1/2 avocado, sliced
Sauerkraut/s (store bought or home made if you make your own)
An organic, free range egg (or substitute with tofu if you're vegan)
A handful of kale
1-2 tbsp The Wholefood Pantry Pepitas
1-2 tbsp The Wholefood Pantry Sunflower Seeds
1-2 tbsp The Wholefood Pantry Hemp Seeds
1. Toast the nuts and seeds in a little olive oil with a pink of salt.
2. Remove the kale leaves from the stem, and wilt in a pan on a medium heat. Squeeze over lemon juice. Set aside.
3. Cook the egg to your liking.
4. Arrange all ingredients in a bowl. Eat. Enjoy your day.