BAKED EGGS SPANISH STYLE

phosphorus, and iodine. Additionally, a good source of vitamin B5, protein, molybdenumHearty egg breakfast bursting with selenium, biotin, vitamin B12, vitamin B2, ,vitamin D and vitamin A.

SERVES 2 COOKING TIME 10mins

Ingredients

1 tbsp coconut oil

1 red pepper

3

tomatoes

½ red onion

¼ tsp ground cumin

4- 6 tbsp water

50g spinach

1 avocado

4 eggs

10g flat leaf parsley

Method

1. Thinly slice the red pepper and chop the onion, sauté in the coconut oil in a frying pan for 1 minute

2.Chop the tomatoes and add to the pan along with the cumin and cook for 2

minutes over a medium heat

3. Add half the water to the pan and leave to simmer for 3 minutes before adding the rest of the water and cooking for a further minute

4. Add the spinach to the pan and mix through and season

5. Half the avocado, remove the stone and slice. Lay the avocado slices on top of the tomato and pepper and spinach mixture in the pan.

6. Next, carefully crack the eggs on top of the avocado, put a lid over the pan and cook for 2-4 minutes or until the white of the eggs is just set but the yolks are runny.

7.Remove from the heat, sprinkle with the chopped parsley and serve

ACIAI CHIA PERUVIAN PORRIDGE

This scrumptious natural porridge containing chia seeds that are, 42% carbohydrates, 16% protein in a 100 gram amount, chia seeds are a rich source of the B vitamins, thiamin and niacin. Several dietary minerals are in rich content, including calcium, iron, magnesium, manganese, phosphorus, and zinc. The fatty acids in the chia seed oil are highly unsaturated making this a highly nutritious meal with a low impact on the immune system aiding lupus sufferers.

SERVES 2-3 COOKING TIME 10mins / soak time 2-3 hours

Ingredients

50g chia seeds

180ml rice milk

½ tsp vanilla essence

170g frozen berries

70g acai frozen pulp

1 banana

100ml rice milk

Method

1. Put the chia seeds, rice milk and vanilla essence in a bowl and soak for 2-3 hours or, ideally, overnight.

2. Make the acai frozen cookie by putting the acai, frozen berries, 100ml rice milk and banana into a blender and blend until a smoothie thick texture.

3. To serve, layer the chia pudding and acai and top with frozen berries and/or desiccated coconut.

BANANA ALMOND BUTTER PANCAKES

The wonderful breakfast treat is made with almond butter as an alternative to peanut butter for those with peanut allergies or who dislike the taste of peanuts. Almond butter contains significantly more fiber, calcium, potassium, iron, and manganese than peanut butter, and about half the saturated fat, although a slightly higher total fat content. The healthy fats work as a great source of energy needed in a lupus diet.

SERVES 2 COOKING TIME 20mins

Ingredients

90g gluten free flour

1tsp baking powder

¼ tsp pink Himalayan salt

1 tbsp baobab powder (optional)

1 tbsp ground chia seeds

3 tbsp water

1 medium banana

210ml rice or almond milk

1/4tsp vanilla essence

1 tbsp almond butter

1 tsp agave

Coconut oil or sunflower oil for cooking.

Serve with:

Desiccated coconut, bee pollen, agave, lemon juice

Ingredients

1. Weigh out the gluten free flour, baking powder, salt, baobab powder into a bowl and mix together.

2. In a small bowl mix the ground chia seed and 3 tbsp water and leave to sit for a couple minutes until it becomes a thick gloopy texture.

3. Weigh out and put into a blender the banana, milk, vanilla essence, almond butter, agave and then add the chia mixture. Blend until smooth.

4. Add the wet mixture into the dry and combine so that there are no lumps.

5. Heat a large non-stick pan and smear the surface with the oil about ½ tsp.

6. Once the pan is not enough pour 1 ladle of the batter into the centre or the pan and with the back of a spoon smear it out so it is a thin layer across the base of the pan or tip the pan to help it run out to the sides but you must be quick.

7. Leave to cook for about 1 minute or until golden brown, flip it over and leave to go golden on the other side.

8. Repeat this until the batter is finished – it should make about 6 pancakes.

9. Serve with a drizzle of agave, desiccated coconut, bee pollen and lemon juice.

GRANOLA CINNAMON AND TUREMIC CRUNCH

Turmeric’s anti-inflammatory properties have been compared to those of non-steroidal anti-inflammatory drugs (NSAIDS). Turmeric regulates immune responses which are highly beneficial in managing symptoms of autoimmune conditions. Turmeric’s anti-inflammatory and antioxidant properties are beneficial in lupus treatment. Its immunomodulatory properties help to regulate immune responses in SLE.

SERVES Multiple servings COOKING TIME 16-18mins

Ingredients

170g rolled oats

1tbsp turmeric

1 tbsp cinnamon

2 tbsp agave or honey (any syrup)

1 tbsp olive oil

50g cashews

30g pumpkin seeds

30g sunflower seeds

10g sesame seeds

​

Method

1. Preheat oven to 180C fan

2. Place the oats in a bowl and add the turmeric, cinnamon, syrup, olive oil, cashews, pumpkin seeds, sunflower seeds, and sesame seeds and mix really well.

3. Line a baking tray and spread the mixture out evenly.

4. Bake in the oven for 8 minutes and then turn the mixture to make sure it cooks evenly.

5. Set your timer for another 5 minutes and turn again.

6. Add another 3 minutes to the clock and check to make sure the mixture is golden brown (check the cashews for this) then take out of the oven and leave to cool

7. Once cooled, transfer to an airtight container and store for up to a month.

BOOST THE IMMUNE SYSTEM PORRODGE

Baobab powder is a super fruit. It is eaten to boost health and vitality. The powder can be used as a health supplement and as a food ingredient. It is rich in vitamin C, calcium and magnesium. Baobab powder is an antioxidant and has prebiotic properties. It is a natural source of dietary fibres, minerals and organic acids.

SERVES 2 COOKING TIME 15mins

Ingredients

1 tbsp chia seeds

90g porridge oats

1 small apple, grated

2g piece cinnamon stick

1-star anise

¼ tsp ground cinnamon

250ml rice milk, plus extra if necessary

1 tbsp baobab fruit powder

for the garnish:

4 tbsp pomegranate seeds

bee pollen (optional)

Method

1 tbsp chia seeds

90g porridge oats

1 small apple, grated

2g piece cinnamon stick

1-star anise

¼ tsp ground cinnamon

250ml rice milk, plus extra if necessary

1 tbsp baobab fruit powder

for the garnish:

4 tbsp pomegranate seeds

bee pollen (optional)