As we enter a new world of social distancing and increased handwashing, our lives are starting to shift a little. We’re cooking at home a little more, going out a little less, and focusing on all the ways we can boost our immune system and lower our stress levels.
Each of these plant-based breakfast recipes serves a different purpose as we navigate our new world. From make-ahead muffins to replace the usual coffee shop grab-and-go, to the simple smoothie to nourish the work-from-home crowd, and the drool-worthy pancakes — complete with the immune-boosting powers of cinnamon and ginger — that could replace your big group brunch.
So stay calm, wash your hands, and enjoy getting creative in the kitchen, while benefiting from the nourishing nutrition of plant-based goodness.
CHERRY CHOCOLATE COCONUT ALMOND FRAPPE SMOOTHIES
A recipe from Healthy French Wife and Califia Farms
Serves 2
Ingredients:
2 cups of pitted frozen cherries
1 cup of ice
1 frozen or fresh banana
500ml Califia Farms Chocolate Coconut Almond Blend
2-3 tablespoons of shredded coconut
sweetener (optional)
Method:
- In a high-speed blender combine all the ingredients together and blend until it forms a thick smoothie.
- Serve into 2 glasses and enjoy with a spoon and a straw!
Claire Power is a French Australian plant-based nutritionist and mum of three. Follow her Instagram here: @healthyfrenchwife
MANGO ALMOND VANILLA MUFFINS
A recipe from Healthy French Wife and Califia Farms
Makes 6-8
Ingredients:
1 cup Califia Farms Unsweetened Vanilla Almond Milk
1 cup whole-wheat flour
1 cup of almond meal
1 tsp baking powder
½ cup of coconut sugar
2 tbsp flaxseed meal
2 ripe mangoes
Method:
- Preheat your oven to 180 degrees Celsius;
- Mix the dry ingredients together then mix in the Califia Farms Vanilla Almond Milk.
- Dice the mango cheeks and fold them in gently into the batter.
- Spoon the muffin batters into muffin moulds and bake for 25 minutes at 180 degrees Celsius.
VEGAN GINGER PANCAKES
A recipe from Naturally Nina and Califia Farms
Ingredients:
1/2 cup buckwheat flour
1 tsp baking powder
1 tsp apple cider vinegar
2 tbsp vanilla plant-based protein powder (optional)
2/3 cup Califia Farms Unsweetened Almond Milk
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Method:
- Combine all ingredients with enough milk to make a thick batter.
- Heat a non-stick pan and spoon 2 tbsp on for each pancake. Once firm, flip and cook other side until golden.
- Layer with banana and berry slices and top with vegan yoghurt and walnuts.
Tip: Add more of the gingerbread spices to your homemade or store-bought yoghurt for extra festive flavour.
Nina Gelbke is an Australian clinical Nutritionist (BHSc) specialising in sports nutrition and eating disorders. Follow her Instagram here: @naturally_nina_
