It’s been a few weeks since our last post… my bad. For those of you who don’t know, I (Jacqui; I usually write the posts and design some recipes, Nikki styles and takes the photo’s and Georgia does the other half of the recipes) started a medical degree at Sydney University this year, and we had our first major exam last week. To be honest, it was a lesson in balance and forgiveness. I lost it there for a bit. I spent too much time pondering the spirometry patterns for restrictive and obstructive lung disease than looking after myself. We all do it sometimes. As we get busier and take on more and more, the basic stuff sort of gets lost in the pile. This can be forgiven for short periods of time, our bodies have an amazing ability to adapt. However, if we continue down this path, like a mathematician that forgets basic algebra, we start to see cracks in our equations.
It starts with things like feeling tired more than usual, maybe you notice your mood changing, then it progresses and you notice you are getting sick more often. Not looking after yourself is just another form of stress on the body. Like any stress, it will respond by using all of its resources in trying to outrun the stress. This means you are constantly in a state of deprivation. There is less immune protection, growth stops, libido wanes and if that is not enough, you start to look older. The body stops trying to repair itself and focuses more on survival. After all, a thousand years ago when that stress might have been a lion chasing after you, you don’t need to look good to outrun a lion (…your butt does maybe).
This actually has a lot to do with this recipe (funnily enough). Greens are an easy way to sneak loads of antioxidants into your diet. Antioxidants are what our body uses to fight oxygen free radicals, which basically age us. When we are stressed, we produce more of these free radicals. Therefore during stressful times, we actually need MORE nutrition than normal. Unfortunately (like it was for me), it is often the other way around. I find the best way to combat cravings is to close my eyes and concentrate on 10 deep breaths. Then I remind myself that I can eat something nutritious the next meal time. I find it cuts the intensity out of the craving and brings back some self control. Another tip: when we are stressed, we use more brain power. Our brain normally uses 20% of our energy needs, so if you are going through an intense time, you will probably need to eat a little more. Listen to that and the cravings won’t be so bad.
This recipe is a homage to my favourite cafe in Byron Bay, Bayleaf. If you are ever in the area, you have to hit up this locals favourite. This is my take on (in my opinion), the best dish on the menu. We hope you enjoy.
Green breakfast with poached eggs
- ¼ cup raw buckwheat
- 1 small floret broccoli
- Handful of kale
- Handful of rocket
- 4 shallots
- 1 thai chilli
- ½ bunch fresh parsley
- Handful of pepitas, sunflower seeds and pistachios
- ½ avocado
- Juice of 1 lemon
- Salt and pepper to taste
- 2 organic, free range eggs
- First, soak the buckwheat in filtered water for at least 1 hour or overnight.
- When ready to prepare, rinse buckwheat with a strainer, empty into a pot with ½ cup water. Bring to the boil and cook for approximately 10 minutes until just tender. Drain any excess water and leave to stand.
- Steam broccoli for 5 minutes (should still be crispy). Leave to cool.
- Roughly chop kale, rocket, broccoli, shallots, chilli and parsley. Mix in a bowl.
- To the bowl add the pepitas, sunflower seeds, pistachios and buckwheat.
- Chop avocado and add.
- Top with lemon juice and salt and pepper. Mix and taste.
To poach the eggs:
- Bring a pot of water (deep enough to drop eggs into) to boil. Then turn down heat until bubbles are no longer forming and water is still.
- Crack eggs into two separate small bowls or mugs.
- One at a time, gently drop eggs into pan.
- Cook for approximately 4 minutes for a soft yolk (it depends on the size of the eggs – I wait until the whites are white).
- When they are ready, use a spatula to take them out and place them on a plate lined with a kitchen towel to dry.
To serve: place eggs over the green mixture, sprinkle with salt and pepper and voila!