Amaranth Prridge with Pear and Walnuts
Amaranth Porridge with Pear & Walnuts

Serves 1


  • ¼ cup amaranth
  • ½ cup unsweetened almond milk (or milk of choice)
  • 1 cup water (for cooking amaranth)
  • ½ pear, diced
  • 4 walnuts, crumbled
  • drizzle of honey
  • sprinkle of ground cinnamon
  1. Boil water to a boil and add amaranth. Cover and simmer for 20 minutes or until amaranth is porridge-like in texture.
  2. When serving, add almond milk and stir through. (If preferred heat almond milk too)
  3. Slice a ripened pear in half and dice. Add as a topping to amaranth with crumbled walnuts, a drizzle of honey and sprinkle of cinnamon.


Breakfast KiMchi
Kimchi Breakfast Bowl

Serves 1

  • 2 poached eggs
  • 1/3 cup sauerkraut (I used Sandhurst Fine Foods Polish Sauerkraut)
  • 1/4 cup homemade kimchi
  • 2 slices red onion
  • 60g mushrooms*
  • 1 tsp olive oil
  • 1 tsp balsamic vinegar
  • dried rosemary
  • black sesame seeds

*Slice and marinate mushrooms with extra virgin olive oil, balsamic vinegar and rosemary overnight. Leave covered in fridge.

  1. Sauté red onion in a fry pan and add sauerkraut for a few minutes.
  2. Remove from saucepan and add marinated mushrooms and sauté until tender.
  3. Poach eggs on stove top or microwave.
  4. Serve marinated mushrooms, sautéed sauerkraut with red onion and kimchi with poached eggs in a bowl.
  5. Sprinkle with black sesame seeds.