After a few days of over indulgence this is a perfect low calorie glass of guilt free brekkie. Full of zingy energy combining turmeric, ginger and apple. You can make this the night before and leave it overnight in the fridge or just whisk it up quickly in the morning. Simple but full of flavour.
- 100ml coconut or almond milk
- 1 apple
- 1/2 teaspoon turmeric
- nice chunk of fresh ginger (peeled)
Grate half the apple and put this in a small bowl or glass. Put the coconut milk, rest of the apple, the ginger and turmeric into a blender and blend well. Pour this over the grated apple. Easy!
You can also add a tablespoon of chia seeds to make this a bit more substantial – although it’s still a light dish. If you add chia seeds then leave overnight or for at least 1/2 an hour after making to enable the chia seeds to soak up some of the juice.
Tahini, coconut and pineapple are a perfect combo. I use tahini a lot for overnight breakfast oats and chia puddings – it really isn’t just for hummus! Frying and coating the pineapple with sesame seeds and coconut mixes all those lovely exotic flavours and it provides the accompanying chia pudding with a bit of texture.
This is a great breakfast for these mixed summer days, when you want something sunny but could do with a bit of warmth too, because let’s face it, August isn’t quite the sunshine month so far.
Pineapple tahini & coconut chia delight (serves one)
- 100ml coconut milk
- 1 tablespoon tahini
- 1 tablespoon chia seeds
- 120g pineapple – cut into chunks
- 1 tablespoon sesame seeds
- 1 tablespoon desiccated coconut
- 1/2 teaspoon coconut oil
Blend the coconut milk with the tahini and stir through the chia seeds. Leave for 1/2 hour or overnight.
Melt the coconut oil in a frying pan and fry the pineapple chunks for a couple of minutes. Then add the sesame seeds and desiccated coconut and toss with the pineapple to coat the pieces. Continue to fry for a couple more minutes. Serve on top of the chia pudding.