Tuesday Eats: a sugar-free breakfast idea!
How’s this. I post about how tough it is to eat breakfast when you’re on this sugar-free challenge. And hello! I’m emailed this rippa recipe. Randomly.
I met Samantha Gowing randomly a year or so ago. She’s a therapeutic chef who travels the world creating “Surf Spa Cuisine” for luxury hotels and spas. This is her “Emperor’s breakfast”…fit for kings.
Red quinoa with goji berries, macadamias and vanilla
- 1 cup red quinoa (plain is fine too…remember to rinse well!!!!)
- 2 cups water
- 1⁄4 cup macadamia nuts, roughly chopped. Or almonds.
- 1⁄4 cup goji berries (which contain sugar…but not so much)
- 1 vanilla pod, split and seeds scraped
- 2 teaspoon chia seeds
- 1 teaspoon ground ginger
- Pinch cinnamon
- ½ lime, juice only
- Yoghurt for serving if desired
Cook the quinoa in 2 cups of water until boiling. Cover and simmer for 15 minutes
Transfer cooked quinoa to a mixing bowl, add goji berries, macadamia nuts, vanilla seeds, chia, ginger and cinnamon
Spoon into serving bowls, add a squeeze of lime and your favourite yoghurt
*Quinoa cooking tip: If all the water has not been absorbed, cover pot with a tea towel then place lid on top. The remaining moisture will dry, leaving lovely, fluffy quinoa
I asked Samantha to share a few tips about her health, and therapeutic cooking secrets:
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- I rarely eat processed foods such as flour and sugar as the refining process fragments the food into such a depleted state of energy and often unrecognisable to my digestive system.
- I cook with coconut oil, red palm oil and unrefined olive oil and cook over a low heat whenever possible so as not to unleash those pesky free radicals.
- My top tip is support your local market and avoid anything wrapped in plastic or tetrapacks.
Join Samantha and Gwinganna chef Hermann Schafellner for “The Organic Kitchen” at the Melbourne Food and Wine Festival March 6th, and Surf Spa Food on March 7th. For more of Samantha’s gluten free, Chinese medicine-inspired recipes, visit her blog.
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Sorry, with the lime juice – is that half a lime? half a cup? half a teaspoon?
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February 22nd, 2011 at 4:15 pm
Juice of half a lime. Have updated the post, thanks xx
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How do you know that what is sold as “goji berries” is a real stuff? There is so much goji juice and goji berries sold just in Australia – I doubt that annual crop in Tibet yields enough to produce half of the juices sold as “goji berries juice”. Has anyone bother to check the contents of those bottles?
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March 12th, 2011 at 10:57 am
Hi there,
The ‘superfood’ trends that come to our shore sure are interesting! We seem to have everything from coconut water in tetrapaks (lined with aluminium) to Amazonian fresh air!
So here’s my nutritional and culinary advice: Buy local – even if it’s not organic – ensure that it has not been shipped. Then look for the organic local version. Study the backs of packs and mostly, LISTEN TO YOUR BODY! Do you really need that product inside you, or are you better of with a bowl of locally grown brown rice and a serve of steamed organic seasonal green vegetables with a squeeze of local lime or lemon and cracked black pepper!
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Hey Sarah – one I love is Rebecca from Girls Gone Child’s “Quinochas Rancheros” – quinoa and scrambled eggs. Really yummy and very filling.
http://www.girlsgonechild.net/2010/07/eat-well-another-quinoa-quickie.html
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Can this be made ahead of time?? I don’t have much time in the mornings and this seems like it would take a little while to prepare…
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March 12th, 2011 at 10:59 am
Hi Liv,
Yes you can cook off the quinoa the night before, maybe have some for your dinner as a side or in a salad. Prepare the recipe the night before and have for breakfast, it will keep for about 2 days if need be.
Sam
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Sarah…I’m not on twitter but pretty sure they were know as ‘reef canvas’ thongs (I spent ALOT of time in Surf, Ski & Dive as a teenager!)
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February 22nd, 2011 at 4:43 pm
or perhaps you meant espadrilles.
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I think given the para-scientific focus in Sweet Poison, I’m not sure how DG would respond to the hippie “depleted energy” talk!
Vegemite and cheese toast, or Weet-bix Kids with milk and a bit of Xylitol is getting me through breakfast time pretty well. 2 months now almost completely off the sugar \o/
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Maybe someone has pointed this out already, but I just realised that now you’re making life better, but a hell of a lot less “sweet”, hehe. In the literal sense and not the figurative, of course.
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February 23rd, 2011 at 8:05 am
A few people have said that… might be time to change my tagline!
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Ahhh love this! Love Sam; Love Sarah! Delicious breakfast eat – thanks for sharing a wonderful recipe!
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I didn’t have much time this morning, so I made this brekkie with regular old oats instead of quinoa and it’s yummy.
Thanks Sarah!
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Hi Sarah,
There has been much comment about good breakfast options for those on low-fructose, gluten free diets. I have a suggestion that goes one step further: a grain free breakfast. I am in Canberra so I am lucky enough to be close to Deeks Bakery.
Its run by Rob De Costella and sells bakery items. The difference is that the entire bakery is grain free. Not just gluten free – they don’t even use rice flour (rice is technically a grain). They use quinoa and soy flours and man their stuff is delish. When they first started out, there products were still in the ‘beta’ phase and were hit and miss, but these guys have been around for a while and have invested lots of time and money into their technology and you can’t beat it!
They stock stores around NSW and ACT and take online orders. All the info is at http://www.deeks.com.au
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February 24th, 2011 at 3:26 pm
PS – Sarah you should interivew Deeks and his business partner Bill Giles, they are huge supporters of the anti-grian, anti-sugar movement!
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Hello, Just wondering how much this recipe is designed to serve?
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March 20th, 2011 at 6:15 pm
*how many
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March 6th, 2013 at 8:55 pm
Hi, I’m also wondering how many servings this is?
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[...] some previous breakfast creations here and [...]