Is There Plain Old American Style Coffee In New Zealand Don’t Ignore Breakfast

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Don’t Ignore Breakfast

Breakfast remains the most important meal of the day. After an enforced fast during the night’s feast, it’s a chance for us to fuel our bodies and brains to prepare for the day ahead. But how many of us actually try to eat breakfast? Isn’t it much easier to just have a cup of coffee on the go? But the truth is that for breakfast we should eat slow-release complex carbohydrates that will fuel us throughout the day and keep our brains functioning properly. This is especially true for children.

So, some kind of multigrain cereal will do, as well as multigrain bread or pastries or even traditional porridge. A healthy breakfast will even help to curb hunger and means you don’t compensate for overeating by eating too much at subsequent meals. The old saying, “Breakfast like a king, lunch like a prince, dinner like a pauper,” has more truth to it than we care to admit.

Below are three breakfast classics that are good for you, too. We start with traditional muesli:

Muesli from seven parts

Ingredients:

420 g of oats

200g mixed nuts (including macadamias if available)

80 g of sesame seeds

80 g of sunflower seeds

75 g of raisins

75 g of dried cranberries

150 g of ready-to-eat apricots or dates, chopped

Method:

Place the oats in an airtight container and add the rest of the ingredients, mixing thoroughly to combine.

It’s great served ‘Swedish’. Place the muesli in a bowl, mix the milk and yogurt (any yogurt will work) in a 50:50 ratio, then pour over the muesli (but only milk will work). Top with fresh fruit and serve.

Here’s a healthy breakfast from New Zealand:

Morning glory muffins

Ingredients

400 g of flour

180 g of sugar

1 teaspoon of baking powder

2 teaspoons of cinnamon

¼ teaspoon of salt

380 g of grated carrots

80 g of sultana

80 g of chopped nuts

60 g of grated coconut

160 g of grated apple

2 teaspoons of vanilla extract

3 eggs, beaten

180 ml of oil

Method:

Mix together the flour, sugar, baking powder, cinnamon and salt, then add the carrots, buttermilk nuts, apple and vanilla. Mix the eggs with the oil and add to the dry ingredients. Spoon into a greased muffin tin, making sure you fill the wells no more than 3/4 full. Then place in an oven preheated to 180°C and bake for 20 minutes, or until they are colored and springy to the touch.

And you can’t have a list of breakfast recipes without traditional Scottish porridge.

Scottish porridge

Ingredients:

8 tablespoons of medium oatmeal

1.2 liters of water

salt, to taste

Method:

Bring the water to a boil in a saucepan, then reduce the heat to a gentle simmer and slowly sprinkle the oatmeal over the top, stirring constantly to avoid lumps. Raise the heat slightly and cook slowly until the mixture comes back to a boil.

Lower the heat again and let the porridge cook very slowly for 20 minutes, stirring often. Approximately in the middle of cooking, you need to add salt to taste. Pour into four soup plates and eat hot.

Traditionally, porridge was served with a separate bowl of milk, and each spoonful of porridge was dipped in milk before eating. If it’s not traditional, but a spoonful of currants or raisins mixed into your porridge works well and gives you some of the complex carbohydrates you need at breakfast.

Basically, any mix of grains, nuts, seeds and fruit works well for a good and balanced breakfast, and the above recipes are just a small selection of the variety of breakfast dishes you can make. Just remember that most of these recipes don’t take long to make, and many can be made ahead of time and just need to be served on the day.

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