- 1 teaspoon of red onion, finely diced
- 1 clove of garlic, finely diced
- ½ CUP of finely CHOPPED zucchini
- 90 grams of skinless salmon (deboned)
- 2 eggs
- 1 tablespoons of semi sun dried tomatoes finely chopped
- Tablespoon of parsley finely chopped
- ¼ cup of feta cheese
Method
Pre-heat oven to 180C and Grease a 12-piece muffin pan. Beat milk and eggs well. Mix in garlic, tomatoes, parsley, zucchini and crumbledfetta. Spoon mixture into muffin holes to fill to approximately 2/3 of the hole.Top each mixture with salmon chunks. Bake for approximately 30 minutes.Serve on its own or with chilled clear apple juice and sourdough white toast orgluten free toast.
Why We Eat It
These Salmon breakfast frittatas are a great way to introduce more vegetables into your diet, which will aid your body in digestion. Salmon is naturally slower to digest, so this is a great option if you’re hoping to slow down your digestion. Studies have shown that eggs do not negatively effect digestion, so they’re a great filler to accompany the salmon and veggies for breakfast time! Garlic has a wide array of health benefits, including high levels of vitamin C and B6, naturally supports and strengthens the immune system, in turn protecting your body against viruses. All great reasons to get some garlic into your diet in the mornings!
RECIPE 1
Ingredients
- 3 beetroots with skin
- 1 potato with skin
- 5/10 pickled cucumbers
- 2 handfuls of sauerkraut (pickled cabbage)
- Olive oil
- Salt and pepper
Method
Boil beetroot and potatoes, once cooked, peel and cut beetroot and potato into cubes.Cube pickled cucumbers.Mix beetroot, potatoes, pickled cucumbers and sauerkraut together.Mix in 4 tablespoons of olive oil and salt and pepper to your own desire.
RECIPE 2
Ingredients
- 3 beetroots with skin
- 50 grams of walnuts
- Coriander
- Mayonnaise
- Lemon juice
- Salt and pepper
Method
- Boil beetroot then peel off the skin
- Chop finely or grate the beetroots and put in bowl
- Chop the walnuts finally and add to the bowl
- Add 1 tablespoon of mayonnaise 3 tablespoons of lemon juice
- Add salt, pepper and coriander to your own desire
- Mix
Why We Eat Beetroot
- Beetroot has stimulating effects on the livers detoxification process.
- Beetroot has, for many years, been used as a treatment for cancer.
- The betacyanin content, which gives beetroot its rich purple colour, is a potent cancer-fighting agent.
- Beetroot is high in fibre and promotes both healthy cholesterol levels and bowel function.
- The betacyanin and beta-carotene in the beetroot, function as natural anti-oxidants.
- The roots and green leafy part of the beetroot is high in potassium, iron, folate and vitamin C, which assist the immune system and is important for women planning pregnancies.
- Over the years, beetroots have also been used to treat high blood pressure, depression, Alzheimer's, dementia, and complaints related to digestion.
NUTRIENTS IN BEETROOT:
- Vitamins A, B, C
- CalciumPhosphorous
- Potassium
- Magnesium
- Iron
- Folicacid
- Betanin
- Betacarotene
- Fibre
Why We Eat Sauerkraut
Sauerkraut is finely shredded cabbage that's has been fermented by many lactic acid bacteria. It has many health benefits, which are listed below.
- Sauerkraut is packed with vitamins and minerals and therefore is used as an immune booster. Sauerkraut also contains phytochemicals, which are created during the fermentation process.
- These naturally occurring and beneficial by-products of sauerkraut help boost the immune system, which leads to decreased health problems.
- The fermentation of cabbage produces a substance called isothiocynates, which prevents cancer growth, particularly in the breast, colon, lung and liver.
- Eating sauerkraut is a great way to protect the balance of bacteria in your gastrointestinal tract. Sauerkraut boosts the immune system by increasing antibodies that fight infectious disease including E.coli, salmonella and unhealthy overgrowth of candida (yeast).
Why We Eat Walnuts
- Walnuts are a delicious way to add extra nutrition, flavour and crunch to a meal. As well as being delicious, walnuts are high in many nutrients and good fats.
- Walnuts are one of the best plant sources of protein. Walnuts are rich infibre, vitamin B, magnesium, andantioxidantssuch asVitamin E.
- Nuts in general are also high in monounsaturated and polyunsaturated fatty acids that have been shown to lower LDL cholesterol.
- Walnuts, in particular, have significantly higher amounts of omega 3 fatty acids as compared to other nuts.
- Incorporating walnuts in a healthy diet reduces the risk of heart disease by improving blood vessel elasticity and plaque accumulation.
- In addition, walnuts contain an antioxidant compound called ellagic acid that supports the immune system and has several anticancer properties.
Why We Eat Pickled Cucumbers
Pickles are cucumbers which have been left in brine, vinegar or other solutions and left to ferment for a period of time. Pickles are filled with minerals such as, protein, potassium, iron, calcium, magnesium, vitamin E, B1, B2, B3, B6, vegetable fibers, bifidobacteria and lactic acid.
Pickles also contain a moderate amount of Vitamin K which increases bone mass, and is said to lessen the chances of Alzheimer's disease.
