Monthly Inspiration
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In my young modelling days I always seemed to be rushing out the door to a job or casting, often with only a cup of strong coffee to fuel me.
Now, I can’t imagine giving up my morning stretches and quiet time to set my intentions for the day.
A rooibos latte is my morning elixir, but it’s now preceded with warm water and lemon, a kinder way to wake up my system and followed by a nutritious breakfast. I love porridge with blueberries or a green smoothie if I need to be out and about early.
Otherwise a warm and spicy vegan scramble is a favourite in the Reed household with hot sourdough toast and creamy vegan cream cheese. Vegan chocolate pancakes are our current Sunday obsession, served piled high with fresh berries and pure maple syrup.
My everyday breakfast at home is fruit, but on relaxed mornings I will take time out for a warm bowl of gluten free oats.
Oats With Blueberries
I like my oats simmered in almond milk and lots of cinnamon until creamy, topped with fresh blueberries and hazelnut butter.
You’ll Need |
- 1 cup organic oats
- 1 cup almond milk (or other non dairy milk)
- 1 cup of filtered water
- 1/2 tsp cinnamon
- 1 tbsp Hazelnut Butter
- 1/2 cup of blueberries
- Pinch of Himalayan salt
- Pure maple syrup to sweeten.
Add your oats, almond milk, water, cinnamon and salt to a small saucepan and bring to a gentle boil over a medium heat. Reduce the heat and cook for a further 5 min or until thick and creamy, stir occasionally. (Over stirring can cause your oats to become very cloying and glutenous in texture)
Top your oats with the fresh blueberries, a dollop of hazelnut butter and a drizzle of pure maple syrup if you like your porridge on the sweeter side.
A rooibos latte is my morning elixir, but it’s now preceded with warm water and lemon, a kinder way to wake up my system.
On the days that work demands that we leave early and face a non stop morning of meetings, a liver detox smoothie to enjoy on the road is our best friend. Our go to smoothie combo is this Matcha laced recipe below.
Ingredients:
OPTION A
- 2 bananas or ½ Maradol papaya, cubed
- ½ cup fresh, 1 packet frozen, or 2 tablespoons powdered red pitaya (dragon fruit)
- 2 cups fresh or frozen or 2 tablespoons powdered wild blueberries
- ½ cup water (optional)
OPTION B
- 1 banana or ¼ Maradol papaya, cubed
- 1 mango
- ½ cup fresh, 1 packet frozen, or 2 tablespoons powdered red pitaya (dragon fruit)
- 1 celery stalk
- ½ cup sprouts (any variety)
- ½ lime
- ½ cup water (optional)
Directions:
Combine all ingredients in the blender. Blend until smooth. If desired, stream in up to ½ cup of water until desired consistency is reached.
Makes 1-2 servings
On the days that work demands that we leave early and face a non stop morning of meetings, a liver detox smoothie to enjoy on the road is our best friend.
Do you ever wake up and feel like only a fry up will do? On these mornings, when my beloved cast iron pan is calling my name. I’ll put a happy tune on in the kitchen and prepare my favourite vegan ‘scramble’. If I have guests staying, I might prepare the veg the night before, but most of the time, its impromptu and can turn into an ‘emptying of the veg draw’ kind of meal.
My Kind Of Scramble |
- 1 red onion, peeled and cut into a rough dice
- 1 red bell pepper, seeded and cut into a rough dice
- 1 yellow bell pepper, seeded and cut into a rough dice
- 2 cups sliced wild mushrooms
- 1 large head cauliflower, cut into florets
- 2 pinches of Himalayan sea salt
- ½ teaspoon freshly ground black pepper
- 1½ teaspoons turmeric
- ¼ teaspoon cayenne pepper, or to taste
- 1 clove garlic, peeled and minced
- Good quality olive oil
- 1 to 2 tablespoons low-sodium soy sauce
- Add a coconut oil to a pre heated pan and sauté your onions until translucent. Set aside your onions and sauté your mushrooms until cooked and just browning. Set aside your mushrooms and sauté your red and green peppers until they are tender and just starting to brown. This will take 10 -12 minutes but it will be worth it, to have perfectly caramelised veg.
- Now sautée your cauliflower florets 5 to 6 minutes, or until the florets are tender.
- Add the crushed garlic, a little extra olive oil and all of the veg to your pan. Season with the turmeric, cayenne pepper, soy sauce and nutritional yeast and cook for a further 3 minutes until fragrant and all hot. It should all be glossy and coated and smelling delicious.
- Serve in a bowl with crumbled vegan feta or with sourdough toast.
This scramble is so adaptable and makes for a great lunch bowl with a little brown rice, fresh avocado and cilantro.
Our Sunday mornings are currently hopelessly devoted to The Minimalist Bakers ‘Easy Fluffy Vegan Double Chocolate Chip Pancakes’, a word of decadent advice, make the chocolate topping as well, it’s Sunday after all.
I encourage you to reach for your yoga mat rather than your phone and take the time to nourish your body before facing your day. It will become a routine you will treasure and rely on and one your mental and physical health will benefit from.
Wishing you calm, nourished and happy mornings.
The Reed family.
