Hot, summer days, clear blue skies, early mornings and the living is easy…….. breakfast or beach ?…….. I know what my answer is!
Healthy, quick and gluten free…yes. yes. yes
But….. with this great dish, you can do both.
Those of you who are culinary challenged and for those of you who know their whisk from their zester will realise that sometimes simple is best. If this dish is still too much, grab a mango and take away coffee and head to the beach before the sun rises too high and the scorch of the day sets in.
With a matter of days until summer and the temperature reaching 35 degrees today, my thinking shifts from the formal to informal in everything, as we throw open all the windows and doors at night.
Summer fruits are now hitting the markets and I noticed the parrots enjoying an early breakfast on the few cherries that 19seventiesgirl had on my prized new tree…. so cherries are off my menu today. Use whatever fruits you like and better still have the kids make this dish while you see if the cosi from last summer still fits for an early morning swim.
SUMMER BOWL, Breakfast done simply
1-1/2 cups fresh seasonal fruit, today, I used watermelon and mango
1/2 cup natural yogurt…. read the label, the only ingredients should be milk and culture. I used a sheep yogurt but any will do as well as coconut yogurt as long as it natural
1/4 teaspoon cinnamon sprinkled on top
a drizzle of honey
6-8 fresh mint leaves finely sliced
Combine ingredients and eat. What could be simpler?
Fresh coffee, I prefer plunged organic coffee stained with goats milk at home, when I’m out I go for a macchiato. I am still trying to work my way toward an espresso that I have occasionally to reduce milk intake. I persevered with almond and coconut milk coffees for some time but the flavour of the coffee is just not the same! Life is too short for bad coffee.
Call me a traditionalist when it comes to coffee, its one food that should not be messed with too much.