Live Scramble Brunch Recipe
A favorite of the raw crowd, this recipe is rich in essential fats and protein from the almonds and sunflower seeds. It is a heavier breakfast than a rich complex carbohydrate breakfast, such as our personal favorite, oatmeal porridge. We are noting this because we believe strongly that we should keep food simple and satisfying. Our live scramble is best served as a side for brunch rather than a main course.
* This is a guest post recipe and may contain affiliate links. Recipe is courtesy of The Stanford Inn Resort in California. You can visit their website to learn more about them. Recipe will yield 2 servings.
Live Scramble Brunch Recipe
1/2 cup almonds, soaked for 4–6 hours and drained
1/2 cup sunflower seeds
1 1/2 teaspoons turmeric
1 teaspoon cumin
1/4 cup water
1/2 cup spinach, chiffonade (sliced into thin strips)
1 tomato, diced small
2 tablespoons onion, diced
2 tablespoons cilantro, minced
Salt to taste
Combine soaked almonds and sunflower seeds in a food processor and process until coarsely ground. Add turmeric, cumin, and water and process into a chunky scramble. Transfer mixture to a large bowl. Fold in spinach, tomato, onion, and cilantro, and add salt to taste. Serve immediately or refrigerate until needed.
* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!
