Overnight oats require soaking overnight but in the morning they are ready to be eaten straight away from the fridge making them a brilliant breakfast for when you’re pushed for time.
I wanted to make my oats look so amazing I couldn’t resist eating them.
2/3 cup oats – I recommend gluten free
2/3 cup almond milk – I prefer home made
For awesome yumminess I stirred in blended blackberries. I love the pastel purple colour. Personally I don’t mind bits but if you like smooth purées you’ll need to then pass the blended berries through muslin. You can prepare a punnet and freeze portions ready to used when needed. Save some whole ones for the top.
Edible flowers for total gorgeousness.
Chopped pistachios. I used a pestle and mortar to break them up.
Toasted quinoa. The only cooked ingredient.
Raw chocolate powder dusted over the banana
Dessicated coconut. Total heaven!
This is a beautifully vibrant breakfast that will make your heart sing. and its wonderfully simple.
Start by chopping up your favourite fruit into a bowl. I enjoy strawberries, papaya and bananas. Mix in alfalfa sprouts.
Blend a punnet of raspberries then pass through fine muslin until you have smooth raspberry juice.
Blend a handful of cashew nuts with the raspberries until you have a cream.
Pour the cream over the fruit salad.
Add some alfalfa sprouts on the top with any nuts or seeds that you enjoy! yum!
This is one of my favourite breakfasts when I want something easy and very filling. The banana chia recipe I found on the lovely Oh She Glows website. It’s left overnight so that the chia seeds can thicken and swell in the banana and almond milk mixture, then half the breakfast is ready for when you get up! I always top mine with berries as they’re nutrient dense power houses and great for slimmers as they are low calorie. You could have anything you fancy on it; raisins, cinnamon, nuts or seeds, the choice is yours. I particularly enjoy the nut crumble and it feels gorgeously decadent
4 tbsp chia seeds
1 Cup almond milk
2 Small ripe bananas – mashed
1/2 tsp vanilla essence
2 pinches cinnamon (optional)
Mash the bananas in a bowl then add the chia seeds. Whisk in the almond milk, vanilla and cinnamon and leave in the fridge overnight.
1 1/4 cups macadamia nuts
1/2 cup brazil nuts
Juice from 1/2 lemon
2 tsp honey
Firstly soak the nuts for 2 hours, this is to mimic nature and make the nuts easier to digest. Typically nuts, grains and seeds will need to survive until proper growing conditions are present. Nature’s defence mechanism to ensure this survival includes nutritional inhibitors and toxic substances that can be removed naturally when there is enough precipitation to sustain a new plant after the nut, grain or seed germinates. When it rains the nut, grain or seed gets wet and can then germinate to produce a plant. So we are mimicking nature when we soak our nuts, grains and seeds.
Then whiz the nuts up in the blender until they’re chopped.
Add the lemon juice, honey and salt then blend again.
This mixture can be prepared in advance and stored for about 24 hours in the fridge.
When ready to eat your banana chia pudding place the nut crumble on top and Enjoy!
This was the first recipe I tried when I made the transition to raw food. The recipe was devised by the lovely Saskia Fraser from Raw Freedom and has become my ‘go to’ breakfast. Its simple and refreshing and takes only moments to put together. The recipe below lists the ingredients I usually add, however you can use any fruit, nuts or seeds that you enjoy. I often add banana or pear. Freshly made almond milk is wonderful but if you are pushed for time a shop bought almond milk will do fine. I often add toasted quinoa as it gives a nice malty flavour, I use a shop bought toasted quinoa with no added ingredients.
2 handfuls of alfalfa
2 dates chopped
2 tbsp sunflower seeds
2 tbsp toasted quinoa
Almond milk as required
Children love making their own muesli too!
Buckwheat is a nutritious, versatile grain-like seed that can be used as an alternative to rice and porridge.
1/2 cup Buckwheat (soaked overnight)
1 Date or 1 tsp Agave syrup
100 ml Almond milk home-made if possible
Blend the buckwheat with the almond milk and date or agave syrup until it forms a porridge like consistency. you can adjust the volume of almond milk added until you get the consistence you enjoy. Sometimes I add ginger which has a lovely warming effect in the colder months. Add berries, pistachios and bee pollen as a lovely summery topping. Enjoy!
This vibrant breakfast smoothie bowl can be prepared in 15 minutes and consists of all natural and raw ingredients. Give it a try!
1 Ripe banana
100 ml Almond milk
Handful punnet raspberries
1 Punnet strawberries
1/2 Small beetroot
Place all ingredients in a blender and whiz up, if it’s too think just add a little more almond milk. The beetroot gives the lovely deep purple colour. Dress the smoothie bowl with strawberries, sliced banana and any nuts and seeds that you enjoy! this smoothie bowl is literally packed with nutrients and will have you feeling good all morning.