Posted in Gardening, Recipes

Again produce from my allotment & a lovely vegan gluten-free breakfast salad!

This morning, we went to our allotment & cut off mixed salad leaves, 9 radishes & fresh chervil yet again. We let the chervil grow & grow! After picking, we ate this lovely breakfast salad, that we eat often in our house.

yum yum yumm!
yum yum yummy!

The radishes & a lot of the fresh chervil, we will eat in a future salad, this evening. Stay tuned for this tasty recipe soon,…Promise! x

Recipe: For 2 medium plates

Ingredients:

* For the salad:

2 handfuls fresh-cut off salad leaves, home-grown, cleaned, washed Β spun dry, one handful per plate

8 medium fresh strawberries, cleaned, each cut up into 2

12 fresh blueberries, cleaned

some black pepper

some ground Curcuma( turmeric)

a fruity extra virgin olive oil: a few drizzles per plate

a good aged dark balsamic vinegar: a few drizzles per plate

some fresh chervil, cleaned & spun dry

* For the cooked oats:

a lot of medium-sized oats

water

unsweetened soy milk

Method:

1. First, cook your oats in half water & half unsweetened soy milk. I never measure it. Do what you want, just see that you have enough liquid to the oats. Cook on medium-heat until cooked through. I always use medium-sized oats that need 15 minutes of cooking. Stir often. Keep warm.

2. Take 2 cool breakfast plates. Place 1 handful of the mixed salad leaves on it, in a nice pattern. Do the same with the other plate. It will look something like this:

mixed salad leaves!
mixed salad leaves!

3. Place your strawberry halves on top of your salad leaves, all evenly divided. This means 8 halves of strawberries onto each plate. Scatter your fresh blueberries around it all, evenly divided. Scatter some dashes of Curcuma over the salad & some grins of finely milled black pepper. Do the same with the other plate. Pour some drizzles of that fruity oil over your salad & then some drizzles of a good aged balsamic vinegar. Do the same with the other plate. Scatter some of your own fresh chervil to the salad. The same with the other plate. Finally, add a dollop of 2 of your cooked oats to the plate. Serve at once & enjoy with a loved one! MMM! πŸ™‚ Healthy & pure! x

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Sophies Foodie Files

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Author:

Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

36 thoughts on “Again produce from my allotment & a lovely vegan gluten-free breakfast salad!

  1. So fresh and tasty! Look forward to more healthy and delicious bites from your allotment.

  2. Hello Sophie,
    You’re such a lucky girl with these vegetables from your own allotment.
    It’s is just the beginning of the season. Go on and have fun with your gardening.
    Love,
    Mamalou

    1. Romantic, you say? It is hard work but fun, fun, fun! It relaxes me & gives me tons of energy! It is a full body work-out too! πŸ˜‰ x

  3. What a lovely breakfast and how satisfying that you grew your own salad ingredients. There’s a lot of healthy goodness in this start to the day xx

  4. Beautiful produce! A breakfast salad…why didn’t I think of that! It looks like a beautiful, healthy way to start the day!

  5. Breakfast salad? Sounds like a brilliant idea and a nice change from the fruit salad I usually have – so tasty and healthy πŸ™‚

    Cheers
    Choc Chip Uru

  6. We also made this lovely Breakfast salad with the oats!
    Super filling & so delicious fab too! xxx

  7. A great alternative breakfast salad that is also great for our body! I will make it tomorrow morning, ooh yes! x

  8. This is totally awesome and I really love the photos. Thank you so much for sharing. Have a wonderful time and happy blogging!

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