Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- 1/4 cup raw, unsalted cashews
- 1 cup fresh or frozen blueberries
- 1 small banana
- 1 cup almond milk, or milk of your choice (dairy, soy and nut milks all work well)
Instructions
- Place all ingredients in a blender. Puree until smooth.
- Serve immediately.
Tips: Smoothie can be prepared in advance and stored in a sealed container in the fridge for up to 24 hours. Recipe can be multiplied, as desired. Substitute blueberries with an equal quantity of another berry.
Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- Cooking oil spray such as canola or olive oil
- 2 ½ ounces sliced Swiss brown mushrooms
- 2 slices red capsicum
- 2 ounces baby English spinach
- 2 eggs, lightly beaten
- 2 tablespoons water
- Cracked black pepper
- 2 teaspoons chopped flat leaf parsley, to serve
- ½ teaspoon finely grated lemon rind
- 1 ounce chopped toasted macadamias
Instructions
- Spray a non-stick frying pan with cooking oil spray such as olive or canola oils. Sauté mushrooms, red capsicum and spinach until golden and tender and the spinach has wilted. Remove from pan and wipe out pan.
- Combine whisked eggs, water and pepper and add to the pan. Cook over medium low heat until omelette is just firm, then fold over in half.
- Combine the parsley, lemon rind and macadamias in a separate bowl. Transfer the omelette to a plate, spoon over sauteed mushroom mixture and then top with the macadamia mix.
Description
This breakfast has lots of variations. The grains you use are totally up to your taste preference, and the more you use, the greater the nutrient content, flavor and texture. You can cook a week’s worth ahead of time, and store sealed in the refrigerator, so all you have to do is add the accompaniments. If you want gluten free, go for quinoa, millet, whole oats or even grits for a Southern twist! Other great grains are farro, barley, and rye. All have different cooking times, so be sure to read the package before cooking.
Ingredients
Sweet Version
- 1 cup cooked grains of choice
- ¼ cup apple or orange juice
- ½ cup plain yogurt
- 1 cup fruit of choice, such as berries, peaches, apple or pear
- ½ cup chopped mixed tree nuts (almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and/or walnuts)
Instructions
- Toss the grains with the juice in a bowl. Spoon over yogurt and berries and scatter with nuts. If making a savory version, omit juice and spoon toppings over cooked grains.
Savory Version
- 1 cup cooked grains of choice
- Topping suggestions: Sautéed spinach, mushrooms, roasted tomatoes, avocado, bacon, poached egg and/or fresh herbs
- Toasted nuts
Description
Tree nuts add a crunchy twist to this Avocado Toast.
Ingredients
Spicy Nuts
- ¼ cup mixed nuts, roughly chopped (almonds, Brazil nuts, cashews, hazelnuts, pecans, pine nuts, pistachios, macadamias and/or walnuts)
- 1 teaspoon olive oil
- 2 teaspoons spicy seasoning of preference. such as cajun, Sriracha or tabasco
Avocado Toast
- 2 thick slices grain or sourdough bread
- 2 tablespoons Ricotta cheese
- 1 avocado
- Juice of ½ lemon
- Kosher salt and freshly ground pepper
- ½ cup arugula
- 2 poached eggs, optional
Instructions
- Preheat oven to 350°F. Toss nuts with butter then add chili seasoning to taste. Lay on a baking tray and roast for 6-8 minutes or until aromatic and starting to brown. Allow to cool.
- Toast bread and spread with ricotta cheese. Lay slices of avocado over cheese, then sprinkle with lemon and season. Place a small mound of arugula on top, then scatter spicy nuts over top.
- If desired add a poached egg.
