The hectic pace of London life is hard to comprehend sometimes. City workers are always in a rush to catch their delayed train, or make that 6:30am HIIT class before a long day of sitting at a desk. But, why do so many of us forget to make time for breakfast? I’ve never been an overnight oats kind of person. I’d rather wake up an hour earlier to sit down and savour my breakfast, than eat a snack bar on the train in a stress or a rush to get to work. Sitting down and being mindful while we eat allows us to not only enjoy, but also be thankful for the food that nourishes us. This is why it’s no secret that I love the festive season. It’s the perfect opportunity to spend more time with the family and cook them interesting winter dishes.
The festive season means only two things, squash and pumpkin. I have forever loved the versatility of these root vegetables from the cucurbitaceous family. Whether you’re making a pumpkin pie, warming winter soup, a side salad, or a thick ass smoothie, these beauties taste incredible sweet or savoury.
If you’re not a lover of an ice-cold smoothie or it wreaks havoc on your digestive system. Try this warming Butternut Cinnamon shake to warm you up during these cold winter mornings. It’s sure to give you a huge dose of vitamin C, beta-carotene, and an immune system boost this Winter.
BUTTERNUT CINNAMON LAYER
One and a half cups of roasted acorn squash (buy from wholefoods or any fresh grocery store)
One quarter of a very ripe avocado
One tablespoon of Pip and Nut honey almond butter
One cup of Oatly milk
Portion of Vanilla Form Nutrition protein
Pinch of cinnamon
- Blend all ingredients in a high-speed blender until smooth
- Try to not add more milk, but stir occasionally with the tamper
- Layer in a tall glass with coconut yoghurt, consecutively (like the photo)
Coconut collaborative vanilla coconut yoghurt
Pana Goji and Coconut Chocolate