November 18, 2011

Breakfast of Orange & Honey Marinated Figs and Dates

I am back from an amazing residential weekend, part of my yoga teacher training course. We spent 3 days in a beautiful farm tucked in the middle of the Devon countryside. Everyday started with silent meditation, stretches and postures, breathing... I have the feeling that I have learned and experienced so much in the space of a few days. But we also had the opportunity to go for walks in the woods, spend time in the hot tub or read a book in front of a crackling fire.

And the food? Vegetarian and so delicious. Lucy, the cook, was preparing comforting and healthy dishes for us. For breakfast, she made the best ever porridge that she served with figs roasted in orange and honey. I got inspired from the latest for this recipe (but wanted to keep it raw).

I came back relaxed and rejuvenated. This week I’ve tried to keep that feeling with me, and it’s been great.

I hope you have a lovely weekend.

Breakfast of Orange & Honey Marinated Figs and Dates – serves 1

  • • 1 fresh fig, thinly sliced
  • • 4 Medjool dates, pitted
  • • Zest and juice of 1 orange
  • • 3tsp clear honey
  • • 5tbsp natural yogurt (I used goat’s yogurt)
  • • 1tsp pine nuts

  • 1. Place the dates, figs and orange zest in a bowl. Cover with the orange juice and 1tsp honey. Mix well and leave to marinate for at least 30min.
  • 2. In a serving bowl, beat the yogurt with 1tsp honey.
  • 3. Add the dates and figs and as much orange/honey juice as you like.
  • 4. Sprinkle with pine nuts, drizzle with 1tsp honey and eat straight away.
  • Petit-déjeuner de Figues et Dattes Marinées à l’Orange et au Miel – pour 1 personne

  • • 1 figue fraîche, coupée en lamelles
  • • 4 dattes Medjool, dénoyautées
  • • Zeste et jus d’1 orange
  • • 3cc de miel liquide
  • • 5cs de yaourt nature (j’ai utilisé du yaourt de chèvre)
  • • 1cc de pignons de pin

  • 1. Mettre les dattes, les lamelles de figue et le zeste d’orange dans un bol. Couvrir avec le jus d’orange et 1cc de miel. Bien mélanger et laisser mariner pendant au moins 30min.
  • 2. Dans un bol, battre le yaourt avec 1cc de miel.
  • 3. Ajouter les dattes et figues et autant de jus d’orange/miel que vous le souhaitez.
  • 4. Parsemer de pignons de pin et arroser d’1cc de miel. Servir de suite.
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