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Today’s breakfast: raw buckwheat bowl. I soaked buckwheat groats overnight and then blended them with one ripe banana, raspberries, almond butter and chia seeds. Topped with extra raspberries and a sprinkle of pumpkin seeds. Plenty leftover to have for breakfast the next few days! Recipe from Deliciously Ella Everyday
Lemon pavlova. I used Nigella Lawson’s recipe. So yum.
Dessert. I always make coconut oil chocolate and it’s seriously the best thing ever. Melt ½ cup organic Virgin coconut oil, ½ cup cocoa powder, ¼ cup honey or maple syrup and a pinch of salt in a pot over low heat. Mix until everything dissolves and is well incorporated. Pour the chocolate mix into a small rimmed baking sheet lined with parchment paper (make sure the parchment paper covers the sides). Freeze until firm. Break apart into pieces and enjoy! Store leftover pieces in a container and keep in freezer.
Made Miso soup with kale, carrots, onion, zucchini noodles, mushroom and ginger. So good.
Roasted chickpea and broccoli bowl
Turmeric and quinoa fritters with pan con tomate
Ezekiel toast with mashed avocado, arugula and egg. Seasoned with salt, pepper,cayenne and nutritional yeast ❤️
Made this sweet potato and chickpea stew again. So good.
Carrot miso soup with sesame oil and green onions for today’s lunch ☀️🙌🏻