Directions:
Crack eggs into a bowl. Add water and sea salt, and blend with a wire whisk. (Do not over-whisk or the omelet will be tough). Add egg mixture and scatter 1 tablespoon parsley, finely chopped, 1 tablespoon chives, finely chopped, and 1 tablespoon thyme or other garden herb, finely chopped, over omelet as it begins to cook. Tip pan to allow egg to cover the entire pan. Cook several minutes over medium heat until underside is lightly browned. Lift up one side with a spatula and fold omelet in half. Add pinch of sea salt.

Source: Sally Fallon, author of Nourishing Traditions

Yield: 12 muffins

Ingredients:

1¼ cups freshly ground or soaked spelt, kamut or whole wheat flour

¾ cup water mixed with 1 tablespoon of yogurt

1 cup blueberries, fresh or frozen

1 egg, lightly beaten ‚Ä®
1/4 teaspoon fine Celtic sea salt

½ cup extra-virgin coconut oil 

1/3 cup honey ‚Ä®
2 teaspoons baking powder ‚Ä®
1 tablespoon fresh grated ginger‚Ä®
1 teaspoon ground ginger‚Ä®

Directions:
Mix flour with water and yogurt and let stand overnight. Mix in remaining ingredients. Pour into well-buttered muffin tin about 3/4 full. Place 5-7 blueberries on each muffin. Berries will fall partway into the muffins. Preheat oven to 400 degrees F. Bake for 15-20 minutes. Note: 1 cup buckwheat flour or cornmeal may be used in place of 1 cup spelt, kamut or wheat flour.


Source: Sally Fallon, author of Nourishing Traditions