strawberries and blackberry pepper jelly to a bowl and gently toss until coated. Scatter strawberries onto a parchment lined baking sheet and put them in the oven for 20-25 minutes until soft and cooked down slightly. While strawberries are in the oven, get stared on the oats. Put one cup of water in a pot over medium heat, once it comes to a simmer add 1 tbs of miso paste, stir to combine. Add in oats and stir until it thickens up, about 5 minutes. Try not to let this mixture boil to hard during this time, it will kill any of the live probiotics in the miso. Once thickened, remove from heat, taste, and add in remaining miso paste according to taste. I stirred in a 1/2 tbs of miso paste after the oats were finished cooking to give it some extra oomph, but different brands of miso taste differently. Some are stronger than others. So be sure to give it a try, and doctor it up accordingly.
Put the oats in a bowl, top with roasted strawberries, serve immediately.
515. Strawberry chia yogurt
serves 2-4
INGREDIENTS
- 1 (13.5 oz) can full-fat coconut milk
- 3 Tbsp chia seeds
- 1/2 tsp ground vanilla
- 1 Tbsp lemon juice
- 2 cups fresh or frozen strawberries (about 20-22 berries)
- 2 dates, pits removed
- pinch of sea salt
PROCESS
- Combine all ingredients in a blender. Blend, scraping sides every so often, until well mixed.*
- Let sit in the fridge for at least an hour, but best overnight.
- Serve with your favorite toppings. We like fresh fruit, granola and shredded coconut.
*Sometimes we have to let the frozen berries thaw out a bit - it helps make sure everything mixes well.
506. Chiapudding med kvarg
503. Apple crumble bircher
15 mins - Cook time - 6 hours - total time - 6 hours 15 mins
INGREDIENTS
2 cups (180g) rolled gluten-free oats
1 cup (50g) shredded coconut
600ml macadamia milk
100g coconut yoghurt
½ teaspoon ground cinnamon
2 tablespoons honey
2 apples, cored and cut into matchsticks
extra coconut yoghurt, to serve
chopped pecan nuts and sunflower sprouts, to serve
INSTRUCTIONS
place oats, coconut, nut milk, yoghurt, cinnamon and honey in a medium sized bowl. mix well.
cover with cling film and ret in the fridge overnight or at least 6 hours.
top with apple and extra yoghurt to serve.
alternatively, divide bircher into 4-6 250ml lidded jars for breakfast on the go. just top with apple and extra yoghurt to serve.
TO MAKE MACADAMIA MILK
soak 125g raw macadamias in water overnight. discard the soaking liquid and place macadamias along with 1 litre cold filtered water and pinch of salt in the jug of a blender and process until smooth. store in a glass bottle or jug (covered) in the fridge for up to 3 days. if you prefer your nut milk a tad sweet, add a tablespoon of rapadura sugar or maple syrup or date paste during the blending process. macadamia milk usually doesn't need to be strained as it blends quite fine and creamy.
NOTES
i usually make my own macadamia milk. if i am pressed for time, i will buy this macadamia milk.
you can sub macadamia milk with any nut or soy milk.
493. Poached egg W truffle salt grilled zucchini
488. Yoghurt + egg breakfast salad
472. Chia seed parfait
1 cup granola
1 cup chia seed pudding, prepared
1/2 cup blackberries, fresh
1/2 cup strawberries, fresh
Directions
In a bowl or cup, layer (in this order) half the granola, half the chia seed pudding, half the blackberries and half the strawberries.
Repeat layers with the remaining ingredients.
Enjoy immediately.
Ingredients
2 1/2 cups unsweetened almond milk
3 tablespoons pure maple syrup
1/2 cup chia seeds
1/4 cup walnuts, roasted
Directions
Add almond milk, maple syrup, and chia seeds to a jar and stir well (or shake).
Seal the jar and refrigerate overnight.
In the morning, stir the pudding and if the consistency is not thick yet, place it back in the refrigerator for another hour or so.
Preheat the oven to 375°F and spread the walnuts on a baking sheet.
Roast the walnuts for 5 to 8 minutes, or until slightly browned and toasted.
Pour pudding into bowls or glasses and serve with roasted walnuts and maple syrup on top.
463. Breakfast
Cooking method
434. Cookie dough greek yogurt
422. Grilled vegetable wraps
408. Breakfast parfaits
yields 3-4 servings
what we used:
• 2% plain greek yogurt• 1 cup water
• 8 ounces frozen raspberries + blueberries
• bananas
• honey
• raw buckwheat grouts (soaked over night and rinsed)
• vanilla granola
• chopped almonds
• figs
• grapes
how to make it:
• combined the water, three cups greek yogurt, 8 ounces of frozen raspberries, 1/4 honey and 2 bananas in a blender. blend on high until smooth with no chunks. pour equally into three or four separate containers (we used glass jars)
• place all of the remaining ingredients in bowls and allow people to mix as they please in their jars! we liked combining the frozen blueberries first into the smoothie base so that they melted and added an extra sweetness. the figs were also a big hit. if you’ve never used buckwheat grouts, make sure to buy them raw and soak them over night. they’re good for you and they have a nice texture, so give them a go!
