This is one of our favorite breakfasts when agni (digestive fire) is strong and steady. You will know your agni is robust enough to digest, absorb, and assimilate this meal if you experience a pleasant anticipation for food by around 8:00 am and are not showing any signs of indigestion (gas, bloating, or reflux). If your appetite is lower, chose something like warm mushroom broth with fresh herbs or a spiced apple instead.
This is an easy and nourishing recipe we love to make for friends. Because it’s such a crowd fave, we often refer to is has THE Breakfast or Cultivate Breakfast. We hope you like it too!
Ingredients
1⁄2 bunch kale
1 tsp Ghee
1⁄4 tsp coriander seeds (crushed/powdered)
1⁄4 tsp fenugreek seeds (crushed/powdered)
1/8 tsp black mustard seeds
Lemon wedge
1 egg
a sprinkle of Turmeric
1 slice fermented rye bread
1⁄4 Avocado
1 Tbsp red sauerkraut
Mineral Salt + Pepper
Method
De-stem kale, chop in to strips and rinse.
Add 1 tsp ghee to pan, and allow to get hot. Then add coriander, fenugreek and mustard seeds.
Simmer for 30 seconds.
Add kale, stir and cover for 5 minutes.
Then, add 2 pinches salt and the juice of the lemon wedge. Continue to simmer for a few minutes, stirring occasionally.
In another small pan, fry egg in ghee. Top with a pinch of salt, cracked pepper and a sprinkle of
turmeric.
Meanwhile, toast rye bread well. When done, spread with ghee or avocado and add pinch of salt.
Build your bowl with the lemony kale, egg, a scoop of red kraut, sliced avocado and toast.
Stack each bite on top of your toast — and enjoy thoroughly.
Because eggs are a bit inflammatory by nature, consume no more than 4-5 eggs each week. And, when you do, always add a little turmeric and black pepper to balance the inflammatory and mucus forming properties.
