NO-RICE BREAKFAST SUSHI

4 eggs

Freshly ground black pepper

1/2 tablespoon olive oil

2 large sheets of seaweed paper (nori)

2 tablespoons chopped chives

225g smoked salmon

 


 

Crack 2 of the eggs into a bowl and beat with a fork until smooth. Season with freshly ground black pepper.

Heat a heavy non-stick frying pan over a high heat and add the oil. When hot, tip the eggs into the pan. Swirl to coat the base thoroughly and allow the eggs to set slightly.

Cook for 1-2 minutes. Remove from the heat, tip the omelette onto a plate (do not fold) and repeat the process with the 2 remaining eggs.

Lay a sheet of the seaweed paper out flat on a clean kitchen surface and place one of the omelettes on top. Scatter with chives and layer half the smoked salmon on top. Season to taste.

Fold the bottom edge of the seaweed over the filling, then roll it up firmly. Dampen the top border with a little water to help it seal. Repeat with the second omelette and sheet of seaweed paper.

Using a serrated knife, cut off the ends to neaten them and slice each roll into 4-6 rounds. Serve immediately.

FRUIT CUP SUNDAE

4 ripe bananas, peeled

300g mixed berries (strawberries & raspberries are great!)

60g unsalted walnuts

60g unsalted pecans

3 tablespoons raw honey, melted

 


 

In a bowl, mash the banana with a fork and set aside. If using strawberries, cut them into 1cm slices and set aside.

Place the nuts in a sealed plastic bag and bash with a rolling pin a few times to crush. Transfer to a bowl, add the honey and stir to mix well.

In individual glass bowls or cocktail glasses, layer the banana, berries and nuts, repeating until you reach the top.

FACT: Raw honey has antiseptic, antibiotic, anti fungal and antibacterial properties and it never spoils! It is generally more solid than regular honey but if you heat it a little it will melt and can be drizzles just like liquid honey.

OAT- FREE PALEO PORRIDGE

2 tablespoons shredded coconut

1 tablespoon almond flour

1 teaspoon pumpkin seeds

1 teaspoon grounded cinnamon

15g walnuts, plus extra to serve

240ml boiling water

1 tablespoon raw honey, melted

1/2 banana, sliced

 


 

Place all the ingredients except the water, honey and banana in a food processor and blend together to a fine powder.

Pour in the boiling water over the mix and stir to combine.

Serve in a bowl with honey drizzled on top, a scattering of crushed nuts and freshly sliced banana.

AMERICAN STYLE BUCKWHEAT PANCAKES

70g buckwheat flour

70g rice flour

1 tsp baking powder

1/2 tsp himalayan pink salt

300ml brown rice milk

1 tbsp lemon juice

1 tbsp sunflower oil, plus extra for treating

1 tbsp rice syrup

 


 

Place the buckwheat flour, rice flour, baking powder and salt in a large bowl and mix well.

Place the milk, lemon juice, sunflower oil and rice syrup in another bowl and mix well, then stir into the dry ingredients and mix gently until just combined, being careful not to over mix.

Wipe a frying pan lightly with oil and heat over a medium heat. Place a poachette ring or pastry ring in the pan and ladle in 1 tablespoon of the pancake mixture. Cook until air bubbles start to appear on the surface of the pancake. Do not turn until this point. Remove the mould, turn the pancake and cook for about 1 minute on the other side until set. Repeat until all the mixture is used and cooked.

Serve in a stack, layered with Blackberry Compote (see below) and soya / coconut yogurt, or with fresh fruit and agave syrup to accompany.

BLACKBERRY COMPOTE

 

200g blackberries, rinsed and drained

2 tsp water

1tbsp honey

Pancakes, granola or yogurt to serve

 


 

Place the ingredients in a pan over a low heat. Simmer for 10 minutes, stirring occasionally, until the berries are lovely and soft.

Blend the compote until smooth and serve warm with pancakes, granola or yogurt.

NUTTY GRANOLA

50g dried dates

100g jumbo rolled oats

2 tbsp honey

85g mixed raw cashews and pecans

15g raw pumpkin seeds

3 tbsp olive oil

 


 

Preheat the oven to 160C/Gas mark 5.

Simmer the dates in 1cm water until soft and then blend until smooth. Stir in the remaining ingredients and mix well.

Spread the mixture on a baking tray (cookie sheet) and bake for 15 minutes until golden, then reduce the oven temperature to 110C/gas mark 1/4 and bake for a further 30 minuteds or until the mixture is dry and crisp.

Leave to cool completely, then store in an airtight container.

THE HEALTHY FULL ENGLISH MONTY!

6 asparagus spears

1 stem of vine-ripened baby tomatoes, divided into 2

2 portabello mushrooms, sliced

1 small garlic clove, sliced

1.5 tsp olive oil

30g goats cheddar, grated

4 eggs

200g spinach

Juice of 1/2 lemon

 


 

Freshly ground black pepper

Gluten / Wheat-free bread to serve (optional)

Preheat the over to 180C/Gas mark 4.

Place the asparagus, tomatoes on their vines and the mushrooms with garlic on top on a baking tray (cookie sheet), drizzle with a teaspoon of the olive oil and bake for 20 minutes (cherry tomatoes work well, too, but they’ll need a bit less time, just till the skins split).

Remove from the oven and sprinkle the grated goats chess on the mushrooms and allow to melt.

Meanwhile, fill a frying pan with water to within 2.5cm (1in) of the top, bring to the boil, then reduce the heat to simmer. When the asparagus and mushrooms have been in the oven for 15 minutes, crack the eggs very carefully into the simmering water and poach for 3 minutes, making sure that the water completely covers the gas – if necessary, spoon the cooking water over the eggs while they cook.

Place the spinach in a bowl, cover with boiling water and leave to stand for 2 minutes, then drain well and add the remaining olive oil and lemon juice. Divide between 2 serving plates.

Carefully remove the eggs from the water with a slotted spoon and arrange on the spinach. Place some mushroom on each plate with the asparagus and vine tomatoes. Sprinkle with black pepper.

Serve immediately, with a piece of gluten / wheat free bread if desired.

OAT- FREE PALEO PORRIDGE

2 tablespoons shredded coconut

1 tablespoon almond flour

1 teaspoon pumpkin seeds

1 teaspoon grounded cinnamon

15g walnuts, plus extra to serve

240ml boiling water

1 tablespoon raw honey, melted

1/2 banana, sliced

 


 

Place all the ingredients except the water, honey and banana in a food processor and blend together to a fine powder.

Pour in the boiling water over the mix and stir to combine.

Serve in a bowl with honey drizzled on top, a scattering of crushed nuts and freshly sliced banana.