So, I recently bought a new cookbook, mostly because I walked into Anthropologie and they had lots of pretty ones fanned out on a table. After looked through all of the pictures, I chose the Yoga Kitchen by Kimberly Parsons. The good thing about this cookbook is that all the foods are basically extreme health food recipes that I wouldn’t think to make by myself.
While I have to hold off on making some of these recipes because of the Whole30 (hello tahini and almond cookies!), most of the food fits perfectly in my diet. The beginning of the book promises that every single recipe is vegetarian, gluten-free, and refined sugar-free. Some are even vegan recipes.
The cookbook is separated into 7 chapters based on chakras. These chakras are associated with different organs and emotions. You are recommended to use the recipes to balance the chakras and fill one of your emotional needs that matches with one of the seven chapters. For example, the nurture chakra is located in the heart; the state of mind is when you want to feel nourished, loved, and youthful; the recipes should “evoke emotions of conviviality, caring and sharing within you”.
Personally, I don’t quite go along with all the beliefs of chakras and recipes to fix energies. But I do think that you should eat and believe what makes you feel like your best self. And in order to do this, breakfast is the best time to put your best foot forward for the day!
When I made this recipe myself, I changed it a little. I didn’t have any sunflower seeds, pumpkin seeds, kale or halloumi in my pantry, and I prefer a sunny side up egg. I also had to take out the quinoa because of the Whole30 diet. But it was still delicious, so don’t be afraid to change it so it’s better for you!
Green Breakfast Bowl
- 2 eggs boiled
- 2 tbsp coconut oil melted
- 2 garlic cloves
- 1/4 cup raw almonds roughly chopped
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1 cup quinoa cooked
- 1/4 tsp sea salt
- 5 oz kale torn in pieces
- 1 cup spinach leaves
- 2 1/4 cups halloumi
- 1 cup coconut flesh
- 2 lemon wedges
- 1 avocado halved, peeled, and stoned
Heat 1 tablespoon of the coconut oil in a large frying pan over medium heat. Add the garlic and cook, constantly stirring, until it is fragrant and lightly browned.
Add the almonds, pumpkin seeds, and sunflower seeds and toast until lightly browned. Add the quinoa and the sea salt.
Now add the kale and spinach and mix. Remove from heat when they have slightly wilted. Spoon into serving bowls.
Using the same frying pan, crumble the halloumi and cook until golden on all sides. Remove from pan and set aside.
Add the halloumi to the serving bowls. Put the eggs in the frying pan and turn until each egg has a little color.
Add an egg to each bowl with some coconut flesh, lemon wedges, and avocado slices. Serve immediately while still warm.