Then all too quickly Monday arrives and you are rudely jolted from your idyllic relaxation into a world of mad rush. You have 10 minutes, 15 at most, to fix and consume something that resembles breakfast. After the leisurely pyjama breakfasts of the past 2 days, a cold bowl of cereal or Vegemite on burnt toast is not likely to get your taste buds singing.
I recently came across an old wooden placard that read: if you want breakfast in bed tomorrow, sleep in the kitchen tonight. Whilst I adore the sense of humour, I don't think that this piece of advice will really get you very far.
I often wake up early to prepare an elaborate spread including a hearty cooked porridge and vegetable omelets. On the porridge there is a choice of stewed fruit, crushed nuts and maple syrup or shock horror, chocolate fudge sauce (but as the oats contain a long lasting low GI, I am hoping that it cancels out the sugar spike of the fudge sauce!). The omelet choices are equally varied starring my husband's own creation of caramelised mushrooms, Florentine spinach, homemade chunky tomato dressing or the good old lightly fried baked beans. And I have a particular weakness for whipping up a quick batch of fluffy pikelets...
However if you were to ask my family which breakfast dish they look forward to the most, they will unanimously tell you fresh fruit plates! And guess what? It takes less than 5 minutes to prepare a filling, nutritious, energy giving and wholesome breakfast dish of fruit and yoghurt!
TO MAKE A YOGHURT FRUIT SALAD:
Cube half an apple as the base for your salad. Place in a porridge bowl.
Cut 1 persimmon into chunks and add to bowl.
Add your choice of melon, citrus, papaya, banana or berry. Banana is a good choice of energy and potassium for the morning.
Dollop a generous amount of vanilla yoghurt on top.
Garnish with the pulp of half a passionfuit or a mint leaf.Some ideas to get the most out of your morning fruit salad:
- For a quick and healthy yet luxurious trifle dish, use a tall glass cup and layer fruits and yoghurt with granola.
- Seasonal fruits are often hard to find. I have had very good results using tinned fruits such as mangoes and lychees in my salads and frozen berries and mangoes.
- A scattering of sliced starfruit will add a luminous appearance to any fruit salad!
- You can add an exotic touch to your salad with cinnamon sticks or star anise.
- If you have a sweet tooth, try drizzling maple syrup, honey or a cinnamon or aniseed syrup over your dollop of yoghurt. To make your own exotic syrup use 3/4 cup of water, 1/3 cup sugar and either a cinnamon stick or 2 star anise. You can add the juice of a lime if you like. Bring to the boil and cook for 7-8 minutes until the syrup thickens. Remove and cool before using.
Enjoy.
