10 am today I woke up to sun rays dancing on my face, and around an hour and a bottle of water later I found myself walking barefoot towards my kitchen. I was totally unaware of the fact that I was about to whip up the most tasty breakfast I’ve had in weeks.
I’m so inspired by all my indoor plants slowly coming back to life after a hard, cold and slightly depressing winter. After I sprayed them all with water yesterday they’ve all thanked me by growing new leafs and raising majestically up towards the sky. They look so alive, and all I’m craving by looking at them is fresh herbs and vibrant fruits and greens.
After slowly savouring 1/4 of my breakfast I knew I had to share this meal with you – and here we are. If you want something crispy, filling and vibrantly healthy in your mouth at some point you have to try this.
It’s as always very simple;
Drizzle a gentle amount of olive oil, salt, pepper and chilli flakes on two pieces of whole wheat bred. Put them in the oven on around 200 c, until they are crispy and you can see the oil bubbling. When they’re finished you top them of with green pesto, avocado, mango and fresh coriander. Always with a cup of ginger lemon tea on the side, of course.