Breakfast Condiments/Extras

Sundays Are For Brunching

Lazy Sundays are the best and if you don’t have children not waking up to an alarm equals heaven…Unfortunately for me I have three monsters who still wake up at the crack of dawn and are unbeknown to the word quiet so we are still up early as usual.

On Sundays we like to enjoy breakfast together something a little more special than the weekday oats and toast. Scrambled eggs are a crowd pleaser for the whole family, easy to whip and by adding a healthy kale pesto, sourdough toast with some watercress or fetta and a hot espresso we still feel like we are brunching at the local hipster cafe, difference is there is no crowds, no exuberant bill and we can still be in our pjs. Winning!!

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Kale & Basil Pesto

Ingredients

1 cup firmly packed kale leaves stalks removed

1 garlic clove

1/4 cup pinenuts

1/3 cup basil leaves

1/3 cup grated parmesan

Juice of 1/2 lemon

3tbs olive oil

salt and pepper

Directions

  1. Place kale, garlic, pinenuts, basil, parmesan and lemon juice in a food processor and blitz till smooth
  2. Add olive oil while pulsing till well combined
  3. Season with salt and pepper
  4. Place in a sterilisered airtight jar and keep in the fridge.

Pesto is also great as a dip or through pasta.

 

Hello I’m Caz, founder of Green Leaf Living Australia. I live in the coastal city of the Gold Coast in Queensland. Living a naturally healthy lifestyle has been my focus and passion for many years. Here I share my experiences and knowledge with you, hoping to benefit your life in someway. Whether it be by trying one of the delicious food recipes, learning about herbs and how to use them. Traditional remedies, detoxifying your home and replicating a DIY non- toxic natural product for body and home. Using essentials oils to compliment your life or just listening to some wellness tips that help me live a more mindful and balanced life. Follow along with me as I share my love of all things food, health and wellbeing as I keep things real, honest and simple.

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