Balanced Breakfast/Brunch

I love this wooden tray

Today’s brunch (equally perfect for breakfast) was extraordinarily yummy and nutritionally well balanced, so here’s the recipe:

Ingredients

Dry

  • green tea leaves
  • ½ a fig
    7 peeled peanuts (3-4 with peel)
  • 3 walnuts
  • 10-12 cashew nuts
  • a tablespoon cocoa flakes

Fresh

  • ½ apple diced
  • ½ pear diced
  • chunks from a third of a slice of pine apple
  • chunks from a peeled slice of mango
  • seeds and jelly from 1-2 slices of passion fruit
  • seeds from a slice of pomegranate fruit

Frozen

  • 5-6 avocado pieces
  • 3-4 blackberries
  • 10-12 blueberries
  • 10-12 raspberries
  • 6-7 sea buck-thorns
  • 3 spinach balls, around one tablespoon each

Processed

  • ½ dl blueberry and blackcurrant juice without added sugar
  • organic peanut butter without any additives
  • ½ a seedy cracker
  • ½ rye bread
  • small piece of locally made thin Scandinavian style hard bread
protein packed pickings: peanut butter (25%), seeds (~15-21%) and bread (~10%)

Preparation

Soak the tea in hot but not boiling water for only 1-2 minutes before served.
Spread peanut butter thinly on the three different breads, and put peanuts, passion fruit and fig on top. Put everything else  in a deep plate or bowl, however you like it.
Wait a while for the frozen ingredients to warm up, unless you love chilly bites!

An almost insanely rich mix of vitamins and minerals on this plate! And so colorful too!

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