Early morning is the time of the day I like the most.
Those few minutes of silence and solitude are something I cherish deeply. My mind is clear, my thoughts fast and uncompromising, unadulterated by the bombardment of information coming from all directions as I step out of the door. I try to listen to myself in that short span of quietness and detect what my needs are. Is it warmth that I am craving? Perhaps a steaming bowl of oatmeal with cinnamon and sliced apple? Or is it the freshness of muesli and yoghurt? Or maybe the lazy comfort of a thick, fat slice of banana bread dipped in a big mug of piping hot caffelatte?
Sometimes, it’s none of these: it’s novelty. Perhaps it’s the hazy memory of a dream that triggers a need for exoticism, or maybe it’s just a subtle feeling of boredom towards anything routinary, but the usual flavours don’t satisfy me. And so, standing alone in the kitchen, I reach for ingredients I wouldn’t normally have for breakfast, and just try something new. This was one of those mornings.
Lemon Coconut Breakfast Bulgur
40 g/ 1/4 cup whole blanched almonds
The night before, bring the water to a boil in a medium saucepan. Remove from heat, add bulgur, cover and let soak overnight. Alternatively, you can cook the grains directly in the morning, it will only take a little longer.
In the morning, put the pan back over a low-medium heat, add coconut milk and salt. Simmer until the liquid is absorbed, about five minutes. Remove from heat, add chia seeds, honey and lemon zest, stir well. Scoop in individual bowls, sprinkle with coconut flakes and top with almonds (you can choose to toast both almonds and coconut in a small skillet for a couple of minutes). Serve hot with an extra drizzle of honey.