These soft scrambled eggs bring memories from Paris. Whenever I am in Paris, I always order soft scrambled eggs for breakfast. They are so fluffy and super yummy. I made my own version without using dairy while still achieving the same creaminess. In this recipe, I use ghee (high smoke point 485 degrees) instead of butter. Ghee is a type of clarified butter that is heated, reduced & triple-filtered out and what you’re left with is the pure healthy fat, which is lactose free & dairy free, good for digestion and metabolism. I also use a splash of unsweetened almond milk in place of heavy cream which many restaurants typically add to scrambled eggs. If you don’t have almond milk at home, a tablespoon of water will do just fine! The eggs have a beautiful yellow color from the turmeric. Whenever I cook with turmeric, I always add black pepper. Curcumin is the most active compound in turmeric. It’s a strong antioxidant and has anti-inflammatory, antibacterial and anti-fungal properties. The black pepper contains the bioactive compound piperine, which boosts the absorption of curcumin. So whenever you add turmeric to your dishes, make sure to add a little bit of black pepper as well.
Scrambled Eggs A La Nedi
- 2 egg whites
- 1 whole egg
- 1 tbsp unsweetened almond milk
- 1 tbsp VioLife vegan feta, crumbled (regular feta or goat cheese can be used as well)
- 1/4 tsp turmeric
- pinch of black pepper
- 1/2 tsp ghee
- vegan cream cheese
- chili flakes
- sea salt
- STEP 1. In a small bowl, lightly beat the eggs.
- STEP 2. Add the almond milk, crumbled vegan feta, turmeric and black pepper. Whisk with a fork.
- STEP 3. Heat ghee in a skillet over over medium heat. Let it melt for a minute and add the eggs. Gently whisk the eggs with a spatula and bring down the heat to a low. Cook to your desired firmness. If you like them soft, then cook for about a minute and turn off heat. If you like them more well done, cook for a little longer.
- STEP 4. Remove from pan and garnish with your favorite toppings.
Low-Carb, Gluten-Free Seeded Bread
Due to the ingredients of the bread, you will be adding extra fiber and protein to your morning toast. Each slice provides you with 105 calories, 4g carbs, 3g fiber and 4g protein. The recipe for the bread is from Dr. Pouria, one of my doctors who has been helping with my healing process of hives. It is my go to bread to have on hand when I am home. Sometime when I make it, I slice it and freeze half of it. That way, I can pull out a slice or two from the freezer whenever I want and toast it.
Yields 18 slices
- 60 grams of whole linseed (use dark or golden linseed grains or a mixture)
- 80 grams of sunflower seeds (plus a handful of WHOLE sunflower seeds set aside to add to ground seed mix before stirring in water to make dough)
- 80 grams of pumpkin seeds (plus a handful of WHOLE pumpkin seeds set aside to add to ground seed mix before stirring in water to make dough)
- 40 grams of sesame seeds (plus a handful of WHOLE sesame seeds set aside to add to ground seed mix before stirring in water to make dough)
- 40 grams of chia seeds
- 5 grams of psyllium husks
- 6 grams of unrefined rock or sea salt
- Dollop of coconut oil
Avoid commercially ground seeds as the flour may not be fine enough and the seeds will have absorbed moisture which will affect the quality of the dough. Weigh the ingredients accurately in order to get the right proportion of water to seeds. No raising agent is required.
- STEP 1. Weigh the ingredients one by one and add them to a bowl. Pour the mix into the Nutri- bullet/grinder, filling half of it. Grind into fine flour. The flat blade produces the finest flour. Grind until the machine starts to groan and sweat with the effort! Pour the flour into a mixing bowl. Repeat the step above until you ground all of the mix and add it to the mixing bowl.
- STEP 2. Add the handful of the un-grounded sunflower, pumpkin and sesame seeds to the mix.
- STEP 3. Add in between 270-300 ml water all in one go by using preferably lukewarm water or water at room temperature; do not dribble it in. Stir it with a wooden spoon and keep stirring. It will thicken over the course of 30 seconds. Keep stirring until it becomes sticky and holds together in a lump. Initially it will look as if you have added far too much water but keep stirring.
- STEP 4. Use your fingers to scoop up a dollop of coconut oil. Use this to grease the baking tin. Your hands will be covered in fat which means you can pick up your sticky dough without sticking to your hands. Use your hands to shape the dough until it has a smooth surface. Drop it into the greased baking tin. Spend about 30 seconds doing this. Do not be tempted to knead or fold the loaf or you introduce layers of fat which stop it sticking to itself. This helps prevent the loaf cracking as it rises and cooks.
- STEP 5. Let the loaf ‘rest’ for a few minutes so it fully absorbs all the water and becomes an integral whole. This is not critical but allows enough time to rub any excess fat into your skin, where it will be absorbed. There is no need to wash your hands after doing this – the basis for most hand creams is coconut oil!
- STEP 6. Put the loaf into the middle rack of a hot oven – at least 180-200°C (approx. 390°F) – for 60 minutes. Ideally place a sheet of parchment paper so that the top of the loaf doesn’t burn. Set a timer. The oven must be hot enough to turn the water in the loaf into steam because this is what raises it. When the timer goes off, remove the baking paper form the top of the loaf and leave the loaf for another 5 minutes so that the top becomes slightly crispy. Take the loaf out of the oven, tip it out and allow it to cool on a wire rack.
- STEP 7. Once cooled, keep it in a grease proof paper bag (no need to keep it in the fridge). It lasts for a week or so and can be frozen in slices. It is best used sliced thinly with a narrow-bladed serrated knife.
Tools/Products Used In This Recipe: