THE SOLUTION TO A SIMPLE, MEANINGFUL, WELL-DESIGNED LIFE /
THE F Ê T E / LIF E PROJECT
07
NO. FOOD / BREAKFAST Welcome to the Fête/Life Project – a collection of helpful, useful and practical articles that can be applied to life at any time, but especially now. Sourced from the many magazines we have released, our message has never been more relevant or needed by our community today… let’s embrace the simple life and treasure what is truly important – human connection, community, self care and pure acts of kindness. SUPPORT WHEN YOU NEED IT MOST /
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photographs / intro duction / J A N E C A M E R O N
FOOD / BREAKFAST Breakfast is a great way to kick off the day on the right foot – replenish energy stores, stockpile nutrients and get happy. If there is something delicious and nutritious at the ready, chances are the day will be off to a good start and the thought of rising from the warmth of gentle slumber won’t be quite as big a challenge. There’s certainly no reason to jump out of bed for boring old cereal day after day – mix it up and add some variety with a different dish each day. For mornings when there isn’t a second to spare, pre-prepared overnight oats are ready to roll, and on lazy days when there is time to indulge, take a moment to cook up some warming sustenance. Either way, it’s the right recipe for a fantastic day.
CACAO OVERNIGHT OATS / ADAPTED FROM A RECIPE BY MYWHOLEFOODLIFE.COM
INGREDIENTS 1 + 1/2 CUPS / 260G STEEL CUT OATS 2 TABLESPOONS / 14G CACAO POWDER 3 TEASPOONS / 9G MACA POWDER 3 TEASPOONS / 5G LSA MIX 3 TEASPOONS / 12G CHIA SEEDS 3 TABLESPOONS / 48G ALMOND BUT TER 3 L ARGE / 60G MEDJOOL DATES, P I T T E D A N D F I N E LY C H O P P E D 1 CUP / 250ML ALMOND MILK
METHOD
In a medium sized container that has a lid, mix the oats, cacao, maca, LSA and chia seeds. Add the almond butter, dates and almond milk and mix well to combine, ensuring the almond butter and dates have been well worked into and spread evenly throughout the mix. Fix the lid to the container and allow it to sit in the fridge overnight until ready to serve. Serve with Poached Pears and Cacao Crunch, recipes to follow. SERVES 4 KILOJOULES PER SERVE / 1510KJ TOTAL FAT PER SERVE / 15.7G SODIUM PER SERVE / 8MG CARBOHYDRATES PER SERVE / 49.8G P R OT E I N P E R S E R V E / 10.4 G
T H I S PAG E
01. K ali Side Plate in Graphite $69, aurahome.com.au 02. T am Medium Dip Bowl in Snow $12.95, countryroad.com.au 03. S imilar Black Spoon, Charm Cutlery Set in Matte Black $99 for a 16 piece set, freedom.com.au
food / R E C I P E
CACAO CRUNCH / ADAPTED FROM A RECIPE BY HIPPIEL ANE.COM.AU
INGREDIENTS 5 / 110G MEDJOOL DATES, PIT TED 2 TABLESPOONS / 40ML MAPLE SYRUP 2 TABLESPOONS / 40ML COCONUT OIL 2 TEASPOONS / 15G TAHINI 3/4 CUP / 140G BUCKINIS OR BUCKWHEAT GROATS 3/4 CUP / 30G PUFFED QUINOA 1/2 CUP / 45G DESICCATED COCONUT 1/3 CUP / 30G CACAO POWDER 1/8 T E A S P O O N H I M A L AYA N S A LT 1/4 CUP / 40G ALMONDS, R O U G H LY C H O P P E D
METHOD
Preheat oven to 120oC. Line a baking sheet with paper and set aside. In the bowl of a food processor, wizz the dates, maple syrup, 2 tablespoons of the coconut oil (reserving the remaining 1 tablespoon) and tahini until smooth. Transfer to a large bowl. Add the buckinis, quinoa, cacao powder, salt and almonds. Mix well to combine (you may need to use your hands). Transfer mixture to baking sheet and drizzle with remaining coconut oil. Bake for approximately 40-45 minutes, checking midway – turn and shake tray to break mixture into clusters. Bake until browned, being careful not to burn. Remove from oven and allow to cool before serving. Store remaining clusters in an airtight container for up to 1 month. SERVES 4 KILOJOULES PER SERVE / 1810KJ TOTA L FAT P E R S E R V E / 22.1G SODIUM PER SERVE / 246MG CARBOHYDRATES PER SERVE / 52.8G P R OT E I N P E R S E R V E / 7.4 G
T H I S PAG E
01. A luminium Perforated Baking Tray $7.37, ecotel.asia
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POACHED PEARS / INGREDIENTS 2 / 350G BUERRE BOSC PEARS, PEELED 2 TABLESPOONS / 28G SUGAR 1 VANILL A POD
METHOD
In a medium saucepan place the pears and sugar. Split the vanilla pod, scrape the seeds into the pan and then place the pod into the saucepan. Fill with cold water to just cover the pears. Over medium heat, bring the mixture to a boil, then reduce heat to low and allow pears to simmer for approximately 15-20 minutes until tender. Transfer pears to an airtight container and store in the fridge until ready to serve, one half per person. SERVES 4 KILOJOULES PER SERVE / 305KJ TOTA L FAT P E R S E R V E / 0.1G SODIUM PER SERVE / 2MG CARBOHYDRATES PER SERVE / 16.5G PROTEIN PER SERVE / 0.3G
T H I S PAG E
01. L ab Placemat in Black $24.95, countryroad.com.au 02. S tainless Aluminium 3 Layers Steel 16cm Saucepan $79.95, muji.com or telephone 02 8036 4556 in Sydney or 03 9671 4974 in Melbourne.
