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Simple Alkaline Breakfast

A perfectly balanced, simple alkaline breakfast including 25g protein and all of your daily vitamin C, A, K, manganese, magnesium and potassium plus an abundance of antioxidants, anti-inflammatory foods, healthy fats and of course alkalinity!

Ingredients

Scale
  • 50g uncooked quinoa
  • 1 big handful of spinach leaves
  • 1 big handful of kale leaves (removed from stem)
  • 12 cherry tomatoes or 2 large tomatoes
  • 1/2 capsicum
  • 1 handful of broccoli florets
  • 1 avocado
  • Flax oil
  • Juice of 1/2 lemon
  • Himalayan salt
  • Black pepper

Instructions

  1. Start by getting the quinoa cooking. To do this, simply rinse it in a sieve under cold water and then add to a saucepan in the ratio of 1:1.5 (so approx half a cup of quinoa and 3/4 cup of water – BUT – I’d recommend cooking 1 cup of quinoa (and thus 1.5 cups of water) so you have some left over for later to put in a salad etc.).
  2. Bring this to a boil and then turn down to the lowest simmer and cover. Leave this for 8-10 minutes but keep checking back. You know it is done when the quinoa gets their little curly tail and the water is gone.
  3. Once it’s done, let it rest for another few minutes.
  4. While the quinoa is cooking get the broccoli onto a super light steam just for 4-5 minutes so it’s still crunchy, but is giving the meal a little extra warmth.
  5. Now slice up the avocado into cubes, thinly slice the spinach and kale, halve the cherry tomatoes, slice the capsicum and if you’re using nuts (such as almonds, cashews etc.) bash these with the flat side of a knife, or slice up roughly.
  6. Once the quinoa and broccoli are done, simply put everything in a large bowl and drizzle with olive/flax oil and the lemon juice. Season and enjoy!

Notes

  • Optional ingredients are to top with chopped/smashed up nuts and seeds. If you find the taste of flax too much to begin with use half olive oil and half flax.

Nutrition