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It’s undeniable: food has the power to connects us.
To people with love, to the planet, and to ourselves (if we choose to).
I’ve talked about the power of coming together as a community and sharing a meal before, especially with a collective intention to do good.
Sometimes a breakfast post on Instagram makes me feel that magical connection. Call me crazy, but I think that taking a pause to see and feel the intention and the energy behind someone’s food creation is akin to appreciating an exquisite piece of art.
A piece of art is meant to move, provoke, and create a universal connection; it’s an expression of someone’s soul, an expression that lives on. Food, in its turn, is a creative expression that merges with the cells of its eater, and becomes part of their physical body and energy body.
Think about it: you can see food as a way to nourish your body, or you can see it as an energetic medicine that affects the vibration of your energetic body. And you make that choice every single time you eat. What do you choose?
All that is to say that I found my breakfast soulmate, her name is Sophie Bradshaw and she’s @sophiesblend on Instagram. Sophie shares healthy recipes using whole, nutrient-dense foods and over the next few weeks, I’ll be sharing some of her favorite breakfast recipes here on the blog.
Since matcha seems like something we’re all obsessed with, we’ll start with delectable matcha breakfast pizza. If you’re feeling inspired, try making your own matcha latte and oatmeal, matcha banana bread, matcha chia pudding, matcha moringaroons or matcha cheesecake.
Matcha Breakfast Pizza
- 4 tbsp buckwheat flour
- dash pink salt
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1tsp matcha
- 1 egg
- 2 tbsp maple syrup/raw honey
- 75ml almond/oat milk
- 1 banana
- 2 tsp coconut oil
- 2 tbsp organic whole milk yoghurt/coconut yoghurt
- goji berries, seeds and bee pollen, to top
- Mix the buckwheat flour, salt, baking powder, cinnamon and matcha in a baking bowl so well combined.
- Crack in the egg, squeeze in a tablespoon of the maple/honey and whisk well.
- Slowly add in the milk and keep whisking until it results in a thick pancake consistency. If it’s too runny, add more flour and if it’s too thick – add more milk!
- Heat up 1tsp coconut oil on a medium heat in a pan and pour in the whole mix. Let it cook through until bubbles start to appear on the top and carefully use a spatula to turn around and cook on the other side. This won’t take too long – around 4 minutes all in all!
- While you’re waiting, heat up the other teaspoon coconut oil in a separate pan and add in the chopped banana with a pinch of cinnamon and sautee for a minute until soft and ‘caramelly.’
- Put to the side and serve the pancake up on a plate, slather with the yoghurt and top with the goji berries, bee pollen, seeds, banana and the remaining maple syrup. Dig in!