Cauliflower Omelette

1    tablespoon raw or organic butter

3    free range organic eggs, beaten

4    tablespoons chunky tomato sauce

1    clove garlic, finely chopped 

1    tablespoon quinoa flour

1/2 -1 cup cauliflower (white, green, purple or yellow) chopped into small pieces

Sea salt and pepper to taste

• Heat butter in a small nonstick (non Teflon) frying pan.

• Mix all the ingredients and pour in to the pan. Cover and let the mixture set. 

• Remove the cover and turn over the eggs to brown that the other side. (you can cut omellete in four pieces and turn over each piece at a time)

Quinoa Meal

2/3     cup quinoa (washed and drained)

pinch of sea salt

1 1/3  cups water

1        tablespoon tapioca starch, also
          called cassava starch (optional)

2/3     cup coconut milk

1/2     cup dried mulberries

1        tablespoon date syrup or honey
          (optional)

1        tablespoon coconut flakes 
          (optional)

• Boil water in a small sauce pan.  Add quinoa and sea salt and cover. Reduce heat and cook for about 15 minutes. 

• Meanwhile, mix tapioca starch with coconut milk and let it stand for 10 minutes. Pulse mulberries in the food processor until the mixture looks like coarse crumbs.

• Drain quinoa if any water is left.

• Mix coconut milk mixture with quinoa and let it simmer for 2 minutes, stirring frequently until the mixture thickens.

• Layer mulberries in a dish and then pour the quinoa meal on top of the mulberries.  

• Optional: add coconut flakes on top and drizzle syrup or honey with the help of a fork.

TIP: you can substitute mulberries with freeze dried blueberries or strawberries.