Tomato Enoki Broth with Ponzu and Runny Yolks
Ingredients:
- 2 organic eggs
- 1 whole organic tomato
- Half a pack of Enoki mushrooms
- 1 slice of ginger, sliced into thin slices
- 2 tablespoon Ponzu – you may want to add more for your preferred taste
- Salt and pepper to season
- Furikake for garnish
- Chili oil (optional for those who like it spicy)
- 1 teaspoon sesame oil
- 1 teaspoon Avocado oil
Method:
- Heat a small pan with avocado oil to high heat and add your ginger to brown for 30 seconds
- Now add your mushrooms and tomatoes and let them cook on high heat for 2 minutes. Season, with a little salt and pepper.
- Move aside the mushrooms and tomatoes and create a space in the middle for you to crack the eggs in. Let the yolks cook in the middle and start scrambling the egg whites into the mushrooms and tomatoes surrounding the yolk. Be careful not to break the yolk.
- Drizzle your ponzu over it. Use a chopstick or tongs to gently stir the sauce into the egg white, mushroom, and tomato mixture.
- Let it boil a little and then turn the heat off. Plate in a shallow bowl with the yolks on top
- Garnish with furikake, drizzle sesame oil, and chili oil and lastly, you can season with a little more ponzu if you like.
- Enjoy with a spoon and fork!!!!!
Chocolate Mint Mousse
Serves: 2
Ingredients
- 1 medium avocado
- 1/2 cup coconut milk
- 1 tbsp. honey
- 1 tbsp. coconut oil
- 1 tbsp. cacao powder
- 8 mm drops of peppermint
Toppings
- 1 tsp. hemp seeds
- 1 tsp. ground flax seeds
Directions
- Cut avocado in half
- Discard the pit and place avocado meat into a high-powered blender or food processor
- Add in milk, honey, mint, coconut oil and cacao powder
- Mix until all is smooth and well-blended
- Top with flax and hemp seeds
Thai Quinoa Salad
by Shalane Flanagan, NYTimes bestselling author X3 Run Fast Eat Slow
Ingredients
- 1 cup quinoa, rinsed and drained
- 2 cups grated carrots (about 2 large)
- 2 cups thinly sliced purple cabbage
- 3 green onions, white and green parts sliced
- 1 cup packed mint leaves, chopped (cilantro works too)
- 1 cup packed basil leaves, chopped
- 1 jalapeño or serrano pepper, seeds removed, minced (optional)
- 1/2 cup roasted peanuts, chopped
Dressing
- 1/4 cup extra-virgin olive oil
- 1/3 cup fresh lime juice (2 to 3 limes)
- 2 tablespoons soy sauce or tamari
- 2 tablespoons honey (or maple syrup)
- 1 tablespoon fish sauce (optional)
Instructions
- Here is a foolproof method to cook quinoa. In a medium saucepan over high heat, bring to boil 1 ½ cups of water and the quinoa. Reduce the heat to low and simmer, covered, for 15 minutes or until all the water has been absorbed. Transfer to a large salad bowl, fluff with a fork, and set aside to cool.
- Meanwhile, put the olive oil, lime juice, soy sauce or tamari, honey, and fish sauce (if using) in a glass jar or bowl and stir to combine.
- Once the quinoa is cool, add the carrots, cabbage, onion, mint, basil, and pepper (if using) to the bowl and toss to combine. Add the dressing and toss again. Taste and, if needed, add more fish sauce or soy sauce.
- Top with the peanuts. Chill in the fridge for at least 1 hour or until ready to serve.
- This salad will stay fresh in airtight glass containers in the fridge for up to 5 days.
Disclaimer
The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.
