saltiness of the bacon and the luscious egg yolk.
serves 1
1 vine cherry tomatoes
2 tbsp coconut oil or butter, melted
1 tsp dried oregano
2 eggs
2 bacon rashers
salt and pepper
Preheat the oven to 180°C/350°F/Gas mark 4. Put the tomatoes (still on the vine) in a roasting tin, and brush them with 1 tablespoon coconut oil or butter, and the oregano. Roast in the oven for 12–15 minutes.
Heat the remaining 1 tablespoon coconut oil or butter in a frying pan over a high heat for 1 minute. Crack the eggs in, then put a lid on the pan. Cook for 1–2 minutes depending on whether you like them runny or well done.
In a griddle pan, cook the bacon to your liking. Serve everything together with a good pinch of salt and a grind of pepper.
three-ingredient banana chia pudding
Unbelievably simple, yet wonderfully refined. With just three ingredients, this omega-3-loaded powerhouse will get your skin glowing. Chia seeds are hydrophilic, meaning that they absorb their weight in water, so this dish will hydrate your skin amazingly. Enjoy it as a light breakfast, pudding or as a quick snack on the go.
serves 1
1 very ripe banana, roughly chopped
100ml coconut milk
2 tbsp chia seeds
Put the banana and the coconut milk into a blender, and blitz for 2 minutes. Pour the mixture into a container, then stir in the chia seeds. Stir every few minutes for 10 minutes, then leave it in the fridge until set.
folded eggs with asparagus and lemon salsa
Since discovering the technique of folding eggs I have never looked back; it creates the most wonderful velvety texture. The more love you give your eggs, the more love they give back. They’re like men! Always go for pasture-raised eggs with a rich yolk – this is where all the vital minerals and nutrients are held. Balanced with the asparagus and lemon salsa, this spring breakfast will help you start your day fully fresh and energised.
serves 1
70g asparagus
2 eggs
30ml almond milk, or other milk of your choice
1 tbsp coconut oil or butter
lemon salsa
zest and juice of 1 lemon
1 tbsp finely chopped fresh mint
¼ red onion, finely chopped
1 tbsp olive oil
salt and pepper
Cut the ends off the asparagus, then put them in a small saucepan with a little boiling water and the tips pointing up. Steam for 5 minutes, or until cooked through.
To make the salsa, put the lemon zest and juice into a bowl, then add the mint, onion and 1 tablespoon olive oil. Grind in some pepper and salt and pour over the cooked asparagus.
In a bowl, whisk the eggs and milk with a good grind of pepper and a pinch of salt. Heat the coconut oil or butter in a frying pan over a medium-high heat for 2 minutes. Turn down the heat slightly and pour in the egg mixture. Let this sit for 15 seconds then, with a wooden spoon or spatula, start folding the outer ridge of the egg inwards to the centre, letting the uncooked egg flow into the gaps. Repeat this around the pan so that the egg cooks in folds rather than a messy scramble. Continue folding for another minute until the egg is cooked through, and serve with the salsa.
quinoa bread
It’s so nice to have a gluten-free option for bread. This dense malt loaf is packed with protein from the quinoa, and the pecan nuts provide a healthy dose of selenium and vitamin E to make your skin glow.
serves 6
300g quinoa, oat or buckwheat flakes
200g pecan nuts
150g sunflower seeds, plus 10g for topping
¾ tbsp sea salt
1 tbsp chia seeds
500ml water
3 tbsp coconut oil, melted, plus extra for greasing
Preheat the oven to 180°C/350°F/Gas mark 4.
Mix all the dry ingredients together in a bowl, then slowly add the water and stir in the coconut oil.
Grease a 900g loaf tin with coconut oil, then put the dough into the tin and put it in the oven. Bake for 40 minutes, then take the bread out of the tin and allow it to cook for another 40 minutes on a baking sheet in the oven so it gets cooked
serves 1
1 vine cherry tomatoes
2 tbsp coconut oil or butter, melted
1 tsp dried oregano
2 eggs
2 bacon rashers
salt and pepper
Preheat the oven to 180°C/350°F/Gas mark 4. Put the tomatoes (still on the vine) in a roasting tin, and brush them with 1 tablespoon coconut oil or butter, and the oregano. Roast in the oven for 12–15 minutes.
Heat the remaining 1 tablespoon coconut oil or butter in a frying pan over a high heat for 1 minute. Crack the eggs in, then put a lid on the pan. Cook for 1–2 minutes depending on whether you like them runny or well done.
In a griddle pan, cook the bacon to your liking. Serve everything together with a good pinch of salt and a grind of pepper.
three-ingredient banana chia pudding
Unbelievably simple, yet wonderfully refined. With just three ingredients, this omega-3-loaded powerhouse will get your skin glowing. Chia seeds are hydrophilic, meaning that they absorb their weight in water, so this dish will hydrate your skin amazingly. Enjoy it as a light breakfast, pudding or as a quick snack on the go.
serves 1
1 very ripe banana, roughly chopped
100ml coconut milk
2 tbsp chia seeds
Put the banana and the coconut milk into a blender, and blitz for 2 minutes. Pour the mixture into a container, then stir in the chia seeds. Stir every few minutes for 10 minutes, then leave it in the fridge until set.
folded eggs with asparagus and lemon salsa
Since discovering the technique of folding eggs I have never looked back; it creates the most wonderful velvety texture. The more love you give your eggs, the more love they give back. They’re like men! Always go for pasture-raised eggs with a rich yolk – this is where all the vital minerals and nutrients are held. Balanced with the asparagus and lemon salsa, this spring breakfast will help you start your day fully fresh and energised.
serves 1
70g asparagus
2 eggs
30ml almond milk, or other milk of your choice
1 tbsp coconut oil or butter
lemon salsa
zest and juice of 1 lemon
1 tbsp finely chopped fresh mint
¼ red onion, finely chopped
1 tbsp olive oil
salt and pepper
Cut the ends off the asparagus, then put them in a small saucepan with a little boiling water and the tips pointing up. Steam for 5 minutes, or until cooked through.
To make the salsa, put the lemon zest and juice into a bowl, then add the mint, onion and 1 tablespoon olive oil. Grind in some pepper and salt and pour over the cooked asparagus.
In a bowl, whisk the eggs and milk with a good grind of pepper and a pinch of salt. Heat the coconut oil or butter in a frying pan over a medium-high heat for 2 minutes. Turn down the heat slightly and pour in the egg mixture. Let this sit for 15 seconds then, with a wooden spoon or spatula, start folding the outer ridge of the egg inwards to the centre, letting the uncooked egg flow into the gaps. Repeat this around the pan so that the egg cooks in folds rather than a messy scramble. Continue folding for another minute until the egg is cooked through, and serve with the salsa.
quinoa bread
It’s so nice to have a gluten-free option for bread. This dense malt loaf is packed with protein from the quinoa, and the pecan nuts provide a healthy dose of selenium and vitamin E to make your skin glow.
serves 6
300g quinoa, oat or buckwheat flakes
200g pecan nuts
150g sunflower seeds, plus 10g for topping
¾ tbsp sea salt
1 tbsp chia seeds
500ml water
3 tbsp coconut oil, melted, plus extra for greasing
Preheat the oven to 180°C/350°F/Gas mark 4.
Mix all the dry ingredients together in a bowl, then slowly add the water and stir in the coconut oil.
Grease a 900g loaf tin with coconut oil, then put the dough into the tin and put it in the oven. Bake for 40 minutes, then take the bread out of the tin and allow it to cook for another 40 minutes on a baking sheet in the oven so it gets cooked
Similar Books
