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Breakfast
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Pomegranate Spiced Quinoa with Vanilla Creamy Yoghourt |
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Serves 4
 2 cups water
1 cup quinoa (organic tri-colour)
1 ½ cups Jalna Vanilla Low Fat Creamy Yoghourt
1 teaspoon ground cinnamon
2 figs, quartered
¼ cup almonds, skin on, coarsely chopped
¼ cup mixed seeds (pepitas & sunflower kernels)
½ cup pomegranate seeds (about ½ pomegranate)
- Combine water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed.
- Turn off heat; let stand covered 5 minutes till cooled.
- Gently fold 1 cup Jalna Vanilla Low Fat Creamy Yoghourt and cinnamon through quinoa. Divide between four bowls and top with a dollop of extra yoghourt, figs, almonds, mixed seeds and pomegranate. Serve warm or cold.
Notes: This is a gluten free breakast alternative to add fibre to the diet. Add or substitute other nuts and fresh or dried fruit, such as dates, prunes, cranberries, rhubarb, fresh or frozen berries, thinly sliced apples, pears. Add other spices, such as allspice, cloves, ginger, nutmeg, star anise.
To enhance the flavour of nuts and mixed seeds, roast in a moderate oven (180°C) for 5-8 minutes or in a dry frypan over medium heat for 3 minutes or until golden, stirring occasionally so they don’t burn.
Nutrition data per serve
Energy: 1633kJ
Protein: 15g
Fat : 15g (Sat: 3g; Unsat: 12g)
Carbohydrate: 48g
Fibre: 5.5g
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Steamed Egg Custard with Shiitake Mushrooms & Natural Yoghourt |
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Serves 4
 Oil spray
2 fresh shiitake mushrooms, sliced
1/2 onion, chopped
8 eggs
300g Jalna Fat Free Natural or BioDynamic Yoghourt
salt & pepper to taste
2 slices soy and linseed bread
8 chives
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Spray the pan with oil. Lightly sauté the mushrooms and onions.
- Whisk the egg, Jalna Yoghourt and seasoning.
- Divide mushroom, onion and egg mixture between 4 moulds. Steam for 8 minutes or until egg is set.
- Toast the bread and serve with egg custard. Garnish the custard with chives
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 Serves 4-6
2 cups rolled oats
160ml orange juice
1 cup milk
1 tablespoon honey
1 cup Jalna Fat Free Natural Yoghourt or BioDynamic Fat Free Yoghourt
1 cup sultanas
100g mixed fresh fruit (sliced bananas, finely diced apple, chopped strawberries)
50g slivered almonds
Method:
- Combine rolled oats, orange juice, milk, sugar, honey and Jalna Yoghourt
- Stand for 2 hours or overnight.
- Add the fruit and mix well.
- Add slivered almonds and serve.
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