PLANT BREAKFAST

'Homemade is always better'

 

Cashew Butter (a small jar)

  • 2 cups raw unsalted cashews

Mango Yogurt (Serves 2)

  • 2 mangoes
  • 4 tsp lime juice
  • 2 tsp vanilla powder
  • 4 tsp hemp seeds
  • 4 tsp pomegranate seeds
  • Raw unsalted almonds almonds

Orange & Mango nut milk (4 glasses)

  • 2 cups raw nuts (in this case cashews, previously soaked)
  • 4 cups water
  • 4 oranges
  • 1 mango
  • 4 fresh dates (previously soaked)
  • 2 tsp vanilla powder
  • 1 tsp cinnamon powder
  • A pinch of sea salt

Cashew butter: Place the two cups of cashew nuts in a food processor. Mix in high speed for a couple of seconds until the nuts will start to clump together. Scrape down the sides so all the “nut powder” will be in the center to start mixing again. Eventually the nut butter start to clump. Continue mixing until completely smooth and the nuts oil has released. Transfer the butter into a small jar. (It will take approx. 13-15 minutes depending your food processor)

*You can also make the nut butter by roasting the nuts before processing.

Mango Yogurt: Peel and slice the mangoes. Mix the mangoes, lime juice and vanilla  by using a food processor or blender. Place the creamy mango in two small bowls adding the seeds and nuts on the top.

*If you have a sweet tooth, drizzle on top some spoons of maple syrup or raw honey.

Orange & Mango nut milk: (Soak the nuts overnight or at least four hours before you make the recipe) In the morning, rinse the nuts with fresh water and place them in a blender. Add the water and salt into the blender and mix in high speed for about a minute. Use a very thin strainer or cheese cloth to filter/strain the milk. Place it in a jar and keep it aside while you prepare the other ingredients. Squeeze the oranges until juice and peel and slice the mango. Wash the blender before you add the fresh cashew milk, orange juice, mango slices, spices and salt. Blend the mix until smooth.

 

 

 

 

MINI RICE PANCAKES

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'A healthy way'

(12 mini pancakes)

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  • Pancakes
  • 1 cup brown rice flour
  • 1 dl coconut milk
  • 1 dl water
  • 1 dl water (from soaked flax seeds)
  • Coconut oil (to fry)
  • A pinch of  sea or Himalaya salt
  • Maple syrup (optional)
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Fruits

  • 1 pineapple
  • 2 mango
  • 6 passion fruits

Coconut Chutney

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  • 1 cup coconut shreds (soaked overnight)
  • A bit of green chili
  • 1 tsp mustard seeds
  • 1 dl water
  • A pinch of sea or Himalaya salt

Mini rice pancakes: (Previous night) Add 1 cup of flax seeds and 2 cups of water in a jar. Let soak overnight. In the morning, filter the flaxseeds with a strainer and keep the gely-water. In a bowl, combine the rice flour, coconut milk, water, salt and the gely-water from the flax seeds. Mix with a food processor. Grease a pancake pan with some coconut oil, add some of the mix and fry the mini pancakes a couple of minutes each side in medium heat.

Fruit: Prepare the fruits by peeling and chopping the pineapple and mango. Cut the passion fruits in halves. Place all the fruits in a big plate. Scoop out the flesh of two of the passion fruits. Use this to decorate.

Coconut Chutney: Add all the ingredients in a blender and mix them in high speed until smooth. 

Serve the pancakes with some fresh fruits and coconut chutney. If you like them sweet you can drizzle some maple syrup on the top.

 

 

 

QUINOA BREAKFAST BOWL

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'Savory Morning'

 

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(Serves 4)

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  • 2 cups quinoa
  • 1/2 cup dried figs 
  • 2 tsp cinnamon
  • A pinch of salt
  • 2 cups nut milk (in this case homemade vanilla-almond milk)
  • 1 cup frozen raspberries
  • 6-7 plums
  • 2 apples
  • 2 tbsp maple syrup
  • 2 tbsp lemon or orange juice
  • A pinch of ground clove
  • 1 cup almonds (roasted)

Preheat the oven to 250°C.
Peel the apples first then slice the apples and the plums. Place them in a baking tray, add the raspberries, maple syrup, citrus juice and ground clove and mix everything with a spoon. Bake in the oven for 20-25 minutes at 200°C. Cook the quinoa. (To prepare the quinoa: rinse the quinoa, then use one part of quinoa for two parts of water and a pinch of salt). Once the quinoa is ready, add the spices, dried figs (chopped previously) and the milk. Put a side but keep it warm.

