Рецепт Foodtalk| Mango Smoothie Bowl … and breakfast stories on the go #Foodventures #breakfastforchampions
“Fussing over food was important. It gave a shape to the day: breakfast, lunch, dinner; beginning, middle, end.”
Robert Hellenga
Summer Mango Smoothie Bowl, another thing off my bucket list, the most beautiful way to begin the morning. Colourful beginnings!! They say breakfast is the most important meal of the day. I say bring it on! This one was fun to make, thinking ingredients, plating {or rather bowling} it, adding bits and bobs to the top. So much went into it, near raw other than the yogurt, very in season, a mélange of flavours and textures.For me, an edible pot potpourri, inspired and exciting. With the first one down, my call was, “This was fun, now can someone set me a bowl everyone morning please!!“The inspiration came from Ruchiras smoothie bowls each more delightful and colourful that the other. Inspiration really gets me going, food shared the best thing ever. Talk about breakfast and it’s amazing to see how different cultures wake up to the most important meal of the day. Granola, crepes, vadas, puris, kachoris, omelette, fruit bowls, smoothies, waffles, pancakes, overnight oats, avocado and egg on toast are some of the simpler everyday options.My recent overnight oats were a great experiment and now find a spot in the fridge every night. It’s a really convenient way to wake up to healthy ready made breakfast. Grab a spoon, dig in. I change the flavours with fruit in season and experiment as I go on. The main characters in the story remain the same – oats, milk/yogurt/coconut milk, honey, basil seeds, watermelon seeds. Fruit in season breaks the monotony. Mango, peaches, apple, banana, strawberries rotate. Pie spice, cinnamon, thandai mix, pepper, nutmeg, saffron. You get the drift! It’s always fun to explore something new and different apart from the regular old breakfast choices we usually have.Step out of home, travel a bit, within the city, country or overseas and new frontiers open up. Food and flavours begin to get magical, new and interesting. For someone who constantly cooks at home, hands that cook in other kitchens are fascinating. They offer exciting experiences, food adventures! Here are some breakfast stories, delicious bites mainly in pictures and in no particular order. Actually just as they tumbled out of my head when I read about #Foodventures by Axis Bank Dining Delights!
We sleepily got off the train in Benaras early one winter morning, a hungry foursome, and hit breakfast street quite soon. The city has a reputation and we knew where to head. Can there be anything better than fresh garam kachoris, sabzi and jalebis straight out of the pan? Perhaps not. Perhaps yes if you add some famous Pehelwaan ki lassi to wash down breakfast. Nirvana. Life accomplished. Ticked off list, but ‘will be back soon‘ recorded.
Fly across the globe. Switzerland, where I was last year at this time, a European breakfast will spoil you for choice. Every city we traveled to had a different layout, a regional offering, local produce shining through, breakfast an elaborate ceremony, fit for a king, something to sit and enjoy.Tuck in. Cheese, yogurt, fresh baked breads, fruit, coffee, tea, eggs galore, cold cuts, fresh milk, best way to breakfast. Did you hear me say “Serve me breakfast and I shall be happy!” ? Swing back to India, a trip into the heart of the South, Karakudi held us mesmerised earlier this year. It was a trip of a lifetime. Same feeling – breakfast is a celebration. Simple, flavourful, delicious and so much variety. Almost always ‘from the frying pan onto the plate‘, whether it was the elaborate ‘eat till you drop luxury at Chidambaram Vilas‘ or the street food at the temple at Pillaiyarpatti with the most refreshing filter coffee and finger licking good vadas. Memorable, satisfying and an absolute joy.
