OMG it’s so sunny isn’t it? I’m absolutely loving it. The boys went camping last night – they found a place locally what would allow groups of young lads (I’ll report back to tell you whether that was a wise decision) and off they went with tents, sleeping bags, one of those bucket barbecue things, and basically the entire contents of the fridge: bacon, sausages, plus my freshly baked bread. I said on Twitter the other day that having teenagers is kind of like having massive Borrowers. You bake something, then ten minutes later it’s vanished and there are just crumbs left. Oh well, at least they won’t starve. I’m having a bit of a health kick at the moment myself, leading up to our family cruise in September (squee!): following a ten minute weights workout every other morning (to combat the dreaded bingo wings) and doing sit ups, bike rides with Mr E (who is waaay fitter than me) and longer dog walks too. These delicious kiwifruit and coconut breakfast bowls contain one of my latest obsession: Zespri SunGold kiwifruit. Have you seen them?
Healthy brunching is still the order of the day for me. However hard I try I can’t bring myself to eat too early, but when I do, I’m going for mega flavour and loads of healthy ingredients. including these lovely kiwis. They’re basically kiwifruit but even better – firstly, for the photography obsessed, they’re naturally a very pretty yellow colour, and secondly they’re mega healthy, containing three times more vitamin C than oranges. I’ve read that people think they taste a bit banana-like. I can’t get that at all but they’re sweet and fresh and yummy, so that works for me.
You don’t have to use coconut milk for this, but I’ve been keeping it in the fridge and I love it. The other bonus is you get a blob of the lovely thick coconut cream stuff, which you can then whisk into a really delicious, light coconut whipped cream. We’re having a party on Friday night for the family, and I’m currently wondering if I could knock together some sort of coconutty/tropical fruity pavlova using this creamy coconut stuff. Again, I’ll report back.
Also: you really don’t have to leave overnight oats all night: I make them when I first get up and leave them for a couple of hours to soak. Basically you just want them softened, but feel free to make them the night before if you like them really soft or if it’s easier to get stuff done the night before.
Kiwifruit and coconut breakfast bowls
For one person you’ll need:
100ml coconut milk
1 Zespri SunGold kiwifruit
Nuts and seeds: I used pistachios, pumpkin seeds and flax seeds
A few dried cranberries
So basically, just mix the oats and coconut together (or feel free to use yogurt or milk). Leave overnight or for a few hours, then layer up your bowl with loads of good things: fruit, nuts, seeds, nut butter (if you like it) and dried fruit (not too much – it contains loads of sugar).
Scoff in the garden on a sunny summer day (or pop in a container and take it to work!). Deeeelicious (but not for doggies, sorry Ly!)
Thanks to Zespri SunGold kiwifruit for the #breakfastbling 🙂