Kick-Start your Morning

• 4 medium ziplock bags (get lots of these – they are invaluable)
• 250ml (1 cup) blueberries
• 250ml (1 cup) raspberries
• 1 avocado, peeled and halved
• a small handful of baby spinach leaves
• 125–250ml (1–2 cups) yoghurt or milk – enough to thin out to the consistency you want

Or

• Leave out the green leaves and replace with 30ml (2 tbsp) cocoa powder for a yummy creamy chocolate smoothie
• Add a few blocks of ice in summer

1. Divide the fruit and spinach leaves equally into four ziplock bags, seal and freeze.
2. Pop one out, decant into a food processor or use a stick blender. Add the avocado, and a dollop of yoghurt and milk. Buzz it together until smooth, decant into bottles and run. Thin it out with some milk if it’s too thick for your liking.

• 500ml (2 cups) almond flour
• 250ml (1 cup) coconut flour
• 250ml (1 cup) Super Seed & Nut Mixture, ground in a coffee grinder
• 125ml (½ cup) sunflower seeds
• 45ml (3 tbsp) psyllium husks
• 30ml (2 tbsp) chia seeds, soaked in 30ml water
• 20ml (4 tsp) baking powder
• 4 eggs
• 500ml (2 cups) buttermilk
• 30ml (2 tbsp) xylitol
• 7,5ml (1½ tsp) salt
• 300g butter, melted

1. Preheat the oven to 180°C. Coat two 18cm x 10cm x 7cm bread tins with butter.
2. In a large bowl mix together the almond flour, coconut flour, ground seed mixture, sunflower seeds, psyllium husks, soaked chia seeds, and baking powder.
3. In another bowl beat together the eggs, buttermilk, xylitol, salt, and butter. Add this to the dry ingredients and fold in until well combined.
4. Divide the dough between the two bread tins and bake in the oven for 50–60 minutes or until golden brown. If the top of the bread bakes too quickly, cover it with a piece of foil.
5. Leave it to cool down completely before turning out.

• 3 eggs
• 400g really fresh ricotta cheese – check the sell-by date
• 5ml (1 tsp) nutmeg 
• grated zest of 2 lemons
• 125ml (½ cup) grated Parmesan cheese
• 30ml (2 tbsp) coconut flour
• butter for frying

1. In a large bowl mix together the eggs, ricotta cheese, nutmeg, lemon zest, Parmesan cheese, and coconut flour.
2. Heat the butter in a frying pan over a medium heat.
3. Use a tablespoon to spoon in dollops of the mixture.
4. Fry for 2 minutes on each side or until golden.
5. Serve with crispy bacon and pan-fried cocktail tomatoes.

They become lunchbox fillers

1. Add 100g chopped quality ham or salami. Fry and drain on kitchen towel. Allow to cool and pop into lunchboxes.

Look out for our other lunchbox ideas and recipes.

1. Add 300g cooked and chopped spinach, drained very well, and cooled down completely. Shape the ricotta and spinach mixture into little balls. Bring a large saucepan with salted water to the boil and pop batches of gnocchi into the water. Cook for 2–3 minutes until they rise to the surface. Drain and set aside. Make a basic tomato sauce, heat in a medium pan, and place the gnocchi in the sauce to heat up for a few minutes before serving with extra Parmesan shavings and fresh basil.

1. Add 5ml cinnamon, 5ml xylitol, and the grated zest of 1 orange. Fry and serve with a tiny bit of raw organic honey or mix 45ml xylitol with 15ml cinnamon to sprinkle.