Pecan & Cheese Marmite Wrap

Ingredients

Per person (Vegetarian)

1 teaspoons Marmite
1 tortilla wrap
50g Cottage cheese
1 salad onion, finely diced
2-3 good sprigs of watercress
1 tablespoon finely chopped pecan nuts


Recipe

Mix together the cottage cheese and the diced spring onions. Spread the tortilla wrap with the Marmite and then with the cottage cheese & onion mix. Lay the watercress on top and strew with the chopped pecans.
You’ll need no extra seasoning due to the salty taste of the Marmite and the peppery bite of the watercress.
Roll up the tortilla into a sausage shape and wrap it tightly in clingfilm. Pop it in the fridge for 10-15 minutes so that it holds its shape and then slice in half at an angle to reveal the colourful filling.

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Crushed Roasted Tomatoes on Marmite Ciabatta

Ingredients

For 4 people (Vegetarian)

1 Ciabatta loaf
4 small vine tomato clusters
Sea salt & fresh black pepper
6 sprigs fresh basil
Olive oil
Garlic (optional)


Recipe

Pre-heat the oven to medium-hot. Lay the vine tomatoes in a roasting dish and drizzle with olive oil. Finely chop 2 sprigs of the basil, reserving 4 good sprigs for garnish, and sprinkle over the tomatoes. Season with plenty of salt and pepper and a pinch of sugar then roast for about 10-15 minutes.

While the tomatoes are cooking slice the Ciabatta loaf in half and then each half again lengthways making four portions. Toast the cut side of the Ciabatta and if using rub each piece with a clove of garlic. Spread the toast with a generous amount of Marmite

Remove the tomatoes from the oven and lift off the vine stems. Pile a cluster onto each warm Ciabatta and crush down gently with a fork so that the skins split and the tomato spreads a little over the toast. Garnish with the remaining sprigs of basil.

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Cranberry & Orange Breakfast

Ingredients

(Vegetarian)

75g/3oz Dried cranberries
200ml/7floz cranberry juice
2 fresh oranges
500g Muller Vitality natural yogurt


Recipe

The cranberries can be cooked the night before and they will be
ready to serve the next morning.
Place the dried cranberries in a pan with the cranberry juice and bring to the boil. Cover and simmer for 15 minutes. Leave to cool.

Use a knife to cut away the skin and pith of the 2 oranges, then slice between the membranes to loosen the segments. Stir the orange segments into the cranberries and chill until ready to serve.

Divide the pot of Muller yogurt between two serving bowls and spoon the cranberry and orange mixture into the centre.


Body Talk

Muller Vitality Low Fat Yogurt is not only great tasting on its own but can be used in delicious serving suggestions for breakfast. Cranberries are so good for you and their fresh taste makes them a perfect breakfast fruit.

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Apple Bulgur Breakfast

Ingredients

For two people (Vegetarian)

50g dried apple rings, chopped
80g bulgur wheat
150ml natural Greek yogurt
50ml milk


Recipe

Mix the apple and bulgur in a bowl then stir in the Greek yogurt and half of the milk. Cover and set aside for 30 minutes or until the bulgur is softened and swollen. The grain should still have some bite, although it can be left uncovered in the refrigerator overnight. To serve, stir well and add a little extra milk if necessary to make the mixture creamy. Garnish with seedless black and white grapes.


Body Talk

This is a fabulous alternative to other cereals or porridge. Wheat is a highly nutritious food, containing carbohydrates for energy, vitamins, minerals and essential fatty acids. It also contains a good level of fibre for a healthy gut.

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Mixed Vegetable Morning Eye Opener Breakfast

Ingredients

For two people (Vegetarian)

2 sticks celery, trimmed with the leaves reserved
1 small cucumber, peeled, seeded and coarsely chopped
2 teaspoon fresh lemon juice
8 drops tabasco sauce
400g tinned whole tomatoes
pinch of salt
1/2 teaspoon caster sugar
2 spring onions, white parts only coarsely chopped
1/2 teaspoon ground ginger
1/4 teaspoon dill seeds (optional)
1 carrot, quartered lengthways for garnish


Recipe

Remove the strings from the celery using a potato peeler and cut the sticks into 2.5cm pieces and set aside.

