Lets Do Breakfast


7:00 AM BREAKFAST TIME - Use Your Senses


Breakfast is a great time to connect with your senses and start your day with a mindful moment or two. Tune into the sounds of the radio and the crunching of toast, the warmth of the coffee cup and the aroma of the beans, the flavours and textures of the toast and the tiny crumb trail it leaves along the kitchen counter (not my favourite moment I have to admit, but hey each to their own!)

Try turning your attention off autopilot and guide it directly to where you are present. What can you hear? Taste? Smell? See? Touch? Pay attention and notice the richness of the full experience. Awakening your senses will help you to immediately experience the beauty of the present moment, in all its morning glory. Simply look for the beauty in the ordinary. On your commute to work or on your way to get coffee, take more notice of your surroundings. Look up at the skyline - the patterns of the clouds, the colours in the sky.


Try this recipe to super charge your morning, the smell of sweet scented rhubarb will have your senses going crazy in the best possible way!


POACHED VANILLA RHUBARB, PEACHES & GRANOLA

Poaching Ingredients

300g Rhubarb

150g Coconut Sugar

1 Vailla Pod


Granola (makes 1 large container)

180g Pecans

100g Almonds

240g Oats

175g Pumpkin Seeds

160g Sunflower Seeds

100g Flaxseeds

3 Tbls Coconut Oil

3 Tbls Maple Syrup

200g Raisins


Serve with

1 Peach sliced

1 -2 Tbls Greek Yogurt


METHOD


1. Add the sugar and Vanilla pod to 200ml of water and bring to the boil, chop the rhubarb into 2cm chunks. Once the sugary water is boiled, bring off the heat and add the rhubarb allowing it too cool. The poaching takes place as the water cools and should leave the rhubarb beautifully soft and pink in the water. (serve with a drizzle of poaching liquid if you desire)


2. For the granola, place the almonds and pecans in the food processor and blitz for a few seconds so they are partially crushed. Then add them to a large mixing bowl with the other dry ingredients -except the raisins.


3. Melt the coconut oil with the maple syrup on the stove, once it is dissolved to a sweet liquid add to the bowl of dry ingredients and mix well. These should combine to a bowl of slightly sticky, nutty, oat goodness.


4. Place the mixture onto a baking tray and bake for 30- 40 min at 180-200C until crunchy. Stir the mixture every so often to ensure an even bake and no burnt bits!

Once baked remove from the oven and allow to cool. When it is cool, transfer to air tight container.


5. Build your bowl, I like peaches on the bottom for soft texture and sweetness. Add a good dollop of yogurt, sprinkle the granola and top with the pink, sweet rhubarb chunks. Find a peaceful spot and tuck in!