Paleo Breakfasts

Protein Smoothie
Makes 2 servings
1 ripe banana
½ cup of frozen blueberries

(or mixed berries)
1 heaped teaspoon (organic preferably) green powder blend (containing ie spinach, kale, broccoli, spirulina (spirulina is a nutrient-dense food packed full of vitamins, including vitamins A, C, E and B vitamins, as well as beneficial minerals of calcium, magnesium, zinc and selenium )
(Optional but recommended)
1 heaped teaspoon Australian Hemp protein

(optional protein boost)
1 heaped teaspoon chopped fresh coriander (optional)
½ teaspoon turmeric powder
1 – 2 cups filtered water or almond milk / almond-coconut milk (for a creamier tasting smoothie)

Blend together in your Blender, adding extra water/milk for thinner consistency. Enjoy!

Revitalizing Celery Juice
Rich in Vitamin C and helps reduce viral debris, contains digestive enzymes and antioxidants.
Makes 2 servings
Best made in a Cold Pressed Juicer

2 sticks of celery, thinly sliced to juice easier
1 green apple, sliced thinly
1 green pear, sliced thinly
2cm fresh ginger, peeled and sliced thinly (optional)

(for the bold, simply juice only 3-4 celery sticks and drink fresh)

A cleansing juice to start the day.

Wait ½ hour before you eat anything else.

Fresh fruit & Nuts

(using any fresh seasonal fruit with nuts and seeds)

1/2 cup mixed fresh fruit

ie banana, strawberry, papaya, passionfruit, cantelope/melon, apple, pear, melon,

kiwi fruit + LSA (linseed, sunflower seeds, almonds), pepita seeds, pine nuts, pistachio nuts, dates.

This will give you protein and fibre.

Scrambled Tofu with cherry tomatoes and sliced carrot sticks

Makes 2 servings

400g chopped tofu (optional, can use 2 eggs)

1 tablespoon water

1 small brown onion, chopped & diced

¼ cup fresh mushrooms, sliced

1 clove garlic, minced, chopped

2 tablespoons extra virgin (cold pressed) olive oil

½  tablespoon mustard

1 tablespoon white miso or soya sauce

1 teaspoon curry powder

1 dessert spoon chopped fresh mint or parsley

½ teaspoon chilli powder

Salt & Pepper to taste


Heat water in a frypan or wok, add tofu, onions, mushrooms, garlic then oil

Cook for approx. 10 minutes on medium heat.

Mix in mustard and miso, add curry powder, mint or parsley, chilli powder, salt and pepper and continue to cook for 6-8 minutes until most of the liquid evaporates. Serve and Enjoy.

Serve on toast, with vegetables or salad.