Vegan Breakfast


  • 1/4 cup of raisins
  • 3 cups of kale
  • 2 cups of spinach
  •  5 strains of asparagus
  • 1/4 of zucchini
  •  1 tablespoon of coconut oil
  • 1/4 cup of water
  • Salt and pepper to taste
  • 1/4 cup of firm tofu
  • One serving of Nut Thin Crackers


  1. Heat up the sauce pan at Medium with the coconut oil.
  2.  Throw in the raisins, kale,the spinach, zucchini and asparagus. Sauté in the salt and pepper to taste.
  3. add a quarter cup of water and cover.
  4. Stir occasionally and when zucchini it’s tender you’re ready to serve.
  5. Cut the tofu in thin layers and serve over the main course.

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