With summer upon us (yippee! finally some sun, beach and relaxing) we tend to turn to lighter fare and of course, get spoilt with some beautiful fresh produce. In this summer fruit salad, I've roughly chopped up some oranges, green granny smith apples, paw paw, rockmelon, strawberries and thrown in some blueberries. I shred some mint, squeeze some lemon and tend to make a big bowl that can sit in the fridge for a couple of days. Great additions are greek yoghurt, lsa, chopped nuts, dessicated coconut, coconut sugar or chia seeds.
I follow this great Melbourne based chiropractor Damian Kristof and he is the founder of Forage Cereal. It's gluten free and I make bircher muesli from it. The ingredients are: Rolled Brown Rice, Sunflower Seeds, Pepitas, Coconut, Almonds, Macadamia nuts, Currants and Cranberries. I soak about a cup of it overnight in water or half water\half milk. The next day I add: grated green apple, toasted flaked almonds, coconut sugar and desiccated coconut. Served with a homemade stove top coffee.
Scrambled eggs are great. Great when your omelette goes pear-shaped, great when you want to literally throw things into a pan and great anytime of the day really. I sautéed mushrooms in a little pan with olive oil, throw in a chopped tomato once they turn goldenish, crack in a couple of eggs and some milk - keep folding until just half runny then put in some grated cheese and let it set for a bit. The last flourishing touches are seasoning and fresh, torn basil (and Tabasco).
I wanted to put this one in, as it was one of those times that my omelette did go wrong! So, we can call it a scrambled omelette. This one is sautéed leek, onion, tomato and grated zucchini. Add a couple of eggs and cook through - keep folding over. The last touches are chopped coriander and a wedge of feta.
This one became a fast favourite last year. Soft or hard boil some eggs (depending on your preference). I then blanch some asparagus quickly in hot water (chop them on the diagonal first), quickly fry them off in pan with halved cherry tomatoes, olive oil, chilli flakes, lemon juice and seasoning. I then toss through chopped Italian flat leaf parsley. Yummo.
All of these recipes can be adapted to mix and match your favourite ingredients, seasonings and produce. I like to have a repertoire of staples I can fall back on and modify. The great thing is you can eat these meals at any time of the day really. Even in your pyjamas. Happy Brunching!