food / R E C I P E
APPLE AND FIG BIRCHER MUESLI / ADAPTED FROM A RECIPE BY KIDSPOT.COM.AU
INGREDIENTS 2 CUPS / 200G ROLLED OATS 1 + 1/2 CUPS / 375ML APPLE JUICE 1 CUP / 255G FULL FAT NATURAL GREEK YOGHURT 1/2 CUP / 70G DRIED FIGS, S TA L K S R E M O V E D A N D F I N E LY C H O P P E D 1/2 TEASPOON CINNAMON 2 APPLES / 250G, GRATED (SKIN ON)
TO SERVE 1/2 CUP / 56G WALNUT CRUMBS 1 APPLE / 125G, CUT INTO FINE STRAWS FULL FAT NATURAL GREEK YOGHURT HONEY
METHOD
In a medium sized container that has a lid, mix the oats, apple juice, yoghurt, figs, cinnamon and grated apple until well combined. Fix the lid to the container and allow it to sit in the fridge overnight until ready to serve. To each serving add finely cut apple straws, walnut crumbs and a drizzle of honey if desired. SERVES 4 KILOJOULES PER SERVE / 2080KJ TOTAL FAT PER SERVE / 20.6G SODIUM PER SERVE / 74MG C A R B O H Y D R AT E S P E R S E R V E / 59.4 G P R OT E I N P E R S E R V E / 12.1G
T H I S PAG E
01. L ab Placemat in Black $24.95, countryroad.com.au 02. F D Style Large Grater $59, ginkgoleaf.com.au O P PO S I T E PAG E
01. T am Medium Dip Bowl in Snow $12.95, countryroad.com.au 02. S imilar Black Spoon, Charm Cutlery Set in Matte Black $99 for a 16 piece set, freedom.com.au 03. S innerlig Jar with Lid 3.5L $29.95, ikea.com.au
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food / R E C I P E
STEEL-CUT OVERNIGHT OAT PORRIDGE / ADAPTED FROM A RECIPE BY MARTHASTEWART.COM
INGREDIENTS 1 + 1/2 CUPS / 265G STEEL CUT OATS PINCH OF SALT 2 TABLESPOONS / 40ML MILK OF CHOICE 1 TEASPOON / 7G VANILL A PASTE
METHOD
In a large saucepan that has a lid, bring 4 + 1/2 cups of water to the boil. Add the oats and salt and stir to combine. Cook for one minute then remove from heat, cover with lid and allow to sit in the fridge overnight. In the morning, bring the oats to a simmer over medium heat and cook for 10 minutes or until tender. Stir in the milk and vanilla and set aside until ready to serve. Serve with Grilled Bananas and Pecans, recipe to follow. SERVES 4 KILOJOULES PER SERVE / 1090KG TOTAL FAT PER SERVE / 6.2G SODIUM PER SERVE / 241MG CARBOHYDRATES PER SERVE / 39.2G PROTEIN PER SERVE / 7.6G
GRILLED BANANAS AND PECANS / INGREDIENTS 2 LARGE / 400G BANANAS 2 TABLESPOONS / 40ML MAPLE SYRUP 1/2 C U P / 60 G P E C A N S, R O U G H LY C H O P P E D
METHOD
Preheat the oven to 180oC. Cut the bananas in the middle vertically and then again horizontally. Lay the slices in an oven-proof casserole dish and brush generously with maple syrup. Cook for approximately 20 minutes, add the pecans and cook for 10 minutes longer. Remove from heat and allow to cool slightly before serving. SERVES 4 KILOJOULES PER SERVE / 1040KG TOTAL FAT PER SERVE / 11G SODIUM PER SERVE / 2MG CARBOHYDRATES PER SERVE / 31.6G PROTEIN PER SERVE / 3.3G
01. L ab Placemat in Natural $24.95, countryroad.com.au 02. T am Medium Dip Bowl in Black $12.95, countryroad.com.au 03. B arista Small Jug in Vanilla $4.95, robertgordonaustralia.com 04. S imilar Black Spoon, Charm Cutlery Set in Matte Black $99 for a 16 piece set, freedom.com.au
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food / R E C I P E
CHIA OVERNIGHT PUDDING / ADAPTED FROM A RECIPE B Y D O N N A H AY.C O M
