Waking up to the sound of rain has to be one of the best feelings in the world. Top that with a late start at work, and you have a blissful morning of reading, breakfasts and family time.
After toying with the idea of going out to breakfast, which was a great suggestion, but one requiring getting out of pyjamas and potentially getting wet, we decided to stay at home and recreate what we would have ordered anyway.
I had my favourite mustardy mushrooms on toast. I posted about it a few months ago, and it remains my all time favourite way to cook mushrooms. Try it and you will see why.
I have been following Charlie’s Fruit Market on Instagram for a while now. The 24-hour fruit shop at Everton Park and it’s attached cafe, Raw Squeeze, are constantly posting pictures of their amazing smoothie and acai bowls. This entire holiday I have been spamming my sister’s Instagram with shared photos almost non-stop (she probably rues the day they introduced private messaging). As a result, Charlie’s was the suggested location this morning and the inspiration for my sister’s breakfast.
Smoothie bowls are just a thicker version of a smoothie that you eat with a spoon and top with things like fruit and granola. Basically any version of a smoothie can be made into a smoothie bowl. They are great for warm morning when you are feeling like something sweet for breakfast. Plus, they are incredibly quick and easy to make. Just make sure that you use frozen fruit for the base, otherwise the consistency will be too runny. I topped the smoothie bowl this morning with some extra berries, chia seeds and my homemade granola.
- 2 frozen bananas
- 1/2 cup frozen berries
- 1/4 cup almond milk
- 1 tbls honey
- Toppings (Chia seeds, more fruit, granola etc.)
- Place the bananas, berries, almond milk and honey in the blender and blend for 30 seconds, until fully blended, but not runny.
- Top with whatever topping you would like. Granola, nuts, seeds etc.
- This smoothie bowl can be adapted in whatever way you would like. Add peanut butter, cinnamon, cacao, create a spinach version or anything else you feel like. Make sure the base fruit are frozen to keep the consistency thick.