A big bowl of fruit salad for sharing is a bit special – it requires an alignment of assorted ripe fruits and someone prepared to chop it all up. Even more special when the chief chopper is an enthusiastic 6 year old and the chopping supervisor is someone other than me.
I put this up on the facebook page a couple of days ago but couldn’t do a blogpost as away without wifi and so here it is.
The thing with breakfast is that everyone knows it’s the most important meal of the day but if you happen to be a busy parent with a handful of kids who have places to be and before you can haul them to their places you gotta make their lunches and unload the dishwasher and peg a load of laundry….it can be hectic around the breakfast hour I tell you. I could go for the old classic cereal and toast thing but I’m not a huge fan and I’m getting some pretty bad vibes about too many grains from Nourish-ed so I’m thinking I need something that packs a bigger punch. Something more nutrient dense that will carry me through the madness of the morning and often beyond because my kids are not so great and letting me have a little down time for a relaxing lunch break. Nourish-ed recommend greens and protein – steak and salad (yes really) but clearly even if my stomach could face it my schedule wouldn’t allow it (I know I could pre-prepare the greens and quick fry the steak but those leaves take a lot of chewing you know!) . So this little super-seed combo is my take on a nutrient dense breakfast. I’ve been having a variation of it for the last 6 months or so and it’s pretty darn good and very quick to prepare.
A handful of blueberries (I keep a big bag in the freezer), some chopped dried organic apricots, slivered almonds, a couple of spoons of live organic yogurt and a sprinkle topping made of mixed seeds (I used chia and sesame whole and then grind a load of pumpkin, flax and sunflower seeds in a coffee grinder – the ground seeds keep for a while in the fridge but apparently buying pre-ground is not so great – more Nourish-ed wisdom!). I like to lace mine with a little pure maple syrup but I have an exceptionally sweet tooth and am pretty open to the idea of pouring maple syrup on stuff – it would probably be healthier not to.