Sweet Potato Avocado "Toast" with Poached Egg

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This is a heart and satisfying breakfast option that's sure to keep you energized for hours. 

Ingredients:

  • 1 Sweet Potato (large)
  • 4 Egg (pasture-raised, organic)
  • 1 Avocado
  • Sea Salt & Black Pepper (to taste)

Directions:

  1. Trim the pointy ends off the sweet potato then lay it on its side on a cutting board. Slice it lengthwise into 1/4 inch slices.
  2. Pop the sweet potato slices into the toaster and toast twice. You may need to toast a third time depending on your toaster. If you do not have a toaster, set your oven to broil and bake on a sheet for 3 - 6 minutes per side, or until golden brown.
  3. While the sweet potato toasts, carve the flesh of the avocado out into a bowl. Season with a pinch of sea salt and black pepper and mash with a fork until smooth and creamy.
  4. Poach, fry or hardboil the eggs.
  5. Spread the mashed avocado over the sweet potato toasts and top with cooked eggs. Season with sea salt, black pepper and/or red pepper flakes. Enjoy!

Cilantro Macadamia Pesto

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A heavy metals screening revealed that I have high concentrations of mercury, lead and a few other unwelcome metals hanging around messing with my mojo. Not fabulous news, but a good reason to seek out foods to support my detox protocol and help my bod get rid of all that nasty crud. There are many foods high in certain vitamins, minerals and chlorophyll that can help rid the body of toxic metals. Luckily I love most of these, namely cilantro, dark leafy greens, berries, cucumber and asparagus, so I'm taking this as an opportunity to enjoy these delicious foods as often as possible!

Cilantro is particularly helpful in elimination of heavy metals and it happens to be one of my favorite herbs. When thinking of ways to get the most bang for my cilantro buck, pesto immediately came to mind. Pesto is one of my favorite sauces because of its rich flavor and versatility. This is my dairy-free variation on a traditional pesto which uses basil, garlic, pine nuts and parmigiano-regiano or pecorino.

I hope you'll enjoy this rich, refreshing, detoxifying, vegan pesto sauce! I shared this recipe on New Day NW's Wellness Wednesday as a dip for raw veggies or gluten-free crackers. It's also delicious on grilled wild fish, organic free-range chicken, or a burger (especially tasty on veggie burgers). This stuff is addictive! My husband calls it "the crack", so consider yourself warned ;-). Bon apetit! 

Ingredients:

Makes about 1/2 cup

  • 1 cup packed fresh organic cilantro leaves (about 1 bunch)
  • 1/3 cup organic extra virgin olive oil
  • 2-3 garlic cloves
  • 1/4 cup macadamia nuts, roasted
  • 1/4 tsp Himalayan salt (add more or less to taste)
  • 1/8 tsp ground cumin
  • 1/2 lime, juiced (add to taste 1 tsp at a time)

Preparation:

  1. Combine the cilantro, garlic, and macadamia nuts in a food processor and pulse until finely chopped.
  2. Add the olive oil and blend until smooth.

  3. Add the lime juice 1 tsp at a time, tasting as you go until you reach the

    desired tartness. I usually use 2-3 tsp.

  4. Refrigerate in a glass container and allow to warm to room temp before serving. 

Enjoy!