Healthy Brunch Recipe
I live by a simple mantra on the weekends… brunch.
It’s a ritual I religiously observe on Sundays, when you’ll find me at my favourite café indulging in eggs laden with a rich Hollandaise sauce and stacks of stacks of buttermilk pancakes, drenched in maple syrup or honeycomb butter.
But as someone who eats out on an all-too-regular basis (#foodielife), at times my body finds itself craving a lighter (but equally satisfying) alternative at home instead. On these occasions, I love having my friends over for a deliciously-healthy spread, which hits all the right notes without destroying any diets!
Here are some tips and tricks, if you’re looking to plan your own brunch-do with a healthy twist….
For starters – I substitute calorific corn-based tortilla chips with Foodhall’s baked beetroot and spinach version, piling on refried beans, fresh guacamole, a creamy yogurt-based dip (instead of a heavier sour cream) and crumbled feta for a moreish factor.
A paprika-spiked avocado hummus makes for a tasty side (with crunchy crudités to dunk in!), as do these lush beetroot and quinoa fritters, for which I rely on Kankana Saxena’s recipe. Her delicately layered quinoa salad never fails to impress my guests either, especially when served in mason jars.
Of course eggs are never amiss at brunch, and I love dishing up a shakshuka– a Middle-Eastern dish swimming with rich and fiery flavours. A crusty sourdough bread goes down a right treat on the side, to help mop up the excess sauces with!
As for pancakes and waffles, an oat-based batter or buckwheat mix (available at Foodhall) lend a healthier spin to these brunch staples, with honey and fresh berries adding a luscious touch.
There’s nothing like a refreshingly chilled watermelon and basil cooler to help wash it all down with on a muggy afternoon. But it wouldn’t really be brunch without a cocktail (or two) in hand… and Amrita Rana’s recipe for a cranberry pina colada is always a sure-fire way to get the party started!