A beauty is in season. No, it is not the hot-blooded Italians who wrap you around the finger with ease and a little “Ciao, amore”, it is the blood oranges with their perfect curves and the most beautiful red cheeks in the world. Sicily is known for the best of its kind because the area around the Etna, a volcano, is an extremely fertile region. Not just for orange trees, but for fruits of all kinds. The arancia rossa owes its color to the cool winter nights that it needs to form the red color. With a lot of vitamin C in it, it is a booster for the immune system, which is particularly useful in winter.
It is also interesting that citrus fruits contain a lot of flavonoides, which are antioxidants that help the body catch free radicals. Studies have shown that although they do not help to reduce weight, far less liver damage, lower blood lipid levels and lower blood sugar levels were measured in overweight people with regular citrus consumption.
Oranges are hard to digest? Not necessarily.
Citrus fruits are best eaten on an empty stomach and without combining them with other foods, otherwise they can cause abdominal pain and heartburn because the combination delays the passage in the stomach.
We personally tolerate them in combination very well, but for all sensitive stomachs among you it would be worth a try.
The yogurt. The base of this bowl.
We used plain yogurt here, simply because we love the taste and there is an organic farm close by where we buy the products with a good conscience. Often, we also prepare our breakfast bowls with coconut yoghurt, making them vegan.
It’s a thing with veganism. Joelle was vegan for a longer period of time and there are actually tasty alternatives for almost everything. BUT. The yogurt, no matter which vegan option you choose, it simply tastes different. Of course, it IS different. Coconut yogurt mixed with a lbit of lemon juice and maple syrup is a tasty substitute, admittedly, but every now and then we still love the taste of plain yogurt. This, and also the fact that by no means every vegan product is healthy (soy, as an example) then made her return to a plant-based diet, which, however, also occasionally contains animal products.
In addition to the coconut yogurt, there are almond yogurt, cashew yogurt and soy yogurt as vegan alternatives. Coconut yogurt has a tropical taste, is rather firm and creamy. Also beautiful for the eye due to the clear white color. Our experience has shown that almond and cashew yoghurt are rather fluid and eaten purely, they taste rather pale and a little “floury”. Soybean yogurt is found in the stores either pure or mixed with the previously mentioned yogurts. The taste is especially delicious combined with coconut yogurt. The consistency is usually somewhat more fluid than that of the coconut yogurt, but overall it is wonderful to work with. However, since soy does not necessarily have a good reputation from a health point of view, we rarely use it.
Do it Yourself? Absolutely.
You will get to know our own yogurt creations in the following blog posts, the recipes are still under construction to find out the very best ones. Then we will give you tips on how it works best and which creations taste amazing.
How to make a pear blush.
The pear has sexy curves and what would be nicer than to highlight them with the blood red color. That’s why the lady took a bath in slowly simmering orange juice. This makes it deliciously sweet – sour with a hint of orange in its delicious aroma. In addition, pome fruit is considered to be poorly tolerated by fructose intolerants, but in the cooked version, it is well tolerated. Another plus fort he red lady here.
After she has finished her bath, the remaining orange juice, the star anise is added and then it is slowly simmered with frequent stirring in order to significantly reduce the liquid and thus get it into a viscous state. Due to the fructose contained, no added sugar is required, the syrup tastes absolutely heavenly and gives the finishing touch to this breakfast bowl. It even tastes so heavenly that we couldn’t wait to let it cool down, so we burned our tongues more than just once.
Finally, the chocolate granola, which you got to know in the previous post, completes your bowl of happiness. The combination is awesome, we promise. The tropical, crispy granola with the chocolate drops that slowly melt on the tongue, the sweet and sour pear and the viscous, bright red syrup that brings the sun to your heart will pamper your palate and make you forget completely that the alarm clock just ended your beauty sleep.
P.S. Enjoyed with your loved one, it tastes even more wonderful – provided everyone gets their own bowl, otherwise it gets tricky.
bloody pear for breakfast.
- 500 g plain yogurt/ coconut yogurt
- 60 g chocolate granola see previous post
Orange pear and syrup
- 2 pears
- 400 ml blood orange juice freshly pressed
- 2-3 star anise
- Squeeze the oranges and put the juice in a small saucepan. Peel both pears and put them in the blood orange juice. Simmer for approx. 30 minutes on medium heat, turning pears over and over until they have turned a dark red color.
- Set the pears aside. Add the star anise to the remaining blood orange juice and reduce at medium – high high for approx. 10 minutes while stirring until a thick syrup is formed.
- Place the yoghurt in a bowl, cut the pears and arrange them on the yoghurt together with the blood orange syrup and the granola.