Light Breakfast Part II: Salmon Salad + Fresh Fruity Yogurt

Serves two people 

Ingredients: 

For the salmon salad 

100g smoked salmon; cut into squares 

100g arugula and lamb lettuce mix 

Juice of half a lemon

1 tablespoon of Goji berries

1 teaspoon of lightly toasted sesame seeds 

For the fruity yogurt 

1 cup organic yogurt 

1 granny smith apple; chopped in cubes   

4 strawberries; sliced vertically 

Preparation: 

Making the salmon salad 

Combine the arugula, lamb lettuce, lemon juice and Goji berries in a bowl. Transfer to serving plates, add the salmon on top and sprinkle in the sesame seeds. 

Making the fruity yogurt 

Divide the 1 cup of yogurt equally between two serving glasses and place the glasses on the serving plates. Add the apple and strawberries to the glasses, letting any excess spill out onto the serving plates. 

Enjoy!

A Fruity Introduction: Pre-breakfast Snacks

Ingredients: 

Pear, kiwi, clementine, dried figs, and prunes. Enjoy! 

Ingredients: 

Fresh strawberries and clementines, with a glass of pure water. Enjoy! 

Light Breakfast Part I: Avo Salad + Fresh Fruity Yogurt

Serves two people 

Ingredients: 

For the avo salad: 

2 avocados; peeled and seeded

¼ of a small-sized red onion; cut into strips

100g mixed lettuce (lamb lettuce, red oak leaf, curly endive)

Juice of half a lemon

1 tablespoon of walnuts

2 tablespoons of extra-virgin olive oil

Salt and freshly ground black pepper to taste

For the fruity yogurt: 

1 cup organic yogurt 

1 plum; roughly chopped 

1 kiwi; peeled and roughly chopped 

Preparation: 

Making the avo salad 

Combine the mixed lettuce, red onion, lemon juice, olive oil (1 tablespoon only) and walnuts in a bowl. Transfer to serving plates, put avocados on top (1 avocado per plate), drizzle in the remaining olive oil, and season with salt and black pepper. 

Making the fruity yogurt 

Divide the 1 cup of yogurt equally between two serving glasses. Add the plum and kiwi on top. 

Enjoy! 

Coconut-flavoured Cabbage Rice Noodles

Dessert of Eden Part III

Roast Asparagus and Spicy Potatoes

Dessert of Eden Part II: Dark and Intense

Coconut Couscous with Roasted Veggies

Gingery Zesty Coconut Rice with Broccoli

Morning Hors D'Oeuvres

Gingery Pea Soup

Serves two people

Ingredients: 
- 1/2 small-sized red onion, roughly chopped
- 2 teaspoons of roughly chopped ginger
- 2 teaspoons of roughly chopped fennel
- 2 cups of fresh peas, steamed lightly
- 1 tablespoon of extra-virgin olive oil
- 2 pinches of lightly toasted sesame seeds to garnish
- Sea salt to taste

Preparation: 

Put olive oil in a pot over medium heat and toss in onion, ginger and fennel. Stir regularly for about 2 to 3 minutes or until the onion becomes glossy and the ginger starts releasing its aroma. Add in steamed peas and stir together for about 2 minutes. Pour 1&1/2 cups of water into the pot, add salt, and then bring to a boil. Remove pot from the heat and let it cool for about 5 minutes. Transfer the mixture into a blender and blend to a velvety texture. Pour soup into individual bowls and garnish with a pinch of lightly toasted sesame seeds. If desired, serve with a side dish: thin slices of whole wheat bread with a drizzle of olive oil and goat cheese on top. Enjoy! 

Lebanese-inspired Supper: Hummus, Babaganoush, and Alfalfa Salad

Roast Vegetables: Sweet Potato, Red Bell Pepper, Asparagus, and Aubergine (with quail egg on the side)

Spinach Sunny Side Up

Serves two 

Ingredients: 

4 organic eggs 

200g spinach; stems removed and thoroughly washed 

½ of a small-sized red onion; sliced crosswise into strips 

4 garlic cloves; minced 

2 bread rolls (preferably wholegrain) 

1 tablespoon of extra-virgin olive oil 

Sea salt and freshly ground black pepper to taste 

Preparation: 

In a pan over medium heat, fry red onion and garlic in olive oil for about 2 minutes or until their aroma is released. Add spinach and a sprinkle of sea salt and cook for about a minute, stirring regularly and taking care not to overcook the spinach (it should wilt and take on a bright green colour but should not become too soft). Crack eggs onto the pan with the sunny sides up, sprinkle sea salt and freshly ground black pepper, and cook for about 2 minutes, covering the lid for the duration of the last minute. The yolks should be runny whilst the whites should be cooked through. Divide the eggs equally between two plates and serve with the bread rolls and a cheese of your choice. Enjoy! 

