Breakfast out of Bed

I believe in breakfast. In secondary school when all my friends were trying out the ‘oh my god I have to diet even though I’m not even fat because that’s what the girls in Mean Girls do!’ thing, and they were skipping breakfast, I was not impressed.

Firstly, I was skeptical of the motivation behind it as, let’s be fair, they always got hungry a few hours into the day and bought a bacon roll or something before having their lunch.

Secondly, it’s called breakfast, people. BreakFast. As in, the Breaking of a Fast. i.e. Sleep.

You don’t eat whilst you’re sleeping, generally, and so it is neccessary in the mornings to refuel your body in order to tackle the day ahead with any degree of va-va-voom.

BREAKFAST IS IMPORTANT.

When I was having my problems with eating I would, I admit, skip breakfast. But this only allows me to say now with authority that breakfast should not be skipped. It left me feeling listless, like the day ahead was a struggle and an uphill slog. My body was screaming at me to give it what it needed to cope with all the stress of exams and auditions I was throwing at it, but I was silly enough to block my ears.

So yes. I believe in breakfast.

The reason I’m writing this really is that this last week I have had the BEST breakfasts! I’ve literally woken up looking forward to eating it!

First off, I made myself a big batch of cashew hazelnut milk with honey, cinnamon and vanilla, which was GOOD. Then, I discovered that millet could be used as porridge.

WHA?

I had a whole big bag of millet sitting gathering figurative dust in my cupboard! So I looked at a few different variations and decided to lose my millet-porridge virginity with this one: http://www.thevegancookiefairy.com/2013/04/fig-cinnamon-orange-millet-porridge.html

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Heaven.

It is so good. SO good. I cooked up a whole batch of it and then stored it in my fridge, but the first day I had it was an epiphany! I had a bowl of it and then did a zumba class. I was so energized and bright-eyed and felt so happy after a long, draining week of feeling blah! The orange gives the dish a tangy lift (I used all the juice) and I am a massive fan of ginger! along with the figs, which made me nostalgic as they used to be my ‘sweetie’ of choice when I was a little tyke, it was just the perfect breakfast.

And it got better every day!

The millet absorbed more and more of those delicious flavours, and by day 5 of my supply I was adding pomegranite kernels and wearing a ridiculous grin on my face all day, every day.

With the milk I had made using this wonderful recipe: http://ohmyveggies.com/recipe-cinnamon-vanilla-cashew-milk (Added some hazelnuts because I didn’t have quite enough cashews!) it really was just a divine way to start the day.

Go and try it already!!!!!!!!!!!!!!!

fig

To make myself feel better totally about eating breakfast again after my spell without it, I did some research. Research that gave me a kick up the ass, to be frank! not eating first thing in the morning does not help you lose weight. On the contrary, your metabolism will slow down throughout the day as a result. Also, there’s been a study from the University of Alabama showing that those people who ate a breakfast that was rich in fats burned more fat through the day than those who ate one that was high in carbs! Obviously, we’re talking healthy fats here like avacado. This doesn’t mean you can eat a whole tub of pringles at 8:00, or whatever.

Well, you could, but…yuck!

So yeahhh guys! Breakfast! Woo! Fuller for longer, stable blood-sugar levels, less prone to snackage and a better metabolism; what’s not to love?!

x

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If Music Be The Food of Love…eat peach cobbler!

Well, Peach and Berry Cobbler, really...

Well, Peach and Berry Cobbler, really…

Okay.

This. Was. Good.

It was SO good! This recipe was very spur of the moment – I was just idling round Waitrose one evening and I saw these peaches. They just looked so good and juicy and they were the last two punnets. All alone on the shelf. I had to buy them.

I then had to guard them jealously from my sisters and mother so I could use them for this cobbler that just popped into my mind on the way home.

“No! They’re for baking!”

“But they’re perfectly ripe -”

“THEY’RE FOR BAKING!!!!!!!!!!!!!!!!!!!!!”

So yes. Such fun.

Well anyway, I managed to save five of the eight peaches and I utilized the last of some frozen berries in the freezer; the combo was delicious! To make this lovely summer dessert you shall need:

5 ripe peaches

Approx 1 cup berries, frozen or fresh

3/4 cup butter or dairy free spread (I used Pure sunflower spread)

3/4 cup all purpose flour

3/4 cup oats

1/2 cup brown sugar (less or more to taste)

1 tsp cinnamon
THE METHOD TO THE MADNESS:
  1. Preheat the oven to 190 degrees C and arrange your sliced peaches and berries in a baking dish.
  2. Mix up your flour, oats, brown sugar and cinnamon before cutting in the butter or spread with a fork…or just muck in and do it by hand. I did.
  3. Spread your yummy oaty mixture over your fruit and place in the oven to bake for 30 minutes; watch for the top going a gorgeous golden brown!
  4. Serve. Eat. Sit for a few minutes thinking “…damn that was good…”

Hope you enjoy it – peace and peaches to you all x

Recent Culinary Exploits

Oh dear. My contribution to this blog has been rather lack-lustre lately! I started it at a rather fragile time, I suppose, and there’s been a lot going on.

HOWEVER

I am feeling good, getting all geared up to go to Bikram Yoga in a couple of hours, and about to share with you my new favourite thing:

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This raw ‘mayo’ blend is SO delicious and super healthy! I nabbed the recipe from an amazing blog called ‘This Rawsome Vegan Life’ – http://www.thisrawsomeveganlife.com/2013/04/potato-salad-with-cilantro-dill.html – and just adore it. On salad, with crudite’s, on crackers, this tastes good with everything, and it’s so easy to make. I’m in love! And good thing to because I’m done falling in love with people for a while after Army Boy fiasco.

Yeesh.

But anyway, to make this jar of yummy good stuff simply blend 1/2 cup cashews, 2 tbsps mustard, 1/4 tsp chilli powder, 2 garlic cloves, juice from 2 lemons and as much water as you need or want. I used hardly any and I also added in a little grated ginger because I love it with chilli.

Do your thing, right? 🙂

In other news:

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Yum.

Can’t remember how I made these, but they had dark  chocolate and almonds in and they. were. awesome.

I am in the process of creating a gluten-free cookbook type thing for one of the older women at work who is singularly lovely and struggling to keep to the diet that’s best for her health – pictures to come…I got all creative! Nearly done.

For now, I must go, but more to come soon concerning a three-day-a-week raw food plan and why being nutritionally minded can be a virtue and a vice and everything in between.

Over. Bikram awaits.

xx