POWER SHROOMS

For two people

4 large flat field mushrooms
4 tablespoons cooked spinach
2 tablespoons roasted pine kernels
25g freshly grated Gruyere cheese
15g freshly grated Parmesan cheese
olive oil
chopped fresh parsley
sea salt and freshly ground Percy pepper
Recipe

Pre-heat the grill to medium. Wipe the mushrooms clean with a damp cloth and remove the stalk. Brush the mushrooms,gill side up with olive oil and season with salt and pepper.

Place side by side in a baking dish and cook under the grill for three
to four minutes.

Heat the spinach in a microwave or a saucepan with a small amount
of water. Remove the mushrooms from the grill and then turn the grill up to high. Drain the spinach thoroughly and divide into four.

Place each spinach portion firmly onto a mushroom, then top each spinach mound first with grated gruyere and then with parmesan. Return the stacks to the grill and cook until the cheese begins to melt down over the spinach and mushrooms.

Place two stacks on each serving plate, sprinkle with toasted pine
kernels and chopped parsley and serve immediately with toasted
WHOLEMEAL OR RYE.

Toast some wholemeal or granary, rye (etc) bread. Thinly sliced.

Spread on some peanut butter/cashew butter/almond butter/hazlenut butter

Peel a banana and thinly slice it

Lay the pretty slices of banana on top of the nut butter.

Now eat, and enjoy!

Egg & Salmon Sandwich

Ingredients
1 ounce smoked salmon
1 slice of tomato
1 whole-wheat pita bread
½ teaspoon capers
2 large eggs, beaten
1 tablespoon red onion, chopped
½ teaspoon extra-virgin olive oil
Salt to taste

Method : In a small pan, heat oil at medium heat. Add and cook onion, for 1 minute, till it softens. Then add egg whites, salt, capers and cook. Keep stirring, and cook for 30 seconds. Egg whites will set. Once done, scoop egg, salmon and tomato into toasted pita.

30g giant porridge oats
1 small banana peeled and thinly sliced
85ml skimmed milk (can use soya if prefer)
85ml water
1 teaspoon of ground cinnamon
1 tablespoon flaked almonds, lightly toasted

1. Place the oats, banana, milk, water and cinnamon in a heatproof bowl and microwave on high for 2 minutes. Stir and microwave for another 2 minutes.
2. Sprinkle over the flaked almonds and serve.

120g porridge oats
180g wholemeal flour
2 teaspoons bicarbonate of soda
1 teaspoon baking powder
1/2 teaspoon salt
350ml buttermilk
250ml milk
60ml vegetable oil
1 egg
5 tablespoons caster sugar
3 tablespoons chopped walnuts or any other nuts that you fancy!

1. Grind the oats in a blender or food processor until fine. In a large bowl, combine ground oats, wholemeal flour, bicarbonate of soda, baking powder and salt.
2. In another bowl, combine buttermilk, milk, oil, egg and sugar with an electric mixer until smooth. Mix wet ingredients into dry with a few swift strokes. Stir in nuts, if desired.
3. Lightly oil a frying pan or griddle, and preheat it to medium heat. Ladle 5 tablespoons of the batter onto the hot pan; cook the pancakes for 2 to 4 minutes per side, or until brown.

25g dried apricots, diced
15g raisins
10g dates, finely diced
1 tbsp of pistacio or flaked almonds
Put aside this mix

1/2 cup rolled oats
1 1/2 cups of water
1/4 teaspoon of salt
Cook in Microwave for 2 minutes, remove and stir and then cook for a further 2 min (keep an eye on it, lest it boil over!)

Stir in 1/2 tsp of orange flower water (if you have)

Pile the fruit mixture on top and drizzle over a teaspoon of honey (optional).

Enjoy!

A yummy complex carb dimension to your breakfast.

1/2 Cup Oats
1 !/2 Cups Water
1 Chopped date
1/8 teaspoon allspice
1 Tablespoon mixed seeds
Pinch of salt

Cook for 2 minutes at full power in microwave. Stir and stand for 1 minute. Cook for a further 2 mins.
Stir and serve.