Recipe of the Month November 2019

Rich in Vitamin D!

Tahini Egg Bowl – recipe from Mary Houser, found in Nutrition by Nathalie

Ingredients:

• 1/2 ripe avocado, sliced
• 2 eggs
•  2-3 cups curly kale, chopped
• 1 clove garlic, minced
• 1 Tbsp coconut oil
• 1 Tbsp tahini
•  1/2 Tbsp gluten free tamari
• sesame seeds
• red pepper flakes

Directions:

1.   Bring a pot of water to a simmer to poach your eggs.

2.   Heat coconut oil in a pan over medium heat. Add the minced the garlic, kale, tahini and tamari and sauté for a couple of minutes until the kale has wilted.

3.   While the kale is being sautéed, poach your two eggs. (Don’t forget to add a few drops of vinegar to your simmering water to keep the eggs intact! You can also boil, scramble, fry your eggs — whatever preparation you enjoy)

4.   In a small pan over low heat toast your desired amount of sesame seeds. This will take a few minutes.

5.   Place the sautéed kale in your bowl. Top with poached eggs and sliced avocado.

6.   Sprinkle the toasted sesame seeds over your eggs and add a dash of red pepper flakes to your sliced avocado.

7.   Drizzle extra tahini on top of your bowl and enjoy immediately!