I always thought that Gazpacho, a cold tomato soup, or ‘liquid salad‘ from Southern Spain, was a weird concept. For some reason I just didn’t get it. Until I made a Gazpacho Smoothie. And loved it. It’s essentially the same thing, just whipped up in a blender. Shame really as I spent a year in Seville whilst I was at University and could have enjoyed the real deal to my heart’s content. Taste buds change, as do we. My ever enthusiastic Spanish friend, Ana, approved of this version of Andalucia’s most famous dish when I served it as a starter at a recent dinner party I had. Whipping this up in a blender is a very easy and popular starter for any dinner (adapted from Ani Phyo’s Raw Food recipes).

Please share YOUR super easy traditional recipes (from anywhere) with us in the comments below!

My number one tip is to make friends with menu planning. This may sound like a time-eater to you now, but give it a go and you will be amazed at how much time and brain cells you save wondering what to prepare next.

Before we go any further, I must clarify that I’m a qualified nutritionist but I’m certainly no master chef. Nor do I like to spend more than 15-30 minutes in the kitchen preparing a meal. Here are some of my favourite go-to meals after a long day or when the sun’s waiting for us to get out there:

Basic method: prepare a grain base (millet, quinoa, buckwheat are my favourites), add whatever vegetables, herbs, spices you have. Whip up a dressing or just add olive oil or just tamari.

Buddha Bowl: red rice, green leaves, sprouts, cashews, hemp seeds, avocado, dressing

Raw Rainbow Plate: fermented red cabbage, baby spinach, red bell pepper, carrot, sprouts, parsley, dressing

Buckwheat Noodles – 15 minutes

• Put water in a saucepan on to boil. During this time chop some mushrooms. Open a tin of coconut milk. Chop some sun-dried tomatoes
• Add buckwheat (or rice) noodles to boiling water. Whilst cooking lightly fry mushrooms in coconut oil. Add the coconut milk once the mushrooms are done
• Take mushrooms off the heat. Add sun-dried tomatoes. Add a spoonful of umboshi plum paste. Add drained noodles
• Sprinkle pepper. Add a sprig of parsley or coriander

Buddha Bowl – max 15 minutes

• Cook up some rice, quinoa, millet, buckwhat or (gluten-free) pasta
• Add all sorts of chopped veggies, whatever you have (frozen veggies allowed). Steam/sautee the vegetables = optional. Add fresh herbs if you have them. Add your choice of chopped garlic, onion, ginger
• Make a dressing with whatever you have (or just tamari), e.g olive oil, apple cider vinegar, tahini, lemon. Add your choice of spices, herbs, coconut oil. The sky’s the limit!

Stir Fry – 15 minutes (with or without grain, if you use enough veggies I find it’s enough without)

• Put your grain of choice on to cook (rice, millet, quinoa, buckwheat)
• Chop up a ton of various veggies including green leaves, onion, garlic
• In your pre-heated wok fry (in ghee or coconut oil) the onion, herbs of choice. Add the veggies. Add garlic and green leaves at the end. Sprinkle of tamari.
• Drain the grains, add to the wok for a couple of minutes. Top with sesame seeds.

Raw Sprout Plate – 5-10 minutes (requires that you have sprouts on hand)

• Salad leaves/baby spinachtopped with your choice of sprouted chickpeas, mung beans, lentils
• Add a selection of chopped raw vegetables, avocado
• Add nuts/seeds
• Make up a dressing as above

No need to run out for a take-away, just combine a whole load of vegetables + options + dressing

If you don’t have sprouts on hand, you can also just make a big mixed salad, eggs optional.

How about a big platter of roasted vegetables, once you’ve chopped and placed them in the oven you are free to get on with another task whilst they cook. I like to add coconut butter, onion, garlic to the roasted vege platter.

These are really simple meals. My theory is just mix and match, be brave, as long as you like all the ingredients going in there it’ll turn out great 9 times out of 10! Creating delicious meals does not have to take up copious amounts of time or resources. Keep it simple. Keep it easy. Keep it practical. Keep it enjoyable.

What’s your number 1 go-to meal when you’re short on time and imagination?…or do you panic and run for the take-away?

My lovely friend Raw LouLou’s super easy raw cacao/carob bite sized chocolates – click on the picture to go through to her recipe and website filled with other delicious raw gems

Easter is next week and if you’re not thinking of Easter bunnies or painting eggs, I can guarantee you’re thinking about chocolate. Just because we do. Not matter what time of year.

