Anya Lily and Jade Sarkhel | Contributors - Nourish plant-based living

Anya Lily and Jade Sarkhel

Jade Sarkhel and Anya Lily
Anya and Jade are the creators of Morning Earth, a plant-based online series that documents their beautiful, post-surf breakfasts on the tropical island of Bali. They believe in eating in harmony with the Earth and finding low-waste, sustainable ingredients for their healthy recipes.

Articles by Anya Lily and Jade Sarkhel

View ›
Recipe

Not-avo toast

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View ›
Recipe

Raspberry baked French toast

French toast is the ultimate way to up-cycle stale bread. The bananas and oat milk add a delicious custardy element while the raspberries cook...

- Anya Lily and Jade Sarkhel
View ›
Recipe

Tropical granola with seed milk

A two-in-one breakfast recipe by planet-loving duo Jade and Anya, starring sunflower and pumpkin seeds, both for the milk and the granola....

- Anya Lily and Jade Sarkhel

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Not-avo toast

Anya Lily and Jade Sarkhel

Smashed avocado on toast is perhaps the most popular breakfast or brunch item out there, and as much as we love the mighty avo, it generally has a large carbon footprint. Don’t worry! You won’t miss it at all when you try this creamy, crushed edamame toast.

breakfastbrunch
quick and easy

Ingredients

To serve

Method

  1. Blanch the edamame in a pot of boiling water for 2 minutes, then strain and transfer into ice-cold water to prevent further cooking.
  2. Blend the edamame with the olive oil, half of the coriander leaves and all of the stalks, lemon zest and juice, yoghurt, and cumin to make a smooth puree. Then season to taste with salt and pepper.
  3. Serve the edamame on toasted sourdough and top with the remaining coriander leaves, spring onion, and chilli flakes. Finish with a drizzle of olive oil and a
    squeeze of lemon.
Jade Sarkhel and Anya Lily
Anya Lily and Jade Sarkhel

Anya and Jade are the creators of Morning Earth, a plant-based online series that documents their beautiful, post-surf breakfasts on the tropical island of Bali.

This recipe was featured in Issue 66 of Nourish Magazine • View magazine

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Raspberry baked French toast

Anya Lily and Jade Sarkhel

French toast is the ultimate way to up-cycle stale bread. The bananas and oat milk add a delicious custardy element while the raspberries cook down into delightful little bursts of berry. Yum!

breakfast
gluten-free optionkid-friendlyoil free

Ingredients

SERVES: 4

To serve

Method

  1. Preheat the oven to 200°C (180°C if fan forced) and grease a 1kg bread tin with oil.
  2. Chop the bread into rough pieces or quarters.
  3. Make a flax egg replacer by mixing the ground flaxseed with the water and leaving for a few minutes to thicken.
  4. Blend together the bananas, milk, yoghurt, sugar, cardamom, salt, and flax egg.
  5. Add the bread pieces to a large bowl and pour the banana mixture over the top. Ensure all sides are generously soaked.
  6. Layer the bread and fresh raspberries into the tin. Sprinkle a little extra sugar (or spice) on top and bake for 45 minutes.
  7. We love this served straight from the oven with a spoonful of coconut yoghurt or vegan butter and extra fresh fruit. You can also allow it to cool or set in the fridge, if you prefer.

TIP: Of course, you can swap the raspberries for another seasonal fruit, or otherwise use any dried fruit, nuts, or sweet spices you may have in the pantry.

Jade Sarkhel and Anya Lily
Anya Lily and Jade Sarkhel

Anya and Jade are the creators of Morning Earth, a plant-based online series that documents their beautiful, post-surf breakfasts on the tropical island of Bali.

This article is an edited extract from Nourish plant-based living, Issue 66 • View magazine

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Tropical granola with seed milk

Anya Lily and Jade Sarkhel

A two-in-one breakfast recipe by planet-loving duo Jade and Anya, starring sunflower and pumpkin seeds, both for the milk and the granola. Zero-waste, plant-based deliciousness!

breakfastbrunch
gluten-free optionkid-friendly

Ingredients

Seed milk (makes 2½ cups)

Tropical granola (makes 4 cups)

Method


Seed milk 
  1. Soak the seeds in water with a pinch of salt for 4 hours or overnight. Then strain and rinse, discarding the soaking water.
  2. Add the seeds and fresh water to a blender and blend on high for 5 minutes, or until all the seeds are finely ground.
  3. Pour the mix into a nut milk bag with a large bowl underneath and strain. You can also strain it through muslin cloth. Squeeze all of the milk out and then stir in sweetener, if desired. Set aside the pulp for the granola.
  4. Keep in the fridge and use within 3 days.
Tropical granola 
  1. Preheat the oven to 125°C and line two trays with baking paper.
  2. In a large bowl, combine all the granola ingredients except for the coconut flakes.
  3. Spread the mixture evenly over the lined trays and bake for 1½–2 hours, or until golden, stirring every 15 minutes or so to ensure even browning.
  4. Allow the granola to cool, then stir through the coconut flakes. Store in a sealed container for 1–2 weeks.

TIP: The seed milk will separate after a few hours as it doesn’t contain any emulsifiers, but a quick stir or shake will get it all mixed up again. 

Jade Sarkhel and Anya Lily
Anya Lily and Jade Sarkhel

Anya and Jade are the creators of Morning Earth, a plant-based online series that documents their beautiful, post-surf breakfasts on the tropical island of Bali.

This recipe was originally published in Nourish plant-based living, Issue 66 • View magazine

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