Breakfast in Bed

  • wholemeal bread rolls with mixed seed
  • eggplant
  • mushrooms
  • zucchini
  • red bell pepper
  • avocado
  • asafetida
  • white pepper powder
  • lemon
  • balm leaves



I slice them to long, 5 mm thin slices. I season them with asafetida and white pepper and grill them on a griddle pan.


Eggplants and mushrooms

I chop and roast them in a non-stick pan until they get soft on the inside but crunchy on the outside. I blend them into a thick pate.


Red pepper

I slice it and use fresh.



I toast them and sometimes add a few drops of olive oil, sometimes not (it has a high amount of calories, plus we don’t need more fats in this meal, because avocado has enough healthy fats).



If life serves you lemons, make a lemonade 🙂 And find some balm leaves for fragrance.


Spread the eggplant and mushrooms pate to the rolls, fill with the rest, eat and take some more rest. Or better still, make love :)


Chef Kamala

Comments are closed.