The majority of you reading this post are doing so for two reasons. 1. you are a health enthusiast who always has an eye or ear out for tasty new healthy recipes or 2. you’re keen to avoid your customary guilt, feeling sick, mood swings (easily observable when it comes to seeing how your children react to regular versus healthy chocolate treats) and general ‘oh no, I did it again, couldn’t resist, overate chocolate now I feel bad’ routine. Preparing healthy chocolate treats in advance to have at home for visiting guests (and yourself) or to take with you when visiting friends and family is one way to ensure that you keep up with healthy eating, even when the Easter chocolate frenzy beckons.

Why ditch regular, commercial chocolate in favour of healthful raw cacao or carob?
The reason regular commercial chocolate is harmful for our physical and emotional health (and beauty)  is due to all the added dairy, sugar, other additives and processing and heating the raw cacao which destroys many of its benefits.

5 benefits of raw cacao:

• powerful antioxidants are preserved, even more than are found in blueberries! (great for immunity, anti-aging, general illness prevention)
• high in chromium which helps to regulate blood sugar (when you’ve had enough raw cacao, you’ve had enough. Your body will tell you so you don’t just carry on stuffing yourself with it and overdo it. Yes, even for the most stubborn chocaholic)
• high in magnesium which helps with heart health, mental clarity, relaxing muscles and tends to be lacking in approximately 80% of the population’s diet, hence one of the reasons we crave chocolate (especially related to PMS, ladies, when our muscles and nerves are tense)
• contains no sugar in its natural form (which means that you dictate how much natural sugar you use in your recipes)
• caffeine free although it does contain theobromine, a stimulator

5 benefits of carob (from the carob plant. tastes more or less like chocolate but isn’t chocolate):

• doesn’t contain any caffeine or other stimulant (which means it can be enjoyed without subsequent restlessness, irritability etc)
• high in calcium which is required for healthy bones and teeth
• contains pectin which lowers cholesterol
• shown to be beneficial for digestion
• shown to be effective in cases of asthma and other lung issues (smokers – carob acts as an expectorant)

Here are two of my favourite, super easy homemade chocolate recipes:

• Rawtella This is a great one to have either instead of your regular nutella spread, as a chocolate sauce on ice cream, as a chocolate dipping sauce for fruit, to make chocolate covered nuts or, popped in the fridge in small chocolate moulds (bunny shaped or other), it becomes regular hard chocolate
• Easy homemade chocolates – scroll down to number 13.

Indulge. Being healthy doesn’t mean giving up on the foods we love. It means choosing the healthiest options of these foods. And enjoying them. 100%. What we eat nourishes us, fuels us and allows us to live with energy, zest, health and beauty. Our food should not be a cause of anxiety, stress and guilt. Choose foods that help you to thrive and live the life you want.

Do you have any healthy chocolate recipes to share with us? For those to already eat or decide to give raw cacao and/or carob a go, please share your thoughts – did you notice a difference in satiety, moods etc?

ps) tune in next week for simple tips on how to get over the excesses of Easter, for those who didn’t make their own healthy chocolates!

However quick n’ easy it might be to whip up as a snack, for the kids’ lunch, for your lunch or even dinner, the bread which notably keeps the other ingredients neatly packaged in causes grief to many in the form of bloating, energy slumps, brain fog, poor digestion, skin issues, cravings, wind, IBS and other symptoms (including a pot belly). Most people are not even aware that their humble or most sophisticated sandwich could be causing these issues as this is just ‘the way they feel every day’. I invite you to feel how your body feels before eating a sandwich and after. 30 mins after. 60 mins after. 2 hours after. How do you feel? Energised? Tired? Nicely full? Uncomfortably full? Hungry? Cravings? How about your children – are they hyperactive, low on energy, how do they behave? Bringing awareness into what we eat can do wonders to help us figure out how certain foods affect us.

Although the filling could also be playing a role (high sugar content, dairy), it is the wheat and other gluten grains we are interested in today. As well as the symptoms outlined above, commercial bread is full of sugar and other additives whilst virtually all the goodness in it has been removed through the refining process. Yes, even ‘brown bread, multigrain, wholemeal bread’ has had the beneficial nutrients removed. Don’t be duped by the brown colour – more often than not this is dye. ‘Added fiber, vitamins etc’ – are not in a form that is recognised and usable by the body.

