Mango Chai Breakfast Pudding

A well-balanced and filling breakfast you can prepare the night before.

Ingredients

• 400ml coconut milk 
• 200grams fresh mangoes 
• Juice of 1 lime
• 60g chia seeds
• 1 tablespoon maple syrup (optional)

Instructions

1. Blitz the coconut milk, mango, lime juice and maple syrup in Thermomix or food processor.
2. Stir the chia seeds into the puree.
3. Allow the mixture to sit for about 10 minutes. It will thicken slightly.
4. Spoon the pudding into serving containers.
5. Refrigerate overnight. The pudding will thicken further.
6. Serve with coconut yogurt, chopped fresh mangoes and salted coconut chips.

Chia seeds are among the healthiest foods on the planet. Despite their tiny size, chia seeds are among the most nutritious foods on the planet. They are loaded with fibre, protein, Omega-3 fatty acids and various micro-nutrients. 

Thank you to The Cooks Pyjamas for the recipe

Vegetarian Kale Soup

INGREDIENTS

• 1 small leek thinly sliced
• 1 carrot, diced
• 1 bunch kale, chopped
• 1 bunch silverbeet
• 1 zucchini, diced
• 3 stalks celery
• handful of baby spinach
• ½ bunch coriander roughly chopped
• 3 cups vegetable stock (we make our own stock)
• 1 red chilli , sliced
• 1 chilli pepper , sliced for garnish
• ½ c toasted pumpkin and sunflower seeds
• Coriander for garnish
•  Greek yoghurt, for serving
• Sea salt to taste

INSTRUCTIONS

1. In a heavy bottom soup pot heat up a little olive oil over medium flame. Add the sliced leek and saute until translucent. Add the carrot, celery and zucchini and cook for about 5 minutes until they start to soften.
2. Stir in the kale and silverbeet and sauté until wilted, about 5 minutes. Pour in the vegetable stock and bring the soup to a gentle simmer. Allow to cook for a few minutes then stir in the baby spinach and chopped cilantro. Turn off the flame and cover with a lid. Allow the soup to sit for a few minutes until the spinach has wilted.
3. Using a hand held immersion blender puree the soup to your liking, (I used the thermomix) adding more stock If you prefer a thinner consistency. Season to your taste with the sea salt an red pepper flakes.
4. Serve with a drizzle of yoghurt, sprinkled with the seeds and garnished with coriander and chilli pepper slices.

Recipe adapted from ciaoflorentina.com

Asparagus and Red Capsicum Salad

Asparagus and Red Capsicum Salad

Dressing

2 Red Capsicums
1/3 cup Olive Oil ( we used a lot less)
1 clove garlic (roast in oven with capsicum)
2 tablespoons lemon juice (use fresh)
2 tablespoon fresh basil leaves
2 tablespoons dry roasted pine nuts
Handful small black olives

Roast Capsicum under the grill (drizzle olive oil, salt and pepper) until blackened, cover until cool enough to handle then remove the skin.  Chop all ingredients (I used the thermomix) and combine.
Cut off woody ends of the asparagus, line a baking tray with al foil.  Drizzle over olive oil, salt and pepper and bake in oven for approx 5 mins. (toss once during this time.

Place some fresh spinach on a plate, layer the asparagus and spoon over the dressing.  Serve with a slice of fresh lemon

Pan Seared Oatmeal with Blueberries and Strawberries

3/4 cup unstabilised oats
1 cup coconut milk
1 cup water
2 tablespoon brown sugar
pinch salt
blueberries, starwberries
1/2 cup honey

Mix oats, coconut milk, water, sugar and salt in a saucepan.  Bring to boil and let it simmer for approx 10 mins till thick.  Pour into a greased loaf tin, cool and refrigerate overnight.  In the morning, bring to room temperature, cut into 2 slices and pan sear in hot oil.  Bring honey to boil in microwave and add the fruit.  Pout over the oatmeal and enjoy.

Thanks to Tree Hugger for the idea.