Anyway, I mostly pass recipes on, and I’d like to do that today with a “spinach scramble.” I enjoyed a version of this dish—I enjoyed it a lot—at the beautiful Stanford Inn by the Sea in Mendocino, California, when I was out there weekend before last for the Vibrant Living Expo. And thanks to a Twitter contact, I’ve been led to a video of this simple recipe done by the charming raw food chef Ani Phyo, author of Ani’s Raw Food Kitchen: Easy, Delectable Living Foods Recipes. This is such a great dish because most kinds of breakfasts, other than the traditional bacon and eggs, are sweet. Think about it: yogurt, a muffin or scone, cereal (usually sweetened), fruit, a smoothie — all sweet. Sometimes you just wake up and want food, not dessert. This fills the bill in a delicious and healthy way.

Ani calls her recipe “Spanish Breakfast” and it’s done in two parts. Here’s all there is to it (the instructions are mine, deduced from the video):

“Love the Chicks Pate”

1 cup almonds, dry

1/2 cup sunflower seeds, dry

1/4 tsp. sea salt

1 tsp. turmeric

1/2 cup filtered water

Blend the dry ingredients and spices until it’s a coarse meal; then mix in the water until you’ve created a paste. (By “dry” on the nuts and seeds, she means either soaked and then left to dry; or simply unsoaked. A lot of people like to soak nuts and seeds to make them more digestible and deactivate the enzyme inhibitors present in unsoaked nuts and seeds.)

“Spanish Scramble”

1/4 cup cilantro

1/2 cup tomatoes, diced

2 Tbls. scallions, chopped

1 batch Save the Chicks pate

Dash black pepper

Salt 

1/2 cup spinach per serving

Mix the cilantro, tomatoes, pepper and salt into the pate. Scoop a sizable “dip” of the Spanish Scramble onto a bed of spinach. Serves two with some Scramble left over. 

Here’s a link to the video so you can actually see Ani preparing this: 

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