To serve: put the quinoa in a bowl and cover it with some baked fruit, roasted almonds, cinnamon and some extra nut milk.

 

ORANGE & CASHEW YOGURT WITH ROASTED BUCKWHEAT

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'Wellness from the inside'

 

(4 servings)

  • 2 cups sprouted buckwheat (sprout previously)
  • 6 fresh dates
  • 2 tbsp of water
  • 2 tbsp cinnamon powder
  • A pinch of salt
  • 500 g soaked cashews (soak previously for at least four hours)
  • 3 ½ dl fresh orange juice
  • 2 tbsp maple syrup
  • 1 tsp vanilla powder
  • 4 oranges
  • fresh blueberries

Crunchy buckwheat: Make a date paste, by placing the dates, water and salt in a food processor. In a baking tray covered with parchment paper, place the buckwheat sprouts, now add the date paste, cinnamon and massage everything with your hands. Dehydrate for approx. 10 hours or if you use the oven, bake the buckwheat in 100-150°C for approx. 30 minutes, stir frequently. (We want the buckwheat to be slightly roasted) Remove from the oven and let it cool for a bit.

Cashew & Orange Yogurt: Place the soaked cashews, orange juice, maple syrup and vanilla powder in a food processor or by using a blender, mix until smooth. Place it in the fridge, while you are making the crunchy buckwheat and preparing the fruit. Peel and cut the oranges in small pieces. 

Serve by adding some orange bites on the bottom of small jars, then the cashew yogurt and on the top the baked buckwheat and fresh blueberries.

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SAFFRON & PEAR BREAKFAST PIE

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'A morning celebration'

( 8-10 portions)

Top

  • 4-5 pears
  • 3-4 oranges
  • 3 fresh oranges-juice
  • 2 tbsp maple syrup
  • ½  tsp saffron
  • 1 tsp cardamom powder
  • 1 tsp vanilla powder
  • 1 pomegranate
  • A handful of raisins

Bottom

  • 2 ½ cups oat flakes
  • 1 ½ cup rice flour
  • 4 tbsp coconut oil
  • 2 tbsp maple syrup
  • 6 tbsp cold water
  • A pinch of salt

 

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Saffron pear & orange top: Preheat the oven to 200°C. Peel and cut the pears in halves and the oranges in slices. Squeeze two oranges to get juice out of them. Put it on a glass, add the maple syrup, saffron, cardamom and vanilla powder, mix. On an oven pan place the pears and oranges, spread half of  the “orange saffron juice” on the top of the fruit and bake to 200°C for approx. 40 min. (Every ten minutes, drizzle some more of the juice over the pears with a spoon).

Remove and keep a side.

Oat & rice dough: In a bowl add the oats, rice flour, coconut oil, maple syrup and salt. Add the cold water. Work with your hands to stick all the ingredients together. Place the dough in a tart form, pressing it with your hands until you get an uniform surface. Now wrap it in plastic film and keep it in the fridge for 30 minutes. Remove it and prick the bottom with a fork. Put the dough in the oven and bake it for then minutes to 200°C. After this, place the fruit on the top of the dough and bake for 35 min to 200°C. Ten minutes before the time is complete add some raisins.

*When the pie is ready to serve add the pomegranate seeds, spread some extra cardamom on the top and enjoy the pie  with your favourite yogurt.

 

BAKED APPLE & RICE PORRIDGE

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'In love with apple season'

 

(Serves 2-3)

  • 3-4 apples
  • 5 tbsp ghee or coconut oil
  • Fresh rosemarin leaves
  • 1 tbsp lemon juice
  • 3 tbsp maple syrup or raw honey
  • 1 tbsp cinnamon powder
  • 1 tsp vanilla powder
  • 1 cup fresh mulberries
  • 1 cup unsalted walnuts

  • 2 cups whole rice flakes
  • 2 cups plant milk (in this case rice milk)
  • 2 cups water
  • 2 tsp fennel powder
  • A pinch of sea salt or Himalayan salt

 

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Porridge: Put the water and the milk in a saucepan, add the rice flakes, fennel powder and salt. Cook in medium heat, stir constantly until the liquid is almost gone.