Of course there are healthy alternatives to choose from: sourdough bread, sprouted grain bread, gluten free bread made with quinoa, chickpea, amaranth, buckwheat etc flour or make your own from scratch. As a transition you could switch to 100% wholegrain bread (check that any bread you buy doesn’t include added sugar or other dubious sounding ingredients) but if you experience any of the symptoms above on a regular basis, you could try cutting out the wheat entirely for at least a couple of weeks to see how you feel.

So, now for the exciting part! How about a sandwich without the bread? I love these. They are so easy to make and leave you feeling fresh, nourished and energised. Greening-up any meal brings huge health benefits and this is one very simple way to add more greens into your day.
Children love these and often enjoy making them.

Here are my top 3 no-bread sandwich suggestions

1. The Cabbage Leaf Wrap

Choose a cabbage with big leaves.
Wash the leaves.
Spread your choice of spread on the leaf. Here I’ve used miso paste & almond butter.
Top with the rest of your ingredients (don’t go over board, you can always add to it). I’ve added egg, lentil sprouts, red bell pepper, cucumber, paprika, turmeric.
Roll it up.
Eat it. Eat it.
Tip: cut the hard end piece off and fold the corners in to ‘seal’ the end and prevent mess.

2. The Nori Roll

Spread your choice of spread on the nori sheet. My favourite is miso paste & tahini.
Add your toppings, thinly sliced, away from the edge of the sheet – try 1/3 of the way in. I like to use carrot, avocado, cucumber.
Roll it up: ignore the ‘edge’ where you would usually start to roll something, instead bring the edge way over so that it goes past your filling, press down just after the filling so that it sits tight. Continue rolling. Dab the end of the nori sheet with a drop of water and stick it together. I just eat it like that in one big piece without cutting it into these little pieces shown here. Sounds complicated. It isn’t. Try it. Dip in tamari.

3. The Cucumber Stick

Hollow out a cucumber (the ends are best as the filling doesn’t drip out) with a knife and tea spoon (or however works for you).
Stuff with your filling of choice – make sure to get it right down the end before you add to it. I chose hummus here and topped with paprika.
Crunch and munch.
These are also great as an ‘open sandwich’. Just cut the cucumber in half lengthwise, hollow it out and add your filling of choice.

So easy. So tasty. Everyone likes fun food. Be creative with your fillings. How about peanut butter, guacamole, zucchini, grated beetroot…

What do you think – are you ready to give these a go instead of your usual bread sandwich, just to try it out?

There is no more pleasurable way to indulge than with scrumptious, rich yet highly nourishing desserts. ‘A moment on the lips, a lifetime on the hips’ – we’ve all heard that one before, right? With these cakes, rather than simply satisfying a moment of gustatory enjoyment, you are also bringing in a fresh stock of vitamins, minerals and enzymes into your body. A power cake if you will. Not to diss great tasting, beautiful looking ‘regular’ cakes…but, well, yes, I’m going to! Underneath that pretty exterior they are full of anti-nutrients which actually sap your store of vitamins, minerals and enzymes which are summoned to break them down and make sense of the processed, refined food stuffs you’ve just ingested so that it can transform them into something useable for the body, neutralise their harmful effects and/or eliminate them. That’s a lot of work. Work makes us hungry. So we reach for more.

Raw ingredients in their natural food state come ready packaged with the enzymes* required for their digestion and actually bring your body vital nutrients. Don’t go overboard, they still contain a significant amount of natural sugars and sugar, at the end of the day, is still sugar. They are to be eaten as treats, little mouthfuls of pleasure every now and then. The idea that cakes are a ‘treat’, to be had on special occasions has been somewhat lost in modern living when stress, busyness, feelings of loneliness and emotional eating have us reaching for the closest substitute to actually feeling what we are feeling. But I digress, back to the cakes (which, by the way, are ridiculously easy to make and, bonus, you can’t burn them!)…

Here‘s the so-easy-it’d-be-rude-not-to-make-it recipe for the Chocolate Orange Cake.

Those are goji berries on top and some orange zest shavings. If you’re wondering what the chocolate looking sauce on the banana in the background is, here’s how you make it: 1/2 cup cacao powder, 3/4 cup maple syrup, 4 teaspoons exra virgin olive oil

This Cashew ‘Cheese’ Cake is themost amazing alternative to using dairy. To make the strawberry coulis: blend 2 cups strawberries, 1/2 cup pitted dates in a food processor until mixed well. Divine!

