If you need some inspiration for breakfast, our Morning Yoga by the Lake students shared a few of their favourite breakfast recipes. Bon appétit!
Sunshine Oatmeal – Prepared by Carlo Kuhlenschmidt
The inspiration for this recipe came to me during the MYBL practice!
I have a sweet tooth, and I always make a sweet or rich steelcut oatmeal recipe. Two of my faves are maple, pecan and raisins, or “PB&J” oats! Yasmin mentioned she doesn’t particularly enjoy sweet foods in the morning, which got me thinking: “Does oatmeal always have to be sweet?” That evening, with that thought in mind, and looking at what I had in the fridge and pantry, I came up with this new favourite! Credit to my friend Kat who helped me come up with the recipe’s name when she tried it and said: “Mmmm, tastes sunny!”It was meant to be. Sunshine Oatmeal + Morning Yoga by the Lake.
Ingredients (Serves 2-3):
– 1/2 cup of steelcut oats
– 1+1/2 cup of filtered water
– Pinch of sea salt
– 1.5 TBSP of coconut oil
– half a large ripe banana, or 1 small ripe banana
– 1-1.5 TBSP of fresh lemon juice
– lemon zest of 1/2 a lemon
– 3 TBSP of unsweetened shredded coconut
– 2 TBSP of goji berries + 3-4 TBSP of filtered water
1. Place goji berries in a small bowl and cover with 3-4 TBSP of water. Set aside. This makes the goji more plump and tender
2. In a small-medium pot, bring water to a boil
3. Add steel cut oats and pinch of sea salt; bring back to a boil, stir with a wooden spoon
4. Lower the heat to medium, or a slow rolling boil. Cook uncovered for 15-18 minutes. Only stir occasionally, allow the oats to simmer. Turn the heat lower if the oats appear to be drying too fast. Cook the oats more for softer, well done, or less for chewier, more texture.
5. Slice banana into half-inch pieces and add them to oats. Thoroughly mash and mix it in with the oats using wooden spoon.
6. Remove from heat. Stir in the lemon juice and lemon zest. If oats are too sour for your taste, sparingly add either raw sugar, coconut sugar, or agave syrup
7. Stir in the coconut oil
8. Drain excess water from goji berries bowl. Garnish oats with goji berries and shredded coconut
Enjoy hot or cold! It’s refreshing on a hot, summer morning!
Yield: 24 large muffins
– 1/2 cup unsalted butter (vegan option: ½ cup coconut oil)
– 1 ½ cup coconut sugar or organic cane sugar
– 3 large eggs (or vegan egg replacer)
– 2 teaspoons vanilla extract
– 3 cups grated zucchini
– 3 cups whole wheat pastry flour (or gluten-free flour blend)
– 1 1/2 teaspoons baking soda
– 1/2 teaspoon baking powder
– 1 teaspoon salt
– 1 teaspoon cinnamon
– 1 tablespoon garam masala
– ½ teaspoon turmeric
– 1 cup chopped walnuts
– 1/3 cup black chia seeds (or poppy seeds)
– Zest of one lemon
1. Preheat oven to 350 F. Grease or line muffin tins. Beat butter or oil until fluffy, add, sugar, beat again. Add eggs, one at a time. Add vanilla, and then fold in zucchini.
2. In a separate bowl, mix flour, baking soda, baking powder, salt, spices. Mix well. Add dry ingredients to wet ingredients in two additions, stirring between additions. Do not overmix! Fold in nuts, seeds, and lemon zest. Divide batter between muffin tins and bake 25- 30 mins.
3. This makes a big batch! Consider freezing half for later or cutting the recipe in half.
Adapted from: http://www.101cookbooks.com/archives/my-special-zucchini-bread-recipe-recipe.html
– Petits fruits de votre choix: Bleuets, framboises, fraises coupées, raisins etc…
– Un quart de tasse de petits morceaux d’anis (au choix)
– Menthe fraîche
– Une ou deux cuillerée à table de sirop d’érable
– Une ou deux cuillerée à table de brandy ou autre alcool fort de votre choix
– Un soupçon de vinaigre balsamique très bonne qualité
– Un soupçon de sel
– Ajoutez un peu d’eau pour mélanger et adoucir les saveurs
Laissez macérer pendant quelques heures au fraisAdd to fav