At a loss for breakfast this morning, so the peaches threw me a bone: kaffir lime juice-dressed peaches on basil, organic yogurt and Tiong Bahru Bakery's fig and fennel loaf. Crack some black pepper over, fleck some sea salt, and we're set to go. It's fancy, because this is a healthy and tasty breakfast dish - sweet, savory and a whole lot of raw goodness. Thanks Gontran Cherrier for the inspiration.
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The gone-viral Martha Stewart Living dish just got upped in our house: here's the foundation of a healthy one-pan dish made with Oregonian dried morels, organic quinoa, bulgur wheat, Miyasaka miso and cloves of garlic. When cooked, chop up some herbs, give the serving a drizzle of your favourite oil (truffle for those who can't get enough of the umami) and you can have it warm or cold, as a side dish or on salad greens, the latter perhaps as an improvised tabbouleh.
This was all we had in the kitchen, so breakfast for dinner it is: from bottom to top - an English muffin, a slice of chorizo, scrambled eggs, organic salad greens and a slice of prosciutto to crown this little bite.