Back to basics with Danny and Izelle

This means we are back to where we started, baking banana bread and cleaning out the cupboards, right?

Wrong! This means we have another opportunity to get the foundation right! And this time, Izelle is starting us off with breakfast! Her kind of breakfast, of course! Oats, two ways, from her 'Mindful Eating' cookbook!

Apple crumble overnight oats

Prep time: 10 minutes

Refrigeration time: Ideally overnight

Servings: 2

1 cup gluten-free rolled oats

2 cups unsweetened almond milk

1 Tbsp melted almond butter

1 Tbsp raw honey

½ tsp Oryx desert salt

½ tsp ground cinnamon

2 tsp caramel essence

Toppings

sliced fresh apple

raisins

ground cinnamon

toasted flaked almonds

raw honey

1. In a mixing bowl, combine all of the ingredients and refrigerate overnight to set. 
2. Serve the next day topped with apple, raisins, cinnamon, toasted flaked almonds and a drizzle of honey.

Note: Replace the apple slices with fresh blueberries or strawberries for another variation

Rooibos and pear oats

Prep time: 5 minutes

Cooking time: 10–15 minutes

Servings: 2

1 cup freshly brewed vanilla-flavoured rooibos tea

1 cup unsweetened almond milk

1 cup gluten-free rolled oats

1 x 410 g can unsweetened pear halves, drained and rinsed

½ tsp Oryx desert salt

½ tsp ground cinnamon

1 heaped tsp almond butter

1 Tbsp vanilla essence

1 Tbsp caramel essence

1 Tbsp raw honey

fresh mint for garnishing

1. Allow the rooibos tea to brew for about 10 minutes while cooling off.
2. Heat the almond milk in a large saucepan over medium heat to about the same temperature as the tea. Add the tea to the milk and then stir in the oats.
3. Add the pears, salt, cinnamon, almond butter, vanilla essence, caramel essence and honey, and simmer for 10–15 minutes or until the mixture starts to thicken.
4. Garnish with fresh mint and serve immediately while lovely and warm.

Note: If vanilla-flavoured rooibos is unavailable, you may use plain rooibos, although the vanilla does add a certain “wow” factor.

Why do we make use of these ingredients:

Oats

I love oats, just make sure its certified gluten free if you are sensitive to gluten. Oats is by nature gluten free but can get contaminated where it gets stored, there for make sure you are buying the right one should you be sensitive to gluten to get all of the benefits without any unnecessary side effects. Oats enhance immunity, lowers cholesterol, is loaded with nutrients, anti-oxidants and soluble fibres.

Cinnamon

Cinnamon is loaded with antioxidants, lowers blood sugar levels and has a powerful anti-diabetic effect. It is anti-inflammatory, antiviral, antifungal and antibacterial.

Almonds

Whether in the form of milk, flour, butter or flakes, almonds are packed with nutritional benefits. They boost the immune system, help repair damaged skin, help prevent cancer, reduce the risk of osteoporosis and have alkalising properties. They are also a source of vitamin E, magnesium and high-quality protein. 

Oryx Desert Salt

What is the purpose of adding salt during cooking? It’s to enhance flavour, right? So why not start by using a good-quality salt to do the job? Sundried and unrefined with no additives will bring out the best in your food in the healthiest way possible.

Raw Honey

Salt needs sweet and vice versa to enhance taste and flavour. So when you add sweetness, choose a sweetness that has a healing effect on your body and health. Raw honey is antiviral and antifungal, and contains powerful antioxidants. Its helps ward off allergies, stabilise blood pressure and balance blood sugar levels. It also boosts the immune system and promotes digestive health.

Want to go back to basics with Danny and Izelle? Listen here:

You can get last week's podcast and recipe here: How lack of sleep can make you drunk!

You can also buy your copy of the award-winning 'Mindful Eating' cookbook here!

Catch up with Danny's brand new JacPod channel and all of her podcasts here: