This is an impressive breakfast/brunch dish – a bit of a twist on Eggs Benedict, using healthy ingredients. Eggs are a great part of a balanced diet as long as they are the right type that yields ‘good’ fats. Eggs naturally contain high-quality protein, shown to prevent hunger, and are rich in nutrients good for eye and brain health. Baking eggs can be a much healthier option than frying, as no oil or butter is added.
Salmon Patty Bake
“Fish hamburgers” with a twist: baked instead of fried! The health benefits of the omega-3s in the salmon and polyphenols in the seasonings are elegantly presented in this delectable combination of classic tastes.
Cream of Asparagus & Mushroom Soup
Unlike most cream soups, this is made without adding any dairy or similar ingredient. The mushrooms and asparagus give it a nice creamy taste after being run through the blender, while being a good source of fiber. Vegan-friendly and gluten-free.
Beet Kvass
1. Peel and cube 3 medium organic beet roots.
2. Place cubed beets in a half-gallon glass jar.
3. Pour in 1/4 c whey and 1-3 tsp. sea salt.
4. Add filtered water to fill the jar.
5. Cover and keep at room temperature out of direct sunlight for about 2 days.
6. Stir and place in fridge to get cold.
Note: You can re-fill the bottle with filtered water once you get almost to the bottom to ferment one more batch. Throw away the beets after the 2nd filling. This is a great blood tonic.
To make whey: place about 2 c yogurt in a cheesecloth filled strainer and leave all day or overnight, covered. the yogurt in the strainer will become cream cheese with which you can add ingredients to for more flavor and the drippings are your whey.
