Category: Breakfast Recipes

Orange & Date Quinoa Porridge

Orange & Date Quinoa Porridge

Posted on by Nice Asana Wellbeing

Orange & Date Quinoa Porridge

This cozy breakie is the perfect transition into the colder months with the help of gingers warming constituents, maple syrups benefits to the detoxifying organs (liver/kidneys) and the way a giant bowl of warm porridge can, not only feel like a bear hug from in the inside, but how it can balance your blood sugar for sustained energy throughout the day.

 

  • 1/2 cup coconut milk (or milk of choice)
  • 1 1/2 cup water
  • 2/3 cup quinoa flakes (If you can’t get quinoa flakes you can replace with oats but will need to adjust the cooking time as per packet instructions).
  • 1 Tbls chia seeds (poppy seeds are great too).
  • Zest of 1 orange
  • 1/2 tsp ground ginger
  • 5 chopped medjool dates
  • Maple syrup to taste
  • Shaved coconut to top (optional)

 

Preparation

 

1. In a medium saucepan bring to the boil the milk and water.

2. Once boiled add the quinoa flakes, chia seeds, orange zest, ginger and most of the chopped dates (reserve a little for topping). Boil for 2-3 minutes or until thickened. Remove from heat and rest for 1 minute before serving to allow further thickening.

To serve: Basically you can jazz this baby up however you would porridge. If you like your porridge sweet add some maple syrup to the mix and stir through. I like to drizzle it on top with extra dates, shaved coconut and a few strands of orange zest.

 

 

Kirsty's All-Round Granola

Kirsty’s All-Round Granola

Posted on by Nice Asana Wellbeing

Kirsty’s All-Round Granola

Starting the day right is key to a healthy life. This granola is low GI, full of fibre, good fats and healing spices to encourage healthy digestion, proper circulation, lower cholesterol and ultimately reduce risk factors for chronic illness. It is ensured to keep your blood sugar stable so you can last all morning without spikes and crashes in energy.

This recipe can be followed as loosely as your pantry allows! Start with oats and your favourite nuts and build it up from there!

Makes 6 1/2 cups of granola

  • 3 cups rolled oats
  • ½ cup mixed nuts, roughly chopped
  • 1/2 cup mixed seeds (eg. pepitas, sunflower, flax)
  • 1/2 cup chia seeds
  • 1 tsp powdered ginger
  • 1 tsp powdered cinnamon
  • 1 pinch of allspice
  • 1 tsp vanilla extract
  • 1/2 cup raw honey
  • 1/2 cup coconut oil
  • 1/2 cup coconut flakes
  • 1/2 cup mixed dried fruit (eg. goji berries, banana chips, dates)

Prepare:

1. Preheat oven to 180 degrees C and line a large baking tray with baking paper.

2. In a large mixing bowl combine the oats, nuts, mixed seeds, chia seeds, spices and stir to combine. Set aside.

3. In a small pot over low heat melt the honey and coconut oil together. Add the vanilla extract and drizzle over the oat mixture. Stir to coat evenly.

4. Spread onto prepared baking tray and bake for 20-30 minutes, stirring every 10, until golden brown all over. Keep an eye on it as it can burn easily!

5. Remove from oven and return to large mixing bowl. Add coconut flakes and dried fruit, stirring to combine. Allow to cool completely before storing in a large jar. It should become nice and crisp as it cools.

Serving suggestions: Serve with coconut milk or yogurt and fresh fruit. Or just eat it by the handful like me!

Storage: As long as it is cooled properly after cooking this recipe should last around a month in an air tight container in the pantry.

Kirsty's Granola

 

Photography by Yasemin Erdodu

Vitalizing Green Smoothie

Vitalizing Green Smoothie

Posted on by Nice Asana Wellbeing

Vitalizing Green Smoothie

With the addition of barley grass or spirulina powder this instant breakfast will help alkalize the blood, boost omega 3, 6 and 9 and is incredibly rich in chlorophyll to detoxify and cleans your blood.

Serves 2

  • 1 ripe banana, roughly chopped – if the banana is ripe enough you may not need extra sweetener
  • 4 medjool dates – pitted and roughly chopped
  • 2 tsp organic raw honey or maple syrup for vegans – optional
  • 1 cup spinach leaves
  • 2 Tbls oats
  • 6-8 macadamia nuts or cashews – option to soak overnight first to help draw out the phytic acid
  • 1 Tbls chia seeds
  • 1 cup coconut water or coconut milk for a creamier texture
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon powder
  • 1/2 to 1 Tbls barley grass, spirulina or maca powder (these can taste quite strong so start with a teaspoon and build up as you get used to the flavour).
  • 1/2 cup crushed ice if you like it thick and refreshing, or just add a few blocks at the end
  • A handful fresh blueberries to top and sprinkle with raw granola (or whatever chrunchie bits you want to add)!

