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Simple quick delicious breakfast free from gluten, dairy and sugar. Nutritious recipes prepared by naturopath with love. 

Quinoa Porridge

Quinoa Porridge 

Quinoa porridge with Black berries 

1 cup of cooked quinoa (gluten free) 1/2 cup of rice/almond milk (dairy free) 1/2 cup frozen or fresh Black berries (any berries are fine) 1 grated apple or pear  Topic: shredded coconut, cinnamon, seed mix, hemp powder, flaxseed oil (all optional)  Stew apple for 5min (high heat) with 1/2 cup of water, Add quinoa (precook your quinoa, it stores well in fridge for 3 days), add milk cook for 5min until quinoa is warm, serve with suggested topics to make it tasty and nutritious 

Scramble Tofu

Scramble Tofu

Scramble tofu 2 serves 

150 gm tofu
1/2 tsp tamari
1/2 tsp turmeric
1/4 cup coconut or rice milk
1/2 cup capsicum chopped
1/2 cup leek finely chopped
1/2 cup purple cabbage
4 olives
Olive oil finely chopped 
1 cup of green leafy veggies (spinach, silver beet, kale)
A few drops of garlic oil
Chilly (if you feel like it) coconut aminos for taste optional to add mushrooms and sesame seeds

Simmer leek and capsicum with olive oil for 5 min adding water if needs it. Add green leafy veggies, cabbage and olives. In food processor mix everything else including tofu and add it to the pan. Keep steering for 5 min serve hot with love.

Crunchy buckwheat granola

Crunchy buckwheat granola

Crunchy Buckwheat granola 

1 cup raw buckwheat  1 cup of almonds (chopped)  1/2 cup of pumpkin seeds 1/2 cup of sunflower seeds 1/4 cup of chia seeds  1/2 cup of dry cranberries  1/2 cup of dry pitted dates 1 1/2 tsp of grounded cinnamon 1 tsp grounded  ginger  1 tbs of lemon juice  2 tbs of melted coconut oil  1/4 cup of maple sirup, rice sirup or good quality honey  Mix buckwheat, almonds, pumpkin, sunflower seeds and lemon juice in medium bowel, add water and let it sit over night. Preheat the oven 160C. Dry the buckwheat mixture and rinse it well. Mix everything in large bowl and spread it evenly on baking trays line with non-stick paper. Bake it for about 40-45min, stir it a few times, Store well in an air tight container. Serve with almond/rice milk with your favourite berries. 

Homemade muesli

To make large quantity, mix: 1 cup puffed rice, 1 cup of puffed millet, 1 cup of puffed amaranth, 1/2 cup of brown rice flakes, 1/2 cup of millet flakes, 1/2 cup of quinoa flakes, 1 cup shredded coconut and ½ cup of dry sulphur free cranberries or goji berries. Store in airtight container. Serving: ½ cup muesli with ½ cup goat/oat/rice/almond milk and chopped fresh fruit/grated apple or stewed fruit or berries (sugar free), hemp powder, cinnamon and 2 spoons of seed mix

“Seed Mix”Recipe = ¼ cup flaxseeds/linseeds, ¼ cup sunflower seeds, ¼ cup sesame seeds, ¼ cup pumpkin seeds. Grind each separately in coffee grinder or food processor until it resembles coarsely ground coffee. Mix each of the nuts/seeds together and store in airtight container in fridge. This formula is packed with essential fatty acids and proteins and tastes great! 1-2 tbsp per day with breakfast.

Adding chocolate topping: 2 tbs  100% pure cocoa powder, 1/2 tsp cinnamon, 1/2 cup goji berries, 1/2 cup cashews, 1/2 cup almonds, 1/2 cup sunflower/pepitas seeds, 3 dates or any other dry fruits (I used figs, sultanas, apricot), blended in food process just to make it coarse, sprinkle over your breakfast 

Millet goji berry cake

Millet goji berry cake

Millet goji berry cake

2 cups of millet 1 cup of goji berries  1 cup of raw nuts (your choice, I prefer pecans)  1/2 spoon of vanilla essence  1 banana, pear or apple or combination (sliced) 1/2 spoon of cinnamon  5 cups of water  Put it all in pressure or rice cooker, cook it for 20min, let it cool down, serve with berries or mango Store it in the fridge  Simple and very delicious!!!  


Buckwheat pancake

Buckwheat pancake

Buckwheat pancakes

1 cup Buckwheat flour 

1/4 coconut flour (optional) it makes it more sweet 

2 eggs  (optional) if you don’t use eggs use almond or rice milk 2 cups 

1 tablespoon coconut oil 

1 tea spoon of baking soda 

1 tsp vanilla essence (optional)

. teaspoon Celtic salt 

In the mixer, add all ingredients for 1 minute. 

If no mixer, pour flour in a bowl, add oil, eggs and Celtic salt. Mix vigorously. 

Slowly add water. 

Topic: cocoa powder, berries, mango, banana, shredded  coconut, nut butter, coconut yogurt, stewed apple/apear, seed mix, if your body is ok taking sugar adding maple sirup or honey 

Mix quickly for 3 minutes to obtain a smooth mixture. 

Let stand for 2 hours, with a cloth over the top of the bowl. Oil your pan and flip both sides of your crepes when the pan is hot. 

Pear Apple & Almond Crumble

Pear Apple & Almond Crumble


Pear Apple & Almond Crumble

I got inspired by my dear friend, Michelle. This breakfast brings very a nurturing start to your day. Use only whole food ingredients and no processed or refined sugars, topped with gluten-free and vegan crumble.  Can be served as a sweet breakfast or dessert since it contains a good amount of healthy fats, fiber, complex and simple carbohydrates (from the grains and fruits), and a small amount of plant-based protein from the nuts. 
Serves – 10+ breakfast for the whole week 

5 small pears (450g), cubed 6 small macintosh apple (350g), cubed ⅓ cup golden raisins 1 heaping tablespoon local honey (or maple syrup) 1 tablespoon fresh ginger root, minced 1 teaspoon vanilla extract ½ teaspoon nutmeg, ground ½ teaspoon cinnamon, ground juice from ½ lemon CRUMBLE  1 cup (90g) rolled oats 1 cup (90 g) rolled quinoa flakes 1 cup (70g) almonds ½ cup shredded coconut 1/4 cup pepita seeds 1/4 cup sunflower seeds 9-8 fresh dates (140g), pitted and chopped 5 tablespoons organic cold-pressed coconut oil (or vegan butter), melted ½ teaspoon nutmeg, ground ½ teaspoon cinnamon, ground a pinch of sea salt  

Preheat the oven to 190 C. In a large cast iron or oven safe skillet pan, put all of the chopped fruits and seasonings into the skillet, mixing until combined (all but the crumble ingredients). Warm this mixture through on the stove for about 10 minute or until everything is tender. Grind almonds using a food processor or nut grinder. In a separate bowl, simply combine all of the ingredients for the crumble topping. Using your hands, combine into chunks while evenly dispersing the seasonings and dates. Pour the crumble topping evenly over the fruit filling in the cast iron skillet (that you’ve been cooking in already). Sprinkle with extra cinnamon if you’d like. Bake at 190 degrees C for 30-40 minutes, checking at 20 minutes or until the top is golden brown and filling is tender. Set aside to cool for at least 15 minutes, this will allow the crumble topping to get nice and crunchy.