Super hungry but scared to eat? Here are three nausea-busting breakfast recipes to help you through your first trimester and beyond.
Mini citrus salad
Makes: 2 bowls
Preparation Time: 10 minutes
1 organic pink grapefruit
1 organic blood orange
½ pomegranates, seeds extracted
2 cumquats, well washed, sliced into thin rounds
4 tablespoons agave syrup
Zest of ½ organic lime
Remove the rind and membrane from the grapefruit and blood orange with a knife and discard. Slice the flesh very thinly.
Divide the grapefruit, orange, pomegranate seeds, cumquats and lime zest between two plates. Sprinkle with agave syrup. Chill in the refrigerator or enjoy straight away.
Makes: 1 large jar
Preparation time: 15 minutes
Cooking time: 40 minutes
50 g (1¾ oz) hazelnuts + 50 g (1¾ oz) almonds
+ 50 g (1¾ oz) pecans + 50 g (1¾ oz) walnuts
200 g (7 oz) rolled oats
4 tablespoons seeds (linseed [flaxseed], sesame, sunflower)
2 tablespoons desiccated (shredded) coconut
½ teaspoon salt
3 tablespoons coconut oil
3–4 tablespoons honey
2 tablespoons raw (demerara) or light brown sugar
Preheat the oven to 150°C (300ºF). Roughly chop the nuts with a knife or in a food processor (1–2 pulses).
Combine all of the dry ingredients in a large mixing bowl; season with salt. Place the coconut oil, honey and sugar in a saucepan.
Heat gently for a few minutes, stirring.
Line a baking tray with baking paper and spread over the mixture of dried ingredients. Pour the liquid mixture over the top and mix well to coat the grains and nuts.
Cook in the oven for about 40 minutes; stir half way through the cooking time. The granola should gently brown but not burn. Let the mixture cool at room temperature. Roughly break up the pieces then store them in a jar.
Ginger yoghurt with cardamom + honey
Makes: 6–8 small tubs
Preparation time: 10 minutes
Cooking time: 12 hours
Resting time: 4 hours
1 litre (35 fl oz/4 cups) pasteurised milk
125 g (4½ oz/1 small tub) plain yoghurt
Seeds from ½ cardamom pod, husk removed
½ cm (¼ inch) fresh ginger, peeled and grated
2 teaspoons honey or agave syrup, or 3 dates (optional)
Whisk the milk with the plain yoghurt in a mixing bowl until well combined. Crush the cardamom seeds to a fine powder.
Mix the ginger and cardamom into the milk-yoghurt mixture. If you want to, you can sweeten the mixture with honey, agave syrup or puréed dates. Pour the mixture into glass yoghurt pots and place them in a yoghurt-maker for 12 hours. Chill for at least 4 hours in the refrigerator before serving.
Tip: The granola keeps for 2–3 weeks at room temperature in an airtight container away from light. The home-made yoghurts will keep for 1 weekin the refrigerator.
Combine these three recipes by topping the ginger yoghurt with a generous tablespoon of crunchy granola and enjoy with the citrus side-salad.