Breakfast Recipes
Acai Bowl
Ingredients:
Base:
1 frozen pure Acai pouch (can be purchased from most health food stores in a pack)
2 x frozen bananas
2 x pitted medjool dates (soaked overnight)
200ml coconut water
Method:
Blend until thick and smooth. A soft serve like consistency is desired, so add more or less liquid to achieve this. Poor base into a bowl and top with preferred toppings.
Toppings:
1/4 cup granola or toasted muesli (our recipe is here)
1/2 sliced banana
Seasonal fruit of choice. We love apple, berries, kiwi and passion fruit
1 TBS almond or peanut butter is an EXCELLENT addition and we highly recommend it :)
Berry and Orange Zest Bircher
Ingredients
2 cups rolled oats
2 cups preferred milk (we use soy)
1tsp cinnamon
1tsp grated orange zest
2TBS natural yoghurt (per serve)
Method
Combine ingredients (except for the yoghurt) into a sealable container and place in the fridge to soak overnight. In the morning serve 3/4 cup bircher into a bowl and stir through the 2TBS natural yoghurt. Add preferred toppings and serve immediately.
Optional Toppings
½ banana sliced
½ cup thawed frozen berries
2TBS preferred nuts (we use walnuts)
Drizzle of honey
Makes 4 serves.
Strawberry + Almond Butter Toast
Ingredients
1 slice multigrain bread (toasted)
1 heaped TBS of either almond or natural peanut butter
1/2 x banana sliced
1 or 2 x sliced strawberries (or preferred seasonal fruit)
1tsp honey
1/2 tsp. cinnamon
1tsp chopped almonds (optional)
Method
Toast the bread and spread the nut butter generously. Top with sliced bananas, strawberries, drizzle with honey and top with cinnamon.
Top with almonds for extra crunch.
Serve immediately.
Toasted Acai & Goji Berry Muesli
Ingredients
1 cup rolled oats (substitute with buckwheat for GF)
1/2 cup goji berries
½ cup raw almonds
½ cup walnuts
1 TBS coconut oil melted
1 TBS Acai powder
3 TBS pepitas
2 TBS chia seeds
1 TBS flaked coconut
2 TBS maple syrup
Method:
1. Pre heat the oven to 120 degrees and line a baking tray with baking paper.
2. Combine all of the ingredients into a bowl and mix until combined. Spread the ingredients over the tray. Place in the oven and bake for around half an hour, stirring every 15 minutes to ensure it cooks evenly.
3. Allow to cool and store in an airtight container for up to one month.
Apple and Coconut Bircher
Ingredients
2 cups organic rolled oats
2 cups preferred milk (cows, almond or organic soy)
1/2 cup organic sultanas
1/2 cup flaked almonds
1 TBS organic shredded coconut
1 green apple grated
1 TBS honey
Method
1. Place oats, milk, sultanas, coconut and flaked almonds into a container. Stir to combine.
2. Place mixture in the fridge and allow to soak overnight. In the morning stir thoroughly until the mixture is a little wetter. Stir in the the grated apple and honey.
3. Store in an airtight container in the fridge for up to 3 days.
*to avoid the apple turning brown in the mixture, you can add some grated apple fresh to serve each day.
Almond, Date & Walnut Granola
Ingredients
2 cups of rolled oats
1/2 cup raw almonds (either whole or roughly chopped)
2TBS slivered almonds
1/2 cup chopped walnut kernels
3/4 cup pitted medjool dates roughly chopped
1 TBS coconut oil melted
2TBS 100% maple syrup
Pinch sea salt
Method
1. Pre-heat the oven to 140 degrees. Combine all ingredients in a bowl and stir thoroughly. Spread mixture evenly on a baking tray lined with baking paper.
2. Place in the oven and allow to gently toast for around 20 minutes, stirring every 5-10 minutes until golden.
3. Allow to cool before breaking into clusters and storing in an airtight container in the pantry.
Lasts in a sealed container for up to one month.
Banana, Pecan + Coconut Porridge
Ingredients
1 ripe banana
1/2 cup organic rolled oats
1 cup of coconut milk
1 tsp ground cinnamon
1 generous pinch of shredded organic coconut
approx. 6 pecans or walnuts, roughly chopped
1/2 TBS raw honey
sprinkle of bee pollen (optional)
Method
1. Fill a small sized pot with approx. 2cm deep of water.
2. Slice the banana into small pieces and place in the water and turn on to a medium heat. Once the water is bubbling and the bananas begin to soften (around 3 minutes) add the oats and the milk.
3. Stir continuously as the oats bubble away and absorb the milk and soften. You may wish to add some water or more milk if it becomes too thick. Cook for around 10 minutes until the oats are soft. Add and stir through the cinnamon.
4. Once cooked, place in a bowl and top with another sprinkle of cinnamon and coconut flakes. Drizzle with honey and add the pecans and bee pollen.
Serve immediately. Serves 1.
Fort Green Smashed Avocado
The Fort Green cafe spent a lot of time perfecting this delicious and enticing smashed avo!
Ingredients
2 slices multigrain bread (toasted)
1 ripe avocado
2TBS chilli oil
1TBS lemon juice (or to taste)
Pinch sea salt
Pepper to taste
3tsp goats fetta
1 lemon wedge
*optional chilli flakes and finely sliced spring onion as garnish
Method
Mash the avocado with the lemon juice, 1TBS chilli oil and sea salt. Toast the bread lightly and drizzle with olive oil.
Spread the smashed avocado evenly over the toast. Crumble the goats feta over the avocado and drizzle with remaining chilli oil
Serve with a generous squeeze of lemon juice and a sprinkle of extra salt over the top.
*Add fresh chilli and spring onion as optional garnish
Turmeric & Kale Tofu Scramble
Ingredients
1 thick cut slice of sourdough bread
2 TBS Beetroot or tomato relish
Olive oil for frying
200g firm tofu
1/2 tsp turmeric powder
1/4 tsp ground cumin
2 tsp nutritional yeast
1/2 cup washed and chopped kale
1/4 avocado
A few slices fresh chilli
A few sprigs of sliced spring onion
Salt and pepper
Method
Using your fingers, crumble the tofu into a bowl with the turmeric, cumin, nutritional yeast and salt and pepper to taste. Mix together gently using your hands to combine.
Heat a pan with a little olive oil and gently sautee the kale to soften. Then, add the tofu mixture and fold in the kale. Turn up the heat and keep tossing the scramble until hot.
Toast the bread and drizzle with a little olive or chilli oil (if you have it on hand). Place the scramble on the toast and season with some extra salt and pepper.
Garnish with spring onions, fresh chilli and serve with the avocado and relish.