Turmeric Scrambled Veggies
Cut the beetroot in half if it is small or into quarters if it is larger, pop it in a roasting pan, drizzle with olive oil and any herb you fancy (I love Fenugreek but just about any ground herb will do). Roast at 200 for about 25-35 minutes. To check it is done, stick a knife in to the flesh and you will be able to pull the knife out easily without it feeling too soft in the centre. A bit of bite is good.
Cut your broccoli up into florets. I try to keep as much of the stem on each head as possible as the stem is loaded with vitamins and fibre. Steam in the usual way you prefer but make sure not to over cook them, they should look a vibrant green when ready. Plunge them into cold water or set them aside whilst you cook the remaining part. It is best to get everything ready before you start cooking the eggs as you don't want to hang around when the eggs are ready you will want to tuck in right away.
Peel and dice the garlic and turmeric root and soften in the melted ghee or butter for several minutes.
Chopped the coloured stems off the swiss chard and add them to the pan. Stir to cook for approx 2 minutes until they start to soften too.
Roughly chop the swiss chard leaves and add to the pan, stirring to wilt the leaves.
Turn the heat down to a gentle heat. Crack in both the eggs.
Give the eggs 30 seconds to start cooking, then break them up a bit with your wooden spoon to blend everything together. Still on a low heat continue to gently stir until the eggs are almost cooked through. Do not over cook the eggs as they will continue cooking once you take the pan off the heat.
Assemble your plate with some generous chunks of beetroot, the broccoli spears and your veggie eggs. A squeeze of lemon and salt and pepper to taste.
What can I say, its not the most beautiful looking dish but it tastes delicious and has loads of nutritional goodies in it. I originally create this dish after reading the book "Eat Yourself Young" by Dietician, Naturopath and Herbalist Elizabeth Peyton-Jones who mentioned that four of her five best youthing foods were beetroot (vitamin/mineral packed detoxifier), garlic (hormone balancer), turmeric (anti-inflammatory) and lemon juice (alkaliser), which I managed to pack into this one yummy plate of goodness.
Ingredients
Directions
Cut the beetroot in half if it is small or into quarters if it is larger, pop it in a roasting pan, drizzle with olive oil and any herb you fancy (I love Fenugreek but just about any ground herb will do). Roast at 200 for about 25-35 minutes. To check it is done, stick a knife in to the flesh and you will be able to pull the knife out easily without it feeling too soft in the centre. A bit of bite is good.
Cut your broccoli up into florets. I try to keep as much of the stem on each head as possible as the stem is loaded with vitamins and fibre. Steam in the usual way you prefer but make sure not to over cook them, they should look a vibrant green when ready. Plunge them into cold water or set them aside whilst you cook the remaining part. It is best to get everything ready before you start cooking the eggs as you don't want to hang around when the eggs are ready you will want to tuck in right away.
Peel and dice the garlic and turmeric root and soften in the melted ghee or butter for several minutes.
Chopped the coloured stems off the swiss chard and add them to the pan. Stir to cook for approx 2 minutes until they start to soften too.
Roughly chop the swiss chard leaves and add to the pan, stirring to wilt the leaves.
Turn the heat down to a gentle heat. Crack in both the eggs.
Give the eggs 30 seconds to start cooking, then break them up a bit with your wooden spoon to blend everything together. Still on a low heat continue to gently stir until the eggs are almost cooked through. Do not over cook the eggs as they will continue cooking once you take the pan off the heat.
Assemble your plate with some generous chunks of beetroot, the broccoli spears and your veggie eggs. A squeeze of lemon and salt and pepper to taste.
What can I say, its not the most beautiful looking dish but it tastes delicious and has loads of nutritional goodies in it. I originally create this dish after reading the book "Eat Yourself Young" by Dietician, Naturopath and Herbalist Elizabeth Peyton-Jones who mentioned that four of her five best youthing foods were beetroot (vitamin/mineral packed detoxifier), garlic (hormone balancer), turmeric (anti-inflammatory) and lemon juice (alkaliser), which I managed to pack into this one yummy plate of goodness.