Green Detox Bowl

Detox greens

Green veggies are chock-a-block full of nutrients, are alkalising and help detox the liver. All particularly useful when you live a busy life.

This dish is a great way to use up any left over veggies hiding in the back your fridge – the more green veggies the better. Add any other veggies you like kale, coriander stems or even fennel into this detox bowl for the perfect breakfast or lunch.

Green Detox Bowl

Serves: 1

Ingredients

  • eggs, lightly beaten
  • 1 tablespoon milk of choice (I used almond milk)
  • 1/2 cup kale leaves, roughly chopped
  • 4 asparagus stems, chopped
  • 2 cherry tomatos, chopped
  • sea salt and freshly ground black pepper, to season
  • coconut oil or goat butter, for frying.
  • 1 small (100g) zucchini, grated and excess water squeezed out.
  • plus any other veggies of choice
  • handful of fresh herbs such as basil and coriander, chopped

Method

  1. In a small bowl, whisk together eggs and milk, stir through the fresh herbs and kale, then season with salt and pepper.
  2. Add oil/butter to a medium fry pan over medium heat. Add in zucchini and asparagus and cook until zucchini has lost most its moisture. Then add the tomato.
  3. Pour egg mixture into the pan, on top of the zucchini and veggies. As egg starts to set around edges of pan move it around and through the pan with a spatula, until just set but still creamy. Season with salt and pepper and serve.

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This Breakfast ebook is perfect if you’re looking for:

+ 20 gluten-free & dairy-free recipes
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+ An overview of smoothies vs juices
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+ A bonus printable shopping list to get you started.

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