Thursday, October 20, 2011

Breakfast Stir Fry

In my quest for better health through food I've been reading Minding My Mitochondria by Dr. Wahls.  She is a physician who went from living in a wheelchair due to MS to riding a bike in six months through radical diet changes.  In her book, her diet roughly follows Paleo but with the emphasis on vegetable consumption rather than meat consumption.  She recommends nine, that's right NINE, servings of fruits and vegetables a day; three cups of leafy green veg, three cups of colored veg and three cups of mixed fruits and veg.

In order to come even close to this, juicing needs to be done daily and I've been eating spinach with my eggs in the morning.  Today I decided to add a bit of variety and came up with this delightful and easy breakfast.

BTW, I use pastured butter because of the nutrients it has.  According to Weston Price the fats are required by our bodies to aid in proper digestion.

serves one

1 leak leaf
1 large collard green leaf
1-3 leaves of kale
a fistful of portabello mushroom (i used the stalk from a giant one I grilled for dinner last night)
2-4 stalks of asparagus
pastured butter
2 free range eggs
2-3 leaves of fresh sage
drop of pastured milk
salt and pepper

  1. Wash and dry the kale, collard greens and leaks.  A salad spinner works great for this.  Take extra care with the leak since they are dirt magnets.
  2. Roll up the leaves and slice into thin strips discarding the tough middle vein/stem.
  3. Dice the mushroom and asparagus into bite size pieces.
  4. Beat the eggs in a bowl, add a drop of milk, rip the sage and add that, add some fresh ground pepper
  5. Saute the mushroom, leak and asparagus in butter until mushrooms start to soften.
  6. Add the kale and collard greens and saute until wilted.  The greens should cook down to about half the original volume.
  7. Load the vegetables onto the serving dish.
  8. Add more butter to the pan and make scrambled eggs.
  9. Serve with the vegetable.  Salt and pepper to taste.

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