Turmeric Scrambled Eggs
LEE HOLMES
Eggs and turmeric are a match made in heaven. Here's a simple way to enjoy a sprinkling of turmeric’s golden medicinal magic.
Ingredients
- 2 tbsp extra virgin olive oil or coconut oil
- 3 garlic cloves, crushed
- 1 small brown onion, chopped
- 4 free-range eggs, whisked
- 1 tbsp wheat-free tamari
- 1/2 tsp ground cumin
- 2 tsp ground turmeric , or to taste
- 2 tbsp nutritional yeast flakes
- Basil or mint leaves, to serve
Method
- Heat the oil in a frying pan over medium heat. Sauté the garlic and onion for about 5 minutes, or until the onion is translucent.
- Add the eggs and stir, then add the tamari, cumin and turmeric. Cook for about 3–4 minutes, stirring continuously.
- Sprinkle with the nutritional yeast, tear the herbs over and serve.
Lee Holmes is a Certified Holistic Health Coach (Institute of Integrative Nutrition), Hatha Yoga Teacher and Whole Foods Chef. She is also the author of three best-selling books Supercharged Food, Eat Yourself Beautiful, Supercharged Food for Kids & her latest Eat Clean, Green And Vegetarian. Lee's website www.superchargedfood.com encourages S.O.L.E food; sustainable, organic, local and ethical. It features delicious anti-inflammatory recipes, information, news, reviews and menu planning ideas to make it easy for people to enjoy a satisfying, wholesome and nourishing diet. She created a petition to improve food in hospitals in Australia and as a result a healthier menu has been introduced by the Minister for Health. In addition to passionately creating change at government and policy level, in …