Strawberry & Mango Smoothie Bowl

Serves 4
Ingredients

1 cup strawberries, frozen

1 cup chopped mango,

frozen1 cup plain unsweetened yoghurt

1/2 cup milk or coconut water

2 bananas, chopped (optional)

4 fresh strawberries,

1 fresh mango, cubed

¾ cup pure delish strawberry and pistachio breakfast mix

Method

In a blender, blitz frozen strawberries and mango, yoghurt, milk and bananas until smooth. Pour into 4 bowls and top with fresh fruit and pure delish strawberry & pistachio breakfast mix, serve immediately. 

mango, orange, strawberry & avocado smoothie bowls topped with peach, pecan & vanilla nograin-ola

Mango, Orange, Strawberry & Avocado Smoothie Bowls
Serves 4
Ingredients
2 cups chopped frozen mango
1 cup chopped frozen strawberries
2 oranges, peeled and cubed
1 avocado, flesh only
To serve: 
peach, pecan & vanilla nograin-ola
Fresh fruit (optional)
Method
In a blender, blitz together mango, strawberries, oranges and avocado. If the mixture is too solid to blend, add a splash of water, milk or coconut water. Once smooth, pour into four bowls.
Top with peach, pecan & vanilla nograin-ola and your favourite fruit.

fluffy blueberry pancakes topped with primal breakfast mix

 

fluffy blueberry pancakes topped with primal breakfast mix

Serves 4

Ingredients

1 cup milk

1 tablespoon lemon juice

1 1/4 cups standard flour

1 teaspoon baking powder

1/2 teaspoon baking soda

Pinch of salt

2 eggs

Butter for frying

1 cup fresh or frozen blueberries, thawed

1/2 cup coconut yoghurt

150g primal breakfast mix

4 tablespoons honey

 

Method

Place milk and lemon juice in a bowl and set aside.  

Sift the flour, baking powder, baking soda and salt into a large bowl.

In another bowl, beat the eggs until fluffy.

Add the curdled milk and eggs to the dry ingredients and whisk until smooth. Place in the fridge for 30 minutes.

 Melt some butter in a large non-stick frypan. Add a ladleful of pancake mix and top with a handful of blueberries. Do not swirl around pan. Return the batter to the fridge to keep chilled.

 Once the edges begin to dry and bubbles have appeared on the surface, flip pancake over and fry until golden. Repeat with remaining batter and blueberries.

Serve pancakes with a generous spoonful of coconut yoghurt, runny honey and primal breakfast mix.

porridge with berry compote, coconut yoghurt & primal breakfast mix

 

porridge with berry compote, coconut yoghurt & primal breakfast mix

Serves 4

Ingredients

300g frozen mixed berries

1/4 cup caster sugar

2 cups rolled oats

2 cups milk, plus extra for serving

Pinch of salt

1 teaspoon vanilla extract

1/3 cup coconut yoghurt

150g primal breakfast mix

 

Method

Place berries, caster sugar, vanilla extract and 1 tablespoon of water in a saucepan over a low heat. Cook for 5 minutes or until sugar has dissolved and berries have thawed. Bring to a simmer and cook for 10 minutes or until liquid has reduce and thickened. Set aside to cool.

Place rolled oats, milk and salt in a saucepan and bring to a simmer. Cook for 3-4 minutes or until thickened.

Divide porridge between bowls, top with a little milk, coconut yoghurt, berry compote and primal breakfast mix.

creamy chia porridge with spiced toffee apples & custard

 

creamy chia porridge with spiced toffee apples & custard

Serves 4 

Ingredients

2 royal gala apples

20g butter

2 tbsp brown sugar

1 tsp cinnamon

1 tbsp boiling water

2 cups of creamy chia bircher & porridge

1/2 cup milk

1 cup custard 

1/4 cup sliced almonds, toasted

Method

Core apples and slice each into 8 wedges.  

In a large non-stick saucepan over a low heat, melt butter and sugar. Add the apples and cinnamon and stir until well coated. Fry for 3 minutes on each side or until golden brown. Add a tablespoon of boiling water to deglaze the pan.

In another large pot over a low heat, cook the creamy chia bircher & porridge with milk. Stir until porridge has thickened.

Divide porridge between 4 bowls. Top with custard, spiced apples and toasted almonds.

creamy chia bircher with tropical fruit

creamy chia bircher with tropical fruit

Makes 4

Ingredients
2 cups of creamy chia bircher & porridge
1 cup milk, add more if desired
1 cup coconut yoghurt
2 bananas, sliced
2 passionfruit
1/4 cup coconut chips, toasted

Method

In a bowl, combine creamy chia bircher & porridge and milk. Cover and set aside for 20 minutes.

In a small saucepan, over a low heat, toast coconut chips until golden brown.

Divide bircher between 4 bowls. Top with coconut yoghurt, sliced banana, passionfruit pulp and toasted coconut.

 

raspberry & maple nut nograin-ola festive parfait

raspberry & maple nut nograin-ola festive parfait

Serves 4

Ingredients
raspberry & maple nut nograin-ola
2 cups whipped cream
2 cups vanilla bean coconut yoghurt
raspberries
handful of pomegranate seeds

 

Method

In a large bowl, gently fold the whipped cream into the coconut yoghurt. Take a handful of raspberries, mash slightly and add to cream

In 4 – 6 tumblers, spoon layers of raspberry & maple nut nograin-ola, cream & coconut yoghurt and fresh raspberries.