Dessert of Eden

Ingredients: 
Fresh strawberries, kiwi, and clementine, plus red pepper-flavored dark chocolate. Enjoy!

Arugula Sunny Side Up

Serves two people 

Ingredients: 

(Select organic ingredients as much as possible) 

- 2 organic eggs 

- ½ of a small-sized red onion, minced 

- 2 handfuls of arugula 

- ½ tablespoon extra-virgin olive oil 

- 2 rolls of bread 

- A sprinkle of cayenne pepper 

- Juice of half a lemon 

- Salt to taste 

Preparation: 

Heat olive oil in a pan and crack the eggs with the sunny sides up. Add red onion, salt and cayenne pepper centered around the yolks. Let it cook until all the whites have been cooked through whilst keeping the yolks runny. Cut bread roll into two. On the bottom side, first layer in a handful of arugula and squeeze in some lemon juice. Put the fried egg on top and serve. Enjoy! 

Potato Broccoli Cakes

Serves four people (as a side dish) 

Ingredients: 
(Select organic ingredients as much as possible) 
- 4 large-sized potatoes, peeled and roughly chopped
- 1 medium stalk of broccoli, with the florets washed and lightly steamed
- 3 spring onions, including the green parts (or 2 medium-sized leeks with most of the green parts removed), chopped vertically
- 3 small-sized eggs, lightly beaten
- A handful of fresh cilantro, finely chopped
- A splash of extra-virgin olive oil
- Sea salt and freshly ground black pepper to taste

Preparation: 

Put potatoes in a pot full of water and bring to a boil. Reduce heat and let the potatoes continue to cook until they become mushy (check with a fork every now and then). Drain the water away and mash the potatoes in the pot using a wooden spatula. Transfer into a big bowl and keep aside. Chop steamed broccoli florets very finely and add to the potato bowl. Add all remaining ingredients to the bowl and whisk together. Use hands to shape the mixture into small patties and bake in the oven on parchment paper at 230°C (or 450°F) for 25 minutes or until the cakes become lightly browned. Enjoy with a salad on the side! 

Gingery Spinach Rice with Quail Eggs

Serves two people 

Ingredients:

(Select organic ingredients as much as possible)  

- 1 cup Indian Basmati rice 

- 500gm spinach; stems removed, washed, and drained  

- 2 medium-sized carrots, grated

- 2 medium-sized red tomatoes, roughly chopped 

- 1 tablespoon minced ginger 

- 1½ tablespoon extra-virgin olive oil, separated   

- 1 teaspoon lightly toasted sesame and flax seeds 

- 4 quail eggs 

- A sprinkle of cayenne pepper 

- Sea salt to taste 

Preparation: 

Making the rice: 

Put in rice and two cups of water in a pot and bring to a boil. Reduce heat to a minimum, cover pot with a piece of cloth, and let it cook to a fluffy texture. 

Making the quail eggs: 

In a pan over medium heat, add half a tablespoon of olive oil and fry quail eggs with the sunny side up, cooking the whites all the way through but keeping the yolks runny. Sprinkle in salt and cayenne pepper. 

The final dish: 

In a pan over medium heat, fry ginger and carrots in one tablespoon of olive oil until the ginger starts releasing its aroma. Put in tomatoes and cook until all the tomato juices come out. Reduce heat to a minimum and then add spinach letting it cook until the leaves wilt. Turn off heat, add salt to taste, and sprinkle in sesame and flax seeds. Transfer cooked rice into the spinach sauce pan covering the entire surface. Layer in the cooked quail eggs on top. When dishing onto a plate, scoop all three layers of spinach sauce, rice and eggs. Enjoy!