1Preheat the oven to 325°F. Line two to three large baking sheets with parchment paper.

2Put the quinoa into a strainer and rinse under cold running water. Add to a saucepan with 2 cups water. Bring to a boil, cover, and simmer for 12 minutes or until al dente.

3Strain and transfer to a mixing bowl. Add the oats, buckwheat, seeds, coconut, walnuts, and cinnamon.

4In a small saucepan, gently heat the syrup, oil, and vanilla until combined. Stir into the quinoa mixture and let soak for 10 minutes.

5Spread out to ¹/₂ inch thick on the baking sheets. Bake for 20 minutes, then stir. Reduce the oven temperature to 275°F and bake for 20 minutes, then stir. Cook for an additional 20 minutes.

6Combine the raisins and apricots and divide equally among the baking sheets. Let cool completely, then transfer to an airtight container, or serve.

1Put the sunflower seeds and buckwheat groats into separate large, clean glass jars with a pinch of salt. Cover with 3¹/₂ cups of filtered water and let soak for 8 hours. Drain and rinse the contents, plus the jars.

2Put the seeds and groats back into their jars and let stand, uncovered, to sprout for 2–3 days. Rinse twice daily in a strainer under cold running water, then return to the jars. Sunflower sprouts are ready when they’re about ¹/₂ inch long; buckwheat sprouts are a little shorter.

3Combine the sprouts, seeds, dried fruit, and cinnamon in a mixing bowl.

4Divide the rawnola between two bowls and serve with almond milk and a little raw honey drizzled on top, if desired, with the prepared fruit on the side.

1Soak the amaranth in 2 cups of water with 1 teaspoon salt for 8 hours, then drain and rinse.

2Preheat the oven to 350°F. Line a shallow 9 × 13-inch baking sheet with parchment paper.

3Put the amaranth into a food processor with the oats, dried fruit, seeds, and cinnamon. Process briefly to combine.

4Melt the coconut oil and maple syrup in a small saucepan over medium heat. Stir in the nut butter or tahini, remove from the heat, and add the banana.

5Add to the amaranth mixture and process to combine. Spread out evenly on the sheet, pressing down with the back of a spoon. Bake for 45 minutes or until a knife inserted into the center comes out clean. Place the sheet on a rack to cool for 10 minutes.

6Spread with chia preserves, then sprinkle with the berries and nuts, pressing them in so they stick. Let cool completely before cutting into bars.

1Press the coarsely chopped spinach, kale, celery, cucumber, and broccoli through a juicing machine.

2Pour the juice into a high-speed blender or processor with the lemon juice, avocado, watercress, and matcha powder, if using. Blend until smooth.

3Sweeten to taste with raw honey, pour into two glasses, and serve.

1Put the smoothie ingredients into a high-speed blender or food processor and process until smooth. Transfer to two bowls.

2Lay the mango slices in a starburst pattern over half the surface, then arrange the almonds, raspberries, pumpkin seeds, and mulberries in stripes on the other half.

1Put the smoothie ingredients into a high-speed blender or food processor and process until smooth.

2Pour into two bowls and arrange the toppings on the surface in stripes.

1Put the smoothie ingredients into a high-speed blender or processor and process until smooth. Taste and add raw honey, if needed.

2Pour into two bowls, then arrange the topping ingredients in stripes across the surface.

1Put the oats, hazelnut milk, banana, maple syrup, cacao powder, and hazelnuts into a saucepan over medium heat. Bring to a boil, stirring all the time with a wooden spoon.

2Reduce the heat and simmer for 5 minutes, stirring often, until the oatmeal is the consistency you prefer (add more hazelnut milk, if you want it a little runnier).

3Transfer to bowls and serve immediately, sprinkled with the topping ingredients, and drizzled with more maple syrup, if you prefer.

1Preheat the oven to 350°F. Line a 9 × 5 × 3-inch loaf pan with parchment paper.

2Combine the flours, baking powder, cinnamon, and dry coconut in a large mixing bowl.

3Gently heat the oil and syrup in a saucepan over medium heat, add to the flour mixture, and stir well.

4In another bowl, whisk together the eggs, nut milk, and vanilla. Gently fold into the flour mixture.

5Pour the batter into the pan and bake for 1 hour or until golden brown and a knife inserted into the center comes out clean. Let cool in the pan for 10 minutes, then turn out on to a wire rack to cool.

6Put the berries into a saucepan with ¹/₂ tablespoon filtered water and bring to a boil. Reduce the heat, simmer for 5 minutes, then mash with a fork.

