Breakfast-recipe

Janelle Bloom’s Breakfast Mushrooms Recipe

Mushrooms are great at any time of the day but after this meal, you’ll be wanting mushies for breakfast everyday.

Preparation time 15 mins

Cooking time 35 mins

Serves 4

Ingredients

1/2 cup SunRice Brown rice, rinsed

1 cup water

1 tbsp olive oil

1 brown onion, finely chopped

2 tsp ground cumin

1 tsp ground coriander

1 lemon, rind finely grated, quartered

2 tsp fresh thyme leaves

4 (medium-large) flat mushrooms, stems removed

60g soft marinated feta

4 free range eggs

Lemon wedges, thyme & toasted grain bread, to serve, optional

Method

  1. Preheat oven 200°C fan forced. Put the rice and water in a medium saucepan. Bring to the boil. Reduce heat to low, cover and simmer for 25 minutes. Remove from heat and stand covered for 10 minutes. Rinse then drain well.
  2. Meanwhile, heat oil in a small frying pan over medium heat. Add the onion, sauté 3-4 minutes until soft. Add the spices and cook 1 minute until aromatic. Stir into the rice with the lemon rind and thyme.
  3. Put mushrooms into a greased roasting pan. Divide the rice mixture amongst the mushrooms. Bake 10-15 minutes or until mushrooms are tender. Remove from the oven and crumble over the feta.
  4. Meanwhile, to poach eggs, almost fill a deep frying pan with water. Bring to simmer. Stir the water to create a gentle whirlpool. Crack 1 egg into a small ramekin then slowly tip the egg into the water and stir gently to continue the whirlpool effect. Repeat with remaining eggs. Cook for 11/2- 2 minutes, use a slotted spoon to remove the egg to a tray lined with paper towel.

Tip: Put 1 egg on the top of each mushroom, season and serve with lemon wedges, extra thyme and toast.

November 22, 2014

Acai Berry Smoothie Bowl Recipe

Welcome to the food trend sweeping the nation (via Instagram): the smoothie bowl. While my inner cynic is saying, “but it’s just a smoothie in a bowl”, my better half can’t help be seduced by these colorful cups of health – and you get to eat it with a spoon!

RELATED: Delicious Superfood Smoothie Recipe

Ingredients

1 3.5oz bag frozen acai berries, thawed slightly

1/4 cup frozen blueberries

1/4 cup frozen raspberries

1 banana

1/2 cup coconut water

A sprinkling of coconut flakes, raspberries, nuts, seeds – whatever you like!

Method

  1. Add acai berries, blueberries, raspberries, banana and coconut water to blender. Blend well.
  2. Pour into a bowl and garnish with extra berries, coconut flakes.
  3. Take a photo and post it to Instagram!*

*not necessary

Image via gourmandeinthekitchen.com

November 8, 2014

Pumpkin Pecan Maple Granola Recipe

Sometimes, even the “healthy” granola from the supermarket can have hidden sugars, preservatives and artificial additives. That is why we always recommend making your own – so you know exactly what is going into your body. This pumpkin, pecan and maple granola is the perfect fall recipe, packed with the season’s yummiest ingredients. Try something new for breakfast this week!

Makes 18

Ingredients

3 cups rolled oats

1 1/4 cups raw pecans

1/3 cup raw pepitas

3 tbsp sugar (optional – substitute with extra maple syrup or agave)

¼ tsp of sea salt

3/4 tsp pumpkin pie spice (optional – an extra pinch of cinnamon)

1/4 cup coconut oil

1/3 cup maple syrup

1/3 cup pumpkin puree

Method

  1. Preheat oven to 340 degrees.
  2. Mix oats, pecans, pepitas, sugar, salt and spice in a large bowl.
  3. In a small saucepan over medium-low heat, warm the coconut oil, maple syrup and pumpkin puree and whisk.
  4. Pour over the dry ingredients and quickly mix with a wooden spoon.
  5. Transfer mixture to two baking trays, lined with baking paper, and spread evenly across the surface. Bake for 22-30 minutes, stirring at the halfway mark. If you prefer chunkier granola, don’t stir as it breaks up the clusters. Instead, just rotate the pan or tray to ensure the batch is cooked evenly.
  6. Once the granola is golden brown, remove from oven and let cool until crispy.
  7. Transfer to an airtight container.
  8. Enjoy with milk or yoghurt.

 Image and recipe via minimalistbaker.com.

September 29, 2014

Vanilla Bean Yoghurt Pikelets Recipe

We’ve had a craving for good ol’ pikelets, so we’re sharing this best pikelet recipe which makes a healthy breakfast or delightful afternoon tea. Serve with a dollop of yoghurt and fresh strawberries or homemade jam and maple syrup.

Preparation time: 15 minutes 
Cooking time: 20 minutes 
Serves: 3 – 4

Ingredients

1 cup (245g) five:am Vanilla Bean organic yoghurt (additional to serve)
2 free range organic eggs
1 cup organic self raising flour
Cooking oil spray
Fresh strawberries and jam, to serve

Method

1. Beat eggs lightly in a bowl. Add five:am organic yoghurt and whisk.

2. Add flour and whisk until combined. Mixture should be soft dropping consistency (it should drop slowly off a spoon without shaking it). Allow mixture to stand for 10 minutes.

3. Heat a non-stick frying pan on a medium heat and lightly spray with cooking oil.

4. Place one tablespoon of the mixture for each pikelet into the frying pan, cook several at a time.

5. When small bubbles form on the edge of the pikelets, flip them. Cook until the underside is golden and remove from pan to cool. Repeat until mixture is finished. Makes approximately 24 pikelets.

6. To serve, spread pikelets with your favourite jam, a small dollop of five:am Vanilla Bean organic yoghurt and fresh strawberries.

NOTES

1. Pikelets can be made ahead of time and frozen in an airtight container for up to 3 months.

October 15, 2013