It’s been a gloriously sunny day today! London was 28 degrees. I’ve been at work in London and got back late so I haven’t had time to write much of a post…But sticking to my promise to myself to blog every day here’s something for today…
I’m feeling sad about the delay to the final step of the unlocking here in the UK (although I completely agree it’s necessary). So I thought today I’d post some cheerful summer strawberry recipes today to remind us all that there are still things to smile about 🙂
Berry & Beetroot Smoothie Bowl
- 2 frozen bananas
- 100g frozen berries
- 100g fresh grated beetroot or 2 tbsp. beetroot powder
- 250ml water, coconut or nut milk
- Blend all ingredients in a blender or use a hand blender.
- Pour into glasses or bowls and serve with toppings of your choice such as dried fruit, fresh fruit, nuts and seeds.
When you get bored of poached, scrambled and fried eggs, try this twist by creating a sweet breakfast omelette!
Cooking time: 5 minutes.
- 2 eggs
- 1 tsp. vanilla extract
- Pinch of ground cinnamon
- Optional: 1 tbsp. maple syrup or honey
- Punnet of ripe strawberries, sliced (these could be replaced with raspberries, blueberries or a mixture)
- Butter or coconut oil to cook
- 1 orange, to squeeze juice over omelette
- Preheat the grill to medium heat.
- Beat the eggs with the vanilla extract, cinnamon and maple syrup or honey if using.
- Heat the butter or oil in a frying pan and pour in the eggs.
- Wait for about one minute until the eggs begin to set then scatter over the sliced strawberries. Squeeze over the juice of half the orange.
- Place the pan with the omelette under the grill for a couple of minutes until the top is set. Watch to make sure it doesn’t burn. Leave the oven door ajar while you do this and make sure to wear oven gloves before touching the pan handle.
- Remove from the grill and slide the omelette onto a plate. Serve with a little more orange juice squeezed over and maple syrup or honey to drizzle on top.
Serving suggestions: Serve with coconut or dairy yogurt and a little more maple syrup or honey drizzled over the top.
I’m working on a free June recipe book for you all which I’ll hopefully post in the next day or so.