Off late, I’ve been steering away from the home-style Indian hot breakfasts, not because I don’t enjoy them, but because I just felt my body getting a bit sluggish and almost screaming for a change! Also, I’ve generally (i.e. for about a decade) been a big fan of breakfasts comprising of muesli, granola, fresh berries, dried and fresh fruits and beautiful yoghurt. Yes, breakfast looks and tastes pretty this way, but it’s also packed with fresh and super nutritious foods. I love adding compotes too the mix, especially when fresh strawberries are in season. I’m tempted to try out a cherry compote, inspired by the bounty of cherry in the city off late (and it has absolutely nothing to do with the fact that using my cherry pitter is oh-so-much-fun!), but haven’t gotten around to it just yet!
I recently discovered a brand of Greek Yoghurt called Epigamia (by the same people behind Hokey Pokey Ice Creams), which I must admit, I really enjoyed. One of the biggest selling points to me personally is, that it is a local homegrown brand, selling products at par with the world markets. This also very efficiently beats my mundane process of leaving homemade skim-milk yoghurt to drain overnight, resulting in a silky greek yoghurt consistency by morning. Here are the two combinations I’ve attempted to create over the last week, with more and more to come!
#1: Alphonso Yoghurt, Peach and Plum topped with Chia Seed
This one was the perfect way to start the day – the sweetness of the plums versus the almost tartness of the peach, perfectly balanced out that faintly alphonso flavour to the yoghurt, without bearing down the flavours of the fresh fruit.
#2: Frozen Raspberries and Blueberries with Natural Yoghurt topped with Chia Seed
Because the berries were frozen, the yoghurt enveloped each berry, and as I went along, the raspberries started mushing, forming a gorgeous crimson marble effect in the yoghurt. A perfect anytime pick-me-up, flavour packed, no added sugar, and honestly a big winner for me!