Autumn Breakfast

Spiced pumpkin smoothie (Serves 2)

Ingredients: 2 cups spinach 2 cups almond milk 2 ripe pears, cored ½ cup pumpkin purée ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 2 tablespoons almond butter

Method: Warm almond milk in a saucepan until steaming. Place spinach and warm almond milk in a blender. Purée until smooth. Add remaining ingredients and blend again. Divide between two glasses or jar and serve.

Ginger and carrot spelt porridge (Serves 6)

Ingredients: 200g spelt flakes 2 cups (500ml) carrot juice 2 tsp grated fresh ginger 1 tsp ground cinnamon 2 cups (500ml) water 1 cup (250ml) milk 2 tbs maple syrup 2 tbs bee pollen 2 tbs sunflower kernels, toasted Dehydrated berries or dried cranberries and redwood sorrel leaves, to garnish

Method: Add the spelt flakes, carrot juice, ginger, cinnamon and water to a saucepan. Bring to a simmer and cook, stirring occasionally, for 16 minutes or until the flakes have absorbed the liquid. Check on the porridge from time to time throughout the cooking – if you feel it’s getting a little dry, simply add a little extra water. To serve, divide the hot porridge among bowls, pour over the milk and maple syrup and scatter over the bee pollen and sun flower kernels. Garnish with a few dehydrated berries and some redwood sorrel or beetroot leaves.

Quinoa and Vegetable Egg Bites (Serves 6)

Ingredients:

Ingredients: 2 tablespoons extra-virgin olive oil 1 small yellow onion, diced 1 red bell pepper, diced 112g portobello or cremini mushrooms, coarsely chopped 3/4 teaspoon kosher salt 2 cloves garlic, minced 1 teaspoon smoked paprika 3 cups packed (85g) fresh spinach, coarsely chopped 6 large eggs 1 cup cooked, cooled quinoa, preferably red 1/3 cup (28g) grated Parmesan cheese 1/4 teaspoon freshly ground black pepper

Method: Preheat the oven to 180 degrees with the rack in the middle. Line a 12-muffin tin with paper liners. Spray the inside of each liner with cooking oil spray. In a medium skillet over medium-high heat, heat the olive oil until shimmering. Add the onion, pepper, mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until the vegetables have softened, their water has evaporated, and they begin to brown, about 8 minutes. Stir in the garlic and paprika and cook, stirring, for an additional 30 seconds. Add the spinach and cook, stirring, until wilted. Remove the pan from the heat and let cool slightly. In a large bowl, whisk the eggs. Stir in the cooked vegetables, quinoa, Parmesan cheese, the remaining 1/2 teaspoon salt and the pepper. Using a 1/3 cup measure, distribute the mixture evenly among the muffin cups. Bake for 15 to 18 minutes, until set in the centre. Serve warm or at room temperature.