Protein and Cacao Breakfast Bowl

Photo

I think I really need to work on my food photography skills!  You might have noticed that I’m more concerned with the way things taste than the way they look, but after looking at today’s effort I think I may need to pick up my game just a little…

Anyway, this does taste very good.  It’s a lovely creamy, chocolatey, fruity bowl of deliciousness to start the day.  It’s been super chilly here in NZ the last week or so and I’ve been experimenting with Paleo porridge and really, really haven’t cracked it to my liking.  The fact that you can add hot water to this breakfast bowl gives you a warm treat that’s not slimy, gritty or strange smelling (don’t worry I will share my porridge adventures with you one day, just not right now).

The below ingredients make a serve big enough for me, but super easy to multiply as you need.

INGREDIENTS

1 – 2 Tablespoons of coconut yoghurt, make your own, or buy, Coyo is expendy but quite delish and I haven’t personally tried it, but I have heard good things about Raglan Coconut Yoghurt

1 scoop of protein powder, I use nuZest Clean Lean Protein Powder, vanilla flavour

1 dessertspoon of cacao powder

1 Tablespoon of mixed seeds, I’m using pumpkin and sunflower at the moment as they’re little Bear’s favourites

2 Brazil nuts, high in selenium

¼ cup of mixed berries, I’m enjoying blueberries and blackberries.  I just get bags of frozen ones and let the defrost over night as I need them

½ a banana, sliced

~1/4 – ½ Cup of water, I’m using hot because it’s so cold at the moment, but whatever suits your preference will be fine!!

DIRECTIONS

Put everything together in a bowl and stir gently until combined – that’s as hard as it gets 🙂 yum!

PALEO COCONUT YOGHURT

yoghurt

I really miss yoghurt.  Hubby Bear and I have always been fans of tangy, creamy, yoghurty goodness, but we thought that was off the cards once we’d started down the Paleo path.   Then I got the ‘Going Coconuts’ recipe book by Brynley King which includes, among many other wonderful looking things that I’m dying to try, a recipe for making yoghurt with nothing but coconut milk and pro-biotic capsules.

“Say no more Ms King, you had me at yoghurt!” I cried scrabbling into the kitchen to sterilize a large glass jar with boiling water.

I must actually admit to being a bit apprehensive about making the yoghurt as I did once attempt the alchemy with ordinary cow’s milk and yoghurt starter and quite frankly it was a disaster we can quickly draw a curtain over.  However my first foray into coconut yoghurt was pleasantly straightforward.  Maybe I was aided by the fact that the weather was so warm over the weekend or maybe the yoghurt gods were smiling down on me whatever it was making this stuff was a breeze.

INGREDIENTS

3 Cups of coconut milk (full fat)

2 pro-biotic capsules – I used, as Brynley suggested, the Inner Health Plus capsules

1 large glass jar with lid

DIRECTIONS

Sterilize your glass jar and lid, cup measure and whisk (I did this by pouring boiling water all over them).  Measure the coconut milk into the jar, break open the capsules and tip the contents into the milk.  Whisk together the coconut milk and pro-biotics put on the lid and leave to do its crazy yoghurt thing in a warm place for 10 – 12 hours.  I’m not kidding when I say our house is hot at the moment, we’re talking 28 C, so I just left the jar in Hubby Bear’s office where I knew little Baby Bear’s paws wouldn’t be able to nab it.

Once it’s sat in a warm place put it into the fridge for another 12 hours before sampling.  It will thicken up a bit more with standing.