Place the cucumber, lemon juice and tabasco sauce in a Morphy Richards Blender & Mill and process the mixture until smooth. Add the celery pieces and puree
the mixture. Add the tomatoes and their juice, salt, sugar, spring onions, ginger and half of the dill seeds if using them. Process the mixture until it is smooth again.

Chill the mixture for at least 40 minutes. Pour the drink into glasses, sprinkle each with a few dill seeds then float the reserved celery leaves on the top. Insert one or two carrot sticks into each drink and serve.

An excellent start to the day.


Body Talk

Celery improves your blood circulation, relieves muscle cramps after exercise and helps fight off joint problems !

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Country Garden Breakfast

Ingredients

A really tasty vegetarian breakfast for two people

4 potato waffles
100g good vegetable terrine
6 tablespoons fresh tomato sauce
100g small chestnut mushrooms
25g unsalted butter
sea salt and Percy the pepper mill
olive oil


Recipe

Heat the grill to medium high. Brush the waffles with a little olive oil and place under the grill until golden on both sides.

Remove the waffles and place a slice of vegetable terrine on top of each. Reduce the heat to medium and return the waffles to the grill just long enough to warm through the terrine - about two to three minutes. In a small saucepan melt the butter, add the chestnut mushrooms whole and saute for three to four minutes.

Remove the waffles from the grill and place two on each warmed
breakfast plate. Spoon over the fresh tomato sauce and arrange the
mushrooms on top of the waffles. Season well with salt and pepper and serve piping hot - like good gossip.


Body Talk

Potato waffle are not only packed with carbohydrates and fibre, they also conatin potassium, which is essential for macromineral balance. Mushrooms also conatin potassium, plus iron and sulphur, which are also very important minerals for health. You really can't get enough of these foods !

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Spicy Beans on Toast Breakfast

Ingredients

For four people (Vegetarian)

2 tablespoons olive oil
2 green sticks of celery, trimmed and finely chopped
1 medium red onion, peeled and finely chopped
2 cloves of garlic, peeled and crushed
2 level teaspoons curry powder
1 level tablespoon chopped fresh thyme
400g cooked cannellini or haricot beans, drained and mashed
4 slices crusty white bread
2 tomatoes sliced & coriander leaves to garnish


Recipe

Heat the oil in a frying pan, and cook the celery & onion over a moderate heat for 6-8 minutes stirring frequently. Stir in the garlic, curry powder and thyme and cook for about a minute. Mix in the mashed beans and cook gently for 3-4 minutes until heated through.

Meanwhile toast the bread on both sides. Spread the bean mixture on the toast and arrange the sliced tomatoes on the top. Sprinkle with the coriander and serve to a delighted audience.


Body Talk

This really shows how a little imagination can turn some basic ingredients into something really special, and very healthy too! Beans are full of fibre and carbohydrates, keeping your digestive system healthy and giving you bags of energy. While the onion and garlic keep your blood and circulation in peak condition, the olive oil works on the health of most cells in your body. Add coriander and thyme and you've also got a dish which will delight even those who are difficult to impress.

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Greek Yoghurt, Wild Honey and Summer Fruits Breakfast

Definitely a dish to bring out the sunshine - preferably eat this on the balcony overlooking the Aegean sea. Known colloquially as 'ko' - that's Greek for breakfast.

Ingredients

For two people (Vegetarian)

1 small tub Greek yoghurt
1 fresh peach
1/2 Ogen melon
2 ripe yellow plums
8-10 strawberries
2 fresh figs
wild flower or similar honey


Recipe

Peel and slice the figs, stone and cut the peach into thick slices, stone and quarter the plums and place around a large plate. De-seed the melon, remove the outside skin and chop into bite sized squares, add to the plate together with the fresh strawberries. Pour a pile of the Greek yoghurt in the centre of the dish and drizzle everything with the wild flower honey.

Change into your bathing costume and eat this delicious breakfast.


Body Talk

Healthy, tasty, and wonderfully designed, this recipe will leave you longing for the next breakfast time. Natural yoghurt helps to keep the bacterial balance correct in your digestive system, and the combination of fruits will act like a vitamin and mineral pill, as well as conataining plenty of fibre. Pure health and deliciousness on a plate.

