Green Brunch
Brunch made in 7 minutes!
Heat the oil and add cumin powder, once golden add sliced mushrooms, rosemary and salt. Cover the pan for about 2-3 min. Add broccoli and cover again for 2 min. Turn the heat off. Add arugula and cover again for about a minute. Serve with gluten free buckwheat toast, sunflower butter and organic tomatoes.
- 6 mushrooms
- 6 small broccoli heads
- handful of arugula
- 1 tsp of rosemary
- 1/2 tsp cumin powder
- 1 tbsp of coconut oil
- pinch of Himalayan pink salt
Recipe by Kasia Fraser, originally written for Hello Delicious
