Hash Brown OmeletteBy JanellaTempeh in Nori with Rocket and AvocadoBy JanellaGF DF VG V NF
For the person who likes a savoury start (or middle or end) to their day, you’re going to just love this. Personally, it’s one of my favourites. Tempeh is a plant protein so will keep you nicely full for longer, and being fermented and loaded with fibre, it will be of great benefi to your immune system and digestive tract.Quinoa Breakfast pattiesBy JanellaGF DF V SF NF
I usually have leftover quinoa in the fridge, which makes preparing this breakfast super-quick.Ful MedamesBy JanellaGF DF VG V SF NF
Literally meaning ‘stewed dried beans’, Ful is a common breakfast in the Middle East, and we’ve recently started catching on. Ful is made up of broad beans, spices, sometimes a boiled egg, and pieces of flatbread. It’s traditionally made with dried beans that require hours of preparation, but I’ve written a modern day Ful recipe so we can enjoy it more often, as it’s faster to put together. Of course Ful isn’t limited to the morning – it can be enjoyed at any time of the day or night.Raw Carrot & Coconut SoupBy JanellaGF DF VG V SF NF GrF R
I first had a version of this soup in Bali at a health retreat. It was love at first slurp. This is my take on it. For a faster preparation time, you can buy the carrot juice but just make sure it’s cold-pressed or at least contains no additives.Agadashi TofuBy JanellaRoasted Jerusalem Artichokes with Almonds and Pomegranate DressingBy JanellaPAN-FRIED NAVY BEANS WITH DILL AND FETABy JanellaFantastic Veggie frittersBy JanellaGF DF VG V NF
I make these or a variation of these a couple of times a week. They are super-yummy, quick
to prepare, highly nutritious and freeze well. Everyone loves them and they are especially
great in kids’ lunchboxes – or yours. Use whatever veggies or legume you like. Make double
or triple the amount and freeze the fritters for up to three months.
