Green Brunch

Brunch made in 7 minutes!

Heat the oil and add cumin powder, once golden add sliced mushrooms, rosemary and salt. Cover the pan for about 2-3 min. Add broccoli and cover again for 2 min. Turn the heat off. Add arugula and cover again for about a minute. Serve with gluten free buckwheat toast, sunflower butter and organic tomatoes.

• 6 mushrooms 
• 6 small broccoli heads
• handful of arugula
• 1 tsp of rosemary
• 1/2 tsp cumin powder
• 1 tbsp of coconut oil
• pinch of Himalayan pink salt

Recipe by Kasia Fraser, originally written for Hello Delicious