INGREDIENTS 1/2 CUP / 90G WHITE CHIA SEEDS 1 + 1/2 CUPS / 375ML COCONUT MILK 1 CUP / 250ML ALMOND MILK 1 TABLESPOON / 20G HONEY
TO SERVE 1/2 CUP / 22G COCONUT FLAKES, UNSWEETENED 1 PUNNET / 125G BLUEBERRIES 1 LARGE BANANA / 200G, SLICED HONEY
METHOD
Preheat oven to 180oC. Line a baking sheet with paper. Sprinkle over the coconut flakes in an even layer. Bake for 3-4 minutes until golden brown taking care not to burn them as they colour very quickly. Remove from oven and allow to cool completely. Store in an airtight container until ready to serve. In a medium sized container that has a lid, mix the chia seeds, milks and honey until well combined. Fix the lid to the container and allow it to sit in the fridge for at least 20 minutes or overnight until ready to serve. Top each serving with blueberries, banana slices and a drizzle of honey if desired. SERVES 4 KILOJOULES PER SERVE / 1640KJ TOTAL FAT PER SERVE / 31.8G SODIUM PER SERVE / 17MG C A R B O H Y D R AT E S P E R S E R V E / 22.1G PROTEIN PER SERVE / 5.6G
T H I S PAG E
01. L ab Placemat in Natural $24.95, countryroad.com.au 02. T am Small Dip Bowl in Black $7.95 each, countryroad.com.au 03. S imilar Black Spoon, Charm Cutlery Set in Matte Black $99 for a 16 piece set, freedom.com.au O P PO S I T E PAG E
01. K ali Side Plate in Graphite $69, aurahome.com.au 02. I KEA 365+ Glass $4.95 for a pack of six, ikea.com.au
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food / R E C I P E
TOASTED QUINOA, OAT AND COCONUT PORRIDGE / ADAPTED FROM A RECIPE BY PINCHOFYUM.COM
INGREDIENTS 2 + 1/2 CUPS / 625ML COCONUT MILK 1/2 CUP / 100G QUINOA A P I N C H O F H I M A L AYA N S A LT 1 + 1/2 CUPS / 375ML PEAR JUICE 3 TABLESPOONS / 30G COCONUT SUGAR OR TO TASTE 1 + 1/2 CUPS / 135G ROLLED OATS 1/4 TEASPOON CINNAMON 1 TEASPOON / 7G VANILL A PASTE
TO SERVE 1/2 CUP / 22G COCONUT FLAKES, UNSWEETENED 1 PEAR / 175G, SLICED HONEY TO TASTE
METHOD
Preheat oven to 180oC. Line a baking sheet with paper. Sprinkle over the coconut flakes in an even layer. Bake for 3-4 minutes until golden brown taking care not to burn them as they colour very quickly. Remove from oven and allow to cool completely. Store in an airtight container until ready to serve. In a small saucepan over high heat, bring the coconut milk to boil. Reduce heat to a gentle simmer. Stir in the quinoa and salt and cook for approximately 15 minutes or until the quinoa is tender. Add the pear juice, sugar, oats, cinnamon and vanilla paste, mixing well to combine. Continue stirring for 10 minutes until the oats are cooked through. Serve with toasted coconut flakes, thin pear slices and honey if desired. SERVES 4 KILOJOULES PER SERVE / 2590KJ T OTA L F AT P E R S E R V E / 42.4 G SODIUM PER SERVE / 262MG CARBOHYDRATES PER SERVE / 46G PROTEIN PER SERVE / 8.7G
T H I S PAG E
01. S tainless Aluminium 3 Layers Steel 16cm Saucepan $79.95, muji.com or telephone 02 8036 4556 in Sydney or 03 9671 4974 in Melbourne. 02. L ab Placemat in Black $24.95, countryroad.com.au O P PO S I T E PAG E
01. T am Medium Dip Bowl in Black $12.95, countryroad.com.au 02. S imilar Black Spoon, Charm Cutlery Set in Matte Black $99 for a 16 piece set, freedom.com.au 03. I KEA 365+ Carafe with Stopper (not shown) $7.95, ikea.com.au
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