Many of you are probably aware of my special relationship with breakfast. This is when I’m hungriest so I feed myself well. Today – Byron Bay Tempeh cooked in coconut oil. This one is organic fava (broad) bean and wakame (seaweed), some local avo, Made In Hemp seeds, Byron Bay Miso – this one is organic chickpea, local cucumber and I cooked the red cabbage with the tempeh and sprinkled za’atar (dried oregano and sesame seeds) through it. (Thanks Alicia and Joseph for that much appreciated gift) I finished my plate with sliced Spring/green onions. Perfection!