A few years ago we had a section on this blog called Big Love where we shared links and things that inspired us at the moment – high and low. We’re reviving it today as we have too many unanswered emails and comments asking about everything from our favorite places, books, ceramics and camera gear. We also added a couple of other things to the list, like Elsa’s favorite song. Of course we’re also sharing the recipe for these Yoat jars further down in this post.
• Our cookbook shelf is always overflowing, here are our two latest additions. My Darling Lemon Thyme (by Emma Galloway) is a truly great book with recipes right up our alley (all vegetarian and gluten free). Tasting Rome (by Katie Parla and Kristina Gill) brings back so many memories from the time I was living there. Beautiful photography both of the city and its food.
• Our smoothie book is coming out in the US next week and can be pre-ordered here!
• For those of you asking about camera gear. I have a Canon EOS 5D mark iii with two different lenses. A 50 mm f/1.2 for all top shots and a 100 mm f/1.8 macro lens for all close-ups. I use the same equipment when I film videos for our youtube channel. When we travel I use this camera bag.
• If you love kombucha you should check out this incredible guide by Sarah from My New Roots.
• Even if it is our third time around, I will never get tired of seeing Luise’s tummy growing.
• Elsa is constantly humming on this song by two 14-year old Norwegian twin brothers (gone are apparently the days when she just played with teddybears and sang Twinkle Twinkle…).
• Isac’s new hair style – the boy-bun.
We call this quick breakfast recipe Yoats. It is a mashup of yogurt and oats (and a few other simple ingredients) that we prepare in jars for a simple outside breakfast in the sun. In a way, this recipe is similar to a bircher muesli as you can leave it in the fridge overnight, but because the yogurt loosens up the oats real quickly, it can also be indulged right away. For flavour and extra va-va-voom, we layer it with a rather thick raspberry and beetroot smoothie (maybe puree is a more describing word?) and also add some of it to the oats for a beautiful pink hue. The layers are not only visually appealing but also more interesting as the flavours change as you work your way through the jar. Beetroot for breakfast might sound scary but the earthiness from the root is perfectly balanced with tanginess from the lemon, sweetness from dates and fruitiness from the raspberries. We’ve tried the yoats recipe with coconut yogurt (as a vegan option) and Greek yogurt and they both taste great. Obviously you can change the flavour by simply making a different smoothie/purée.
Beetroot & Raspberry Yoats
2 cups / 500 ml plain thick yogurt, Greek or Turkish (vegans can use Coconut Yogurt)
1 cup / 90 g rolled oats
_ cup /35 g sunflower seeds
1 small apple, cored and roughly grated on a box grater
1 pinch ground vanilla or vanilla extract
1 tsp freshly grated ginger or ground ginger
Beet & Raspberry Purée
1 cup / 125 g raspberries (fresh or thawed frozen)
1 small raw beetroot (approx 65 g / 2 oz), peeled and coarsely chopped or grated (depending on the strength of your blender)
_ lemon, juice
2 tbsp water
2 soft dates, pitted
fresh mint leaves, chopped
Place all ingredients for the yoats in a mixing bowl and gently stir to combine. Set aside.
Meanwhile prepare the purée. Add all ingredients to a high speed blender and blend until smooth. Taste to see if more lemon juice, water or dates are needed. When done, mix _ cup of the purée with the yoats. Then divide the rest of the purée into 4 glass jars. Spoon the pink yoats into each jar. Eat right away or store in the fridge for up to a couple of days. Ideally make the recipe in the evening and serve for breakfast the following morning. Top with fresh raspberries, chopped mint and bee pollen before serving.