Adding veggies to your breakfast is a great way to increase your daily vegetable intake. For some eating veggies for breakfast sounds a bit daunting, but we promise, this spread incorporates all the goodness, and is a yummy side dish for your bacon & eggs breakfast.
For this spread we’ve kept it simple, and chosen the 3 ingredients for their nutritional value. The chickpeas boost this spread with their protein power, to keep you feel satisfied for longer. Chickpeas are cholesterol-free, and also add dietary fiber and potassium.
Cottage cheese contains probiotics, and are also a source of vitamin B12 and calcium. Additional calcium is provided by broccoli, which is one of the vegetables that for all its benefits you can hardly eat enough of, and because you’re eating it raw, all nutritional value is preserved.
To make this spread, we’ve used the OmniBlend I with a 2 litre jug. For this kind of dishes even though the portion is small, the larger jug works better because of its slightly tapered shape. As the 2ltr jug is a bit narrower at the bottom, you can blend the ingredients more easily to a paste, using the tamper as you blend.
So here we go, a super nutritious spread to rev up your morning!
Frozen broccoli makes for a convenient solution to always have broccoli at hand, which comes in handy when you want to add broccoli to your smoothies, or in soups.
Simply add all ingredients to the jug, put the lid on, and blend on low speed. Use the tamper (only through the hole in the lid) to ensure all ingredients are blended evenly to a smooth spread. Ready! It’s as simple as that.
This spread can also be used in wraps, on burgers, or for a bread & cheese platter.
We've tested a recipe from a cookbook that’s caught our attention. The following is adapted from The Real Meal Revolution: Changing the world. One meal at a time (Quivertree Publications, 2014).
Whether you’re banting* or not, a baby marrow (courgette/zucchini) hummus is an intriguing take on the classic delicious dip. With a good blender, it’s also incredibly easy to make.
Ingredients (for 500g)
500g courgettes, cut into chunks
oil for roasting
¼ cup fresh lemon juice
¼ cup tahini (we used Health Connection's tahini, from Organic Zone)
2 cloves garlic (whole)
4 tbsp olive oil
½ tsp kosher salt, to taste
½ tbspn ground cumin
1. Preheat the oven to 180°C.
2. Toss the baby marrows in a light coating of oil, salt and pepper and roast in the oven until golden brown and mushy. Leave to cool for 10 minutes.
3. Place the roasted baby marrow in your OmniBlend along with the remaining ingredients and purée until smooth.
4. Leave for an hour before serving to infuse. We dipped raw broccoli and cauliflower and lightly blanched green beans into the hummus.
This is a novel way to expand your hummus repertoire and it quickly becomes a talking point at any social event. The taste is remarkably like hummus, even without the chickpeas that are normally such a substantial ingredient. We omitted the salt and would halve the recommended amount of garlic.
*Banting (both a name and a verb) refers to the high fat, moderate protein, low carb diet recommended by the authors: professor of exercise and sports science Tim Noakes, nutritional therapist Sally-Ann Creed, extreme adventurer David Grier and chef Jonno Proudfoot.