(Nearly) monochromatic beauty: Warm, Nutty Cinnamon Breakfast Quinoa with Cherries and Mango
A vegan breakfast recipe worth dying for. Or at least, throwing lots of positive adjectives at. A wonderful amalgamation of all my favourites, including the nutty delicious quinoa, the fragrant cinnamon, crunchy toasted walnuts, creamy almond milk paired with juicy fruit, this is a breakfast. The best part is, it takes so little time/effort for such a delicious outcome.
Using a 1:1:1 ratio of quinoa:almond milk:water (I use 1/4 cup of quinoa for breakfast), firstly rinse the quinoa in cold water and bring the almond milk and water to a boil. Then reduce the heat to medium, add the quinoa, cover and let it cook for 15 minutes until it fluffs up.
Whilst the quinoa is cooking, put one walnut half per quarter cup of quinoa in the toaster to toast the walnuts to crunchy, delicious perfection.
Once the quinoa is done, sprinkle with a generous helping of cinnamon and stir through the nuts. If there isn’t enough milk left then feel free to add some more to cool down the quinoa as well, and enjoy with fruit!
Beautiful simplicity:The Easiest Oatmeal Porridge with Blueberry, Kiwi and Walnuts
Having oatmeal porridge is perhaps the only way to make the already delicious simplicity of oatmeal even more delicious - it’s like having a warm hug of breakfast wholeness to soothe your soul. It was 6AM before I flew off to a week of partying on the island of Samui, so the fact that I managed to make and photograph this before I left for my early morning flight attest to just how easy this is to make. Of course, oatmeal, blueberries, kiwi and walnuts is always a killer combination.
Oatmeal porridge: Simply cook oatmeal the way you normally do (for me that’s 40g of oatmeal with 3/4 cup of soymilk) but make sure you add twice the amount of soy or coconut or any vegan alternative to milk, so that it forms a soupy porridge.
Blueberry sauce is simply pureed blueberries, and I let a handful of Chia seeds sit overnight in the blueberry sauce to thicken it to form a nice consistency.
I’ve realised that black sesame was the answer to all my problems. Well no not really, but it’s healthy, delicious, and makes breakfast so exciting for me. For the Black Sesame Chia seed pudding, I used my 100% black sesame seed paste and stirred it into soymilk on a low heat, then put in the chia seeds and let them sit in the fridge for an hour or so. Add fruits of your choice, some black sesame seeds and drizzle some black sesame paste on top!