Mira Manek‘s wellbeing recipes are to die for. She injects a colourful twist to healthy eating – her Indian culture is infused into her foods; using distinctive spices and flavours from her upbringing. It’s great to mix up your breakfast choices and get inspired by dishes from around the world
Arroz con Leche is a creamy homemade dessert made primarily with rice and milk. The original recipe has travelled all over the world and evolved into different local variations. While it’s most often enjoyed for a sweet treat, in some European countries this sweet rice porridge-like food is eaten for a comforting breakfast. If you love rice you will love all the recipes you can find here https://mahatmarice.com/recipes/traditional-mexican-rice/
Mira set out to change the perception that Indian food consists of just heavy or oily concoctions; instead bringing a new light to us, to show that it can be an incredibly enriching, nutritious, and light cuisine to indulge in. Her passion comes from travelling, her love of yoga and her quest to stick to a healthy and non-processed diet; which took her full circle to embrace the home-cooked food she was surrounded with growing up. Staring with her family’s trousseau of recipes; Mira began to tweak ingredients here and there and then set out to share these endless possibilities with us.
Her delicious recipes cover just about anything you could wish for; from breakfasts to sweet treats, and drinks to main dishes. We feel that breakfast is the most important meal of the day; and we encourage you to spend more time on a wonderfully nutritious and yummy one to kick start your morning so when we caught a glimpse of her delectable options we just had to share them with you…
Here are some of our favourite breakfasts created by Mira Manek that made our mouths water..
Spiced baked banana on coconut milk porridge
Ingredients
1 ripe banana
1 teaspoon coconut oil, melted
1 teaspoon maple syrup
¼ teaspoon cinnamon
¼ teaspoon cardamom powder
¼ teaspoon vanilla essence
handful, 1 tablespoon almond flakes
sprinkle dessicated coconut, for garnishing
3 tablespoons oats
1 glass coconut milk
1. Preheat the oven to gas mark 5. Now slice the banana in half, sprinkle the almond flakes in between the two halves and place on foil on the baking tray. Melt the coconut oil in a small pan and stir in the maple syrup, cinnamon, cardamom and vanilla. Pour this mixture on the banana. Sprinkle some more almond flakes on the banana and then wrap the banana in the foil and place in the oven. Let this cook for at least 20 minutes but can cook for up to an hour. When serving, sprinkle with dessicated coconut.
2. To make the porridge, stir together the oats and coconut milk and cook on low to medium heat until the oats are cooked. Add more milk if required.
No-egg sweet potato omelette
Ingredients
Sweet potato omelette
150g, 2 medium sweet potatoes
2 tablespoons coconut oil
1 teaspoon cumin seeds
1 red onion, chopped
2 cloves garlic, grated or chopped
½ green chilli, finely chopped (optional)
2 tablespoons rice flour, or wheat flour
1 tablespoon corn flour
2 cubes / chunks tofu (optional)
Avocado salsa
1 tomato, chopped
1 spring onion, finely sliced
1 ripe avocado, chopped
coriander, chopped
squeeze of lime
pinch of salt and pepper
finely chopped green chillies (optional)
1. Start by grating the sweet potato and keep this aside in a small bowl. Melt half the coconut oil (1 tablespoon) in a medium pan on low heat and place the cumin seeds in the pan, on the oil. Once the cumin seeds are lightly brown (should take around a minute or less), add the onions and stir. Let the onions become lightly brown before adding the garlic and green chilli. Stir again and quickly add the grated sweet potato, rice flour, corn flour and tofu (break the tofu pieces into the pan). Stir everything together and let this cook for another couple of minutes on medium heat.
2. Now melt around half a tablespoon of coconut oil in a small pancake pan on low heat, place half the sweet potato mixture into this small pan and shake the pan so that the sweet potato batter spreads to the sides. Let the omelette cook on the pan for around 5 minutes, lift the pancake just slightly to check the bottom layer has turned a light toasted brown and then flip it (if you dare!) Once it lands perfectly back in the pan, place the pan back over low heat, add a touch more coconut oil on the sides of the omelette and let it cook for another five or so minutes so that both sides are well toasted and brown.
3. The avocado salsa for the topping simply requires mixing together all the chopped ingredients and sprinkling on top of the omelette once cooked.
Cardamom yoghurt with blackberry orange swirl
Ingredients
150g, 4 tablespoons Greek or other yoghurt
1 tablespoon honey
¼ teaspoon cardamom powder
15 blackberries, around 150g
squeeze of ¼ lime
a squeeze of orange
orange and lime zest for garnishing
1. Simply stir the honey and cardamom powder into the yoghurt. Warm the blackberries with lime and orange squeeze in a pan on low heat for a couple of minutes – if they aren’t ripe, then mash them a little using a fork. Wait for this to cool for a minute before pouring onto the yoghurt. Add small pieces of lime and / or orange zest to garnish.
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