Start your day off with fresh selfmadelow-carb bread and mom's unbeatable jam:-)

grind 100 gr of almonds, 100 gr of flaxseeds,1 tsp salt and 0.5 tsp bread seasoning intoflour

mix it with 250 gr of gluten, 1 pkgdried yeast and 50 gr of chickpeaflour

add 300 ml of lukewarm waterand kneat the mixture properly

let the dough prove 45 60 min

150 °C for 45 60 min, let it cool down andready it is: congrats for your first homemadebread!

preheat the oven to 160ºC

roughly chop the nuts ( 50 gr blanched almonds, 50gr pecan nuts, 50 g unsalted pistachios (shelled))and 50 gr of dried apricots, then place into a largebowl

add 50 gr pumpkin seends, 50 gr sunflower seeds, 1 T sesameseeds, 1 T flaxseeds, 250 gr porridge oats, 1 tsp groundcinnamon, 1 T desiccated coconut, 50 gr sultanas and 50 gr sourcherries

drizzle over 6 T of maple syrup and finely grateover 1 orange zest then stir well to coateverything

spread out over a large baking tray, pop into the hot oven for 20 to25 min, or until turning golden, stirring every 10 minutes or so tostop it from catching. Bear in mind that the granola will harden upand go crunchy as it cools, so don't be tempted to cook it for toolong.

leave to cool completely, then tip into airtightstorage jars and use as and when you need it –it will keep quite happily for up to 4 weeks

1 cup unsweetened almond or soy milk

1-2 handfuls of spinach

2 frozen bananas

2-4 soft pitted dates

2 tbsp hemp hearts

1 tbsp natural peanut butter

2 ice cubes

Combine all ingredients, blend onhigh until perfectly smooth andfrothy.

crack 8 eggs into a measuring jug

add a tiny pinch of salt and pepper,then use a fork to beat them togetherwell

put a medium saucepan over a low heatand add a small knob of unsaltedbutter

leave it to melt slowly, then when itstarts to bubble carefully pour in theeggs

optional: try adding one or two of theseto the beaten egg mixture for extraflavour:

a few sprigs of fresh soft herbs,leaves picked and finely chopped

½ a fresh red chilli, deseededand finely chopped

2 tablespoons fresh podded peas

Wednesday not only diamonds are a girl'sbest friend: sugar free chocolate chiapudding

stir slowly with a wooden spoon, or a spatula if you've got one, so youcan get right to the edges of the pan. Keep gently stirring until the eggsstill look silky, slightly runny and slightly underdone, and then removefrom the heat – the heat of the pan will continue to cook the eggs toperfection.

to make the batter, crack 1 largefree-range egg into a large mixingbowl

add 1 cup of self-raising flour, 1cup of milk and a tiny pinch of seasalt

whisk everything together untilyou have a lovely, smooth batter

fold through 200 gr of blueberries

put a large frying pan on a medium heat andafter a minute or so, add ½ tablespoon of oliveoil, carefully tilt the pan to spread the oil outevenly.

add a few ladles of batter to the pan, leaving enough spacebetween each one so they have room to spread out slightly –each ladleful will make one pancake, and you'll need to cookthem in batches

cook the pancakes for 1 to 2 minutes, or until littlebubbles appear on the surface and the bases aregolden, then use a fish slice to carefully flip themover

when the pancakes are golden on both sides, use a fish slice totransfer the pancakes to a plate. Repeat steps 5 to 9 with theremaining batter, adding ½ tablespoon of oil to the panbetween batches, if needed.

serve the pancakes straight away, topped with adollop of natural yoghurt, and some extraberries, if you like

brown 50 gr of oats (milo, rice,oatmeal, polenta...) and dash it withboiling water

add 1 date, fig or plum andhalf of an apple, banana orpear

add a pinch of cinnamon, cardamom, saltand cocoa as well as a dash of lemonjuice

let it simmer for a while durationdepends on the cereal crop you'veused

seasonings like maple syrup,honey or coconut milk can beadded

serve your porridge with freshfruits and nuts and enjoy it!