,September 16, 2020
Mushroom, Tomato, Avocado And Greens On Sourdough Toast
You can still enjoy a big Sunday brekkie on a whole-food plant-based diet. It’s delicious, nutritious and will make you feel light and energetic.
- 16 button mushrooms, cut into quarters
- 2 tomatoes, cut in half
- 2 garlic cloves, chopped
- 1 tbsp water
- 4 cups baby spinach
- ½ avocado
- 4 slices wholemeal or rye sourdough, toasted
- ½ lemon, cut in two
- Salt & pepper
- Heat saucepan and add mushrooms and tomatoes and cook until mushrooms are golden. Add garlic and water. Remove mushrooms from saucepan. Turn tomatoes over, add spinach and cook until slightly wilted.
- Serve all ingredients on the toast with salt and pepper and a squeeze of lemon over the top.
Adam is a vegan whose passion for food began with a life-threatening illness and continues today in a lifestyle built around healthy cooking and eating. Adam is a qualified chef and wellness coach who specialises in a wholefood, plant-based diet. Adam shares how to prepare delicious, healthy food for health, energy and vitality. He conducts online healthy eating and wellness programs and gives keynote talks, live cooking demonstrations and cooking classes on the subject of healthy eating and living well.
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