Recipes perfect for the warmer months with delicious, healthy and vibrant ingredients. CW food writer Fiona Williams shares two ways to shake up your morning meal!
Avocado on toast with macadamia ‘cheese’
Recipe courtesy of Eat Your Greens by Pete Evans Published by Plum, RRP $39.99. Photography by William Meppem.
- 240g macadamia ‘cheese’
- 8 slices of charcoal bread, lightly toasted
- 2 avocados, sliced
- 1 lemon, cut into wedges
- 2 Tbsp extra virgin olive oil
- Sea salt and freshly ground black pepper
- Chilli flakes (optional)
For the macadamia cheese
- 320g macadamia nuts
- 1- 1 1/2 Tbsp lemon juice
- 1 tsp sea salt, plus extra if needed
- Pinch of freshly ground black pepper
Soak the macadamia nuts in 750ml (3 cups) of water for 6 hours. Drain and rinse well. Place the nuts in the bowl of a food processor, add the lemon juice, salt and pepper and pulse for 1 minute to combine. Add 120ml of water and process until smooth. If it seems a little dry, add more water and lemon juice to adjust the consistency.
Spread the macadamia ‘cheese’ over the toast. Arrange the avocado slices on top, then squeeze over a little lemon juice. Drizzle on the olive oil and season with salt and pepper and chilli flakes, if desired.
Breakfast parfait with petals
Recipe by by LuLu Lane, aged 7, an edited extract from The Farm Community by Tom and Emma Lane, published by Hardie Grant Books $39.99. Available where all good books are sold.
- 600g granola
- 500g blueberries
- Honey, for drizzling
- 1kg natural yoghurt
- Small edible flowers, such as pansies or violas, to garnish
Spoon about 50g granola into the bottom of each jar. Top with some blueberries, a drizzle of honey and 75g of the yoghurt. Repeat the layering once more with granola, blueberries and honey, and finish with the yoghurt. Shower over some of your chosen edible flowers and serve.