Crunchiness, creaminess, smoothness, enough nesses to shake those morning blues away. Low fuss, healthy breakfasts are a winner and with a bit of basic prep the night before your good to go in the morning. Step one. It’s the evening; pop a tin of butter beans in a bowl, add a generous squeeze of lemon, one clove of garlic, big pinch of chilli flakes, Malden sea salt (the best) and a swig of olive oil. Blend into a puree with a handheld blender and store in an airtight container ready for breakfast.
Step 2; In the morning place vine cherry tomatoes on a baking tray with crushed garlic. olive oil, balsamic and a generous sprinkle of sea salt. For the kale sprinkle with olive oil and salt. Roast the kale for 10 minutes and the tomatoes for 15 minutes at 180c.
Pop some bread in a toaster (rye or sour dough best), spread your dip generously across the toast, sprinkle with toasted seeds and add your tomatoes & kale. It’s a total winner! Admittedly there’s a lot of garlic here, so if your worried about packed commuter trains and breathing fire then ditch the garlic or parsley is a great neutraliser.
Don’t fancy munching parsley like a bunny? Then grab your blender and whizz up, one apple, a small bunch of parsley, 1 inch slice of cucumber, 1/2 inch slice of ginger and a squeeze of lemon. Ta da, a refreshing post breakfast drink that will add even more nutrients to your morning.
This breakfast is better than coffee, better than sleep, just damn right good for you and so simple. Give it a try and keep me posted!
Butter Bean Dip
1 x 400g tin butter beans
1/2 teaspoon chilli flakes
1 garlic clove
1 x tablespoon olive oil
1/2 teaspoon sea salt
pinch of black pepper
1/2 juice of 1 lemon
Place all the ingredients into a bowl and blend into a puree. Serve either as a dip with a sprinkle of paprika or on toast.