I challenge any healthy eating nay-sayers to hide their delight when taking a bite out of one these cakes. How about arranging a raw cake tea-party for a group of friends? What’s your favourite ‘healthy alternative’ dessert recipe?

If your mouth is watering just reading this recipe or you’ve already run out, bought the ingredients and blended it up, please share it with your friends on facebook and twitter using the icons at the top of this page or by forwarding this post (just think – they might make it for you next time you’re invited over for dinner…)

* enzymes are damaged when cooked over 42 degrees. Our bodies have a limited stock of enzymes.

What’s your favourite vegetarian, gluten-free, dairy-free Christmas recipe?

I don’t know about you, but we go through our little jar of Herbes de Provence like there’s no tomorrow. I imagine we spend a small fortune re-filling the jar on a regular basis – buying in bulk definitely makes it cheaper in the long run, especially if this is one of your favourite blends.

As well as adding flavour to our foods, herbs and spices contain potent healing properties and are an invaluable addition to any meal, or enjoyed in the form of herbal teas. Did you know that even just the delicious aromas given off by herbs and spices help to prepare our body for digestion even before you’ve eaten your first bite? So, next time you sprinkle herbs on your dinner, think of that extra nutritional benefit you are getting.

There are slight variations this Herbes de Provence recipe. Savory, for example, is not a herb that is found in Denmark so we added basil instead. The recipe below fills almost 3/4 of a 1 liter mason jar. Careful not to over-do it with the lavender. Start off with a smaller amount and add to it once you’ve tasted your mix, or you might end up eating a beautifully floral lavender field with every mouthful.

12 Tbsp Thyme – antiseptic, anti-fungal, it is often used to treat throat infections, coughs and inflammation of the upper respiratory tract. Terpenoids in thyme contain anti-cancer properties.
10 Tbsp Rosemary – its antioxidant and anti-inflammatory medicinal properties have traditionally been used to treat headaches, stomach upsets and digestive disorders. It also boosts the liver, acts as a mild diuretic and the antioxidant properties help to protect us against skin aging due to sun damage.
6 Tbsp Basil – a natural anti-inflammatory, it helps in cases of inflammatory bowel disease and rheumatoid arthritis. It is also a powerful antioxidant, protecting our cells from damage from free radicals (responsible for cellular aging and a host of degenerative diseases.
4 Tbsp Marjoram – soothing and warming, it is often used to treat respiratory problems, nervous tension, digestive issues and painful menstruation.
3-4 Tbsp Lavender – long known for it’s calming properties, bringing relief in cases of insomnia, headaches and anxiety, it also helps treat digestive complaints.
2 Tbsp Fennel seeds – helps prevent and treat indigestion, constipation, vomiting. A nursing mother can help alleviate her baby’s colic by drinking fennel tea.

Place all the herbs in a bowl and crush them slightly with a pestle, or use the back of a spoon. Offering a little jar of homemade herbs de provence makes a lovely gift when invited for dinner at a friend’s house. Simply put it in a recycled glass jar and tie a pretty bow around it.

What’s your favourite herb and way of using it? Do you use herbs as home remedies for common ailments?

Optimising your health to boost fertility and create the healthiest baby possible is not all about cutting out. What you put in is just as important. This delicious smoothie is one way of packing in a punch of nutritious goodness in just one glass.

Fertility Smoothie Benefits

1. Vitamins and Minerals – pack in your important fertility nutrients in a single, easily absorbed way.
2. Antioxidants – to protect cells and the DNA within them from oxidative (free radical) damage, maintaining healthy egg and sperm health.
3. Fiber – helps the body to get rid of excess hormones by packing them together and making sure they move through the digestive tract and out of the body. Fiber also helps balance blood sugar which is essential for PCoS and other hormonal disruptions.
4. Enzymes – are biological catalysts which regulate all biochemical processes in our bodies. They play a vital role in digestion, breaking down nutrients to make them available to us to use for energy, rebuilding and repair.
5. Acid/Alkaline balance – fruits, vegetables and essential fatty acids help to alkalise our bodies, which tend to be on the more acidic side due to diets which favour acidic foods such as wheat and other gluten grains, animal produce, salt, coffee, alcohol and modern lifestyle such as pollution, chemicals in food and our environment. Maintaining the delicate pH balance in our bodies is essential for overall health, including all aspects of fertility such as hormonal, egg and sperm health and maintaining a sperm friendly uterine environment.

