Here I share my favourite vegan recipes that are not only delicious, but they are vibrant, wholesome and designed to nourish you from the inside out with vegan and vegan curious followers.
What’s your favourite way to start the morning? Everyone has their own little routine: some go for a run (those crazy people!), others crave a caffeine fix and some people will, without fail, always be rushed. I am none of the above. I like to start my day with some meditation and yoga, green tea and then a good breakfast. Despite the seemingly serene start to my days, I still thank myself when I’ve remembered to prep breakfast the night before. Even if it is not a ‘stressful’ decision on what to eat first thing, it is nevertheless still a decision that requires thought, so why drain away our energy resources on a busy Monday morning when we can reach into the fridge instead?
I’ve read a few interesting articles on minimising the decisions we make first thing in the morning to allow us to better use our brain energy for more important decisions later in the day. That’s why I’ll plan what to wear the night before, and why I love prepping a good breakfast. And then I can listen to my body on the toppings! Here I have topped mine with blueberries, hemp hearts and my favourite Apricot Kernel Butter, but feel free to go as crazy as you like.
This is a dreamy, creamy blend that comes together so quickly but really delivers on flavour. The apple adds some bite, the apricots give just enough sweetness and chunkiness and the spice blend makes for an awakening bowl of oats. So, get soaking and get resting up!
Apple and Apricot Ginger Bircher Muesli
½ tsp ground ginger
½ tsp cinnamon
1 tbsp hemp hearts
30g dried unsulphured apricots, cut into small pieces
1 apple, ½ grated and other ½ for topping
4 tbsp runny yoghurt
Topping: extra apple, fruit, nuts, seeds, nut butter, maple syrup, cacao nibs
In a small jar combine the oats, ginger, cinnamon, hemp hearts, dried apricots, the grated apple and yoghurt and stir well to combine. Cover the leave to soak in the fridge overnight.
In the morning, stir the muesli again, and if it’s too thick add a splash of milk and stir in. then top with desired toppings.
This will keep for 2-3 days in the fridge, so increase the recipe to make breakfasts on the go for the next few days.
Have you tried this recipe? I’d love to see your creations and hear your thoughts. Let me know by leaving a comment below and/or tagging me on Instagram @nourishing.amy #nourishingamy.
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