It was egg rotation this morning. This time a vegetarian omelette with grated pumpkin and yellow beetroot, topped with cheese. Served with cabbage/beetroot salad, apple, kiwi and fermented carrots. This was then complemented with some liver pâté (which didn't make the picture).
Lunch was another mugful of bone broth goodness with leftover veggies, tongue and fish.
One of our favourite sources of protein at the moment is organic minced hen. The mince comes from retired laying hens and it feels good that they are not 'destroyed' when they are done laying eggs.
For dinner, we used the mince for hen burgers with broccoli/spinach mash and more cabbage salad. If you are into cauliflower mash, then you definitely need to try broccoli and spinach mash with a knob of butter, salt and pepper. Easily made from frozen vegetables; nutritious and delicious.
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