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. 

Grainless Granola

 Option 1

1/2  cup walnuts

1/2  cup cashews

1/3  cup coconut flakes

1/4  cup pumpkin seeds

1/4  cup sunflower seeds

2     tablespoons date, coconut, 
       or agave syrup or honey

1/2  cup plus 1 tablespoon more 
       coconut milk

       zest of 1 lemon or orange

1/2  teaspoon cardamom powder

Raw milk, almond milk, coconut milk
       as desired 

• Mix together walnuts, cashews, coconut flakes, pumpkin seeds, sunflower seeds and cardamom powder into a food processor bowl. Pulse until the mixture resembles coarse crumbs. 

• Transfer to a glass container with a tight lid.  Add coconut milk, syrup ( or honey ) and lemon zest to the container and incorporate well.  Cover and soak over night in the refrigerator. 

• You can pour more milk over the granola or have that by itself.

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Option 2

1/2   cup walnuts

1/2   cup cashews

1/3   cup coconut flakes

1/4   cup pumpkin seeds

1/4   cup sunflower seeds

2      tablespoons date, coconut, or 
        agave syrup or honey

1/2   cup plus  1 tablespoon coconut 
        milk

1/2   teaspoon  cardamom powder

zest of 1 lemon or orange

Raw milk, almond milk, coconut milk as desired

• Mix together walnuts, cashews, coconut flakes, pumpkin seeds, sunflower seeds and cardamom powder into a food processor bowl. Pulse until resembles coarse crumbs. 

• Transfer to a glass container with a tight lid.  Add coconut milk, syrup ( or honey ) and lemon zest to the container and incorporate well.  Cover and soak over night in the refrigerator.

• Toast granola mixture by transferring to a frying pan on a very low heat.  Stir frequently. Seeds and nuts lose their moisture gradually and they turn in to a darker color. 

Add milk right away or wait until it cools down.

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Option 3

1/2   cup walnuts

1/2   cup cashews

1/3   cup coconut flakes

1/4   cup pumpkin seeds

1/4   cup sunflower seeds

2      tablespoons cacao butter (grated)

2      tablespoons date, coconut,
        or agave syrup or honey

1/2   cup plus 1 tablespoon coconut milk
Zest of 1 lemon or orange

• Mix together walnuts, cashews, coconut flakes, pumpkin seeds and sunflower seeds into a food processor bowl. Pulse until resembles coarse crumbs. 

• Transfer to a glass container with a tight lid.  Add coconut milk, syrup ( or honey ) and lemon zest to the container and incorporate well.  Cover and soak over night in the refrigerator.

• Preheat the oven to 350 degrees.

• Melt cacao butter then add it to granola.  Mix well.

• Spoon the mixture in a small backing dish or a silicon mold.  Bake for 35 minutes or until you can see  crust forming on the edges.

Duck Egg Omelette with Swiss Chard

                       

1            small onion finely chopped

2            cloves of garlic finely chopped
1/2         tablespoon coconut oil

1/2         tablespoon raw or organic 
              butter

1/2         cup tomato puree , tomato 
              sauce or strained tomato

1-1 1/2   cups swiss chard, leaves
              separated from stems and
              chopped

1            duck egg or 2 organic
              free range  chicken eggs

Sea salt and pepper to taste

1/2         teaspoon turmeric 

2-3         tablespoon fresh chopped 
              herbs (cilantro, dill or parsley) 
              for garnishing

• Heat coconut oil then butter in a medium frying pan. 

• Saute onions in the oils until golden (about 3 minutes).  Add garlic and stir for less than a minute.

• Pour tomato sauce in the pan, and then add sea salt, pepper and turmeric and keep mixing for couple of minutes.

• Add swiss chard, cover, and lower the heat. Let chard cook in tomato juice until soft (about 3 minutes).

• Break the egg (eggs) inside the pan and let them set.

• Transfer to a plate and garnish with fresh herbs.