Having a healthy breakfast can really put you in a great mood for the rest of the day.
Studies have shown that eating breakfast has a variety of other health benefits too – people who eat breakfast tend to have lower rates of heart disease and lower cholesterol.
Jane and Myles Lamberth, authors of Good Vibes Cookbook have shared some of their favourite breakfast recipes with us – inspired by Ireland and surf trips around the world.
Turmeric lassi recipe with banana, fresh ginger and honey
On our last surf trip to Sri Lanka we became addicted to drinking lassis. A major source of probiotics, a lassi should be on your weekly smoothie list.
So, what exactly is a lassi and is it just a fancy smoothie? Well, the difference between a lassi and a smoothie is simple: In a smoothie, fruit plays the leading role. In a lassi, yogurt plays the leading role.
This lassi recipe is loaded with turmeric, which is an immune-boosting powerhouse. Turmeric is also anti-inflammatory, an antioxidant, and a natural pain killer. If turmeric doesn’t live in your spice cabinet yet, it should.
You can tone the amount of turmeric up or down, but if you follow the recipe below you’ll get a sweet, creamy, lemon and ginger flavour with a little bite from the ginger.
- 245g (1 cup) plain kefir or plain organic yogurt
- 1 banana
- 2 tsp fresh ginger, grated
- 1⁄2 lemon, juiced
- 2 tsp fresh turmeric, finely grated
- 1 tsp honey
- 1 tsp vanilla extract or ground vanilla (optional)
- 3⁄4 cup ice cubes (adds a nice frothiness)
- Add all ingredients to a high powered blender and blend until smooth.
- Top with a sprinkle of turmeric.
- Serve in a thin glass, kick back and enjoy
Ricotta hotcakes recipe with blueberry compote and thick Greek yoghurt
Light and fluffy, with a slight tang from the ricotta cheese, these are a great alternative to standard pancakes.
Makes about 15-20
For the batter:
- 250g (1 cup) ricotta cheese
- 125ml (½ cup) milk
- 2 large eggs, separated
- 100g (⅔ cup) plain flour
- 1 tsp baking powder
- Pinch of salt
- Vegetable/ nut oil for frying
Easy blueberry compote:
- 300g (1½ cups) blueberries
- 1 tbsp caster sugar
- 5 mint leaves, chopped
- Thick Greek yoghurt
- Honey to drizzle
- First make the compote by squashing the blueberries with a fork, adding the sugar half way through. Allow to marinate for 5 minutes, while you cook the pancakes.
- Grab a nice, deep bowl and mix together the ricotta, milk and egg yolks.
- In another bowl, whisk the egg whites until stiff. (You can do this by hand to get your morning exercise!)
- Back in the ricotta bowl, add the flour, baking powder and salt. Mix gently until combined.
- Fold the beaten egg whites into the ricotta mix.
- Try to keep as much air in the mixture as possible – don’t over mix.
- Heat a large frying pan, and with some paper towel smear a drop of oil all over the pan. Be careful not to burn yourself. Repeat this oil wipedown between batches of pancakes.
- Drop in about 3 large spoons of batter at a time – they should spread out to the size of a beer coaster.
- Cook for around 1.5 minutes, until the underside is golden and there are lots of bubbles on the top side.
- Flip quickly with a spatula, cook for another minute and flip again for even, quick cooking. Pancakes done!
- To serve, pile up 3 pancakes and top with a big blob of yoghurt, a flick of fresh blueberry compote and chopped mint. Then drizzle the expensive, market-bought, hipster-made honey on top.
Read more related articles about healthy recipes:
Mango coconut rice bowl recipe with lime, ginger and mint
A simple vegan recipe with amazing flavour, this healthy breakfast bowl goes down well as a dessert, too. You need to start preparing it the day before, so plan ahead.
- 160g (1 cup) short grain brown rice
- 2 tins coconut milk, left in the fridge overnight
- 1 tbsp honey, or your choice of sweetener (vegan alternative: agave)
- 2 ripe mangos, cut into strips (or any tropical fruit such as kiwi or pineapple)
- A thumb of fresh ginger, grated finely
- Zest of 1 lime
- Mint leaves, ripped
- A wedge of lime, to garnish
- Coconut flakes
- Finish with coconut granola and more chopped fruit
- Start the night before by soaking the rice in a pan of water – this yields a better texture once cooked.
- Leave the tins of coconut milk in the fridge – the low temperature separates the coconut water from the thick coconut cream.
- Drain the soaked rice, rinse away any excess starch and cook according to packet guidelines – usually around 20 minutes in boiling water.
- Cool down after cooking, by running cold water over the rice or by spreading out onto a roasting tin.
- Open up the coconut tins and scoop out the creamy stuff, saving the watery liquid for your next smoothie or curry.
- Fold the thick coconut cream into the rice, and add honey, lime zest and ginger to form a porridge consistency.
- If the rice is warm the coconut cream will melt, so make sure the rice is cold.
- Taste and maybe add a pinch of salt or more honey/sweetener.
- Serve in a deep noodle bowl, topped with sliced mango, seeds and nuts, ripped mint and a lime wedge. Finish with a drizzle of honey and a scattering of coconut flakes. The rice should keep for several days. Enjoy!
Dairy-free berry smoothie bowl recipe with coconut flakes, chia seeds and flaked almonds
You might’ve heard of the acai breakfast bowl – a thick, smoothie-type breakfast made from the superfood acai berries – but let’s face it, it’s not easy to pick up acai berries in your local supermarket. So here is a berry-nice, easy breakfast bowl recipe, using readily available shop-bought frozen berries.
The concept is to make a thick smoothie as a base, then add lots of chopped fruit, seeds and nuts to keep you healthy, motivated and shake up your breakfast routine.
If you haven’t invested in a powerful blender, this is the time to do so.
Makes one large portion or two small.
- 340g (1 cup) frozen berries
- 1 frozen banana
- A few dashes of coconut water or nut milk (coconut, almond, soy etc)
- Coconut flakes
- Hemp seeds
- Chia seeds
- Puffed quinoa
- Puffed brown rice
- Flaked almonds
- Healthy grains, seeds or pulses
- Extra chopped fruit such as kiwi, pineapple, strawberries or even dried fruits like dates or apricots. Anything goes, but keep it healthy.
- Pop the banana and berries into a blender and blitz on low. It will look a little crumbly. The trick is not to blend too quickly. You can also use a hand blender.
- Add coconut water or nut milk a few dashes at a time and whizz up.
- Scrape down the sides with a spatula.
- Once you’ve got a soft-serve ice cream texture, pop the mixture into a bowl.
- Sprinkle the nuts, seeds, pulses and fruit on top.
Recipes from the Good Vibes Cookbook by Jane and Myles Lamberth, published by Orca Publications, priced £17.99.