Breakfast is such an enjoyable meal of the day, don’t you think? After having not eating for 12+ hours, your body has fully digested the meal from the night before and is ready to be filled again with nourishing and satiating ingredients. So what better way to fill your body’s desires than with a bowl full of mineral dense vegetables?
Many people picture breakfast and see eggs, potatoes, and bacon. Or perhaps you’ll go a sweeter route and enjoy some oatmeal or yogurt and fruit. Most of the time, however, you won’t see people eating vegetables for breakfast. Why is that? Perhaps we have been trained to stay away from vegetables because they are good for us, and we are prone to rebel against things that are good for us. Or maybe because we didn’t grow up eating them and enjoying them daily so why would we start now? The point is, I think we need to re-think breakfast because after all, you are breaking your fast and it should be with the highest quality ingredients.
This recipe was created because I don’t think there are enough vegetable-dense breakfasts out there. I want people to be inspired by the beautiful colors veggies have to offer to actually start enjoying them in the mornings. If there were more options for what kinds of vegetables and vegetable combinations one may eat for breakfast, perhaps the skeptics will change their mind and learn to enjoy them! Your first meal doesn’t have to consist of cereals, grains, starchy foods, processed meats, or high sugar fruits; in fact they probably shouldn’t. You can set the stage for the rest of your day by starting with an array of colorful vegetables that your body will love.
In the current issue of Pathways Magazine, author John Marc puts it simply, “As we begin to practice the art of vegetable preparation and consumption with an authentic love for it, we will impress those we love in a healthy, lasting way.” Not only are we then feeding ourselves a nutrient-dense meal, but when we learn to love vegetables, truly and fully, our family will be inspired to do the same. Children and vegetables? Yes, it can be so!
Let us bring these beautiful plants into the light and out of the shadowy corner we have put them in for so long. Let us love them, from seed to sprout to plant to plate, and honor their beauty, vitality, and nutritional density. I believe starting your morning with vegetables sets the stage for continual appreciation throughout the rest of your day. As Marc states most truthfully, “He or she who loves vegetables eats them for breakfast!”
So join me in this colorful bowl of plants. Get inspired and try your own combinations. After all, this is only just the beginning!
What You’ll Need:
- 1/2 sweet potato, rinsed and cubed (with skin)
- 3 leaves of Swiss chard, chopped discarding the lower part of the stems
- 1/4 avocado, skinned and sliced
- small handful of alfalfa sprouts (or other favored sprouts)
- Forkful of sauerkraut
- 1 pastured egg, soft boiled and peeled
- coconut oil, butter, or avocado oil for cooking
- sea salt and black pepper
What to Do:
- Preheat oven to 400° and prep your sweet potato.
- Place cubed sweet potato on a baking tray with about 1 T drizzled oil or butter and a pinch of sea salt. Bake at 400° for about 30 minutes or until soft. Set aside
- Bring a small pot of water to a boil. Once water is boiling, add your egg and boil for 3 minutes exactly. Remove from boiling water and cool down under cold water from the faucet. Once cooled, peel your egg gently.
- Meanwhile, in a sautée pan, melt 1 T butter or oil. Sautée Swiss chard over medium-low heat for a few minutes until it is nice and wilted. Add salt to taste and set aside.
- Take a serving bowl and add sautéed Swiss chard, roasted sweet potato, sprouts, sauerkraut, and sliced avocado. Top with your soft boiled egg and season with salt and pepper.