We've been eating a lot more eggs since I've cut back on grains (not that you'd be able to tell that we've cut back since all my posts lately feature them!). So, for breakfast I like to add a little flair to our plate by making crunchy salads. I haven't gotten around to sprouting much these days, but luckily a vendor at the farmer's market sells lovely sunflower sprouts which we've really been enjoying lately. Like this morning for instance, where I tossed them with (store bought) lacto-fermented turnips, carrot and avocado drizzled with a touch of umeboshi vinegar, flax, and olive oil. Perfect next to a pair of our farm fresh eggs (thank goodness our young hens have begun to lay - it was hard to eat store bought eggs again).
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