I adore my green juice breakfasts. They’re pretty much a daily staple. Starting the morning with a high alkaline, energy boost is better than any caffeine fix I’ve ever tried. There are occasions, especially at weekends or if I’m training lots, when I’ll drink my fresh green juice and follow it with a tasty brunch time treat.
This breakfast combination is as healthy and healing as it is flavoursome and filling. I could fill the entire page with the benefits of turmeric. I’d go as far as to say it may be the most effective nutritional spice supplement in existence.
My friend Craig is a little obsessed with it! It was Craig adding turmeric to omelettes that first got me cooking with this incredible super spice.
It’s been used in India for thousands of years as a spice and medicinal herb. Curcumin is the active ingredient in turmeric. It has super powerful anti-inflammatory effects and is a super strong antioxidant. The body isn’t great at absorbing curcumin so it’s best to add some black pepper to your recipe. Pepper contains piperine, a natural substance that can enhance the absorption of curcumin by 2000%
Long a symbol of longevity in Asia because of their health-promoting properties, shiitake mushrooms have been used medicinally by the Chinese for more than 6,000 years. The power of this particular food on the immune system can not be under estimated. They are one of the cleverest, immune regulating foods on the planet. On the one hand, numerous studies have shown the ability of whole shiitake mushrooms to help prevent excessive immune system activity. On the other hand, an equal number of studies have shown the ability of shiitake mushrooms to help stimulate immune system responses under certain circumstances. In other words, from a dietary perspective, shiitake mushrooms appear able to enhance immune function in both directions, giving it a boost when needed, and cutting back on its activity when needed.
10 chestnut mushrooms
Handful of shiitake mushrooms
Flat teaspoon of turmeric
4 Tablespoons coconut oil
Black pepper & himalayan salt (to season)
100g halloumi cheese
Handful of sunflower seeds
Warm 2 tablespoons of coconut oil in a small saucepan, once melted add the mushrooms and a little water to cover the base of the pan. Throw in some thyme, twist in a little black pepper & himalayan salt and continue warming the mushrooms. It’ll take 5-10 mins to cook the mushrooms through. They should be cooked but still firm. I like to serve them on mini skewers.
Lift the mushrooms out of the pan and place them on a paper towel to dry off any excess oil. There should be a little coconut oil, water and thyme left behind in the pan. Beat 4 eggs and add them to the liquid in the saucepan. Continue to warm the egg mixture stirring with a spoon, add the turmeric (be careful not to spill any – it colours everything yellow!) The scrambled eggs won’t take long to cook. Once cooked, add a couple of teaspoons of organic wholegrain mustard and stir through.
In the meantime warm a little coconut oil in a heavy base frying pan. Thinly slice the halloumi, once the oil is hot carefully add the slices to the pan and throw in some sunflower seeds. After a couple of minutes flip the slices and fry until lightly golden brown. The seeds should toast nicely too.