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Tamsin Marshall and Sarah Hassett are two local Shore mum’s with a passion for breakfast. They love breakfast so much that they created a food blog called The Best Breakfasts. Tamsin is a beauty editor at Bauer Media and lives in Birkenhead with her husband and daughter. She says movement, health and wellbeing have always been a part of her life. Sarah works at NZ Rugby, overseeing contracts and managing promotions and marketing for the All Blacks. Sarah says having behind the scenes exposure to the All Blacks machine gives her daily inspiration to keep healthy and active. This month they share their recipe for Mango Lassi Oats with Channel's Courtney Bennett.
COURTNEY BENNETT: What is your recipe and where did it originate from?
TAMSIN MARSHALL: I got the idea for Mango Lassi Oats after seeing a recipe for a Mango Lassi Smoothie on the Bonnie Delicious Blog. I love the fresh, tropical combination of mango, ginger and turmeric gives it an extra kick. You can feel your metabolism fire up after eating this which is a great way to start the day. I think oats are underrated as a breakfast; and I enjoy experimenting with different flavours and ways to eat it.
CB: What’s the secret to making this recipe work?
SARAH HASSETT: Blitzing the ingredients to make a smooth liquid for the oats to soak overnight in.
CB: Why did you choose this recipe?
TM: I love how fresh and tropical this tastes while it’s also incredibly satisfying. You can eat it warm or cold depending on the weather.
CB: What do you love about cooking?
TM: I love the creativity, experimenting with different flavours and learning new things. It’s so easy to create healthy, nourishing meals rather than a meal on the go that has no goodness, so we love exploring ways to prepare meals made with good choices on ingredients that everyone can access.
CB: Ever had a disaster in the kitchen?
TM: All the time. I’m not actually the most confident cook but one of my new year’s resolutions was to make a new dish every week. Sometimes it’s so easy to get stuck in a rut – especially family dinners. We are creatures of habit in our house and tend to eat the same things on rotation. Trying new recipes also means trial and error! I’ve learnt this year that too much of a good thing sometimes doesn’t make a tasty smoothie or breakfast dish! Balancing flavor and texture with superfoods and supplements is key.
SH: You hear of so many people who don’t care for breakfast, or just eat the same thing every day but I think it’s a really exciting meal – it can be anything you want – hot, cold, rich and creamy or light and refreshing. I have loved this journey of discovery and our breakfasts are now a meal we really look forward to. I think it’s important to start the day with a good, nourishing meal.
CB: You’ve got a breakfast blog, tell readers about that…
SH: We used to message each other smoothie recipes and decided to create a blog to keep them all on. Our blog covers super healthy, vegan, low fat breakfast options like smoothies, smoothie bowls, chia puddings to family favourites for weekend brunch – pancakes, waffles, paco’s and cooked options. We also review cafes and feature people.
TM: Earlier this year Sarah spent a month in hospital having nearly died from Sepsis and it definitely had a huge impact on how we both view healthy living. It’s easy to eat on the run or eat food that is lacking in good fats, proteins, fibre and antioxidants, but it’s just as easy to ensure these are in every meal, so our aim is to educate and share on all the good parts of wholesome living!
CB: What’s your favourite cuisine?
TM: That is a hard one to answer! I would have said Japanese, I love how light and fresh it is. But last year we traveled through Europe and I loved eating authentic French and Italian dishes. I’ve also done a little bit of travel to South East Asia and I love how fragrant the food is there. I think it really just depends on my mood.
SH: I’m living our brand in that I love a breakfast meal at any kind of day! I’ll do smoothies or smoothie bowls several times a day if I can’t get into the kitchen to meal prep. It’s a good solution when on the run. I also make a mean salad, where I throw in sweet extras like strawberries, orange or peach for a hint of extra flavor and crunch.
CB: What foodie spots do you enjoy visiting locally?
TM: We have a lot of cafes and restaurants in Birkenhead. I love Woodside for the coffee and gluten free options. Bungalo is always a fave and one we can take our daughter too as she loves their French toast. Hayashi does amazing Japanese and we love Tokyo Bay in Takapuna too. Of course Fish Fish and Burger Burger are great family options. I love going to Stafford Rd Wine Bar to have a wine and platter with friends.
CB: If you could dine anywhere in the world, where would it be and why?
SH: There are so many places I’d like to go to. We didn’t make it to Spain and I would love to experience all the tapas there. I’d also love to eat authentic Japanese in Japan. I could eat my way around the world! We also love the wholefoods variety movement in some global cities – Los Angeles in particular is leading the way with wholefoods restaurants and breakfast bars that really do it right. Our dream would be to one day open our own breakfast bar, with hot and cold diverse and nutritious options, in a sunny Shore-side spot of course!
Mango Lassi Oats
1 cup organic oats, I used Chantal Quick Rolled Oats
1 cup frozen mango (could use fresh)
1 cup Coconut milk
1cm knob of ginger, sliced
1 teaspoon turmeric powder
1 teaspoon cinnamon
sliced mango to top
sprinkle of bee pollen
dollop of coconut yoghurt
Night before: put mango, coconut milk, ginger, turmeric powder and cinnamon in a blender and blitz until smooth. Pour over oats and stir ensuring well mixed. Place in fridge overnight.
Morning: spoon mixture into a bowl. Top with a dollop of coconut yoghurt, slices of fresh mango, sprinkle of coconut chips and bee pollen.
The oat mixture will keep for a couple of days in the fridge.
Check out www.thebestbreakfasts.com for more recipes.
Channel Magazine: Issue 72 Dec 2016 / Jan 2017