 

Preparation:

Place all ingredients in a blender and blitz away! If it is too thick for your liking add extra water or coconut water. Top with blueberries and raw granola.

It's My Jam! Homemade Nectarine Jam, to be exact.

It’s My Jam! Homemade Nectarine Jam, to be exact.

Posted on by Nice Asana Wellbeing

Nectarine Jam

NOTE: This recipe can be made with any other stone fruit.

I was lucky enough to score myself a giant 2kg bag of beautifully juicy nectarines recently and have been experimenting with all kinds of recipes since. Here is a simple yet salivatingly delicious jam recipe that can be used simply as that; on toast for breakie or with a side of Greek yogurt for a light desert…I enjoy just spooning it out from the jar, but then, some would say I lack all self control when it comes to sweet things!

Health Benefits of Nectarines:

Nectarines are rich in vitamins and minerals and very low in calories, so they are a great little snack to keep you going between meals. As with any orange coloured fruit or veg they contain high levels of beta carotene, which helps keep your vitamin A levels in check and benefits bone, reproductive and eye health (think about carrots helping you see in the dark)! Vitamin A also builds and maintains healthy skin, teeth, bone, tissue, and mucous membranes. They are also rich in vitamin C and lutein for a great dose of antioxidants. This can help improve immune function and protect against oxidative damage from pollution, stress and chemicals, which in turn can lead to chronic diseases, such as cancer.

 

Approximatley 9 (~850 g) nectarines or any stone fruit, thickly chopped and stones removed. Do not peel as the peel with provide the pectin to help the jam set. Please note that if stone fruit are not in season you may use tinned but you will have to add extra pectin as these are usually peeled.

150 – 200 mls raw honey, adjust to taste as some fruits may be sweeter than others. Vegans can replace with sweetener of choice.

1 vanilla pod, scraped and cut in 2 (optional use of other flavourings such as cinnamon, star anise or your fave spices!)

1/2  a lemon. Reserve juice and some peel as this contains extra pectin to help the jam set.

1 splosh brandy (about 1-2 Tbls depending on taste). Optional.

 

Preparation

  1. Sterilize 1 large or 2 medium jars. I simply drench them in boiling water and allow them to air dry while I cook away.
  2. In a medium-large saucepan combine nectarines, 150 grams of honey, vanilla seeds and pod (or additional flavourings if adding), lemon juice, peel and brandy.
  3. Simmer gently for 30 minutes, tasting as you go along and adding more honey if needed.
  4. I’m rustic (hem hem, lazy) so I leave the vanilla pod and lemon peel in but you may scoop them out here if you are worried about chomping into them later. You will see them as you spread the jam so it is easy enough to remove as you go.
  5. Transfer to sterilized jars. Allow to cool completely and store in the refrigerator.

Serving suggestions: Serve on toast for breakie, with crackers and sharp cheese as part of a platter (yum!) or on top of Greek yogurt.

Paleo Granola

Paleo Granola

Posted on by Nice Asana Wellbeing

Paleo Granola – oh. my. god. yes!

Be warned, this is dangerously addictive! You will end up eating it by the handful from the jar.

Serves 12

  • 2 cups your favorite raw nuts, roughly crushed
  • 3/4 cup dried fruit (I’m loving craizens at the mo)!
  • 1/2 cup pepitas (pumpkin seeds)
  • 1/2 cup LSA meal
  • 1 cup desiccated coconut
  • 2 Tbls chia seeds
  • 1 tsp cinnamon
  • 1/2 cup coconut oil
  • 4 Tbls raw honey
  • 2 tsp vanilla extract

Preparation:

Preheat over to 170 degree C.

1. In a large bowel combine the crushed nuts, dry fruit, pepitas, LSA meal,  desiccated coconut, chia seeds & cinnamon.

2. In a small saucepan melt coconut oil and honey. Remove from the heat and add the vanilla extract.

3. Poor wet mixture over dry and mix to coat.

4. Spread on a large oven tray and bake for 30 minutes stirring every 10 minutes.

5. Cool and serve with coconut milk and fresh fruit. Yuuuum!

 

Storage: I like to store this baby in a large jar in the fridge to ensure it stays fresh as long as possible. Make sure you completely cool it first or it will sweat. It will last you ~1 months in the fridge.