Fertility Smoothie Ingredients

• Generous handful fresh or frozen berries (antioxidant – mangoes are also great to use)
• Generous handful baby spinach, parsley or other dark green leaf (iron, folic acid)
• 1 banana (for texture and to boost male fertility)
• 1 T rosehip, acerola cherry, goji or acai powder (vitamin C, antioxidant)
• 1 T Maca (awesome fertility root)
• 1 T flaxseed oil (omega 3 – you might want to build up to this depending on whether you like the taste or not)
• 1/2 t cinnamon powder (chromium to balance blood sugar)
• Water to consistency required
• Beneficial optionals: 1/2 t green powder (or a mix of) spirulina, chlorella, wheatgrass (or a fresh wheatgrass shot if possible), barley grass gradually working your way up to 1-1.5 t; vanilla powder to taste; 1 T bee pollen; kefir; raw egg yolk (quality is vital – from pastured chickens only); raw honey; 1 T coconut oil

How to eat / drink your smoothie

• Chew each mouthful. This may look a little silly and take some getting used to, but you want to get your salivary enzymes going to start breaking down the nutrients in your smoothie. If you just gulp it down you by-pass this step and cause extra work on the rest of your digestive system.
• Drink / eat it up within about 10 minutes to prevent it from oxidising. You can store it in an air tight container in the fridge for about 24 hours (so no excuse if you ‘don’t have time in the morning’).
• Have your smoothie for breakfast or as an afternoon snack.

Do not underestimate the benefits of simple additions such as a delicious smoothie to your diet. Both male and female fertility would greatly benefit from starting each day off with one of these beauties.

What other fertility smoothie recipes have you tried out? How to you include fertility superfoods into your diet?

How to massage kale

1. Rinse the kale leaves
2. Cut the leafy bits off the stalks (we actually kept the stalks and enjoyed their crunchy-ness). Place in a large salad bowl
3. Chop a ripe avocado into the bowl and gently massage it into the kale leaves. If necessary, add a drizzle of olive oil to make it easier
4. Add a healthy serving of shredded purple cabbage (easiest is to use a food processor for this – grating would take a while)
5. Add herbs and spices of your choice. We chose a curry version so added cardamom, coriander, cumin, turmeric
6. Add a pinch of sea or himalaya salt. A sprinkling of ground pepper
7. Add a little more substance with mung bean or lentil sprouts (these are so easy to grow at home) for a hearty salad
8. Dress with a dressing of your choice. We made: mustard, olive oil, apple cider vinegar, miso paste
9. And finally top with chopped cashew nuts and whole hemp seeds (a superfood packed with protein, fibre & ideal omega-3:omega-6 ratio)

I love using our bamboo bowl for salads as it just makes them feel more rustic and healthy somehow.

We adopt a ‘Cook once, eat twice’ menu planning tip whenever we can as it really does save time and effort having to think about what to prepare for each meal. That’s what we did with the massaged kale salad, the next day simply adding raw courgette ‘spaghetti’ to it from a recipe we learnt at a raw cooking class in Thailand:

1. Use a spiraliser or a special vegetable peeler (large with a ‘wave’ pattern) to shred the courgette into spaghetti like strips. Add to the above salad
2. Mix chopped garlic (3 pieces:1 courgette), a healthy sprinkling of chilli or paprika, 1-2Tbsp lemon juice, chopped cashew nuts in a little bowl. Massage this into the above salad mix (add a little olive oil or coconut oil if necessary)

This photo was taken at our raw thai cooking class and includes dill and coconut milk instead of oil

What is your favourite Autumn vegetable salad?

And what did I eat? Well, cereal. If I could have woken up with a spoonful of cereal in my mouth I would have. What kind of cereal, to be more precise? Rice Krispies and milk was my favourite for years – I even used to sprinkle sugar on top (I used to love drinking the sweet milk once I’d finished the cereal). Occasionally Coco Pops.
As a weight conscious teenager I turned to low fat Special K, with berries if I had some extra pennies in my pocket. I simply could not start my day without my regular breakfast. If, on the rare occasion, I had run out of cereal (this must have happened less than a handful of times: my cereal was my religion), this was not going to be a good day. It’s as if my happiness depended on it. In fact, I think it did.

