Poached Egg on Garlic Mushroom
Get set for the day
Ingredients:
- 4 eggs (free range organic is best)
- 4 large field or Portabella mushrooms
- 4 cloves of garlic
- 100g goat’s / sheep’s soft cheese
- 2 tbsp olive oil
- 2 tbsp pine nuts (optional)
- Sea salt / Himalayan pink salt and freshly cracked black pepper to taste
- Rocket salad or wilted spinach to garnish
Start by mincing the garlic and set aside to activate its health potential. Boil water in a shallow pan for poaching. Add a tablespoon of mild vinegar, such as white wine or apple cider.
Drizzle the mushrooms with olive oil, salt & pepper and place under the grill with moderate setting. Once heated through, smear the mince garlic on them evenly. Top with goat’s cheese and pine nuts and place it back under the grill until cheese is warm and the nuts are slightly toasted. Poach the eggs and serve on top, drizzle with olive oil, a hint of black pepper and garnish with fresh rocket.
No-grainer Granola
A filling & tummy friendly option on the old classic
Ingredients:
- 1 cup raw almonds
- 1 cup raw cashews
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/2 cup coconut flakes
- 4 tbsp coconut oil
- 1 tbsp Xylitol (natural sweetener that doesn’t effect blood sugar levels)
- 2 tsp. vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp. Sea salt or Himalayan Pink salt
- 1/2 cup Goji berries or dried currants
Preheat your oven to 135°C. Place the almonds, cashews and coconut flakes in a food processor or blender and pulse a few times to break into smaller chunks.
Gently heat the coconut oil, add Xyitol and vanilla extract and stir until the Xylitol is melted. Mix the seeds, nuts and coconut flakes in a bowl, drizzle with the flavoured coconut oil and stir well to coat.
Spread the granola mixture evenly onto a baking sheet lined with parchment paper and cook for about 20-25 minutes or until lightly browned, stirring once or twice. Remove from heat and add the dried fruit and sprinkle with sea salt and cinnamon, mixing it thoroughly.
Allow to cool for about 20 minutes or until hardened, and then break into chunks and enjoy with organic Greek yoghurt (or suitable alternative).
Light and Fluffy Pancakes
A delish way to introduce more vegetables – swap spices and use as savory bread alternative when cooled
Ingredients:
- 1 cup steamed butternut squash or pumpkin (use leftovers)
- 1 cup cashew butter or light tahini
- 5 eggs
- 1/2 tsp salt (unless nut butter is salted)
- 1 tbsp cinnamon (- or 1/2tsp paprika, 1/2tsp turmeric & some black pepper for savory bread alternative)
- Mild Coconut oil or ghee for frying
Separate the eggs and whisk whites with a pinch of salt until firm. Blend the other ingredients with the yolk and gently fold in the whites, one ladle at a time. Fry them as American type pancakes on a well greased, not too hot frying pan – as they burn easily. Serve with fresh / frozen & thawed dark berries, sprinkle with Xylitol and add a generous dollop organic Greek yoghurt mixed with vanilla essence.
