It’s breakfast week here in the UK. Don’t worry, I won’t bore you with the importance of the first meal of your day. Even though I believe in eating well in the morning my only problem with breakfast is my stomach: it’s a late riser. Hunger never kicks in before 9AM which makes my pre-work routine somewhat hectic. I never know what will stimulate my appetite and I’ve got no time for matinal debates.
If you’re like me, you’ll love this little combo I’m sharing with you this week. It should make a great addition to your quick meal options. It’s nutritious yet light and will sustain you until lunch. The matcha smoothie will give you a wake-up boost, ideal to start your day on the right foot.
Let’s start with the toast. Meaning “to crush” or “to pound” in its native Egyptian, Dukkah is crumbly spices and nut blend usually served on oiled bread.
My version is definitely coarser than the original, I like the pops of flavours I get with each bit. However, if you prefer a more uniform mouthful, you can always pound the nuts and seeds in a pestle and mortar after toasting.
Combined with yogurt and honey, it creates a sweet and salty spread, perfect for those indecisive mornings.
I always buy more bananas than I need as they freeze well and make a beautiful banana cake. They also get this great velvety texture once frosted, a bit like ice cream, that I love to take advandage of. In a smoothie, it gives a luscious smoothness to the juice and it’s totally decadent. So remember to put a few bananas in you freezer once in a while and you’ll thank me.
I couldn’t start my day without a little hint of caffeine and that is why I love to add matcha to my smoothies. It might not be as strong as coffee, but it has a longer lasting effect, making for a smoother transition into the world of the living. Plus it’s healthier, and delicious.
- 2/3 cup (80ml) Hazelnuts, roughly chopped
- 1/2 cup (125ml) Sesame seeds
- 2 tsp Cumin seeds
- 2 tsp Coriander seeds
- Salt and Pepper
- 1 slice Seeded bread
- 2 tbsp Greek yogurt
- 1-2 tsp Honey
- 1-2 tbsp Dukkah
- 1 Frozen Banana
- 1/2 cup (125ml) Milk
- 1 tsp Matcha
- 1 Kale leaf, stem removed
- 1 Kiwi
- Making the dukkah by toasting all the ingredient in a dry pan over high heat, until golden and fragrant. Season and keep aside.
- Spread a thick layer of yogurt on the slice of bread and sprinkle some dukkah to your liking. Finish with a good drizzle of honey.
- Put all the smoothie ingredients in a blender an mix for 60 seconds. Pour in a glass and enjoy with the honey, yogurt toast. Easy!
- The dukkah recipe will give you more that necessary so keep the excess in an airtight container. It will last for several weeks making your next breakfast preparation even quicker.
- I throw my bananas in the freezer as is. No wrapping or container is needed, their thick skins will protect them from the harshness of the cold.