This is a satiating and refreshing breakfast, one of my personal favourites. Yoghurt, especially goat’s milk yoghurt, is a nice breakfast choice, yoghurt is tasty and goes well with any fresh or dried fruit, nuts and seeds. Be careful not to buy yoghurts that contain added sugar, the fruit provides more than enough sweetness already and it turns a healthy protein into something a lot less healthy.
The problem with buying yoghurt of course, apart from finding a natural sugar-free one, is the difficulty in finding one that is actually yoghurt. For yoghurt to be yoghurt it must be produced using a culture of ‘lactobacillus delbrueckii bulgaricus’ and ‘streptococcus thermophilus’ as it undergoes a process of lactose fermentation. If you read the labels of most common supermarket yoghurts, they can contain everything but this yoghurt culture for fermentation. So like other fermented foods, yoghurt acts a natural probiotic in the body. Now, there is no evidence to suggest that fermented foods are as effective as taking the tablet form of probiotic, results from studies have – to date – been fairly inconclusive about that. However, if you prefer to heal through nutrition, if you prefer to see the medicinal value in food, then it’s worth choosing to eat yoghurt not only because you like the taste. As yoghurt comes from milk, it has the same nutritional value but some more. Probiotics aid enormously in maintaining a healthy balanced gut, a stable environment for receiving and digesting our foods. They are especially helpful for gut health if you’ve been on short-term or long-term course of antibiotics, having a restorative effect on the digestive function in the body.
Some other benefits of yoghurt in comparison to milk include:
- it is easier digestible than milk
- it contains a slightly higher source of calcium, protein, vitamin D and vitamin B12 than milk
- it is more satiating more milk
- it also contains slightly more of phosphorus, magnesium and potassium than milk
If you want to make your own yoghurt, try out one of my two Homemade Natural Yoghurt recipes (coming soon!).
I like to have my yoghurt with the the following combinations:
- mango and raw cacao nibs (pictured above)
- persimmon and puffed rye or millet
- pear and dried blueberries or goji berries
- strawberries and shelled hemp seed
- mulberries, raw honey, star anise and cinnamon
- starfruit for dipping and nothing else! (pictured below)
There are many other combinations that work well, just experiment with your favourite tastes and combinations and whatever you have knocking around in your kitchen.