EVERYBODY loves a Sunday morning lazy superfood breakfast! Or is it just me?…Usually I’ll make an extra ‘mighty’ breakfast on the weekend, especially if we’re all going surfing! The family had extras with their mushies – scrambled eggs & cherry tomatoes too. Pictured is my plate & it was YUMMO.

Simply saute sliced portabello mushies, cloves of garlic, thyme/oregano (optional), pink salt with rice bran oil. When golden on both sides sprinkle on a little tamari. Serve the mushrooms over sprouted Kamut bread – toasted, with goats cheese & fresh herbs of choice for sprinkling (I used coriander) to serve. Drizzle the whole thing with organic olive oil & sprinkle on cayenne if you like things a little spicy (me!).