7Toast the slices of loaf lightly, if preferred, then serve with the berry coulis and topping ingredients.

1Soak the quinoa for 8 hours in 3¹/₂ cups of filtered water with 2 teaspoons salt, then drain and rinse.

2Preheat the oven to 350°F. Line the bottom and sides of a 9 × 5 × 3-inch loaf pan with nonstick parchment paper.

3Put the quinoa into a food processor or blender with the maple syrup and process to a smooth batter.

4Add the flour, baking powder, salt, and maca powder, if using, and process until combined. Gradually add 1 cup of filtered water.

5Transfer to a large mixing bowl, add the seeds, and stir to combine, then fold in the eggs. Pour into the prepared pan and sprinkle with the extra seeds.

6Bake for 1 hour or until golden brown and a knife inserted into the center comes out clean.

7Let cool in the pan for 5 minutes. Turn out onto a rack and let cool completely before slicing.

1To make the nut cream, put the ingredients into a blender or processor, and process until combined. You may need to stop the machine occasionally to push the mixture down with a spatula. Gradually add 2 tablespoons of hot water to achieve a thick, creamy consistency. Season with salt and black pepper.

2Toast the bread and spread with nut cream. Top with the avocado, tomatoes, nori, seeds, and basil.

1Put the kale and beans into a steamer over high heat and steam for about 4 minutes, until the kale begins to wilt.

2Meanwhile, toast the bread under the broiler.

3Heat the oil in a small skillet over medium heat. Crack the eggs into the pan and cook, stirring occasionally, until cooked through.

4Spread the toast with the hummus, then layer with the kale and beans. Add a squeeze of lime, followed by the scrambled egg, seasoning, and a pinch of cayenne to taste, if desired.

1Heat the oil in an 8–10-inch lidded skillet over medium heat. Add the onion and cook gently for 2 minutes, until translucent.

2Add the garlic and spices and cook for 2 minutes before adding the sweet potato. Stir, reduce the heat to low, and cook with the lid on for 10 minutes.

3Add the vegetables and a dash of water and stir well. Replace the lid and cook for 2–3 minutes, until the kale and spinach have started to wilt.

4Meanwhile, whisk the eggs and milk together in a bowl and season with salt and black pepper.

5Spread the vegetables evenly in the skillet and pour the egg mixture over the top. Cook without the lid for 10-15 minutes, until the bottom of the frittata has set.

6Preheat the broiler to medium and place the skillet underneath for 4–5 minutes to set the top. Remove from the broiler, cut into wedges, and serve.

1Put the ingredients for the salsa into a small bowl, stir to combine, then set aside.

2To make the fritters, put the flour, baking powder, and paprika into a large mixing bowl.

3Whisk the egg and milk together in a separate bowl and season with salt and black pepper. Combine with the flour mixture using a wooden spoon.

4Add the corn kernels, red bell pepper, scallions, chile, and cilantro. The batter should be stiff.

5Heat 1 tbsp coconut oil in a skillet over medium-high heat. Spoon 2 heaping tablespoons of batter per fritter into the pan and spread each to about ¹/₂ inch thick (you’ll probably have to do this in two batches and add more coconut oil to the pan). Cook for 2 minutes or until golden brown, then turn with a spatula and cook for an additional 2 minutes.

6Remove the fritters from the pan and serve with the salsa on the side.

1Put the oats, eggs, cottage cheese, cinnamon, baking powder, and maca powder, if using, into a high-speed blender or food processor and process to a smooth batter.

2Transfer to a mixing bowl, gently stir in the blueberries, then let stand for 10 minutes; the mixture will thicken.

3Heat 1 tsp coconut oil in a skillet over medium heat. Spoon 2 tablespoons of batter for each pancake into the pan and spread to ¹/₂ inch thick (you’ll probably have to do this in two batches and add more coconut oil to the pan). Cook for 3–4 minutes or until golden brown, then turn with a spatula and cook for an additional 3–4 minutes.

4Transfer to a plate, sprinkle with the berries, seeds, nuts, and cacao nibs, drizzle with the syrup or honey, and serve with dollops of plain yogurt.

1Put the cooked brown rice into the bottom of a large glass jar, then layer the spinach and watercress, red bell pepper, egg, peas, edamame, beet, hummus, and sprouts on top.

2Season with salt and black pepper and drizzle olive oil and apple cider vinegar generously over the whole thing. Seal with the lid, grab a fork, and your breakfast is good to go.