Top with extra raspberries and pomegranate seeds.

grilled nectarines with yoghurt & tropical mango nut crunch

grilled nectarines with yoghurt & tropical mango nut crunch

Serves 4 

Ingredients

4 nectarines, quartered, stone discarded

1 tablespoon olive oil

2 tablespoons honey

1 tablespoon lemon juice

11/2 cups greek yoghurt

11/2 cups tropical mango nut crunch

Method

Bring the grill to a medium/high heat.

Toss nectarine pieces in olive oil and grill on both sides until golden brown. Remove from heat and gently toss in a bowl with lemon juice and honey.

Serve nectarines with greek yoghurt and tropical mango nut crunch

grilled nectarines with yoghurt & crunchy muesli with flakes

grilled nectarines with yoghurt & crunchy muesli with flakes

Serves 4

Ingredients

4 nectarines, quartered, stone discarded

1 tablespoon olive oil

2 tablespoons honey

1 tablespoon lemon juice

11/2 cups greek yoghurt

11/2 cups crunchy muesli with flakes

Method

Bring the grill to a medium/high heat.

Toss nectarine pieces in olive oil and grill on both sides until golden brown. Remove from heat and gently toss in a bowl with lemon juice and honey.

Serve nectarines with greek yoghurt and crunchy muesli with flakes

 

raspberry & maple nut nograin-ola breakfast parfait

raspberry & maple nut nograin-ola breakfast parfait

Serves 4

Ingredients
250g strawberries, stalk removed and halved
300g rhubarb, cut into 2cm pieces
3 tablespoons caster sugar
Seeds from 1 vanilla pod
250g raspberry & maple nut nograin-ola
2 cups full fat greek yoghurt 

 

Method

Preheat oven to 180ºC and line a baking tray.

In a large bowl, toss together strawberries, rhubarb, sugar and vanilla seeds. Pour on to baking tray and bake from 15 – 20 minutes until fruit has softened. Set aside to cool slightly.

In 4 glass tumblers, spoon layers of raspberry & maple nut nograin-ola, Greek yoghurt and stewed fruit.

passionfruit crunch ancient grain-ola breakfast cups

passionfruit crunch ancient grain-ola breakfast cups

Ingredients

2 cups pure delish passionfruit crunch ancient grain-ola
1/4 cup + 1 tbsp coconut oil
1/4 cup honey or maple syrup

Filling
We used greek yoghurt (but coconut yoghurt would work just as well) and topped with seasonal fruit!

Method
Pre-heat oven to 180
Place pure delish passionfruit crunch ancient grain-ola in a large bowl, set aside
Melt coconut oil and honey in a small saucepan over a low heat
Pour melted oil & honey over grain-ola and stir to coat well
Place spoonful’s of the mixture into greased tart tins, using the spoon to press in as much as possible
Bake for around 15 minutes, checking to ensure they don’t brown too quickly
remove from the oven and working quickly press into the tin using the back of a spoon a second time
Allow to cool completely before removing from the tins
Add spoonful’s of the yoghurt mixture into each tart and top with desired fruits!

Grilled fruit with raspberry & maple nut nograin-ola

grilled fruit with raspberry & maple nut nograin-ola

Ingredients

4 pieces of stone fruit

1 tablespoon brown sugar

4 scoops vanilla ice cream or yoghurt

100g raspberry & maple nut nograin-ola

Method:
Pre heat BBQ hot plate or grill to medium

Cut fruit in half and remove stones.
Toss fruit with a drizzle of oil and grill on BBQ, cut-side-down, for about 4 minutes, then flip and cook a further 2 minutes, until warm through and golden.

Sprinkle with brown sugar and cook for a further 30 seconds each side, until caramelised.

To serve:

Place fruit into bowls & top with vanilla ice cream or yoghurt and sprinkle with raspberry & maple nut nograin-ola.

Creamy chia bircher & berry layers

creamy chia bircher & berry layers

Ingredients
½ cup creamy chia bircher & porridge
¼ grated apple (skin on)
raspberry chia jam (see recipe below)
coconut or greek yoghurt
coconut water
nuts & seeds (whatever you have)
handful of berries (blueberries or strawberries)
shredded coconut
freeze-dried raspberry (optional)

 Raspberry Chia Jam
2 cups frozen raspberry
2 tbsp water
1 tbsp honey
3 tbsp chia seeds
(put all in a pot and boil over medium heat, stirring frequently until mixture thickens.store in an air tight container in the fridge and will keep for around 2 weeks.)

Method:
Put creamy chia bircher & porridge and the grated apple in a bowl and cover with coconut water and a lid (could use glad wrap) and place in the fridge for 15mins. Pull out and stir.

In a glass cup/jar begin layering – You can do this in any order and use many alternatives. We started with a dollop of the raspberry chia jam, followed by fresh blueberries, then a dollop of coconut or greek yoghurt, then spoon in bircher mix, another dollop of raspberry Chia Jam, topped with a small amount of nuts & seeds, shredded coconut, fresh Strawberry and crumbled freeze dried raspberry (optional)