From An Edible Perspective

Breakfast and lunch today came from ‘Edible Perspective’, a blog I read regularly because it is a food blog written by a photographer, Ashley, so it has a dual interest for me.  Have a look at Ashley’s recipes as I didn’t make the recipes exactly as I didn’t have all the ingredients (but I nearly did).  Also, Ashley’s recipes are much more detailed and precise than mine.  Both dishes are so lovely you should try them both and the millet crust on the frittata is a genius idea.

The link to Ashley’s blog is here.

The link to Ashley’s citrus parfait is here.

The link to Ashley’s kale frittata is here.

I wanted something light and fresh for breakfast and this citrus parfait was perfect.

Citrus Parfait

Ingredients (serves 2)

  • 1 pink grapefruit
  • 1 large naval orange
  • 200-300 g Natural yogurt.
  • 4 tsp honey
  • 2 tsp pumpkin seeds

pink grapefruit


  1. Peel the grapefruit and orange, cutting away all the pith.
  2. Slice in to bite sized pieces.
  3. Share the yogurt between 2 bowls.
  4. Drizzle 2 tsp of honey over the fruit in each bowl.
  5. Sprinkle pumpkin seeds on top.

citrus parfait

I used orange blossom honey which worked very well with this dish.IMG_5369

I loved this.  It was juicy, sweet, tangy from the grapefruit, cool and creamy from the yogurt and crunchy and chewy from the pumpkin seeds and only 5 points (2 tsp honey = 2, 110 g Natural Yogurt = 3 and 1 tsp pumpkin seeds = 1).cutrus and honey

Lunch was fantastic.  It took longer to make than I thought – I must remember to read recipes through before starting!  It was worth the wait though.  It is one of the tastiest meals I have had in ages and the millet crust is a completely fabulous idea.  I can use that instead of pastry.  This is a bit like a quiche.

Ashley’s recipe has cheese in it which I would have loved but I made it dairy free so Harvey could eat it too.

Kale Frittata with a Millet Crust  (serves 4)

1 cup of millet

Millet Crust

  • 1 tablespoon coconut oil, divided in to 2
  • 1 teaspoon crushed garlic
  • 1 cup uncooked millet, rinsed + drained
  • 1 cup stock (I made up 250 ml chicken stock but use vegetable stock if this is a vegetarian dish)
  • 1 cup water
  • salt + pepper
  • Heat a saucepan over medium and add 1/2 tablespoon coconut oil.
  • Once hot, add the garlic and stir for about 30 seconds until just starting to brown.
  • Add in the millet and stir frequently for about 3 minutes until it starts to toast.
  • Add in the stock, water, salt, and pepper, then stir and bring to a boil over med-high.
  • Once boiling, stir once then cover and reduce heat to simmer, cooking for 15-20min until the liquid has been absorbed from the top. Avoid overcooking and drying out the millet.  Do not stir while cooking.
  • Towards the end of the cook time preheat your oven to 180 ° C and butter a 9-10” pie or flan dish.
  • Once the millet is finished, fluff with a fork.

fluffy millet

  • Place in the pie dish and spread around with a flexible silicone spatula and push about 3/4” up the sides. Be sure to pack the millet down firmly. You want about 1/4” thickness on the bottom and sides.

millet crust

  • Gently brush with a light coating of melted coconut oil.  About 1/2 tablespoon melted.

millet crust and brush

  • Bake for 10-12 minutes until just starting to brown.

Kale egg bake

  • 8 large eggs
  • 1/4 cup soya milk ( or alternative unsweetened milk)
  • 1/2 teaspoon salt + pepper
  • 1/2 tablespoon unrefined coconut oil
  • 1 medium onion, peeled and chopped
  • 4 cups chopped kale, rinsed
  • kernels cut away from 1 corn cob

curly kale and cavolo nero

Kale egg bake

  • While the crust is baking, whisk together the eggs in a large mixing bowl.
  • Whisk in the milk, salt, and pepper until thoroughly combined.  Set aside.
  • In a large pan, heat the oil over medium.
  • Once hot, add the onion and stir for 1-3 minutes until light golden brown.
  • Stir the kale in and let cook for 2-3 minutes until lightly wilted.  Remove from the heat.
  • Place the kale and onion into the baked crust and add the sweetcorn.

vegetables in millet crust

  • Pour the egg and milk mixture over the top

add egg mixture

  • Bake uncovered for 30-40 minutes, depending on your pan size. Bake until just set.  Give the pan a little jiggle to test and check every 1-2 minutes after 30min of baking to ensure it doesn’t overcook.

baked millet and kale fritata

Cut in to quarters and serve.


