Organic Brunch Treat: Guest blog post by Heba

After enjoying and savoring every mouthful and eating real sloowwww… chewing the deliciousness out of each morsel of this yum brunch lunch I was inspired to make after reading Rebekah Winquest’s recipes on her super-informative website, (a new favorite of mine), I am reminded of the ‘Slow Movement’ post I wrote a while ago on the TED talks video. 

I used to get bloated out easily after eating a very reasonable portion of (usually raw) super-healthy food, and was unable to drop weight fast enough,… although I was doing everything else right. I was so mystified for a long time, puzzled, and frankly, quite annoyed! – until one day a lightbulb went off after reading a whole lot about the importance of chewing. We’ve all heard this oft-repeated gem of wisdom before, but how many of us actually listened? I cannot emphasize enough what a drastic difference this one element of healthful living has made on me. 

I know now that, even if what I eat is not super-healthy (90% perfect, 10% not!) I will always, always take my time eating and chew it all the way down, taking full, relaxed breaths in between each bite and feeling like I am on vacation – because for the first time my tummy is just as flat at the end of the meal as it is at the beginning, and to me that’s a good deal  

Use 1 tsp of ghee/coconut oil, in warm pan, add 1 sliced leek, sautee, add 1 sliced carrot, sautee until tender and leeks slightly caramelized.. Add 3 cloves garlic thinly and thickly sliced. Lower heat. Whisk 3 organic free range eggs with a fork, add sea salt, black pepper, 3/4 tbsp turmeric, 1/2 tsp sweet pepper powder, 1/3 tsp cayenne pepper, dash of dried thyme. Set aside. When veggies are tender and the heat is still medium low slowly pour the seasoned egg mixture into the pan. Fold delicately and let cook until still slightly wet but set. Remove from heat. Slice some firm organic goat cheese up into little bits and sprinkle over eggs, allowing it to melt into it (I forgot to add it earlier while the eggs where cooking.. next time!)

I used almost one cup of leftover brown rice which I sauteed in the same pan as the eggs were in with some delicious organic butter and a sprinkle of sea salt. I put the heat up to get the rice a bit crispy – this way it tastes, nutty, buttery, and delicious!

 Then I chopped up some fresh organic peppery aragula, thinly sliced one organic cucumber, chopped up a handful of organic dill (all fresh from yesterday’s shopping jaunt to my fave shop Naturalny Sklepik which I told you guys about here ) and finally, finely chopped half a clove of organic garlic – crunchy, flavorful, and so different to regular garlic! - delicious and a super-food., and placed the whole lot onto onto a nice white dinnerplate. 

I made a dressing out of 3/4 cup plain organic yogurt, 1 tsp dijon mustard, 1 tsp organic (raw if possible) honey, 1tbsp chopped dill,  dashes of sweet red pepper powder and cayenne pepper, 1/2 tsp of black pepper, and a little sea salt to taste. 

Onto the plate I placed a few slices of smoked trout for some flavor explosions.. mmm. I put the sauce all over the smoked trout and aragula mixed salad and ate it alongside the eggs with caramelized veggies and buttery brown rice. Sloowwwlyyyyy. 

Enjoy, Go Slow, and Energize!

Love,

Heba