This exotic cantaloupe breakfast bowl with strawberry raita is easy to prepare and a very healthy way to start your day.

The toasted cumin and turmeric spices add warmth to the yogurt. Turmeric plus black pepper is thought to have health benefits. Colorful food is thought to be healthy for you. The probiotic organic whole plain greek yogurt certainly is. That makes this breakfast a very tasty health bomb.

EQUIPMENT: cast iron skillet, bowl, whisk, chef’s knife, cutting board

Cantaloupe Breakfast Bowl

Recipe by Anna Stockel Cuisine: Indian, AmericanDifficulty: Easy

Servings

2

servings

Prep time

30

minutes

Cantaloupe Breakfast Bowl with Yogurt and Strawberries

Ingredients

• 1/2 cantaloupe, halved lengthwise and seeded

• strawberry raita (recipe below)

• turmeric

• 1/2 teaspoon pure, real vanilla extract

• 1 tablespoon unsweetened shredded coconut, plus more for garnish

• Strawberry raita

• 1 cup organic whole plain greek yogurt

• 1/2 cup organic strawberries, diced into small cubes

• 1/4 teaspoon cumin powder

• 1/4 teaspoon salt

• 2 grinds freshly ground black peppercorns

• 1 pinch chipotle chilli powder

• 2 leaves finely chopped mint, plus a sprig for garnish

Directions

• Strawberry raita
• Place a cast iron skillet over medium high heat. Add cumin and stir until fragrant. Remove from heat.
• Whisk the yogurt in a bowl until smooth. Sir in remaining ingredients.
• Cantaloupe bowl
• Stir turmeric, vanilla, and coconut into the raita.
• Set aside for 15 minutes for the flavors to develop.
• Scoop raita mixture into the center of the cantaloupe.
• Garnish with strawberry slices, shredded coconut, and a mint sprig.