Oh my, we’ve only gone and done it.
After a few weeks of development, the greatest yoga breakfast of all time has been achieved. I’m not saying it’s easy, or cheap, but it’s worth it.
First sprout some mung beans and buckwheat – this will take about three days.
Then on the day you want to eat your mega-breakfast, peel and juice some carrots, beetroot and fresh ginger, so you have a fresh juice to go with your breakfast and save the pulp.
Cook up some red quinoa and let it cool and dry out a little, then drizzle with honey and olive oil and roast in the oven for about 15 minutes, turning regularly. then let it cool. This is a bit like making oat granola, only with more protein.
Make a little fruit salad with your favourite fruits, this one had apple, peach, kiwi, orange and passionfruit.
Put these four things in your bowl, sprouts, pulp, roasted quinoa and fruit, then pour in a healthy serving of yoghurt – I used soya yoghurt, but greek, or organic natural yoghurt is fine.
Then sprinkle loads of delicious spoonfuls of stuff on top.
Our sprinkler list includes grated coconut, pumpkins seeds, toasted buckwheat, bee pollen, goji berries, sunflower seeds, but you can include any nuts or other seeds of your choice.
It’s the most delicious breakfast I’ve ever eaten, so good that I almost don’t want to eat anything else for the rest of the day.
It’s extravagant, and a bit over the top, but if I’m going to celebrate life through the medium of breakfast then this bowl will be the song I will sing and the dance I will dance.