Clean Eating Perth by Yvonne Ardley
Breakfast has got to be my favourite meal of the day, I never make the exact same dish twice (ever), but this one was so good I had to write it down.
In a large pan I put around 2 teaspoons of macadamia oil, I chose cold pressed macadamia oil because it not only tastes beautiful, but it has a range of health benefits over other oils, including being resistant to heat induced oxidation, having a low omega 6 content and being high in antioxidants and minerals. I then ripped apart around 3 medium size kale leaves and fried them for about 5 minutes until they started to go a little crispy, before adding about 3/4 of a cup of finely sliced purple cabbage and mixing it all up. After about 3 minutes I then added around 8 chopped up cherry tomatoes, leaving them just to the side to let sizzle and infuse, stirring occasionally.
Then I made some space in the pan and cracked 1 egg in (graciously given by one of my brothers own very free range, ‘backyard’ chooks) and scrambled it up, then stirred the whole mixture together with a small piece (around 4cm long, 1cm square) of feta goats cheese (optional). It was then served with a sprinkling of 5 chopped almonds and a lovely mug of freshly brewed organic, fair trade coffee. *Note: The balance of flavours with the macadamia oil and feta was perfect and I had no need to season, you may want to add a sprinkling of sea salt or herbamare if you choose the cheese free option*
Next, I want to show how much good nutrition there can be right in your own backyard!!
I foraged from my backyard; rocket leaves, beet leaves, marjoram, thyme, Italian parsley, nasturtiums and marigolds (the last 2 are edible flowers).
Then ripped them all up into a bowl, added 1 grated zucchini, cherry tomatoes and olive oil. Tossed it all through some freshly cooked spelt pasta, then sprinkled on top some toasted almond meal, roast garlic and thyme. Yum balls! 100% vegan, delicious and nutritious.
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