You may have gathered that breakfast is my favourite meal of the day. I could happy skip any other meal for a delicious plate of scrambled eggs or avo on toast. Making that happen on the weekdays is slightly more challenging. Most days I eat breakfast at my desk so it needs to be quick, and easy to put together without cooking or too much preparation.
In the summer months, fruit and yoghurt are staples in my breakfast routine, but come winter, none of the beautiful array of summer fruits are available. A nice winter alternative that I have found is pear. Not only are they beautiful and sweet, they are very economical and you can generally pick them up for less that $2 a kilo.
Chai is the blend of black tea and aromatic spices that originated in India. There is no set recipe for chai but the flavour is unmistakable. Chai has been traced to the Hindu natural healing system ‘ayurveda’ which prescribes specific herbs to aid with certain body ailments. The spice blend that I have used is called Prana Chai is made locally in Melbourne and served at many cafes. I love the warm sweet taste of a chai latte if I’m not feeling like a coffee. Rather than being dry, the spice blend is wet and the flavour of the spices infuses really quickly. This blend contains Black Ceylon tea, Australian bushland honey, cinnamon, cardamon, star anise, peppercorns, cloves and fresh ginger. The spicy chai flavour works perfectly with the soft pear flesh once it is cooked.
This recipe can be served warm or cold, either alone or with yogurt or oats
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What you need:
- Vegetable peeler
Ingredients (serves 3):
- 3 x pears
- 3 x tablespoons of prana chai tea blend
1. Peel the pears leaving the stems intact
2. Boil enough water the cover the pears add chai tea blend
3. Add the pears to the water and poach for 45 minutes or until soft
Storage: Can be stored in the fridge for up to 5 days.
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For other quick breakfast ideas, try Anisa’s carrot cake overnight oats.
Tegan – The Macadames. xx