sharing recipes from one generation to the next
I’d much rather give up an extra hour of sleep than go without a nutritious and leisurely meal in the morning. Starting the day on the right foot demands a breakfast that won’t weigh me down but a meal that will get me through to lunch. Most importantly though, breakfast must taste good. A breakfast loaded with fat, salt or sugar leaves my palate jaded, and tempts me to drink too many cups of coffee, always a recipe for disaster.
I’m not a cereal out of the box person, I never have been. It’s lack of flavour and the abundance of additives drive me to prepare my own muesli recipe and to mix up my breakfast choices on a daily basis. I enjoy Bircher style muesli though, simple to prepare ahead as all it really needs is soaking time. Food intolerances and my own personal climate change have forced me to re-evaluate Dr Bircher’s delicious recipe and adapt it to suit both.
It was a quick and delicious breakfast and just the beginning of many variations on a theme,
Tropical Overnight Oats
1 1/2 cups organic gluten free oats
300 mls coconut water
1 tablespoon coconut sugar
zest of 1 lime, very finely grated
1 tablespoon glace ginger, very finely chopped
1 large ripe mango
Coconut yoghurt for serving
Black sesame seeds
Lime zest julienne
Combine the oats, coconut water, coconut sugar, lime zest and glace ginger.
Cover and refrigerate overnight.
Peel and slice the mango.
Layer the soaked oats in a glass with mango pieces.
Top with a generous dollop of coconut yoghurt, a few shreds of lime zest and a sprinkle of black sesame seeds.