AND NOW FOR THE RECIPES...

FASTING DAY ANYTIME BAKED EGGS

It is joyful how quick and simple this recipe is. Not only does it work brilliantly as a shared brunch, it is good for any lurking hangovers as smoked salmon is one of the best sources of omega-3 and will help the liver to cleanse the body of the remnants of last night’s revelry.

GLUTEN-FREE DAIRY-FREE SERVES 2 PREP 5 MINUTES COOK 10 MINUTES CALORIES PER SERVING

Rhubarb is packed with soluble fibre, vitamin K and calcium. This recipe has been designed to be on the tart side, so add a little more agave if you prefer. It makes a great breakfast and works as a healthy pudding on mindful days. They keep in the refrigerator for four days; the toasted nuts will last in an airtight container for a week.

SERVES PREP COOK CALORIES PER SERVING 170 WITH COCONUT YOGURT, OR 163 WITH ALMOND YOGURT

★ Preheat the oven to 200C/180C fan/gas 6. Arrange the rhubarb in the bottom of a baking dish, making sure the dish is big enough to fit it in a single layer. Add 2 tbsp agave syrup and the lemon juice. Cover the dish tightly with foil.

★ Mix the rest of the agave syrup with 1 tbsp water. Spread out the oats and nuts on a baking tray and coat them with the agave-water mix.

★ Put both the oats and nuts mix and the rhubarb into the oven at the same time.

★ Take the oats and nuts out after about 15 minutes, or when they are lightly golden. Take the rhubarb out about 5 minutes later (it should cook for a total of 20 minutes) or when it is lovely and soft. Leave them both to cool.

★ Spoon the rhubarb and yogurt in alternate layers into four small glasses or pots. Keep in the refrigerator until needed.

★ When ready to eat, sprinkle over the toasted oats and nuts and the red berries.

GLUTEN-FREE (ifusing gluten-free oats) DAIRY-FREE (ifusing non-dairy yogurt) VEGAN (ifusing non-dairy yogurt) 4 5 MINUTES 20 MINUTES handful of red berries (raspberries or strawberries)