Summer is a great time to eat healthy and wholesome food. We often crave refreshing food and light on the stomach. Trying out a vegan diet is the best way to go about this summer. Cut down on the animal products that often leads to inflammation, etc. and switch to plant-based food sources. Summer is the time to go for a cleanse or detox. If you are looking for some delicious vegan breakfast inspirations, check these recipes:
Detox Green Smoothie
Not all green smoothies taste bad! Blitz baby spinach, cucumber, kiwi, frozen banana, chia seeds, cucumber, mint and coconut water. Serve chilled garnished with fresh mint leaves.
Avocado on Toasts
Grill a sourdough bread slice drizzled with olive oil. Make some fresh guacamole and put it on the toasts. Add some scrambled tofu on the top and drizzle some lemon juice and fresh coriander leaves.
Spread some hummus on a pita pocket and layer with roasted eggplants, pickled cucumbers, tomatoes, lettuce, olives, sundried tomatoes, and boiled egg. Sprinkle some pepper and serve with a dill & yogurt dip.
Oatmeal with Fresh Fruits
Cook oatmeal in almond milk and coconut sugar. Chop some pineapple, strawberries, kiwi, orange, and grapes. Add the cooked oatmeal in a bowl and top with some chopped bananas, stewed strawberries. Drizzle some warm maple syrup and serve warm.
Chocolate Zucchini Bread
This healthy dark chocolate bread is a delicious treat for scorching summer months. Mix almond flour, grated zucchini, cinnamon, cocoa powder, baking soda, salt, dark chocolate chips, orange zest, coconut sugar, eggs, olive oil and pour in a loaf pan. Dark chocolate with more than 75% cocoa content is naturally vegan. Bake at 350 degrees for 50 minutes. Serve with some orange marmalade on the side. You can buy Belgian chocolate online from Choko La.
Coyo Breakfast Bowl
To a bowl add some granola, coconut yogurt, fresh berries and top it with a drizzle of honey and mint leaves. Serve cold.
Overnight Oats & Chia Pudding
Soak some oats and chia seeds in almond milk overnight. In a jar, add some pudding in the bottom. Add a layer of coconut yogurt and top it with fresh mango slices. Garnish with pomegranate and mint and serve cold.
Add some orange zest in a regular pancake batter. Sauté the crepes in coconut oil until golden. To make a classic Suzette syrup, heat orange juice, lemon juice, and coconut sugar until it gets syrupy. Layer the crepes with some coconut yogurt and top it with the syrup. Garnish with fresh orange zest and serve warm.
If you don’t want the recipes to be vegan, customize it according to your dietary preferences. A plant-based diet is the healthiest way to go about this season.