I’ve recently discovered a craze that’s – granted – been going on for a while already, but I’ve never been one to pride myself on being particularly hip with the hip. At least not when it comes to the latest instagrammable food trend.
But, I recently tried out the overnight oats thing, and I think this trend might turn into a favourite breakfast item of mine.
According to the Internet there’s about a million ways to make these. The idea is to layer oats with a ‘wet’ item of your choice – apparently anything goes, as long as you make them 50/50 – half oats, half milk, yoghurt, etc. and then layer the two base ingredients in a bowl or glass (for instagrammable results, nothing less than a jar will do though, remember that!)
I personally really like almond milk with the oats. I make them in the evening after dinner, and put the mixture in the fridge overnight. In the morning it’s all ready to go – just add honey, nuts, fruits, banana, peanut butter, or anything else you fancy. Pretty easy, healthy, and nice! I’ll be trying out coconut milk next I think, with a dash of honey and a few almonds – bet that’ll be pretty nice!
It’s also good for you – oats are full of fibre, which helps lower cholesterol, they contain unique oat antioxidants which reduce risk of cardiovascular disease, prevent heart failure, enhance immune responses to infection, and stabilises blood sugar – keeping you fuller for longer, which ain’t bad either. You can read much more about the benefits here.
Since it’s January and the most popular month for implementing healthier lifestyles, here’s an easy one for you. It doesn’t take much commitment, is over in about 2 seconds, and makes you feel healthy. What’s not to like?
4 organic lemons (you don’t want any of the nasty stuff – definitely get organic ones)
200g of fresh ginger
2 tablespoons of honey
2 litres of water
Chop the lemon and gingers into chunks, and and combine everything in a pan. Bring to boil, and then let the whole thing simmer for 45min-an hour. And voila! Take a shot of this every day, first thing in the morning, and I promise you’ll feel more awake than any coffee could ever make you. According to Deliciously Ella, the ginger is soothing for the digestive system, and the lemon is great for the immune system and for alkalising – It’ll definitely give you a boost! And, because you get to take this in a shot glass you’ll feel like a bit of a badass from the start of the day. It’s win-win really.
(apologies for the not so inspiring images – Not easy in a winter-dark kitchen)
I love pink grapefruit! I used to eat them all the time when I was a child, and have recently rediscovered them. How amazing is grapefruit? (Sorry, my excitement for a fruit might be a bit over the top). And, this is clearly also one of the healthier cravings one can have, so it’s a win on all accounts.
I’ve also recently read that grapefruits are one of the very few foods that contains less calories than the body uses to digest them, resulting in what’s called a ‘negative calorie count’. This is clearly not the main reason why I eat them, but it is quite fascinating I think. They are good for other reasons too, like supporting healthy skin, and helping to battle many diseases, as well as containing lots of antioxidants. Eating half of a grapefruit per day will meet 64% of your vitamin C needs, 28% of vitamin A, 2% of calcium and 2% of magnesium. (Source). So I mean, this is sort of a super fruit.
On top of all of this, they are also very pretty – At least to me. The colour and texture is amazing.
Blending vegetables is rather popular right now, and this weekend I’ve blended loads. With fruits and seeds. I have baked some leafs too, and pretended they were crisps.
But to be fair, it was actually pretty delicious (I’m still making up my mind about the baed kale crisps, but they weren’t bad), so I thought I’d share.
The first one I made contained one green apple, a handful of blueberries, a handful of raspberries, a handful of frozen spinach, a handful of left kale, the juice of half a lemon, a slice of fresh pineapple, and chia seeds. It didn’t come out quite a smooth as I was hoping, but the taste was still delicious.
The second one I made Saturday morning. I used one banana, a handful of blueberries and a handful of raspberries, mixed with a splash of soy milk and loads of ice. A nice smooth way to start a day. But definitely make sure it’s ice-cold, so it’s not too heavy.
The baked leafs. Also known as kale crisps. In my first attempt they became completely black, but the second attempt turned out alright. I used around a handful of leafy kale, washed them and put them in a bowl with about 2 tablespoons of extra virgin olive oil, a sprinkle of turmeric, salt, pepper and cayenne pepper. I think you can pretty much use any spices that you wish. I baked them for around 10-15 minutes, until crispy but still green (There’s a fine line between ‘perfect’ and ‘black’). In hindsight, I would have used less cayenne pepper, as they were a tad spicy – On the other hand they did seem to clear my head of the cold I’ve been struggling to get rid of for ages.