Earlier this month, What Doctors Don’t Tell You reported on the importance of selenium and vitamin K  to healthy ageing. It prompted us to check on what we ate with useful amounts of these two substances. Naturally, we started with the first meal of the day: breakfast.

First we found that a useful source of vitamin K is fresh leafy green vegetables. Second, we found that selenium is found in eggs.

So we saw no need to change from our most regularly-eaten breakfast of:

1.       Omelet filled with steamed freshly-harvested Swiss chard.

2.       An accompanying freshly harvested leafy salad. Today it comprised of leaves of red lettuce , parsley, golden oregano, purslane, rocket, mint, nasturtium, garlic onion, chives, red  perella, pineapple sage, kalanchoe plus chopped onion. Our home-produced cold pressed extra virgin olive oil was poured over the top. 

Beverages were a glass of diluted home-produced kombucha and a Moroccan-style mint infusion with the mug filled with leaves of mint and a leaf of stevia ,as the sweetener, before pouring in the hot water.

Naturally all the items were produced ecologically in our garden just a few meters from the kitchen door. If any reader thinks we could improve on this, please let us know.

Clodagh and *** Handscombe.  Practical holistic gardeners and authors living in Spain.

See their website www.gardeninginspain for more information and details of their books.