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Ingredients
- 190 g raw cashews
- hot water to soak
Muffins
- 35 g coconut oil plus extra to grease
- 25 g chia seeds
- 125 g pumpkin flesh cut into pieces (1 cm)
- 4 sun-dried tomatoes
- 60 g water
- 200 g fresh English spinach
- ¾ fresh long red chilli cut into pieces
- 120 g zucchini grated
- ½ spring onion/green onion trimmed, cut into pieces
- 2 sprigs fresh flat-leaf parsley leaves only
- 1 egg
- 110 g polenta
- 80 g almond meal
- 15 g tapioca starch
- ⅛ tsp gluten free baking powder
- ¼ tsp sea salt
- 180 g rice milk
Poached eggs
- 8 eggs
- 1700 g water
- 50 g white vinegar
Cashew hollandaise
- ½ lemon zested, no white pith and juiced
- 200 g rice milk
- ¾ tbsp ground turmeric
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar
- 20 g coconut oil
- ground smoked paprika to serve
- Nutrition
- per 1 portion
- Calories
- 810.6 kcal / 3391.7 kJ
- Protein
- 31.5 g
- Fat
- 59.2 g
- Carbohydrates
- 46.3 g
- Fiber
- 9.4 g
- Saturated fat
- 20.5 g
- Sodium
- 459.6 mg
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