Eat 🙂


I added some hot sauce which went with it really well.

K&M frittata with CholulaThis was a total success.  I enjoyed my lunch very much and when Harvey had some later he wolfed it down and asked for seconds.  It reheats well (as long as you don’t over cook it to start with and cover with foil to reheat) plus it is good cold.  The top of the crust goes crunchy which is a great contrast to the softness of the rest of it.  This recipe is a keeper and I will be making plenty of versions of this in the future.

One quarter of this frittata was 13 points (coconut oil = 2, millet = 4, eggs = 5, soya milk = 1 and corn = 1).  It was very filling and kept me going all afternoon and well in to the evening.

There are 2 pieces left and 1 at least is mine for tomorrow and I think I will add cheese to it which can only make it even more amazing.

I wasn’t very hungry for supper so I had some rotten fruits!

mango, lime and avocado

I exaggerate.  They were not rotten exactly but way past their best so I whizzed up the avocado, mango and lime juice with 1 tbsp Hemp protein powder and 200 ml Hemp seed milk.  It was not the best so I added some coconut chips.  14 points (avocado = 9, coconut = 3, hemp protein = 1 and hemp milk = 1).

smoothie with coconut

So from an Edible Perspective, today was a great food day and I did a dog walk so still keeping to those resolutions.

About Lose Weight and Gain Health

Hi! My name is Zoe and I live in Hastings, East Sussex, with my son Harvey and dog, Milton. I have been fighting the fat for years but this time I am serious. I want to lose weight and gain health. This blog is about how I am changing my lifestyle so I can lose weight but not by just "being on a diet" but by making small changes to our lives so that as I lose weight, I gain health. I want my family to be healthy too and never have to struggle with their weight like I have. In common with many large people, I have gained and lost weight many times over the years. This time, I want to lose it and maintain a healthy low weight. I am interested in eating food that is nutrient dense and delicious and that appeals to children and adults. I do not eat animal products so follow a vegan diet. I try to use locally produced food supplemented with what I can grow myself. I support and try to use local farmers markets and farm shops. Another objective is to add more exercise to our days. It sounds so simple when I write it down :-)
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9 Responses to From An Edible Perspective

  1. Sarah says:

    Sounds as though you’ve hit the New YEar running Zoe! Good for you! I did a long dog walk today too – only between my back door and Marion’s but the dog I was walking has a heart condition and had to stop every few paces to catch her breath, poor thing! It was lovely and sunny so great to be outdoors anyway. One of my NY resolutions is to get walking in our woods, so I need to get cracking on that one. You’re good for inspiration! xxx

    • Brilliant, I shall call you sometimes then to see if you are free to come with me. When I work from home, I try and walk the dogs over the road. Now you have stated it is your intention, I feel at liberty to pester you to walk with me. So I can help you keep your resolution and I get to see you – perfect 🙂

  2. laura1952 says:

    I love the Kale Frittata with Millet Crust. The millet looks exactly like Quinoa. Would Quinoa work because I don’t have millet?

    • I think it could work with most grains, including quinoa. I am going to try quinoa and rice. It is such a good find as I like dishes like quiche but try and avoid pastry. Now I can have the filling I like in a healthier grain crust 🙂

      • Sarah says:

        Zoe, I went to Vegetare today to buy millet and they only had flakes, but that lovely man in there said quinoa would do the same thing (I described the recipe). I’ll be trying it out over the weekend and will get back to you…xxx

      • Brilliant. Ray is very helpful. A friend of mine who reads this blog and comments regularly asked if quinoa would work so we will both be waiting to see how it turned out 🙂

  3. laura1952 says:

    Keep on getting that M.A.D. in 2013 in like you have been too. Invite your friends. The more the merrier. I don’t want to post the Mile a Day in 2013 site on your blog but I would love it if you would share it with the family and friends. We all know Accountability loves support!

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