Much of my ‘cooking’ could (and should) be more accurately described as assembling. That is, I arrange an array of ingredients on a plate or in a bowl and that, for the most part, constitutes my meal. Simples. You may remember me saying all this before, so this is merely reinforcement.
Assembling is good. Easy. It requires…….no boiling, no frying, no sauteeing, no roasting, no cooking of any kind. Just a bit of chopping – there’s always time for chopping in my world – and some minor construction aaaaand hey presto, you’ve got yourself a meal. Or something alluding to it anyway.
This breakfast yogurt mix, as I like to call it, is one of my more effortless endeavours, which means that even the worst of cooks should find it more than doable.
Of course, it comes with a little instruction, namely in the form of chopping and the execution thereof. You see, I’m a stickler for appropriate chopping and also happen to be firmly of the belief there is some, not too technical, technique involved. Not that I’m a whizz with the knife skills exactly but I do try – you won’t find hunks veg in my stir fries, for example, nor would I dream of julienning a carrot for a casserole. If you get my meaning.
With this dish (if you can even call it that) I went for small and perfectly formed with the exception of the strawberries, which I chose to slice just for a bit of added interest, texture, whatever. Obviously feel free to chop your fruit and nuts however you chose but I fear you may have a somewhat underwhelming experience if you veer from my recommendations as stated below. Jus’ Sayin’!
1 ripe banana
2-3 tbsp rose water
1/4 cup unsalted pistachios
2 medjool dates
1 cup vegan plain soya yoghurt
2-3 tbsp plain rolled oats
1 tbsp agave
1 tbsp desiccated coconut
handful of toasted almonds
1 tsp cacao nibs
wash, hull and slice the strawberries. place in a bowl, cover with the rose water and leave to steep for 10minutes.
combine the oats and yogurt, stir thoroughly and set aside.
peel the banana, halve it length ways, carefully halve it again and then chop into small pieces.
remove the stone from the dates and cut into small pieces – you should get 12 pieces from each date.
roughly chop the pistachios.
time to layer – banana, strawberries, pistachios, dates, yogurt, in that order and repeat. Top with the agave nectar, desiccated coconut, flaked almonds, cacao nibs and remaining pistachios.
Breakfast is served!