Peach and White Tea Breakfast Bowl

 

Peach and White Tea Breakfast Bowl

By Namit Kathoria

 

Preparation time: 10-15 minutes

 

Serves 1-2 portions

Ingredients:

1 ½ cups soya yoghurt (non-GMO)

2 tablespoons white tea leaves (rinse through with water in a sieve before using to lower any oxalate and any microbe content)

Few millilitres water

2 ½ teaspoons maple syrup

1 tablespoon flaxseed

 

Toppings

Sliced peach and pumpkin seeds

 

Preparation:

1. Rinse through the white tea with water for at least 20 seconds in a sieve. Make up the tea in a few millilitres of boiling water leaving it to brew for at least 5 minutes. Wait for the water to cool, strain out the leaves and pour the tea directly into the breakfast bowl you are going to use.
2. Add in the rest of the ingredients into the bowl (you can do this whilst the tea is brewing and cooling to save time if you want to) and mix well.
3. Top with the sliced peach and the pumpkin seeds.
4. You can optionally also leave the bowl in the fridge at this stage for a few minutes if you want to serve it cold.

 

Did you know?

White tea has the highest density of antioxidants of any tea as it comes from the baby leaves of the tea plant (called Camellia sinensis). The leaves are not oxidised. Therefore it is potentially very good for preventing chronic diseases like cancer or heart disease.

 

Where does your protein come from?

It comes from a combination of the flaxseeds, the pumpkin seeds and the soya yoghurt.

To get more inspiration for healthy plant-based recipes please see our new nutrition and recipe book “Life” which is due to come out in 2022.