Earlier in the week I posted a round-up of some great Mother’s Day brunch ideas, and promised a brand new recipe later on in the week. So as promised, this recipe is with you just in time for Mother’s Day brunch this weekend.
Or any brunch occasion, really.
You should just really make this, whatever the occasion.
It’s a versatile dish that’s hearty and full of flavour. The buckwheat mixture is flavoured by the garlic and spices, and then a creamy coconut-tahini dressing is mixed through. But what really sets the dish apart is the mint on top – it add’s a lovely burst of freshness and flavour.
Alternate grains/grainfree – If you aren’t a fan of buckwheat, swap it out for any other soaked + sprouted (or leftover cooked) grain – quinoa, amaranth, brown/wild rice, barley etc. To make it completely grain free, you could omit the grain altogether and mix through finely chopped cauliflower or broccoli (I would use a food processor to save time and an aching wrist here).
Alternate protein/vegetarian/vegan – If you aren’t a fan of smoked salmon, you could use canned tuna, flaked chicken or a can of beans for a vegetarian version.
I haven’t tested a vegan version yet, but I have had success in the past using finely chopped tofu in frittatas, so you could try that instead of the egg.
And before I sign off – I have exciting news about the site. I’m currently in the process of redoing the layout and design, so the next time you visit it’ll be looking all schmick and fancy! The new site was designed with the intention of making it more user-friendly for all of you so that you can easily find what you are after.
Along with new wholefoods, plant-based recipes that I’ll continue to post, I’m also going to be including a lot more tips, guides and advice on how to easily incorporate more wholefoods into your diet, and there will be new pages directly solely to this.
And – it gets better! – as a special treat I have written an eBook which will be going out to all my subscribers (for free!) when the new site launches. The eBook will detail why it’s important to include wholefoods in your diet and how to do it, so make sure you’re signed up to the newsletter to get it first!
And lastly, I hope you all have a lovely day with your mother’s on Sunday (or a lovely day regardless for those that won’t be with their mother’s for whatever reason) – D x
- 1 bunch kale (100g)
- 10 button mushrooms, quartered (150g)
- 3 cloves garlic
- 1 Tbsp coconut oil
- 1 tsp cumin
- ½ tsp paprika
- 100g smoked salmon, flaked
- 1 cup sprouted buckwheat
- 3 Tbsp coconut cream
- 2 Tbsp tahini
- ½ Tbsp tamari
- 1 tsp sea salt
- 6 eggs
- ¼ cup warm water blended to a paste
- 4 large mint leaves, ribboned
- Cracked pepper
- Preheat oven to 190 C | 375 F
- Remove the stems from the kale, and roughly chop. Quarter the mushrooms, and peel and mince the garlic.
- Place a large frypan over medium to high heat and add the coconut oil. Once hot, add the kale, mushrooms and garlic and cook around 3 mins until the ingredients are starting to soften and just starting to colour. Season with the salt, pepper and spices.
- Stir through the buckwheat and smoked salmon.
- Lightly grease a casserole dish and add the mixture, spreading it out evenly.
- Combine the coconut cream, tahini, tamari and salt in a small jar or bowl and mix until well blended. Gently fold through the salmon/buckwheat mixture.
- Create six wells in the mixture and break the eggs into the wells, then sprinkle with the mint and cracked pepper.
- Bake 25mins or until the egg whites are cooked through but the yolks are still runny.
- Serve immediately.