{ 0 8 : 0 9 . 9 m }

This  B R E A K F A S T   V S  C O F F E E  challenge has inspired me… I have to confess, that I inspire instantly, so forgive me if this ends quickly…

Ideas come easily, momentum is mostly fast, furious and fading.

I know that there are so many of us out there…so this might inspire or scare you….but I am one of you.

The Staple Store is just one of my inspirations; it’s just that it got so many legs it just pulled me along like one of those dogs… that walks you.

So here I stand before you one of the busiest, earnestly surprised, innately dreamy people you know.

I get that coffee provides you the stamina, the sass and the motivation, getting  you from all your As, to your Bs, to your Cs.   So I know that this needs to be as easily uncomplicated as possible, for you to follow through.

So my challenge is set;  it is to provide you breakfast ideas that take less time than it takes to get a latte.

Here I go, you will see the time each breakfast takes me to make, appear under each title…{in this time I moisturise, do last nights dishes, check IG, shower etc…So really it’s not an inconvenience it’s slotted into the morning}.

TODAY

1. Grab a dessert spoon and a mug
2. Boil kettle
3. Pour water into mug to heat to mug and then pour it out
4. Spoon out 2 spoons of crushed pistachios, 2 spoonfuls of almond meal, 2 spoons of oats, compress ingredients into the mug, cover with boiling water (just enough to cover), stir quickly and cover with a  side plate
5. Leave for 5 mins (do your other stuff)
6. Come back
7. Pour on coconut cream and then add fruit puree
8. Done
9. Eat, it’s cool enough

# P S… you can do this in a jar…then eat it on the train ;)

< 0 3 : 4 9 . 5 m >

{BU organics sprouted millet bread, roasted veggie pickle, cottage cheese & Peace Love and Veggie’s Super Green Sauerkraut}

I’m not going to lie to you…I haven’t always been a devotee to the morning ritual, actually,  to be really honest; it wasn’t that long ago that  I regularly  ate before 11am.  I was a coffee for breakfast kind of girl.  This was a ritual that resonated with me…I’d lie in bed to the very last minute, shower, dress and run out the door, to one of my selectively chosen cafes…where I’d stand in line, in this exclusive club of latte punters… that had ‘I am pre-caffeine…please do not engage with me yet’ painted loudly with our postures.

You can pick a mile away, the other 2 types of people; the ones with an espresso machine at home (they’re on to their 3rd fix of the day) and those that’ve eaten breakfast…there is something genuinely spritely about the later.  I know, which-ever group you belong to, you know these 3 kinds of people I’m talking about; and I for one, much prefer the company of ‘the breakfast eaters’ in the morning.  They’re grounded, level tempered and  switched on.

With my sordid past, I can easily roll off the dozen excuses people use to not eat breakfast…but my favorite one is…”there is no time”…this is because, I have a bit of wisdom about this…

“The time you loose in unproductive, h-angry moments of frustration and blood sugar dis-regulation….is far longer, harder and greater than smothering a piece of sprouted bread with hommus before you start your day”.

So here I am standing before you….a recovered breakfast skipper, telling all of you in the coffee-for-breakfast-club you’re missing out on a great part of the day, and liking yourself and others sometime before 11am; isn’t such a bad thing.

Xx catie

OK, So many people tell me that this blog is not updated enough….I wish I could, but there is no time.  I know I’m not alone….hands up who wants another day! or even just an extra waking hour.  So here is another very quick recipe in my quest against take away. I hope you enjoy xx catie

this would be yum with:

“kale dampers”… see previous post

or

“crunchy spelt croutons”…..see instagram post @thestaplestore

“here we go”

1. saute a large brown onion

2. add 2 cups of chopped kale, continue to saute

3. add 3 cloves of garlic

4. add a little tin of tomato paste, fry for a minute

5. add 1 can of tomatoes and 5 cans of water

6. add 1 tbsp of salt, 2 tbsp of dried dill, 2 tsp of dried thyme, 1tsp of ground black pepper (or 2 heaped tbsp of dried veggie stock & tbsp of dried dill)

7. boil and simmer on high for 20 mins

8. add 1/2 bunch of silverbeet +/- a handful of chopped parsley

9. season to taste

10. we added a dollop of fresh yoghurt (with dill and lemon juice)…but this optional for our vegan followers (#gretcetera)

Kale dampers in a flash

It’s winter belly warming time already…time for soups, stews and all other slow cooks….there is nothing better than fresh bread on the side of one of these steaming bowls…but who has the time? What if I said you don’t need time?

