Serves 1
2 organic or free range eggs
4 button mushrooms, diced
1/4 red bell pepper, diced
handful spinach
1/2 teaspoon of mixed dried herbs
thumb size piece of feta (optional)
2 tsp olive oil
1 tbsp saurkraut
1/2 ripe avocado
Ingredients:
400g whole buckwheat
80g whole flaxseeds/linseeds
80ml olive oil
150ml filtered water x 2
2 tsp gluten free baking powder
sea salt to taste
Method;
Rinse the buckwheat, then cover in filtered water and souk for at least 2.5 hours.
Soak flaxseeds/linseeds for at least one hour in 150ml filtered water.
Pre-heat the oven to 165 degrees Celsius.
Drain the buckwheat, but do not rinse.
Stir the flaxseeds/linseed.
Spoon the buckwheat and flaxseed/linseed into a bowl, then add the rest of the ingredients.
Blend until to desired consistency – I like to keep some of it not blended, because of the added crunch so it’s up to you.
Pour mixture into a loaf tin, lined with parchment paper.
Bake for 1 hour and 40 minutes, leave to cool on a cooling rack.
Great for sandwiches, toast or dipped into soup.
Ingredients;
1/2 measuring cup buckwheat groats
1/4 measuring cup whole quinoa
1 tbsp. pumpkin seeds
1 tbsp. sunflower seeds
1 measuring cup water
1 measuring cup coconut milk
1 apple (optional)
1/2 tsp. ground cinnamon (optional)
Methods;
Combine the buckwheat, quinoa and seeds and mix in the water and coconut milk. Soak overnight.
Bring to the boil on the hob, reduce heat and simmer for 3-5 minutes. In the meantime, chop up an apple and cook it in 1 inch boiling water for the same length of time. Spoon the porridge mixture into a bowl, top with the cooked apples and finish off with a sprinkling of cinnamon (optional). It’s also lovely with blueberries or kiwi.
Ingredients:
2 slices pineapple
3 tbsp. cashews
1 cup unsweetened almond milk
¼ avocado
1 scoop protein powder (optional)
Method:
Ingredients:
200g almonds
100g hazelnuts
100g pumpkin seeds
100g sesame seeds
100g pecans
100g dried cranberries
2 tbsp. honey
3 tbsp. maple syrup
2 tbsp. coconut oil
Method:
Serves 18 pancakes
Ingredients:
3 large eggs
1 tablespoon water
1 tablespoon organic vanilla extract
1 tbsp. local honey (optional)
1 ½ cups almond flour
¼ teaspoon sea salt
¼ teaspoon baking soda
Coconut oil for frying
Method: