Roasted Jerusalem Artichokes with Almonds and Pomegranate DressingBy JanellaPAN-FRIED NAVY BEANS WITH DILL AND FETABy JanellaFantastic Veggie frittersBy JanellaGF DF VG V NF
I make these or a variation of these a couple of times a week. They are super-yummy, quick
to prepare, highly nutritious and freeze well. Everyone loves them and they are especially
great in kids’ lunchboxes – or yours. Use whatever veggies or legume you like. Make double
or triple the amount and freeze the fritters for up to three months.One-Egg OmeletteBy JanellaGF V SF NF
I’ve included many variations here, as there’s just so much you can do with this crepe-like
omelette. Once you make this, you’ll wonder why you haven’t before. I find this is the easiest
way to digest eggs. I have doubled the recipe to make two omelettes and filled these with the
potato, saffron and quark variation below.Super Natural Bircher MuesliBy JanellaGF DF VG V SF
I love to recommend this gluten- and dairy-free Bircher muesli to my clients as it has
everything in one bowl, it’s quick to prepare in the morning and it is so easy to digest. To keep
it raw, use raw nuts and pepitas instead of my recommended toasted, or leave them
out altogether. Make lots, as it will last for about a week in the fridge.Chia Breakfast PuddingsBy JanellaDF VG V SF R
What did we do for so long without chia seeds? Certainly we didn’t have access to such a
great plant source of calcium, omega 3 oils or protein, and I don’t think we smiled as much
at breakfast (or dessert). Double or triple this recipe so you can enjoy one of these delightful
puddings for breakfast on the go, or whenever you have a little sweet craving that needs
satisfying. I’ve used mason jars here.Grilled Apple with Lemon Myrtle and Maple SyrupBy JanellaMiddle Eastern SeafoodBy JanellaBalinese Fish Pepes (Fish in Banana Leaves)By Janella
