Huevos a la Flamenco
A perfect breakfast, brunch, lunch or dinner, popular throughout Andalusia. Its exact origin is i...
Milk: 1½ cups quinoa, almond, rice, oat, hazelnut or soy milk
Fruit: ½ cup berries, banana, papaya, pear, passionfruit or mango
Sweetener: 1 tsp raw honey, agave, rice syrup or manuka honey
Dried fruit: 1 tbsp pitted dates, sultanas, goji berries, dried cranberries or goldenberries (Incan gooseberries)
Seeds: 1 tsp ground linseeds (flaxseed meal), chia seeds or tahini, hulled (stir the tahini before using it as the oil separates)
Oil: 1 tsp flaxseed, coconut, hazelnut, walnut or brazil nut oil (optional)
Leafy greens: baby spinach, kale, parsley or Asian greens
Micronutrients: 1 tsp spirulina, wheatgrass or barley grass powder
1 tsp maca powder
1 tsp LSA
1 tsp acai powder
1 tsp lecithin granules
1 tsp raw cacao powder
1 tsp psyllium husks
1 tsp slippery elm powder
Place the milk in a blender (or in a container and use a hand-held blender), then add the fresh or dried fruit, seeds, oil, micronutrients and sweetener, if using.
Now, add in whatever extras you like. Process until blended and smooth.
Recipe and image within Janella Purcell's cookbook "Janella's Wholefood Kitchen", published by Allen and Unwin.