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Enjoy this energizing breakfast with its refreshing layers of creamy coconut yogurt, tangy kiwi and zesty lime. Fragrant mint and juicy pomegranate seeds add a final touch. And it is just as tasty for dessert too!
Eastern View: Coconut has the following qualities…sweet, cooling, heavy and it balances Vata and Pitta, and increases Kapha in excess. Coconut is a highly regarded food, with a predominantly sweet taste, it has a sweet post-digestive effect that balances Vata and Pitta.A natural stress-buster coconut will help ground any anxiety.
When we add pomegranate seeds we add natural medicinal value because when this fruit is eaten, it helps to keep indigestion, bloating, acidity, flatulence and constipation at bay.
Especially useful as a treatment for irritable bowel syndrome (IBS), it helps to reduce the frequency of bowel movement in diarrhea and IBS. Pomegranate seeds help in clearing cholesterol – Recent studies have shown that the antioxidants present in this fruit lower blood cholesterol, clear blockages of arteries and reduce blood pressure. These little seeds can also prevent strokes and heart attacks.
The lime, kiwi and mint all have a cooling effect which will minimize any heat you are feeling as we hit the dog days of summer!
Western View: Coconut is a gluten-free, alkaline food high in saturated fat and fibre. It also contains protein and some important minerals – calcium, iron, potassium and magnesium. Due to its high fat content it is low GI and will decrease the overall GI of any meal when added.
Obesity is currently one of the biggest health problems in the world. While some people think obesity is only a matter of calories, others (myself included) believe that the sources of those calories are important too.
The American Journal of Clinical Nutrition states that the medium-chain triglycerides (MCTs) in coconut oil can increase how many calories you burn compared to the same amount of other fats. The European Journal of Clinical Nutrition reports on one study that found that 15-30 grams of MCTs per day increased 24 hour energy expenditure by 5%, totalling about 120 calories per day. Almost 50% of the fatty acids in coconut oil is the 12-carbon Lauric Acid. When lauric acid is digested, it forms a substance called monolaurin. The Journal Antimicrobial Agents and Chemotherapy show that both lauric acid and monolaurin can kill harmful pathogens like bacteria, viruses and fungi. For example, these substances have been shown to kill the bacteria Staphylococcus Aureus (a very dangerous pathogen) and the yeast Candida Albicans, a common source of yeast infections in humans.
The health benefits of pomegranates are innumerable and what makes them special is that pomegranate seeds have anti-oxidant, anti-viral, and anti-tumor properties and are said to be a good source of vitamins, especially vitamin A, C, and E, as well as folic acid. This amazing fruit consists of three times as many antioxidants as both wine or green tea.
Wondering what pomegranates are good for? They are so useful in maintaining effective and healthy blood circulation, that several doctors suggest eating pomegranates to regain strength after a long illness. Pomegranates have been traditionally used for clearing up the skin and reducing inflammation as well as for the treatment of sore throats. Other health benefits include being a great cure for heart-related problems, stomach disorders, cancer, dental problems, osteoarthritis, anemia, and diabetes.
According to a research published in the American Journal of Clinical Nutrition, pomegranates are rich in antioxidants and they can prevent the oxidization of LDL (bad) cholesterol in the body.
Kiwi and Coconut Parfait
3 cups (450g) coconut yogurt
5 kiwis, peeled and diced
1/2 lime, zested
3 mint sprigs, leaves picked and chopped
2 tablespoons (20g) pomegranate seeds
1 tablespoon (14g) raw honey (optional)
Line a sieve or colander with 2 sheets of kitchen paper or a square of muslin, place over a small bowl and pour in the yogurt. Put in the fridge for 4 hrs for the excess moisture to drain off.
In a blender, purée half the diced kiwi, then fold through the yogurt (discarding the liquid from the bowl) with the lime zest. Layer the yogurt and remaining kiwis in small glasses sprinkling a little mint on top of each kiwi layer. Finish with the pomegranate seeds and a drizzle of honey, if using, then serve immediately.
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