Up until I few years ago I also used to eat cereal dinners when I came home from work and couldn’t be bothered to shop or cook.  Healthy enough, right, it’s just cereal. Enter my journey and education into healthy eating… Commerical cereals are packed with sugar. That’s right, even Special K. Did you know that sugar is the second ingredient in Snap, Crackle, Pop? The fifth highest is high fructose corn syrup. And I added refined white sugar on top??! Boxed cereals are ‘food products‘, they are not food – the processing, additives blablabla mean this this is not real food.

Er…so what to eat for breakfast? Muesli, thanks but, nah (tastes just too darn healthy. aka boring). Porridge, no time to cook, the alarm goes off to allow me just the amount of time I need to get ready and get to work. And anyway, porridge, thanks but, nah (yes, I now love both muesli and porridge!).

We’ve all heard it a million times ‘don’t skip breakfast, it’s the most important meal of the day’. Here are 3 reasons why starting the day on healthy chow is important:

1. Break – fast. Your body has, in effect, been in fasting mode throughout the night (you don’t eat whilst you sleep). You don’t dump your clothes on the floor when you’ve just cleaned up do you? So why would you burden your digestive system with junk when it’s just had a little clean out and repair session?
2. It gives you energy first thing to get you going through the day. Start off on a bad foodt and you’ll be playing catch up all day trying to give your body the nutrients it needs.
3. You feed your body sweet stuff first thing, guess what…your body is going to crave sweet stuff for the rest of the day.

It’s not rocket science. Try it out. What you want is a nutrient packed, energy rich breakfast that will keep you going well into midday. This increases concentration and is far more likely to give you the vitamins and minerals you need. How to go about it? Here’s what I did:

• I didn’t like commerical muesli so I started making my own (see recipe below). Takes 5 minutes to make a whole batch and it’s delicious. Why? ‘Cos I made it (with belly luurve).
• I realised that I had to start making time for breakfast. Food is important. It affects our moods and overall health. I decided to prioritise it more (so what if it means going to bed a little earlier to have more time in the morning, sleep is good for us!)
• It meant eating REAL FOOD. Raw or cooked. Just real food. Not something out of a packet where you have to read the ingredients to figure out what it’s actually made of (reference above: in large part, sugar).
• I totally love breakfast and I’m going to make breakfasts that rock my bedsocks off! And I do. Dare I say it…my breakfasts today are even more exciting than they were a few years ago. Crazy life huh?!

5 ideas for healthy breakfast fare

1. Muesli. Mix buckwheat, quinoa, millet, gluten-free oat flakes in a big mason jar (add rye flakes if you are not fussed about the gluten thing). Cut almonds, hazelnuts, sunflower seeds into it (with scissors). Add a few raisins. Cut (with scissors) a small amount of dried apricots into it. Keep the dried fruit to a minimum to keep the sugar content down (don’t want to re-create the morning cereal sugar rush). Top with almond/rice/quinoa/oat milk.
2. Raw Loulou’s Apple Porridge. Soak 1/2 cup buckwheat overnight. Next morning: cut 2 small apples into quarters, blender them. Add the buckwheat (minus soaking water), 1 teaspoon cinnamon, small chunk peeled and finely chopped ginger, 1/4 cup almond/rice/quinoa/oat milk (not too much, don’t want it too soggy). Blender the lot just enough so it stays chunky. Top with goji berries and a few raisins.
3. Eggs on gluten-free homemade bread. Boil 2 eggs or scramble eggs. Prepare 1-2 slices gluten-free (or whole-grain bread) with organic full fat butter, tahini or coconut oil. Prepare a small handful of baby spinach. Chop up an avocado. Place the spinach on the bread, then top with the egg and avo. Sprinkle a pinch of himalaya or sea salt, pepper, paprika. Drizzle with flaxseed or olive oil.
4. Smoothie. Of your choice. For example: banana, almond, rice milk or water. Baby spinach, parsley, cinnamon, spirulina, MACA.
5. Pancakes. Yippee! Gotta love ‘em!
   * Eggs and banana: 1 banana+1 egg = 1 pancake. Need that again? 1 banana+1 egg = 1 pancake. Easy huh?
   * Banana and gluten-free flour: 1 banana + flour + water to consistency.

Cook in either full fat organic butter, ghee or coconut oil. Top with your choice of maple syrup, raw honey, coconut oil, berries, cinnamon, a squeeze of lemon. (p.s. go easy on the maple and honey).

Top o’ the mornin’ to ya!