This is a great combination of healthy breakfast favorites. Why not invite friends over for a breakfast or brunch on a Sunday?
Timing
| :00 | MILK | Cover almonds with boiling water |
| :01 | GRANOLA | Mix granola grains, seeds, and nuts and put in oven |
| :06 | TOFU | Mix everything and put in a pan to start cooking |
| :10 | VEGGIES | Chop and grill veggies—leave in pan to keep warm |
| :14 | MILK | Blend almond milk and put in fridge to cool |
| :17 | GRANOLA | Remove from oven and put in fridge to cool |
| :18 | TOFU | Plate up tofu and add avocado |
| :20 | VEGGIES | Plate up and add parsley |
| :22 | BERRIES | Turn cutting board over, prepare berries, plate and garnish |
| :27 | TOFU | Plate up scrambled tofu and add chopped herbs |
| :29 | GRANOLA | Add dried fruit and plate up |
| :30 | FINISH | Serve and enjoy! |
Scrambled Tofu with Avocado
A lovely, flavorsome alternative to scrambled eggs. You will not believe how good it tastes!
MAKES 3 1-CUP SERVINGS
Step 1—Sauté Onion & Add Ingredients
½ red onion, finely sliced (half moons)
1 Tablespoon oil
2 teaspoons ginger puree
2 cloves garlic, crushed
10 oz. (300 g.) firm tofu, crumbled
¼ teaspoon ground turmeric
2 Tablespoons soy sauce or tamari
In a medium frying pan, sauté the onion, oil, ginger, and garlic.
Crumble the tofu on top of the onions and continue to cook for 3–5 minutes or until onion is clear.
Add remaining ingredients to pan and mix and continue to cook for around 5 minutes, stirring regularly.
Step 2—Garnish
1 avocado
garnish: cilantro (fresh coriander)
garnish: 1 Tablespoon liquid honey
garnish: 1 Tablespoon lime juice
Put the scrambled tofu into your serving dish.
Dice avocado, chop cilantro and sprinkle over the tofu.
Drizzle the honey and lime juice on top.
A lovely medley of colors and flavors.
SERVES 4
1 Tablespoon oil
30 small button mushrooms
4 large tomatoes
2 zucchinis (courgette)
½ teaspoon salt
garnish: parsley
Wash the mushrooms and cut in half. Make random cuts in the zucchini so they are all similar sizes. Cut the tomatoes in half.
In a medium frying pan, sauté the tomato and mushrooms with 2 teaspoons of the oil for around 5 minutes or until they get soft.
In another medium frying pan, sauté the zucchini with 1 teaspoon of oil for around 5 minutes.
Shake and turn as required.
Sprinkle with salt. Plate and garnish with parsley.
A healthy, crunchy granola that is far better for you than most packaged breakfast cereals.
MAKES 4 CUPS
1 cup regular rolled oats
1 cup quick oats (fine rolled oats)
3 Tablespoons cashew nut pieces
½ cup shredded coconut
½ cup sliced almonds
4 Tablespoons sesame seeds
3 Tablespoons oil
3 Tablespoons liquid honey
½ cup sunflower seeds
½ cup dried raisins
½ cup dried cranberries
Mix oats, nuts, and seeds in a large baking pan.
Pour the honey and oil over and mix well.
Bake at 300°F (150°C) for 20 minutes or until golden. Stir the mixture halfway through so it cooks evenly.
Pour granola into serving bowl and let it cool in the fridge.
Shortly before serving, mix in the dried fruit.
Tip: This will store in an airtight container in your pantry for up to several weeks.
Tip: I use a mixture of regular rolled oats and quick oats for a more interesting texture. However you can use either if you do not have both.
Tip: You can use other dried fruits, such as apricots and dates.
I love berries and they are a great fresh addition to breakfast.
MAKES 3 CUPS
1 cup fresh strawberries
2 cups fresh blueberries
garnish: mint
Cut green tops off the strawberries then chop berries into quarters.
Pour blueberries into a serving bowl.
Add chopped strawberries and gently mix.
Garnish with finely chopped mint.
Homemade Almond Milk
A healthy milk alternative you can make at home!
MAKES 5 CUPS
2 cups boiling water
¾ cup whole almonds
4 cups filtered water
5 dried dates
1 pinch salt
1 drop vanilla essence (optional)
Soak almonds in a bowl with boiling water for 10 minutes to soften. Drain.
Put all ingredients into a blender. A food processor or stick blender may suffice but will not produce such a creamy milk.
Blend for around 2 minutes or until creamy. Use as high a speed as possible. You want creamy milk, not water and small pieces of almonds.
Tip: You can use right away or you can store in the fridge for up to 3 days. You will have to stir or shake each time you use it, as the ingredients will separate.
Tip: You can pour through a sieve to get a more consistent milk without almond "flecks".
