So I Eat Breakfast At 4pm. What Of It?

Back again!... forgot my own blog address - had to do a google search for it.
 

Who's enjoying summer? HOLLAA!! It's the best.

 

Now, I'm not much of a breakfast eater, but I've got a great recipe I've found that is a breakfast. I usually eat this after work, at about 4pm.

 

It's cool, it's colourful and it is pretty high in Omega-3 fatty acids*, which is what we like.

 

You'll need these...

 

A Granny Smith Apple (grated)

Chia seeds

Linseed seeds

Shredded coconut

Dried Cranberries

Crunchy nuts / seeds

(eg. almonds or cashews - roasted is best - or sunflower seeds)

A dash of soy milk.

Take ONE TABLESPOON of each dry ingredient,

chuck it in your breakfast bowl and give it a stir.

Shred your apple with a bit of good grating...
















...add shredded apple to dry ingredients, along with a dash of milk and give it a stir, making sure all the little seeds are not left on the side of the bowl.

The liquid from the apple and the milk will be absorbed by the chia seeds and they'll swell up into a gel, don't freak out, that's what they are meant to do. By the end, there shouldn't be much liquid left at the bottom of the bowl, just a fresh mix of flavours.








By making up twice as much, you can store the dry ingredients ready to use quickly with just the grate of an apple.

 
 
 

 

YUMMO!

 

Now you, go off, make some breakfast, eat some green apple.

 

 <<inspiration coming from here, go visit her!>>

 



*whaaaaaaaaat? there's more.



CHEMISTRY NERD HERE!...

There are actually a few types of

Omega-3 fatty acids.

The 'Omega' refers to the methyl end of the carbon chain and the '3' indicates where the

 first double bond can be found

 (in reference to the methyl group).

 

 These acids are polyunsaturated,

which means they have

more than one double bond in their chain

- that's really good for reacting with the less wanted chemicals in your body and getting rid of them.

 

 

Man, how fun is Chemistry!

Here's a structure of ALA - alpha linolenic acid - in case you were interested.

 You were, weren't you? You love chemistry too, I know.

 

 
 

Butter Chicken - without the butter, without the chicken

The past short hiatus of posts has been exclusively due to the fact that I've been working, cooking and continuing in my quest to be the hippiest hipster of them all by trying to grow my own organic garlic.
But mostly I've been working all the time.

So the little patch of cultivated ground dedicated to said garlic forest remains upturned but unplanted.

(On a side note, when I dug up this little spot of land, which is not bigger than 2m2, to a depth of about 30 cm... I discovered 6 whole bricks and 10 half-bricks. It appears I had chosen the previous dumping ground for the entire block's building surplus. On the other hand, it's really sunny there.)

Nevertheless, I have managed to bring you a perfected recipe that is sure to please during these cooler Autumn months.

Introducing... Butter Chicken! - without the butter and without the chicken.
My meat loving friends very much hate this one and argue comprehensively that it definitely isn't butter and it definitely isn't chicken so therefore, it definitely isn't Vegan Butter Chicken.
I don't much mind however, because it tastes better than anything I've ever cooked from scratch and it's so much cheaper than a top-class indian restaurant.
So butter chicken defending champions of the meat, turn away now.

SPICES:

1/4 tsp cinnamon

2 cloves of minced garlic

2 tsp minced ginger

1/2 tsp tumeric

1 tsp paprika

1 tsp chilli paste

2 Tbsp ground coriander

VEGETABLES:
1 small onion
6 tomatoes, diced
7 button mushrooms
2 cups of Kale, chopped roughly
1 T tomato paste

PROTEIN:

2 cups of protein*

1/4 cup peanut butter

1/2 cup cashews, chopped

CREAMY GOODNESS:

3 Tbsp nuttelex/non-dairy margarine

400 mL coconut cream

*Tofu or chickpeas or a mixture of both or even kidney beans...

I haven't included cooking rice to accompany this dish, but it is assumed. I also wilt the kale using the steamer part of my rice cooker and then add it at the end.

1. In a fry pan on a medium-high heat, melt the margarine, adding the onion and cinnamon and stir around.

2. Lower the heat a little and add the garlic and ginger.

3. Add the remaining spices and cook for a couple of minutes.

4. Add all the remaining ingredients and let simmer for 15 minutes.

(mushrooms, tomatoes, paste, peanut butter, cashews, coconut cream)

5. Pinch of salt to taste.

With rice, makes a meal for 6.

Bon appetite, hipsters.