Scrumptious = health for breakfast

10 Jun
fruit with yoghurt

fruit with yoghurt (Photo credit: Peet Sneekes)

Today, at last, summer is here. Over 30C but fresh, with a light breeze. Sunday, so extra quiet – no work today with everyone at church (except heathens like me). Time for breakfast outside under the mirabel tree. Feed cats, next door’s dog, horse and chickens first, or you’ll have no peace.

What: yoghurt (preferably home-made from organic full cream raw milk but Greek style is the next best); whatever fruit is in season or in the fridge (today I had a banana and an apricot), seeds and nuts to hand (I had toasted sesame, organic coconut flakes, almond flakes, pumpkin seeds and flax seeds (linseed); black pepper, cinnamon and if you like, a bit of cayenne.

How: chop the fruit into a bowl, shake and scatter the seeds, nuts and spices, dollop the yoghurt on top and mix. Eat slowly, relishing every texture and taste. Seriously good start to the day ā€“ and never boring because of the almost limitless variations, even in winter.

When it’s cold, I sometimes toast a bit of muesli or just oats, gently, in a frying pan (no oil) and tip on top of the fruit/yoghurt as an extra bit of warmth and crunch.

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