361. Baked eggs W asparagus & goat cheese
- Nonstick cooking spray
- 1/2 lb. asparagus, trimmed and chopped into 1-inch pieces
- 2 Tbsp. slivered garlic scape (optional)
- 1 Tbsp. olive oil
- salt and pepper
- 4 farm fresh eggs
- 1 Tbsp. freshly grated Parmesan
- 2 Tbsp. goat cheese crumbles
Preheat the oven to 400 degrees Fahrenheit. Spray two small or one medium baking dish with nonstick cooking spray.
Toss the asparagus and garlic scapes with olive oil and salt. Place into baking dish(es) and bake for ten minutes.
Ten minutes in, add all four eggs to the dish. For the most attractive results, add them one at a time and allow the yolks to sit on top. Bake for another 5 minutes.
Finally, sprinkle the cheeses on top, distributing evenly. Bake for another 3-8 minutes; this will depend on your baking dish. You want the whites to be set and the yolks to be runny.
When done, salt and pepper liberally. We served it with warm toast.
353. Goat cheese + egg toast W peas & dill
352. Nyttigare äppelpaj
339. Spring brunch
Radish Carpacchio with Broken Vinaigrette
1 large bunch radishes, cleaned
1/2 avocado, sliced thin
2 tbs olive oil
2 tbs apple cider vinegar
2 tsp ground black pepper
1 tsp salt
Using a mandoline slicer or very sharp knife, slice radishes into thin rounds and place in a medium sized bowl and set aside. In a small nonreactive bowl, lightly whisk together olive oil, cider vinegar, salt and pepper - whisking gently until dressing begins to mix but not emulsify. Pour dressing over radishes and toss to coat.
To serve, place a layer of radishes on a serving platter and top with avocado.
3 cups pearled barley, cooked
1 medium bunch asparagus, ends trimmed
2 cups fresh spinach
1 shallot, minced
2 tbs olive oil, divided
salt and pepper
In a large skillet over medium high heat, warm 1 tbs olive oil until shimmering. As skillet is heating, coarsely chop asparagus. Add to heated skillet with a generous seasoning of salt and pepper and cook, stirring frequently until softened, about 5 minutes. Add shallot and cook for about 1 minute more. Add barley, additional 1 tbs of olive oil and toss to combine. Reduce heat to low, add spinach and toss to combine again. Let spinach wilt, remove from heat and serve warm or at room temperature.
Chive Waffle Tartine with Oyster Mushrooms and Leeks
My Favorite Waffles recipe - with chopped chives added
1 large bunch oyster mushrooms, cleaned and roughly chopped
1 large leek, cleaned and chopped
6 oz creme fraiche
1 tbs olive oil
salt and pepper
In a large sauté pan over medium high heat, warm olive oil until shimmering. Add leeks and mushrooms, season generously with salt and pepper. Cook, stirring occasionally until mushrooms have softened and leeks become semi-translucent, about 5 minutes. Divide waffles into sections, let cool slightly.
To serve, top waffle with a dollop of creme fraiche and a generous portion of leek and mushroom mixture.
My Favorite Waffles
3 eggs
1 1/2 cup soured milk
1/2 cup canola oil
1 3/4 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
To begin, preheat your waffle iron to its specifications. In a large mixing bowl, whisk the eggs, soured milk and canola oil together until smooth. In a separate bowl mix flour, baking powder, baking soda and salt. Pour the dry ingredients into the wet and stir until smooth.
Prepare the heated waffle iron with cooking spray. Pour generous amount of batter into the middle of the iron until it's covered completely. Cook for 3 minutes. Repeat with remaining batter and serve immediately.
294. Cinnamon bun oatmeal
serves 1
1/2 cup rolled oats
1 1/2 cup almond milk (or any milk of choice)
pinch of salt
1 tbsp honey
1 tsp cinnamon
1 tbsp greek yogurt
cook oats in almond milk until thick and creamy (5-10 minutes on a medium heat). season with salt and transfer to a serving bowl. mix a tablespoon of honey with a teaspoon of sugar. pour over the oatmeal in a circular motion. for frosting, use a tablespoon of greek yogurt to create a spiral pattern.
292. Banana ice cream + rhubarb compote
Serves 1
2 bananas
Peel and cut the bananas into chunks. Freeze overnight. In the morning, add to the food processor and blend until smooth and creamy (I use a hand blender and it works great as well). Transfer to a serving bowl.
rose water and rhubarb compote
Serves 1
1 rhubarb stalk
3 Tbsp water
1 Tbsp rose water
2 tsp honey (or maple syrup for a vegan version)
Cut the rhubarb into 1 cm pieces. Add into a pot with water and rose water. Cook until the rhubarb becomes tender and the pieces fall apart (about 5 minutes, which is more than enough to prepare your ice cream). Add honey, stir well and serve with banana ice cream.
281. Bagels
271. Chiapudding