Baked apples: Preheat the oven to 250°C. Slice the apples and place them in a deep oven tray. Combine with ghee, rosemary leaves, lemon juice, cinnamon, vanilla powder and maple syrup. Bake in 200 °C  for 30-35 minutes until the apples start to soften and turn golden.

To serve:  Roast the walnuts in a saucepan. Add some fresh mulberries, the walnuts and drip some extra plant milk on the top of the porridge.

 

BLUEBERRIES & PEACH CRUMBLE

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'Baked fruits, nuts & oats to enjoy in the morning'

 

Bottom:

  • 3 peaches
  • 2 cups blueberries
  • 1 tsp cinammon powder
  • ½ cardamon powder
  • 1tbsp maple syrup
  • 2 tbsp lemon juice

Crumble:

  • 2 cups oats
  • 1 cup raw nuts (in this case hazelnuts and pecans)
  • 2 tbsp buckwheat flour
  • 2 tbsp coconut shreds
  • 4 tbsp coconut oil
  • 3 tbsp maple syrup
  • ½  cup unsweetened apple juice
  • 1 tsp vanilla powder
  • A pinch of salt
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Preheat the oven to 250°C.

Bottom: Peel and chop the peaches and mix with the blueberries in a bowl. Add the lemon juice, maple syrup, cinnamon and cardamon. Toss with your hands to combine. Place in a pan for baking.

Crumble: Mix the oats with the rest of the ingredients with your hands until you get a crumbly dough.

Place the dough over the fruit filling. Spread the nuts on the top. Bake in the oven for 20-25 minutes to 200 °C.

 

RASPBERRY & MACA MUESLI

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'A new way to start the day'
  • 4 cups crushed buckwheat
  • 1 cup oats
  • 1 cup rye flakes
  • 1 cup dry raspberries
  • ½ cup raw almonds
  • 4 tbsp flax seeds
  • 2 tbsp shred coconut flakes
  • 2 tbsp maca powder
  • 2 tsp vanilla powder

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In a food processor, grind the dry raspberries for about 10 seconds until you get small chunky pieces. Place all the ingredients in a big jar and combine them with a spoon. You can eat the muesli with some natural yogurt, plant milk or even with fresh juice. Sweet as your taste or wish, with some maple syrup, raw honey or coconut sugar.

RAW CACAO PORRIDGE

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'Energy in a jar'

(Serves 4)

  • 2 cups oats
  • 1/ 2 mashed banana
  • 2 tsp raw cacao
  • 2/ 3 tsp chia seeds
  • 1 tsp vanilla powder
  • 2 cups plant milk (in this case rice milk)
  • 2 cup blackberries and blueberries (fresh or unfrozen)
  • Raw coconut flakes
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Place the oats, mashed banana, raw cacao powder, chia seeds and vanilla powder in a container. Cover it with the milk and stir with a spoon. Put it in the fridge and let it soak overnight (or at least for two hours). Next morning, add berries on the bottom of a bowl and the raw porridge on top of it.

Serve with some extra berries and coconut flakes. You can also spread some cinnamon on the top.

MORNING PICNIC

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'Lets go & eat outside'

 

Tropical drink

  • 2 mango
  • 1 papaya
  • 2 grapefruits
  • fresh ginger
  • fresh mint leaves
  • 500 ml water

Almond crackers

  • 3 cups almond flour
  • 4 tbsp flax seeds
  • ½ cup warm water
  • 1 tbsp coconut oil
  • 4 tsp sesame seeds
  • fresh oregano leaves
  • 2 tsp himalaya or sea salt

 

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Tropical drink: Place all the ingredients in a blender. Mix until smooth. Let it cool in the fridge.

Almond crackers: Preheat the oven to 250 °C. Place the flax seeds in a bowl with the warm water, let it sit for 5 minutes ( they will become a gel ). In another recipient combine the almond flour, sesame seeds, salt, coconut oil and oregano leaves. Add the flax seeds, work with your hands. Place the dough onto a piece of baking paper. Top with another piece of baking paper and roll until it gets flat. Cut the dough in small rectangles. Bake at 200 °C for 25/30 minutes until they start to get brown and hard. Let them cool.

