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Our Go-To Breakfasts for Kickstarting Our Mornings

In their latest cookbook, Super Green Simple and Lean, sisters Sally Obermeder and Maha Koraiem have created brand new smoothie recipes, monster salads, nourishing bowls and satisfying snacks that will help you to make healthy living faster, easier and more delicious than you ever thought possible...

Here, they share two of their favourites with us.

Quinoa Brekkie Bowl Recipe

DF // GF // NF // SF // V // VG // P

1573KJ / 376 Cal Per Serve    


  • 75 g (2½ oz/½ cup) quinoa 125 ml (4 fl oz/½ cup) unsweetened coconut milk (carton variety)
  • 4 medjool dates, seeded and roughly chopped
  • 1 teaspoon ground cinnamon
  • pinch of nutmeg
  • pinch of ground cardamon
  • 2 teaspoons sunflower seeds
  • 2 tablespoons moist coconut flakes, plus extra for serving (optional)
  • 1 x 125 g (4½ oz) punnet blueberries
  • 1 x 250 g (9 oz) punnet strawberries


  1. Rinse the quinoa under cold water until the water runs clear (make sure the holes in your sieve aren’t bigger than the quinoa - Maha learnt this the hard way!).
  2. Put the quinoa into a saucepan with 375 ml (13 fl oz/1½ cups) of water, the coconut milk and the chopped dates.
  3. Bring the mixture to the boil, then reduce the heat to simmer for 15–20 minutes, stirring occasionally and making sure that the quinoa doesn’t stick to the bottom of the saucepan.
  4. Once the quinoa has begun to soften, add the spices, sunflower seeds and coconut flakes. Continue to cook for another 5–10 minutes, until the quinoa has cooked.
  5. Serve immediately.
  6. We topped ours with fresh berries, extra coconut flakes, goji berries, pumpkin seeds (pepitas) and Greek-style yoghurt. 
  7. For extra sweetness: drizzle with a little honey or rice malt syrup.


Green Supreme Layered Smoothie Recipe

DF // GF // V // VG // P

1526KJ / 364 Cal Per Serve


  • 270 g (9 oz/6 cups) frozen baby spinach leaves
  • 3 frozen bananas
  • 945 g (2 lb/3 cups) frozen mango pieces
  • 750 ml (27 fl oz/3 cups) unsweetened vanilla almond milk, plus 250 ml (9 fl oz/1 cup) unsweetened vanilla almond milk extra    


  1. Place the spinach, banana, mango and 3 cups of almond milk in a blender and blend until smooth.
  2. Divide the mixture into three portions.
  3. Divide portion 1 across three jars and freeze for 2 hours.
  4. While portion 1 freezes, take portion 2 and add ¼ cup vanilla almond milk.
  5. Pour portion 2 on top of portion 1 in each jar and return it to the freezer.
  6. Take portion 3 and add the remaining ¾ cup of vanilla almond milk.
  7. Pour portion 3 on top of portion 2 in each jar and freeze until firm.
  8. Top as desired. We've used paleo granola, blackberries, pumpkin seeds (pepitas), star fruit, honey and goji berries.

Super Green Simple and Lean by Sally Obermeder and Maha Koraiem, $24.99

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