These little gems will be ready on the table waiting to be dipped into your dinner….in under 30mins

All you’re going to need is:

1 brown onion, diced

1 big clove of garlic, crushed

1 cup of chopped kale leaves

1.5 cups of organic white flour (Lauke mill is good for this)

0.5 cup of  a tasty organic Australian olive oil (I used mount zero)

2 heaped tbsp of plain organic yoghurt

2 big free range eggs

1 tsp of pink lake salt

cracked pepper

preheat the oven to 200C

step 1: sauté the onion, garlic and kale

step 2: then throw everything but the eggs into a bowl and combine briskly

step 3: add eggs and combine

step 4: plomp on to a tray in 4 piles about 2 inches away from each other

step 5: bake for 20 mins or until golden on the top

step 6: serve up straight away with a little lump of butter, olive oil or tahini

If you haven’t started following the Staple Store on instagram….here is a great incentive for you to start

We want to see your great peace love and veggie posts and to say thank you we are giving away a jar a week for the next month to our fave posts

So just follow us @thestaplestore on instagram, then mention us in it (using either # or @) and we’ll share it with everyone

*Sorry this is only for our melbourne followers….but if you’re from interstate we’d still love to see your photos

xx catie

http://staplestoreorders.wordpress.com/

I forgot about sardines…..I don’t know why…I haven’t bought a tin in years, but a friend asked about calcium containing foods other than dairy…and suddenly they popped back into the pantry…According to David Suzuki Canadian fished sardines are 1 of the top 10 most sustainable fish (luckily these are readily available in Australia).
If the hours in your day are packed as tight as a can of sadines try this little tapas dish on for size…

1. Chop up one tomato
2. Pop it into the bottom of a small oven proof dish
3. Season
4. Top with sardines (bones and all)
5. Break them up a little so that they cover the tomatoes
6. Sprinkle sumac, pine nuts, slivered almonds and nigella seeds over the top
7. Pop it under a low grill until the nuts are toasty brown
8. Grab a handful of parsley, dress the leaves with olive oil, lemon juice and season
9. Garnish the sardines
10. Serve with a piece of toast for dipping and enjoy

Xx catie
Love you guys

I have spoken about “brinner” a number of times on the facebook page and the blog.  It is when you eat breakfast for dinner.. It is one of my favourite meals; think eggs, beans, tortillas, nutty porridge, corn & black quinoa fritters etc…delicious…yes…?…ok…now think of this…it’s a little something I have coined since this morning…it’s “brezert or bressert” (brezert is what I expect will go viral on the street…if you get my drift)..and this is how it came about..

This is a super dooper amazing “granola-esque” mix:

activated caramelised bukinis by loving earth

pecans

activated pepitas

organic dehydrated mulberries

aussie pistachios

organic cranberries

goji berries

organic puffed quinoa

and this is a breakfast mousse-y creamy dream

1. natural coconut yoghurt (coyo) whipped up with frozen blue berries and red orange zest
2. the co-yo dream is poured onto the plate and left to set for 5 mins
3. the granola-esque mix is scattered on top and served immediately

The star of brezert, is coyo…if you haven’t tried it, you have to…it’s new to staple and I love it…sweetened with xylitol, it contains prebiotics, probiotics and medium chain fatty acids; that when combined, become an amazing ‘functional food’ for digestive health.  Gone are the days when a vegan/dairy free yoghurt left your imaginations stretching, trying to find a “yoghurt resemblance” in a tub of thickened soy goop.  Given, that coyo is expensive…and in our house a “special treat” food…brezert isn’t an every day event…but with my mind wondering off to the wonders of brezert and its endless possibilities, it might just  be, a little bit more often……..like………

• baked apple and soy rice pudding
• poached pears and granola
• borgal wheat pudding with pistachios, oranges and pomegranate
• raw lemon cashew cream with blood orange segments, raw buckwheat groats, crushed walnuts and a tiny sprinkling of toasted black sesame seeds

I will say this again…and I completely mean it…your love and support makes me feel like I’m unbreakable…I truly am, a blessed little chicken…thank you for checking in xx catie

This is no secret, I love butter… I eat bread, to eat butter…but I have a number of little life rules, and one of them is this… all the dairy in my house is organic….In saying this, it’s only plain yoghurt every couple of weeks and a block of butter once per month (sometimes twice)…

Why ONLY organic butter? I can hear you ask, it’s …this is easy

1. Flavour

2.  Ethical treatment of the dairy cows

3. Organic practise ensure appropriate weaning times for baby calves

4. Butter is predominantly fat…..so you want to make sure that the fat soluble chemicals your dairy cows are exposed to, are natural phyto-chemicals that are good for you and not nasty synthetic ones.

So the butter challenge in the weather, is the spreadable-ity factor.  How do you make butter spreadable?…It’s  easy…I put this on the deeks banana bread for samples today and everybody loved it.

I put the following into the food processor:

• 250g good organic butter
• ¼ cup of olive oil
• 1 handful of almonds

Blended until the butter and oil is combined and the almonds are crunchy.

Or for a plain one just leave out the almonds.

Will keep in your fridge for ages.

Whislt you have the processor out and all buttered up..why not make up other spreadable butters like:

Garlic and pistachio (comfit garlic with toasted pistachio)

Or

Cinnamon and agave nectar

Or

Lemon zest, garlic, balsamic vinegar reduction and tomato paste

Or

Macadamia and brown sugar with a  sprinkling of cinnamon and roasted wattle seeds

Sorry my little vegans,

I wish that there was, but there is not, a substitute for butter

xx Catie