Enjoy your food – with our delicious alkaline recipes for breakfast, lunch and dinner.

Breakfast

Power scrambled eggs

Peach mandarin muesli

Wholemeal bread with cottage cheese and ham

Muesli with prunes and raisins

Muesli with berries

Lunch

Avocado salad

Lentil spread with mushrooms

Herb scrambled eggs with tomatoes and mushrooms

Broccoli quiche

Pumpkin soup with sour cream

Lentil spread with mushrooms Broccoli quiche

Ingredients for the scrambled eggs:

20 g ground elder (a weed growing wild, which can be replaced by basil or rocket)
1 bunch of salad burnet
½ bunch chives
6 eggs
4 tbsp. milk
salt
1 tbsp. butter

Ingredients for the tomatoes and mushrooms:

2 onions
300 g mushrooms
1 kg tomatoes
2 tbsp. oil
salt
pepper
½ tsp chopped thyme

Calorific values:

Recipe for 4 portions

Calorific values per portion: 230 kcal/962 kJ

Finely chop herbs and onions. Slice the mushrooms. Dice tomatoes. Whisk eggs and milk with herbs in a bowl and season with salt. Melt butter in a pan and add the egg and milk mixture. As soon as it starts to thicken, roughly break up with a spatula. In another pan, heat some oil, fry the onions until transparent, add the mushrooms and sauté for approx. 3 mins. Add tomatoes and leave to cook uncovered for approx. 5 mins. Season with salt, pepper and thyme. If necessary, drain away any liquid. Serve along with the scrambled eggs.