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Hot Baked Grapefruit Breakfast

The grapefruit, native to the West Indies, was not commercially
grown until the 1880s and in fact Napoleon's chief surgeon was the
instigator of those grown on Florida in the first citrus
plantation.

Ingredients

For four people (Vegetarian)

2 grapefruit
4 dessertspoons medium sherry
demerara sugar
10g butter


Recipe

Cut the grapefruit in half and using a grapefruit knife loosen the segments. Discard the pips and cut the centre core from each half.

Arrange the grapefruit halves close together in a roasting tin and spoon the sherry into each grapefruit. Sprinkle generously with demerara sugar and place a small nut of butter on top of each half.

Place in the centre of a hot oven 200C/400F/GAS Mk 6 and bake for 15 minutes. Spoon over any juices which may remain in the baking tin. Serve at once, hot, to soft easy classical music.


Body Talk

How to make a simple grapefruit sheer delight! There's no better way to strt your day, and you may find that this curbs your appetite more than you could imagine!

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Rye and Egg Pancakes with Carrot Breakfast

Ingredients

For four people (Vegetarian)

300g rye flour
1 medium onion
150ml carbonated mineral water
3 medium free range eggs, beaten
1 tablespoon lemon juice
1 large fresh carrot
2 teaspoons runny honey
150ml sour cream
1 tablespoon chopped fresh mint
100g Emmental cheese, grated
3 tablespoons olive oil


Recipe

Mix the rye flour with a pinch of salt in a bowl. Grate the onion into the rye flour, then mix the mineral water and beaten eggs into the flour and onion mixture and leave to soak for 30 minutes.

Wash, peel and grate the carrot, then mix in the lemon juice, honey, a little salt and the sour cream. Sprinkle the salad with the mint.

Stir the grated cheese into the rye flour mixture, then shape the mixture into 4 pancakes. Heat the oil a little at a time and fry each pancake until golden brown on each side.

Fold the hot pancakes onto plates with a mound of the carrot salad. Serve to a select ' brunch' of jovial friends after an early morning game of tennis.


Body Talk

Carrots, often popular with children, are great raw or cooked and help to promote a healthy digestive system.

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Breakfast in a Glass

If time is at a premium in the morning but you want a real energy
booster - then here it is in a glass. For the very best results peel the bananas, wrap them in cling film and store them in the freezer. This will give a much better consistency. You can chop them straight from the freezer.

Ingredients

For two people (Vegetarian)

2 whole bananas - peeled
250ml mango juice
2 dessertspoons honey
350g natural Greek low fat yogurt
100g ready made muesli

Recipe

Using a liquidiser, whiz together the bananas chopped up, the mango juice, honey and yoghurt. Whiz for about 30 seconds or until the mixture is well combined and thickened into a 'smoothie'.

Pour into two tall glasses and add one heaped dessertspoon of muesli to the top of each glass. Add a jumbo straw and a long spoon
and enjoy.

Body Talk

You can’t get any healthier than this one. It’s low fat, very high nutrition and with the addition of yogurt it’s good for your digestive system too. The secret power of this breakfast is the muesli full of complex carbohydrates to keep your energy levels high for longer and packed with vitamins, minerals and fibre. Bananas are rich in potassium, magnesium, iodine, vitamin C and folate to name but a few! How good can it get? When mixed with yogurt, bananas help to reduce the level of harmful bacteria in the gut.

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Vegetarian Barley-Vegetable Soup

Yield: 10 servings

2 x Med Onions, peeled and diced
2 x Lg Carrots, scraped and diced
2 x Stalks Celery, chopped
3 T Butter or margarine
1 cn Tomatoes, chopped-1 lb 12 oz
8 c Water
1 t Dried Basil
1/2 t Dried Thyme
2 t Salt
1/4 t Pepper
1 c Pearl Barley
2 c Frozen green beans or peas *
1 T Chopped fresh Dill
* Cut up up the frozen green beans or green peas to make 2 cups.

Saute onions, carrots, and celery in heated butter or margarine
in a large kettle for 5 minutes. Add tomatoes, water, basil, thyme,
salt, and pepper. Bring to a boil. Stir in barley and lower heat.

Cook slowly, covered, 1 1/2 hours, until barley is tender. Stir
in beans or peas during last 10 minutes of cooking. Remove from
heat and stir in dill. Serves 10-12.

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