Green Brunch

Brunch made in 7 minutes!

- 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

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.

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