Meat-free Archives

Burger recipes

Sweet potato-and-red quinoa burgers with caramelised fennel and onion and dill aïoli

15 minutes

Asian recipes

Breyani-inspired fragrant rice

40 minutes

Vegetarian recipes

Steamed greens

8-10 minutes

Green juice with oat-and-pistachio breakfast cookies

Serves Juice serves 2, cookies makes 20

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

For the oat-and-pistachio breakfast cookies:

200 g butter
¼ cup Demerara sugar
1 free-range egg
½ t salt
3 cups plain granola or oats
1 cup raw shelled pistachios, roughly chopped
½ cup desiccated coconut
1½ cups Nutty Wheat flour

For the green juice:

300 g baby English spinach
50 g asparagus spears
8 green apples, cored but with skins on
2 long stalks celery

Method

To make the cookies, preheat the oven to 180°C and grease two baking trays. Beat the butter and sugar until smooth. Add the egg and salt and mix well. Add the granola or oats, pistachios, coconut and flour. Mix until just combined; the mixture may be a bit sticky. Using your hands, press 2 T of the mixture together and flatten slightly to make a cookie.

Place on the baking tray and repeat with the remaining mixture.

Bake for 30 minutes, or until golden.

Remove the cookies from the oven and allow to cool on the trays for 5 minutes, then transfer to a wire rack.

To make the green juice, juice all the ingredients using a juicer. Pour into a glass, add a few ice cubes and drink immediately. Serve the cookies on the side.

Cook’s note: Add ½ cup white chocolate drops to the cookie mixture if you like. It is best to use a juicer rather than a blender for this recipe.

This juice always leaves me feeling energetic and cleansed, and the cookies are my solution to breakfast on the go without the guilt. They’re also the perfect padkos snacks.

Discover more breakfast ideas here

Harissa-roasted cauliflower with white bean purée

Foolproof freezer banana-and-coconut muffins

Asian crunch salad

Corn on the cob with lime, feta and mayo

Stir-fried tofu in a fiery sauce

Sweet potato-and-red quinoa burgers with caramelised fennel and onion and dill aïoli

Japanese tempura sweet potato

Spicy corn rub

Thai sour orange curry

Warm “kabbouleh” salad

Breyani-inspired fragrant rice

Braised fennel

Steamed greens

Butternut pansotti in lemon butter sauce

Green juice with oat-and-pistachio breakfast cookies

Green juice with oat-and-pistachio breakfast cookies

Ingredients

Method