Thanks to avocados and kale smoothies, the idea of consuming green foods for breakfast is no longer given the side eye or eye roll. Once upon a time, breakfast was very much a beige affair—think white toast and Rice Krispies—but these days the more colourful and, now this is key, savoury, the better. Kick-starting the day with a plate of savoury food can help you avoid getting the taste for sweet treats later in the day. While avocado on wholemeal toast topped with egg has become the go-to trendiest breakfast around, #breakfastgreens is slowly gaining steam on Instagram.
The idea is that you pack your first meal of the day with plenty of vitamin-rich skin-friendly green vegetables, which sets you nicely on the path to reaching your five-a-day quota of veggies. Plus forgoing the avo every once in a while means your brekkie won't be quite so calorie-laden. We called on the super-talented chef and author of the impossibly chic book The Naked Diet (£15), Tess Ward, to create two #breakfastgreens recipes for you to try. Keep scrolling for Tess's recipes; they're so tasty and so green they would make Kermit proud.
I developed this recipe a while ago, pre-empting the beginnings of my favourite season, spring. It is now one of my go slow-eat breakfasts, when I am not rushing out the door.
Made up of a mixture of salty goat cheese, garlic and creme fraiche, it is the perfect fast-to-make, slow-to-eat plate of food. I like to take it to my desk and enjoy it at leisure whilst tending to emails.
Makes eight small bruschetta.
8 slices of ciabatta or sourdough bread, of choice
200g frozen peas
1–2 cloves of garlic
2 tbsp crème fraîche
Juice from 1/4 of a lemon (plus more for garnish)
30g hard goat cheese
Extra-virgin olive oil, to drizzle
Sea salt and black pepper
Add the frozen garden peas into a bowl of just-boiled water to defrost for 3–5 minutes. Once they are defrosted, drain them through a sieve.
Add the garden peas, half a garlic clove, crème fraîche and lemon juice to a blender with a generous pinch of salt and a good grinding of pepper. Blitz for a couple of seconds. You want to keep it a rough purée that retains a little of the texture of the peas
Slice the ciabatta bread at an angle and toast it in the toaster. Whilst it is still, hot rub the bread with a garlic clove and drizzle with a little olive oil
Spoon over the garden pea purée and shave over the hard goat cheese. Finish with a light grinding of pepper, a squeeze of lemon and a drizzle of extra-virgin olive oil. Serve hot.
Want to knock back a few more greens in the morning? Well, this protein-packed shake, made with a selection of natural ingredients from the cupboard and fridge is just the ticket. It is totally natural, full of good fats and completely delicious. It is also filling enough to satisfy on busy mornings if you don’t have time for breakfast. With whole almonds, lots of greens and a scoop of natural protein, it will keep you fuelled until lunchtime.
I am generally a big fan of using natural protein sources where possible and not relying solely on supplements, so I find a little goes a long way. Protein powder alone is expensive. And most of the pre-bought protein powders are made up of whey, soy and casein protein—all of which can be quite acid-forming in the body. They are also often filled with a number of extra preservatives, sugar or unnatural sweeteners too. This is what gives them the faux–chocolate milk or vanilla-milkshake taste you might be familiar with.
Eaten in conjunction with a balanced diet, having the odd protein shake might be fine, but it is so easy to rely on them, which is not necessarily the healthiest option for the body. If you are a protein powder fan, I would recommend trying a natural brand like Neat Nutrition or Sunwarrior. Their powders are not only plant based and far more natural,but damn delicious too. Half a scoop of vanilla flavour is a delicious addition to this recipe, giving it a lift of sweetness.
If you want to activate the almonds, you can do this by soaking them in water overnight. It makes them easier to digest and they break down better in the blender too.
30g whole almonds
1 big handful of greens (spinach, kale, swiss chard or young spring greens)
1 knob of ginger
Juice 1/2 lemon
1/2 ripe banana
250-300ml almond milk, I use homemade or Rude Health
1/2 scoop Sunwarrior vanilla protein powder
Simply place all the ingredients into a high-speed blender and blitz until fully combined.
Hit your kale quota from the outside in with a daily dose of Nip+Fab's Kale Fix Moisturiser (£20).
Do you already have some #breakfastgreens recipes you love? Share them in the comment box below.