I love to spread some nut butter over the crackers and cover it some fresh fruit.

 

HOMEMADE GRANOLA WITH BLUEBERRY SAUCE

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                                                     'In love with sunday brunch'

 

 

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  • 250 gr oats
  • ½ cup of sunflower seeds
  • ½ cup of flax seeds
  • ½ cup of pumpkin seeds
  • ½ cup of coconut flakes
  • ½ cup of walnuts
  • 4 tsp of coconut oil
  • 4 tsp of cinnamon 
  • 2 tbsp maple syrup
  • A pinch of salt
  • Fresh fruits, dry fruits
  • Soy or nut milk.

Blueberry sauce

  • 125 gr blueberries (frozen)
  • A pinch of cardamom
  • 2 tsp of maple syrup

 

Granola: Preheat the oven to 350 degrees. Put the oats on a baking sheet, add the coconut oil and salt, and massage the oats by using your hands until they get all covered. Add the seeds and bake in 100°C for about 20-25 minutes until the oats get a  golden-brown color. Open the oven and spread the coconut flakes and the walnuts over the grains. Bake for 5-10 more minutes. Remove and let cool.

Blueberry sauce: Mix all the blueberries, cardamom and maple syrup with a blender until you get a smooth texture.

Enjoy the granola as you wish, i love to eat it with some banana slices, raisins and nut milk. You can always make it sweeter adding a little bit of honey or maple syrup on the top.

 

PURPLE SMOOTHIE WITH HOMEMADE ALMOND MILK

 
 
'Nut milk, berries & greens'

 

Almond milk (4 glasses)

  • 3 dl almonds
  • 1 liter water
  • A pinch of sea salt

Purple drink

  • 1 cup frozen blueberries
  • 1 cup frozen  blackberries
  • 1 1/2 banana
  • 1/2 Vanilla bean
  • A handful of fresh spinach
  • A slice of ginger
  • Cinnamon

 

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Almond milk: Soak the almonds during the night or at least 5 hours before. Wash them in the morning. Place  the soaked almonds and water in a blender. Add a pinch of sea salt. Mix for 3 minutes. Use a nut milk bag to filter the almond milk. Keep it in a glass bottle for up to four days.

Purple drink:  Place the berries, banana, spinach, vanilla, cinnamon and ginger in a blender. Add 600-800 ml of homemade almond milk. Mix all the ingredients for 2 minutes. 

Sometimes i drink it as an smoothie and other times i like to put some buckwheat crunch , fresh berries, cinnamon on top and eat it with a spoon.

 

CHIA PUDDING & ROASTED APRICOT SAUCE

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'Morning time...a healthy ritual to start the day.'

 

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  • 2 cup amaranth, oats or quinoa flakes 
  • 1 cup soy or nut milk (Almond milk, in this case)
  • 3 tsp of chia seeds
  • A pinch of sea salt
  • 1/2 tsp lemon juice
  • Roasted apricot sauce
  • 12-15 apricots
  • 2 tsp honey or maple syrup

Put the flakes in a glass. Add the chia seeds, salt and milk and stir with a spoon. Put the mix in the fridge over night. Slice the apricots in halves and remove the seeds. Place them on a baking tray covered with baking paper. Roast them in the oven until they get soft. Put the roasted apricots and the honey in a food processor and mix. Here you have two options; you can either add the apricot sauce on top of the chia pudding or, as i did, place the sauce in a another glass and then over the chia pudding. Sprinkle  some cinnamon on top.

YOGI BREAKFAST

'Nourishing the inside after my Yoga practice.'

 

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  • 1 cup buckwheat 
  • 3 cup water
  • 3 tsp of sunflower seeds
  • 3 tsp of pumpkin seeds
  • 2 tsp of flax seeds
  • 2 tsp raisins
  • A pinch of sea salt
  • Any kind of plant milk (Oat milk in this case) 
  • Fruits and nuts for topping

 

Place the buckwheat in a pot add the water and a pinch of sea salt. Cook on medium-high heat. Before the water is completely gone, add the raisins and the seeds. Remove and serve in a bowl with oat milk, fruits and nuts.

Sometimes i like to make it sweeter, so i drizzle some raw honey on the top.