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Easy, Healthy and Fun Breakfast Recipes to Kick-Start Your Day!

12 Weeks Ago
If you can just about get yourself to crack an egg first thing in the morning, you should turn to the Instagram account @goodslice for ideas. It’s where Mumbai-based Neysa Mendes weighs in on all things healthy and happy-making.

 

She bangs out easy morning smoothies, guilt-free recipes and serves up fitness motivation, cool DIY ideas, design must-haves, culture dos and the occasional cookie. We sought to shake up our morning routine, and gave three of her breakfast recipes a go:

 

 

(Vase, Claymen. 'Tasla B' bowl, GoMaads. Flowers, Libellule. All available at Le Mill.)

 

Mango-Chia Popsicles

 

“These are equal parts insanely-good and terribly-healthy. The chia seeds are more than just a fun addition – they're cooling, and full of fibre. A stash of these popsicles belongs in your freezer all summer long.” 

 

Ingredients

(Makes 9 kulfi-sized popsicles)

 

3 alphonso mangoes

1/2 cup thick coconut milk

1 tbsp honey

1 tbsp chia seeds

 

Method

 

Blend the pulp of 3 mangoes (approx 400 grams) till smooth. Mix in 1/2 cup thick coconut milk (you can make your own), 1 tablespoon honey, 1 tablespoon chia seeds. Let sit for 30 minutes for the chia seeds to absorb the liquid. Pour into popsicle moulds and freeze. 

 

(Platters, Case Design. Cutlery and table linen, Le Mill.) 

 

Roasted Pumpkin and Rosemary Hummus

 

“This pumpkin hummus goes with everything – on a slice of sourdough for breakfast (fried egg optional), as a dip with roasted vegetables, or layered over crackers with olives on top.” 

 

Ingredients

 

2 cups red pumpkin 

1 cup chickpeas (boiled)

4 tbsp olive oil

1 tsp fresh rosemary

1 pod of garlic

1.5 tsp salt

 

Recipe

 

Heat the oven to 200 C. Remove the skin of the pumpkin and cut into pieces. Brush with olive oil and place in the oven along with the pod of garlic. Roast at 200 C for 30-40 minutes until the pumpkin is fork-tender and ever-so-slightly browned. Allow to cool. Next, put the pumpkin, boiled chickpeas, olive oil, rosemary, 1 clove of garlic and salt into a food process and blend until smooth. Adjust salt to taste. 

 

(Book, The Elements of Style. Brass thali tray and cocktail napkin, No-Mad 97% India. Bowl and mug, Objectry. Saucers, No. 3 Clive Road.)

 

Matcha Spinach Smoothie

 

“Baby spinach is the best way to sneak in greens into your breakfast, and matcha provides the perfect amount of caffeine and antioxidant goodness for the morning.” 

 

Ingredients

(Serves one)

 

1.5 - 2 tsp matcha

1 frozen banana*

1-2 handfuls baby spinach

1 date

10-12 cashew nuts

 

Method

Add all ingredients to a blender along with a small handful of ice and 1/4 cup of water. Blend. Drink cold. Smoothies are easy to adjust as per your preference - add another date for extra sweetness or cashews for creaminess.

 

*Let your bananas ripen well (think big brown spots), then peel and freeze for multiple rounds of subtly-sweet smoothies. 

 

All accessories available at Le Mill