We are doing our kitchen. Ha! What lies behind that sentence! It’s a very exciting time, and I’m immersed in planning, ordering, working out, contacting tradespeople, coordinating visits… and the summer holidays are nearly upon us! The building work commences on Monday, the first day of the school holidays. We are only having structural work done by the builders, some pipework by the plumbers, and new lighting and socket circuits by the electricians. We will do the rest of the work ourselves, including making good the walls, installing the Ikea kitchen, paining and decorating, and will probably reinstate the ceiling ourselves too. We like to throw ourselves in!
For various other reasons, and as frequently seems to be the case for me, I have had to step away from the blog for a while, and looking at this recipe I’m going to share with you now, I almost feel as if it was someone else’s creativity which came up with the idea; someone else’s hands which facilitated it, chopped up the ingredients, combined them, and presented them in this appealing and delicious way. It certainly doesn’t feel as if it was me at the moment. I know I become too deeply affected by things and I let them affect my work and my plans, because I find it hard to lift myself out of how I’m feeling sometimes.
Enough of that though. The idea of the preamble to a recipe is to make your mouth water and for you to really want to make and eat the recipe right now, so lets get stuck into this incredible bowl of goodness, see what’s in it, and how it will nourish your body for a great start to the day, whilst providing you with a massive range of nutrition and energy, and, of course, flavour. This yummy nice-cream, or banana ice cream, also contains lots of veggies, other fruit, and soaked buckwheat. Topped with more buckwheat, plus a range of different seeds, this bowl really does pack a nutritional punch, and will set you up perfectly for a new day. Ideal for warmer weather, the freshness of the frozen veggies will invigorate and cool, whilst the textures will awaken your taste buds. Just remember you will need to make a couple of preparations the night before, but this breakfast takes about one minute to throw together in the morning.
- 1 banana
- ¾ stick of celery
- 2” of cucumber
- Slice of melon
- Half an apple
- 40g buckwheat
- 1 tsp honey
- Dollop of almond butter
- Tsp golden linseeds
- Tsp pumpkin seeds
- Food processor
The night before, chop the fruit and vegetables into smallish chunks, pop into a lidded tub, and freeze overnight. Also, place the buckwheat in a bowl and cover with water by about 1”. Set aside until the next day.
In the morning, remove the fruit and veg tub from the freezer about 15 minutes before you want to eat. This will take the edge off the hardness and make it a little easier on your food processor.
Place the fruit and veggies into the food processor along with all but one tbsp of the buckwheat, and the honey. Blitz until combined but still firm.
Serve into a bowl and top with the almond butter, remaining buckwheat, and both types of seeds.
I have a variation on this recipe which I will publish another time, but meanwhile, for more breakfast inspiration, check out my new Projects tab, under which you’ll find my article Breakfast Outside the Box, which gives loads of tips on how to take a fresh look at what you eat for breakfast and how to introduce breakfast ingredients you hadn’t thought of using at that time of day.
Thanks so much for bearing with me, and look out for updates to the Prepare Your Space section of the website, which I hope to populate now I have a space I can use as an example!