Seasonal Recipes

Winter Breakfast Greens by Grown & Gathered

5-6 green leaves - chard, spinach, silver beet, kale
Small handful each of dill, mint and parsley
About 4 sprigs of chives
2 seasoning chillies (i.e. mild chillies)
4 celery sticks (tops removed)
A good splash of organic olive oil
Juice of half a lemon

another 5-6 green leaves
about 10 sprigs of chives
Tops of 2 celery sticks
Tops of one big beetroot
150g edible weeds - we used marshmallow and wild turnip greens.*
One chilli (not too spicy!)
Organic olive oil
Juice of half a lemon

To serve 
1.5 cups of cooked beans - we used kidney beans, but black beans, cannellini beans or white beans are also good. 
1 cup cooked buckwheat
Sourdough toast
Pastured eggs 
Sea salt and pepper to taste


- Cut all fresh ingredients super finely! Put in a big bowl, add olive oil, lemon juice, sea salt and pepper. Set aside.

- Cut all fresh ingredients super finely! 
- Heat olive oil in a pan on medium heat. Add chilli, pepper and chives. Add all remaining ingredients, turn heat up to high, add a little bit of water and lemon juice. Simmer with the lid on. 
- Cook until it all just falls apart. Leave to cool a little bit. 

To serve
- Combine cooked and raw ingredients. Add cooked beans and buckwheat. Then salt and pepper to taste. More olive oil if you feel the need. 
- Make some toast, fry some eggs. 
- Layer the toast, salad and eggs. EAT. 

*Be careful when looking for edible weeds. Please only use them if you know what you are doing and know they haven't been sprayed. Replace with another green like spinach or chard if you can't access them.