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Showing posts from tagged with: breakfast recipes

Vegan Recipes for your Next Summer Picnic

Posted by admin in Food, Givingtreesnacks, Health, Uncategorized | 0 comments

30.06.16

The summer season is here and we're all ready to kick back and relax, enjoying the weather with our friends and family. Pack your blanket and your basket because we have 5 fun new picnic recipes to share this summer! These great recipes are a great way to sneak your veggies in! 1.)Vegan Mushroom Rolls Who needs sausage rolls when you can have mushroom rolls! If Jamie Oliver can eat vegan so can you! Stuffed with a flavourful herby mushroom fulling these vegan mushroom rolls will be irresistible at your next picnic! Check out the recipe here! Vegan Mushroom Rolls 2.) Mexican Black Bean, Avocado, Corn and Quinoa Salad Packed full of flavour and topped with refreshing orange segments this Mexican inspired salad will be a hit at your summer picnic! Try topping with some broccoli and pumpkin Giving Tree crisps for added crunchy texture! Get the recipe here! HEALTHY-Vegan-Mexican-Quinoa-Salad-with-Black-Beans-Corn-Avocado-and-a-Creamy-Orange-Chili-Dressing-vegan- 3.) Easy Sesame Brussels Sprouts Slaw This recipe is so quick and easy you can make it in no time! Check out the full recipe here! Easy Brussels Sprouts slaw   4.) Sweet Potato Burger This sweet potato burger looks so delicious and so easy to take on the go! It's sure to be a favourite among children and adults alike! Check out the full recipe here! sweet-potato-burger   5.) Vegan Pumpkin Brownies These fudgey pumpkin brownies would be a delightful addition to any picnic regardless of the weather! Check out the recipe here!                          Pumpkin Brownies   With all these great dishes and desserts your picnic is sure to be a success! Also the great thing about these recipes is they all include a serving or more of fruits or vegetables. Smash in your fibre and your five a day at your next picnic! For more great picnic ideas click here! or here!

SVOATS.. Porridge like you’ve never tried before

Posted by admin in Uncategorized | 0 comments

12.02.16

SVOATS? Sounds a bit like an up and coming bar or restaurant..but in actual fact these are porridge oats like you've never tried before.

Move over the avo toast, smoothie bowls and poached eggs, please make way for Savoury Porridge!

Now we're not talking just adding a pinch of salt Goldilocks style..

SVOATS are bowls of ridiculously tasty, warming, healthy and filling goodness. Don't get us wrong we love our Giving Tree topped porridge with all the trimmings. But with the Winter months still very much upon us, and it can get repetitive having the same breakfast every morning we thought it was time for a little bit of change.

Now, you probably have alarm bells ringing and thinking, I can't possibly confuse my tastebuds this much. However, just trust us when we say you won't regret it with these wondrous recipes.

Not only are oats tasty, studies have shown that eating oats may help lower cholesterol and reduce the risk of heart disease. They are a good source of protein, complex carbohydrates, iron and full of both soluble and insoluble fibre helping keep you full and also to keep things moving.

Go on, be a rebel and try these SVOATALICIOUS recipes..

1. Poached Egg, Avocado and Hollandaise SVOATS (serves 2/3)

90g oats 500ml water salt and pepper 1 tbsp green pesto shredded cheese like parmesan or cheddar avocado cured good quality ham 2 eggs hollandaise sauce cayenne pepper

Method;

In a pot place oats and water, season with salt and pepper and cook for about 10 minutes on a medium heat. When it’s thick and cooked, it means it’s done. Mix in a tablespoon of pesto into it.

Making a poached egg is not the simplest thing in the world, but it’s not as difficult as we think. It helps to add 1 tablespoon of vinegar and ½ tablespoon of salt to the boiling water and then, just before adding the egg, you need to stir the water (you can always replace it with a soft boiled or fried one).

Hollandaise sauce:

200 g butter 3 egg yolks 1 tablespoon lemon juice ½ tablespoon salt pinch cayenne pepper 2 tablespoons cream First you need to melt the butter (don’t heat it too much), meantime mix all the other ingredients in a bowl until the colour lighten. Very slowly add the butter and blend it until everything nicely connects. Your hollandaise sauce is ready!

Make a little portion of porridge with salt and pepper (you can add whole egg while you cook it) and a poached egg. Serve it with some good ham, pour a hollandaise sauce on a top, avocado and sprinkle with a pinch of cayenne pepper.

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(recipe with thanks to 'whatshouldieatforbreakfasttoday')

2. For those of you that are still a bit wary of the SVOATS this recipe incorporates sweet too.. Maple Syrup, Bacon and Egg

Ingredients:

90g oats

500ml water (follow same cooking method of oats as above)

4 eggs

Streaky bacon

Maple syrup

Fill oven proof dishes with the cooked porridge (a little butter inside doesn't hurt too) ramekins would work well. Make a little well for the egg and crack it right in. Bake in a preheated oven at 180 degrees for approx 15-20 mins. your cooking time depends on the temp of your cooked porridge (your porridge should be warm), the type of dish, and how you like your egg. We know everybody likes their eggs different so just keep checking the middle 'till it is to your liking.. remember it will keep cooking a little bit after you take it out, so if your not serving right away take that into consideration. While they're in the oven, crisp up your bacon get it ready ( we fried ours with a little coconut oil in a frying pan).

If your not into bacon or don't want to fuss with it some toasted pecans or almonds would be yummy...you just need something that will add a little crunch and texture.

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 Serve with bacon, maple syrup and enjoy! :)

3. Mushroom, Thyme, Spelt SVOATS

Ingredients 75g  spelt flakes 75g  oats 1 tablespoon coconut oil 3 fresh thyme sprigs Pinch of salt

Toppings: 2 poached eggs Sautéed mushrooms (we sauteer ours in a little coconut oil) Small handful chopped spinach or kale leaves Chilli Flakes Drizzle of extra virgin olive oil or truffled oil (optional)

Instructions Boil the kettle with 250 ml of water or bring to a boil in a pan. In a separate pan melt your coconut oil on a medium-high heat. Add the spelt and the oats and stir to coat. Reduce to a more medium heat and stir occasionally, making sure all the flakes are getting nice and toasty evenly. Toast for about 5 minutes, and once it’s lovely and fragrant (I think it starts smelling like popcorn!) carefully add in your boiling water - and be careful, as it’ll splutter! Turn down the heat to low, until it’s just barely a simmer, throw in the thyme sprigs and salt, give it a quick stir and cover. Leave undisturbed for at least 5 minutes. Once it’s reached your desired consistency, take off the heat, remove the thyme sprigs, and place into bowls. Add any and all toppings that you want, and enjoy straight away.

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(picture with thanks to sprinkleofgreen)