October 09 2016News

CRISP X KOJA HEALTH: Our top 5 Quick Recipes for Breakfast + Lunch

We have been working with the team at Koja Health, collaborating together to devise our top quick easy breakfast and lunch options that are perfect for our busy lifestyles. As life gets busy it gets harder and harder to make good food choices when we have such little time on our hands. This is why quick and easy recipes, in which are also healthy and packed with fuel for your body are essential to keep us going! So here it is, our Top 5 Favourite go-to recipes.

ONE: Rolled Oats Porridge

The perfect morning wake up! In minutes you have a creamy delicious porridge that will keep you fuelled all morning.

TWO: Yoghurt and Fruit Parfait

Don’t be intimidated this is just a layered fruit and yoghurt. Breakfast on the go. Pre-prepare and eat at your desk, or on the morning commute into the office. Don’t forget Crisp has an easy Breakfast Bowl option that you can layer with your choice of fruit, and have breakfast ready in minutes.

THREE: Cacao Smoothie Bowl

The most amazing decadent breakfast or mid afternoon snack. Don’t worry this smoothie bowl is still packed with nutrients and health benefits, so it is completely guilt free. Tailor the toppings to suit you and the level of sweetness or decadence required.

FOUR: Raw Rainbow Salad

A refreshing raw salad option that is the perfect meal to prepare early and bring to work for lunch. Inspired by the flavours of pad-thai, this salad option will tantalise your taste buds while keeping you feeling light and fresh, (no mid afternoon nap induced by a food coma here.)

FIVE: Hearty Mixed Vegetable Salad

The perfect ‘throw-everything-from-the-fridge-in’ salad.

This ‘mixed- vege’ salad is intended to be the go-to salad to have when you need to whip up something quickly. It is perfectly customisable to suit you, and/or what you keep stocked in your fridge. Add your own protein, perhaps ready-made falafel, canned Tuna in Olive oil, left over chicken breast, or even some tofu- the choice is yours!

Koja Health is a Melbourne company that focuses on providing nutrient dense breakfast and salad toppers that are perfect plant based vitamin supplements to enhance your regular diet. The Fig and hazelnut breakfast topper is available in store on our Antioxidant filled Acai bowl, as well as an optional topping for our porridge and yoghurt. We also stock a selected range in our Crisp stores.

For further details, or to view the entire range of Koja Health, go to koja.com.au.

 

Rolled Oats Porridge

INGREDIENTS:

• 1 third of a cup of rolled oats
• 1 cup of soy milk (or any other preferred milk)
• Frozen Raspberries
• Koja Fig and Hazelnut Breakfast topper

 

METHOD:

1. Combine oats and milk saucepan and cook on a medium heat until oats have absorbed the milk and are plump.
2. Be sure to continue to stir the oats while cooking to ensure they do not stick or burn to the bottom of the pot. Remove porridge from heat and place in a bowl.
3. Blanch frozen raspberries with hot water until softened; drain any excess liquid before placing berries on porridge.
4. Top with two tablespoons of Fig and Hazelnut Breakfast Topper.
5. To sweeten further, add a drizzle of raw honey, or good quality pure maple syrup.

Yoghurt and Fruit Parfait

INGREDIENTS

• Greek Yoghurt (unsweetened)
• Banana
• Strawberries
• Frozen raspberries
• Koja Almond and Berry breakfast topper

 

METHOD:

1. Add a layer of strawberries and banana to the bottom of your container
2. Add a couple spoonful of yoghurt and repeat until container is full
3. Top with raspberries and Koja Almond and Berry topper.

For extra sweetness add some raw honey, or pure maple syrup.

Note: Change the fruit to suit you! Add your favourite fruit and tailor it to your taste buds.

Cacao Smoothie Bowl

INGREDIENTS:

• 2 bananas
• 1 cup coconut milk (unsweetened)
• 2 heaped tbsp raw cacao powder
• 1 tbsp pure maple syrup/rice malt syrup/raw honey

 

METHOD:

1. Peel and freeze your bananas overnight. Leave them whole and cut into smaller pieces in the morning (they’ll stick together and become fiddly in the freezer otherwise!).
2. When you want to make your smoothie bowl, remove the bananas from the freezer and chop them up into pieces manageable for your blender. Put in the blender with the coconut milk, cacao powder and syrup of choice. Blend for a few minutes, or until well combined. If you prefer a thinner smoothie, simply add more coconut milk.
3. Take a bowl and scoop/pour the smoothie out and then get creative with your toppings! Enjoy!!

Here we have topped ours with strawberry, banana, a scoop of peanut butter and Koja Fig and Hazelnut Breakfast Topper.

Raw Rainbow Salad

INGREDIENTS

• 1 zucchini (raw)
• 1 carrot (raw)
• ½ large capsicum
• 1 cup sprouts
• Generous handful fresh coriander leaves
• 2 shallots

DRESSING

• 2 tbsp pure-state tahini
• 2 tbsp water
• ½ lemon, juiced
• 2 tbsp tamari
• 1 tbsp sesame seed oil

 

METHOD:

1. Spiralize, or use a julianne slicer, to turn the zucchini and carrot into noodles.
2. Place the veggie noodles in a large mixing bowl. Cut the capsicum into strips and thinly slice the shallots. Add to the bowl along with the coriander leaves and, using clean hands, mix around well.
3. Take a small, airtight container and place all the dressing ingredients inside. Put the lid on and shake for a few minutes till everything is well combined and the dressing is smooth.
4. To serve, dish up the salad, generous drizzle the dressing over the top, and sprinkle with some additional sprouts and Koja Sesame and Almond Salad Topper!

Mixed Vegetable salad

INGREDIENTS:

• Half a cup of chopped broccoli
• Half a cup of chopped cauliflower
• 1 medium zucchini, chopped
• 1 cup of chopped red cabbage
• Handful of fresh spinach leaves
• 1 teaspoon of Tamari
• Extra virgin olive oil

 

METHOD:

1. Coat a medium frypan with olive oil, put broccoli and cauliflower into the pan on medium heat. Continue to add oil as needed to avoid burning, and/or vegetables sticking to the pan if you are not using a non-stick utensil.
2. Once broccoli and cauliflower have softened add zucchini, and cook until slightly charred.
3. Add Tamari, and salt and pepper to taste, and simmer for 1-2 minutes
4. Add the red cabbage and mix through vegetables, cook for another minute of so.
5. Remove saucepan from heat, and serve vegetables on a bed of spinach leaves.
6. Dress salad with a fresh lemon wedge and Top with your favourite Koja Salad Topper. Here we have used the Sesame and Almond Mix, however the Pumpkin Seed and Cranberry Salad Topper works perfectly too.

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