What better time for a winter sunshine breakfast with Greek coffee? Glorious weather here, so running shoes on and up the hill with half an eye on all those New Year’s resolutions and one too many festive feasts🙃.
Every runner, however, does deserve a good breakfast. A simple porridge with chia seeds rolled and steel-cut oats, vanilla, local honey, walnuts and orange zest.
At least we can have a decent cup of coffee with dry January being yelled at from every street corner. In my experience, Greek coffee does not give you a head spin and is right up there with fine wine. There is quite an art to making it. However, if you have the correct size mini long-handled coffee pot or saucepan known as a briki, good quality finely freshly ground coffee – you can’t go wrong. Greek coffee deserves a whole post on its own. Let me direct you to Ivy Liacopoulou’s website, who is far more qualified to give you the full low down.
You will need to experiment with strength and sugar. My optimum is about 170ml of water, two teaspoons of coffee, and a scant teaspoon of sugar. Start with cold or room temperature water, stir to dissolve, and gently heat. Take it off the stove just as the foam or kaimaki begins to rise and fold in like a figure of eight. Always serve with a glass of water!
The juice is a gingery turmeric combination of carrot, orange and lemon. I am not a qualified nutritionist. However, I think it is universally agreed that ginger and turmeric (curcumin) has proven anti-inflammatory and antioxidant properties. I used (a generous serving of juice for two); three oranges, one lemon, a three cm piece of ginger, one medium carrot, and a teaspoon of turmeric (ideally juiced fresh turmeric root).
Explore some more delicious breakfasts and brunch recipes from The Wild Epicurean.
Winter Sunshine Breakast
Chia Seed and Oat Porridge
- 1 generous handful each of chia seeds, rolled and steel cut oats. or any combination of choice such as quick or whole oats. I used 2 handfuls of each and it was enough for 2 helpings!
- approx 500 ml milk of choice, I used oat milk
- pinch vanilla powder
- pinch salt optional
- 30 g walnuts and orange zest to decorate
- 1-2 tsp honey to drizzle
- 3 oranges
- 1 lemon
- 1 carrot
- 3 cm piece of ginger root (roughly chopped)
- 1 tsp tumeric powder (or 3cm piece of fresh tumeric root)
Chia Seed and Oat Porridge
- Soak the chia and oats as per the instruction on the packet with a little of your chosen milk. If you are using pinhead oats, it is important to soak overnight so they cook at the same rate as the chia and other oats.
- Different oats need more or less milk, so set over a low heat gently adding milk until you are happy with the consistency. Add a pinch of salt and a generous pinch of vanilla.
- Serve with a little extra milk, walnuts a drizzle of honey and orange zest.
- Peel the citrus fruit and juice together with the remaining ingredients. If you are using organic carrot, ginger and turmeric, I don't feel there is a need to peel them. If using powdered turmeric – add to the juicer in the middle of adding the juicing ingredients to be well incorporated. I also always run through a 50ml splash of water at the end to flush through any juice.
- Serve over ice.