In the Moment - - Living -


1 sweet po­tato (around 200g/7oz)

1 ap­ple

15g ( oz) al­mond flour 1 tbsp ghee or co­conut but­ter

Pinch of sea salt

Black pepper

1 egg

1 tbsp co­conut oil 2 large slices smoked salmon

For the herbed yogurt

60g (2oz) plain yogurt 1 tbsp chopped co­rian­der

1 tbsp chopped mint 1 tsp le­mon juice

Salt and pepper to taste

Veg­e­tar­i­ans or ve­g­ans can re­place the smoked salmon with a poached egg or pan-friend tofu.

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