This is an easy and tasty way to get extra veggies into your breakfasts, and an ideal way of making something simple for a Sunday brunch, and eat the leftovers cold for breakfast over the next couple of days. Served with sweet roasted tomatoes finished with a glug of organic olive oil, this is a great way to start your day and polish your halo. Couple with a glass of fresh beetroot, celery, cucumber, apple and carrot juice and feel positively saintly. The caramelised onions are a great foil for the goat's cheese and add just the right amount of sweetness.
Serves 4
200 g organic sweet potato
160 g organic onions, sliced
1 tsp date syrup
large pinch dried thyme
125 g soft goat's cheese (or feta)
100 g frozen peas, defrosted
200 g packet organic spinach
10 organic eggs
coconut oil
pink Himalayan salt + cracked pepper
** 1 cup Healing Intent
1. Oil a large loaf tin and line the base with greaseproof paper, or use a non-stick tin. Set the oven to 180C.
2. Cut the sweet potato into quarters widthwise, and cook in salted water for 15 minutes. Do not overcook.
3. Wilt the spinach in a saucepan. Squeeze dry of any excess water and season to taste.
4. Heat a little coconut oil in a frying pan and add the sliced onions, a quarter tsp salt and cook over a very low heat until soft. Add the date syrup and a pinch of thyme and increase the heat and cook until lightly caramelised. Remove from the heat.
5. Cut the sweet potato into thick slices and layer at the bottom of the loaf tin, filling in any gaps with sweet potato. Add a layer of wilted spinach and scatter the peas over the spinach.
6. Break the eggs into a large bowl and whisk until incorporated and season lightly. Carefully pour the mixture over the veggie base. Top with the crumbled goat's cheese and scatter the caramelised onions around the cheese. Add a sprinkle of dried thyme. Cover with foil.
7. Use a large deep sided roasting tray and place the loaf tin into the middle and pour boiling water into the tray to approximately half way up the loaf tin - this is a Bain Marie. The terrine will cook slowly and evenly in the water bath and will not become rubbery. Cook for 40 minutes and then remove the foil and cook a further15 minutes until set and lightly golden.
8. Turn out onto a serving platter and slice thickly. Enjoy.
** Healing Intent: when cooking foods to heal the body it is important to set your intent. The best way to do this is imagine that you are cooking this dish for yourself or for someone you love who is very ill and that this dish is the only thing that will help in their healing. You will find that the way you handle the food will change, and will not only result in a better dish, but you will feel the food actually nourishing your body and spirit.