And then there was the absolutely amazing breakfast with peacocks and neelgai as company at Lakshman Sagar in Rajasthan? Breakfast was an eye opener there. Elaborate, each morsel served with love, truely regional and so much variety. Breakfast day 1 was something like this – fresh orange juice, maize dalia, googri {overnight soaked and cooked wheat kernels and horsegram}, sapota/cheeku jam, gum berry jam, fresh fruit, gur/jaggery, boora, honey, achaar, masala omelet, fire roasted tomato. Nothing refined or processed. Experiencing it was pure joy.If that wasn’t enough, one morning we trudged across the countryside for a breakfast in the fields! Get closer home, one trip into Old Delhi and you’ll be cured of any breakfast woes. Nagori halwa puri, nimbu ka paraatha, sweet lassi, hot jalebis, garam chai, then begin again! If you are stuck with the same old routine of toast and cheese, wake up and smell the coffee! Rustle up something fun and interesting {or bribe some willing soul to do it}. Better still, get out and explore. Make the mornings matter!
Oh, and did you know you can go beyond just egg and toast for breakfast? Here take a look at these #Foodventures by Axis Bank Dining Delights !
Mango Smoothie Bowl Print Recipe
Colourful beginnings!! They say breakfast is the most important meal of the day. I say bring it on! This Mango Smoothie Bowl was fun to make, very in season, a mélange of flavours and textures. For me, an edible pot potpourri, inspired and exciting. CourseBreakfast CuisineAmerican Servings Prep Time 2 people 10 minutes Cook Time 0 minutes Servings Prep Time 2 people 10 minutes Cook Time 0 minutes Mango Smoothie Bowl Print Recipe
Colourful beginnings!! They say breakfast is the most important meal of the day. I say bring it on! This Mango Smoothie Bowl was fun to make, very in season, a mélange of flavours and textures. For me, an edible pot potpourri, inspired and exciting. CourseBreakfast CuisineAmerican Servings Prep Time 2 people 10 minutes Cook Time 0 minutes Servings Prep Time 2 people 10 minutes Cook Time 0 minutes Ingredients 1
mango pureed
200 g
Greek Yogurt {or regular full fat yogurt hung for 30 minutes}
Honey if required
2 tsp
sabja seeds soaked in water for 10 minutes
1/2 cup
pomegranate pearls
1
kiwi chopped
1
peach chopped
2 tbsp
melon seeds
2 tbsp
chopped walnuts
Fresh mint for garnish
Servings: people
Instructions Stir the mango puree through the yogurt until uniformly mixed. Adjust sweetness if required. Ladle the mango yogurt into 2 breakfast bowls. Top with the remaining ingredients. You could always just mix everything through too, yet it makes the first meal of the day attractive this way, garnished with love! Use any seasonal fruit, berries, nuts etc. Share this Recipe Related AxisBankbreakfastDiningDelightsfoodfoodventuresfruitglutenfreehealthyrecipessmoothie bowlsummertravelvegetarian Email Facebook Twitter Pinterest Google+ LinkedIn PreviousBaking | Oat Walnut Trifle Bowls with Roasted Stone Fruit ... bowls of happiness!Latest OneFoodtalk| Mango Smoothie Bowl ... and breakfast stories on the go #Foodventures #breakfastforchampions Leave A Comment Cancel reply Notify me of new posts by email. Foodtalk| Mango Smoothie Bowl … and breakfast stories on the go #Foodventures #breakfastforchampions 2016/08/27 Baking | Oat Walnut Trifle Bowls with Roasted Stone Fruit … bowls of happiness! 2016/08/22 Cooking | Persian Roasted Eggplant Walnut Dip … earthy, smokey, moorish, delicious! 2016/08/20 Baking | Eggless Cheesecake with Mango Lime Sauce … desserts for summer 2016/08/18 Feature | The GOQii way of life, or rather, the GOQii lifestyle #BeTheForce #BeSummerReady … & a giveaway 2015/03/16 Baking|Whipped Strawberry Curd Cream Tartlets with Walnut Shortbread Crust – Edible containers for Daring Bakers 2011/04/27 No Bake | Kokum Coconut Milk Panna Cotta … coastal flavours from friends #dessert #giftthanks #kokum 2015/04/19 Grilling | GRILL IN with summer … a charcoal grill & herby lime chicken 2015/04/08