For those of you who miss eggs in the morning, here’s a great egg-free scramble recipe for you; and for anyone else looking for variety in their food. This delicious nutrient dense recipe is a great way to start of a busy day and here I give you three different serving options.

I always culture and sprout my nuts and seeds before using them to release the full nutrtion profile and to predigest them making them easier for my gut to break down.

Egg-Free Scramble

2 cups almonds

2 tablespoons chia seeds

1/2 cup sunflower seeds

1/2 teaspoon pink Himalayan salt (salt alternatives: 1 teaspoon dulse flakes or 1 tablespoon dehydrated celery leaves

2 teaspoons turmeric

1 teaspoon cumin

dash of black pepper to taste

1 cup water

1 teaspoon olive oil (optional)

Process all dry ingredients in the food processor until well mixed. While processor is running, through the top opening, first add olive oil if using then slowly pour in water and let it keep mixing until it reaches a scrambled egg consistency or however you like it. Any leftovers will store in the fridge in an airtight container for up to 5 days.

Serving Option One: As Is

Serve it as is for a plain scramble with some avocado on the side and sprinkled with cilantro like in the middle of the photo above. Or with your favorite toppings however you wish.

Serving Option Two: Mediterranean Style

1 red bell pepper, chopped finely

3 large leaves of kale, chard or collard greens, stems removed and finely chopped

1 tablespoon apple cider vinegar

4 tablespoons fresh dill, finely chopped or 1 teaspoon dried

1/2 avocado, chopped (optional)

Place all ingredients except apple cider vinegar into a bowl and mix. Add the apple cider vinegar and massage into the mix well. Let it sit for about 10 minutes so the apple cider vinegar has a chance to begin breaking down the greens for you and making them easier to digest. I like to let mine sit for at least 30 minutes and sometimes an hour.

When ready mix an equal portion of egg-free scramble with the veg mix, scoop onto a plate or use a lettuce leaf like I did in the picture for easy pick it up and eat like a roll option.

Serving Option Three: Latin Style

1 tomato, chopped

1 cucumber, chopped

1/2 small red onion, chopped

1/2 cup cilantro, finely chopped

juice of half a lime

1/2 avocado, chopped (optional)

Add all the ingredients to a medium bowl, squeeze lime over and mix well. Mix together equal portions of this mix with the egg-free scramble and serve as is or place in a lettuce leaf for an easy grab n go option. Or you can serve this on raw corn tortillas.

There you have it; egg-free scramble with three different serving options. Enjoy!

Live Vibrantly!

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