Love your morning and breakfast with Eleanor Ozich’s The Art of Simple
The things you choose to do when you wake in the morning are not only an indicator of the quality of your day to come, but by extension, the quality of your life. Learning to enjoy a handful of simple morning rituals not only helps us to slow down, but to connect with the beautiful, everyday moments that we might otherwise miss.
Morning self-care is a beautiful way to fill your cup, and allows good feelings to overflow into the rest of your day. Taking the time to start the day well can also have a profound impact on the mindset we possess, the experiences we attract, and the energy we give out to others.
There’s no particular formula for building your own ritual — the most important thing is that you find what works for you.
You might have heard of an exercise which involves putting pen to paper and writing about anything and everything on your mind, ideally first thing in the morning. I read about this technique in a book called The Artist’s Way by Julia Cameron. There is no right or wrong way to do Morning Pages — you can write about whatever you like, whether it is something that is worrying you or an aspiration you have. This simple exercise can help you to clear your head, whether it’s of small distracting thoughts, or more challenging issues. It’s also a great way to gain focus and encourage clear and creative thinking.
Tahini and maple granola with golden berries
3 tbsp tahini
4 tbsp maple syrup
2 tbsp coconut oil, melted
3 cups wholegrain oats
Pinch of sea salt
½ cup dried inca berries*
½ cup dried blueberries*
Pure maple syrup is an interesting way to sweeten granola, and it combines beautifully with tahini, coconut oil and a flick of sea salt. If you don’t have any maple syrup, honey is just as good. I’ve tossed the toasted granola with dried inca berries (commonly known in New Zealand as cape gooseberries) and blueberries for something a little bit fancy.
Preheat the oven to 180°C.
Combine all the ingredients except for the dried berries in a large mixing bowl. Stir until combined, then spread the mixture out evenly on a tray lined with baking paper.
Roast for 12–15 minutes or until golden.
Leave to cool, then mix through the dried berries.
The granola will keep for up to 3 months if stored in a large glass jar or airtight container.
* You could use most types of dried fruit here.
This recipe is extracted from The Art of Simple by Eleanor Ozich, published by Penguin NZ, Hardback, RRP: $40.00.
Eleanor Ozich describes herself as a home cook who is hopelessly in love with food. You can find her writing and photography in various publications, including The Guardian, The Telegraph, Delicious, Taste Magazine, The Natural Parent Magazine, Homestyle, and a weekly column for Viva - The New Zealand Herald. She has written a handful books, My Petite Kitchen Cookbook, My Family Table, Sweet Delights, and more recently The Art of Simple.