sunny mornings & the humble breakfast

Morning eKa CIRCLE

Most mornings I don’t eat brekkie as I practise intermittent fasting… eating though is so much more than a discipline at times; it is social- and it is listening to your body. The higher frequency you are at; you will hear your body tell you what it needs as opposed to emotions telling you what you want- via association.

There is no point having a discipline that is so rigid it excludes all social contact. Human beings need to interact and great memories are ALWAYS built over food. This morning I felt hungry so I listened to my body and prepared a yummy porridge dressed with a drizzle of last night’s homemade caramel- I thought I would share the recipes to inspire you. I will also include an omlette recipe of a brekkie my husband felt like a few days ago- some beautiful fresh mushrooms and some green onions from the garden really made it. Simple is always delicious.

Tips to remember:

Use what you have
Simple food is best
Don’t be too strict with your food on special days and occasions
Grow some greens to add to everything
Don’t waste- be creative

Yes even though I promote health it is never a good idea to be too rigid to the point that you don’t enjoy a happy life when time is spent with others. We all have one friend like this that misses every outing due to controlling things so tightly that they miss all the fun of food. This is the message I would like to portray in this post. The main thing is what you practise the majority of your time. Keep the joy in your meal planning.

So caramel on your porridge is that taking things too far? Ha I figured I like a spoonful of brown sugar or honey on it anyway so why not add that with the butter. Last night I melted a 1/4 of brown sugar with about 60 grams of butter, I let it swirl (don’t stir) in a heavy pan over a gently heat until it became a caramel. Add a generous grind of sea salt that always makes it taste better and then I add a little boiling water to thin it down a tad. You can add cream if you prefer. We had that on some crepes last night, and I kept the leftovers in the fridge because NO WASTE. I must admit it tasted so good on my porridge.

I will list a few other things I have successfully add to my porridge; use what you have and what you love.

Porridge Add Ins:

*coconut

*berries

*banana

*dried fruit

*vanilla

*nuts

*cacao

*seeds

Caramel Porridge

1/3 cup rolled oats

1 cup of milk (any type)

1 tbsp chia seeds

pinch of salt

homemade caramel

pumpkin seeds

extra chia

pinch of cinnamon

Serves 1

For another porridge recipe see one in my rainbow nourish videos

My other simple breakfast/ brunch meal is modelled off a fairly traditional french omelette. I like to cook them in a wok as I find it so much easier to maneuver; that was something I learnt living in asia. Don’t scoff at humble egg cookery, it is actually the true test of a gourmet. Uncook slightly as the retained heat keeps it cooking as you slide it to a plate. Some green onions and parsley from the garden freshen this up. Keep the ends of the onions you can replant them to grow more.

Mushroom Omelette

30 g organic butter

3 cloves of garlic, thinly sliced

200g baby mushrooms, halved

3 green onions, sliced

handful of fresh parsley, roughly chopped

3 eggs, whisked

2 slices of vintage cheese

Heat half the butter in the wok and cook the garlic for a minute, add the mushrooms, green onions and the parsley. Toss over a high heat for a few minutes. Don’t be tempted to overcook. Season and slide into a bowl.

Heat the wok again until hot and add the half of the remaining butter. Pour in half the eggs and swirl into the base of the pan, keep swirling until it is a thin omelette. Season and add the cheese in the middle, fold to enclose and slide onto the plate. Repeat to make the second serving and serve topped with the sauteed mushrooms.

Serves 2