Breakfasts

Walnuts are packed with omega 3. If you have ever wondered where you get enough omega 3 on a vegan diet send Veet an email and she will send you some information on this. Keep this dukkah in your fridge at all times and sprinkle it on everything.

Everyone needs a good scrambled tofu recipe to treat people to a special Sunday breakfast or brunch or to put in tortilla or burritos. We eat this with rice and salad sometimes too.

This fabulous recipe comes out of the last three day Vegan Foundation Cooking Course. Grace and Nells made and adapted this recipe from Celia Brooks Brown’s Vegetarian World Recipes cookbook. If you are an Okonomiyaki fan you are going to love this vegan version and if you have never had Okonomiyaki then this recipe is a must try. Perfect for breakfast, lunch or dinner.

If you are wanting a quick grab savoury breakfast, these muffins are the thing. Make up a double batch, keep half out and freeze the rest. They are packed with complete protein, contain vitamin C, A, K, fibre and potassium. Take them up a notch by cutting them in half and adding a nice dollop of hummus.

What do you eat for breakfast? Do you eat the same thing every day or vary it up? My mum told me as a child that if you have breakfast you set yourself up for the day. Even science proves this. Studies show that if children don’t have breakfast their bodies struggle with absorbing the nutrients they need in the day and some studies show that children perform worse at school if they don’t have breakfast.

Some years ago I wrote a blog on an interview I did with a friend and dance facilitator of mine. It was a beautiful interview with many words of wisdom. On Sunday my friend left her body as she had spent the year unwell. I know she would have been listening to her body the whole time. I got a message from her beloved that she very much enjoyed cooking food from my recipes this last year and that makes me so happy to know that. I want to share again with you the interview I put into the blog many years ago and also the soup recipe I developed. I had this breakfast soup this morning in honour of beautiful Navanita and I reflected and reminisced on all she gave me and so many of us all over the world. Forever in our hearts.

It’s seasonal produce week so here I am with something that is in season, right in my garden, right now. We have three prolific guava trees growing in our garden. The majority of the fruit is feeding the bats, which I am so happy about as the bats had a tough time through the drought and fires. We love that we can share the fruit with them. Yesterday we picked 10 lovely ripe guavas that the bats hadn’t touched and we made the best jam I think I have ever tasted.

Last week marked the start of another Vegan Chef Training. Six wonderful women came together to join in Module 2, Raw Cuisine. As part of this module I show you how to sprout legumes and you get to take home a pack of seeds to sprout and recipe develop.

For two decades as a university student, care worker and teacher I took a packed lunch to work. I had no choice there were no options for me as a vegetarian and I have also always been a fussy eater. White bread sandwiches have never cut it for me. And that was pretty much all that seemed to be available at school canteens.