Good Mornings by Deborah Kaloper
Deborah Kaloper’s new cookbook, Good Mornings, celebrates the most important meal of the day, turning brunch into a healthy, yet equally indulgent occasion.
Photography: Mark Roper
Espresso chia pudding with espresso cacao sauce from Good Mornings. Photo: Mark Roper
Blood orange & coconut yoghurt breakfast tarts from Good Mornings - recipe shared below. Photo: Mark Roper
For Deborah Kaloper, a healthy and nourishing morning meal is incredibly important.
Her latest cookbook, Good Mornings, is a simple collection of recipes which aim to keep everyone happy, well-fuelled and satisfied throughout the morning.
‘Good Mornings is about making delicious breakfast meals for yourself, your family and your friends that will keep everyone happy, well-fuelled and satisfied throughout the morning,’ says Deborah.
The focus is on nourishing, energy-giving recipes, where eating nutrient-dense ingredients, such as vibrant seasonal fruits and vegetables, dark leafy greens unprocessed grains, nuts and seeds and healthy proteins and good fats, is key.
The book includes a selection of 50 recipes: with vegan, vegetarian, gluten-free, dairy-free and refined-sugar-free options included.
‘This is not a diet book or jumping on a trend, it is simply a collection of recipes that will have you adding loads of fruits and veggies into your everyday breakfasts and weekend brunches – which is what I call a ‘good morning’.
Below we share a recipe from the book: Blood orange & coconut yoghurt breakfast tarts.
Banana, cacao & dark chocolate chip muffins from Good Mornings. Photo: Mark Roper
Peanut butter pancakes with raspberry chia jam & coconut cream from Good Mornings. Photo: Mark Roper
“The focus is on eating and enjoying whole foods, healthy foods, gut-friendly serotonin, and mood-boosting foods.”
California breakfast bowl from Good Mornings. Photo: Mark Roper
Carrot cake baked oats from Good Mornings. Photo: Mark Roper
BLOOD ORANGE & COCONUT YOGHURT BREAKFAST TARTS
Juicy blood orange segments and tart pomegranate seeds shine like little jewels atop these breakfast tarts. The no-bake, raw seed and nut crust is topped with a creamy vanilla-infused coconut yoghurt – the whole thing looks like dessert, tastes like dessert, but is in fact a delicious, healthy, fruit-filled breakfast.
Makes 6
INGREDIENTS
130 g (1 cup) walnuts
75 g (⅔ cup) sunflower seeds
30 g (1 oz) flax seeds (linseeds)
1 tablespoon sesame seeds
½ teaspoon vanilla bean paste
120 g (4¼ oz) pitted Medjool dates, roughly chopped
1 teaspoon pure maple syrup
1 teaspoon coconut oil, plus extra for greasing
pinch of sea salt
TOPPINGS
1–2 blood oranges
500 g (2 cups) vanilla coconut yoghurt
fresh pomegranate seeds
METHOD
Place the walnuts, sunflower seeds and flax seeds in a food processor and pulse until ground. Add the sesame seeds, vanilla bean paste, dates, maple syrup, coconut oil and sea salt, and blitz until the mixture combines and sticks together.
Grease six 10 cm (4 in) loose-bottomed tart tins (pans) with a little coconut oil.
Evenly divide the tart crust mixture into six portions. Press each portion into the prepared tart tins and refrigerate overnight or place in the freezer for 2–3 hours, until firm and ready to serve.
When ready to serve, peel the blood oranges and segment them, placing a bowl under the fruit to catch the juices. Remove the tart bases from the tins, dollop a spoonful of vanilla coconut yoghurt into the tarts and top each with a few blood orange segments and a tablespoon of pomegranate seeds. Spoon over a little of the reserved blood orange juice and serve immediately.
