Lara and I sat down this morning to a bowl of fresh strawberries from the garden.
It’s been a cracking gardening year so far, I have to say, after last year’s spring washout, with everything growing nicely.
We’ve already been tucking into baby courgettes and peppery radishes, while the broccoli, tomatoes and squashes are coming along nicely.
Anyway, back to the strawberries.
Today we ate them on rolled oats pancakes, with added oat bran, flaxseeds and chia seeds.
This has become one of my favourite breakfasts recently (or more often I have it as brunch).
Here’s why
• Oats and oat bran are rich in beta-glucan, a soluble fibre shown to reduce LDL (bad) cholesterol by forming a gel that traps it in the gut before it can sneak into your bloodstream. The NHS recommends at least 3g of beta-glucan a day.
• Flaxseeds are one of the best plant sources of omega-3 fatty acids, known for reducing inflammation and boosting your heart health. They also contain lignans, powerful compounds that may protect against certain cancers.
• Chia seeds are packed with fibre and omega-3s. They soak up liquid in your gut and form a gel layer that helps with digestion and leaves you feeling full and satisfied.
• Strawberries are loaded with vitamin C, folate, and antioxidants that help protect your cells from damage.
Usually, the pancakes need some sweetening, but that’s where some good raw honey comes in useful.
Raw honey contains more of the enzymes, antioxidants, and trace minerals that make honey so healthy.
And if you want to make this breakfast for two people, get hold of the following ingredients.
• 75g rolled oats
• 1 tbsp oat bran
• 1 tbsp ground flaxseeds
• 1 tbsp chia seeds
• 1 egg
• 150ml milk (dairy, oat or almond)
• ½ tsp baking powder
• 1 tsp cinnamon
• Pinch of sea salt
• A pile of fruit!
Right, that’s enough of this computer malarkey. It’s back to the garden for me!
