Lately, I’ve been more mindful of the benefits of eating in. Not only do we reduce our carbon footprint by eating locally, seasonally, but also, we eat better 🙂 Cooking at home is a simple delight to share with the ones you love, and a tradition for better health, longevity and well-being.
Breakfast is my favorite meal of the day. And when I came across what looks like a forest in a bowl (veggies for breakfast? Yes please!) I was intrigued. Simple, delicious and packed with flavor, this recipe is a great green juice substitute that’s good for belly and skin.
Ingredients for 2
1/4 pound leeks, white part only, finely chopped
1/4 pound baby spinach
4 spears of green asparagus
3 1/2 cups chicken stock
1 piece of kombu seaweed, approx. 0.7 ounce
1 teaspoon matcha green tea powder
1/2/ cup fresh or frozen baby peas
1 granny smith apple, skin on, cored and chopped into small cubes
1. Bring a big pot of water to a boil and add a generous pinch of sea salt. Blanch the chopped leeks for 7 minutes and refresh in ice-cold water. Then blanch the spinach and asparagus for 1 minute each and refresh in ice-cold water.
2. Heat the stock with the kombu seaweed. Once it is simmering, take a few tablespoons of stock out and add it to a bowl with the matcha tea, little by little, while stirring. First you’ll have a thick paste, then add more stock until you have a runny mixture.
3. Add the peas to the pan of stock and heat for another 2 minutes, then add the leeks, spinach, asparagus, chopped apple, and the blended matcha tea. Discard the kombu. Remove the pan from the heat, stir, and serve.
Top London nutritionist Amelia Freer stands out for her love of nutrient dense recipes, hate for diet fads, and belief in the true healing powers of food. Get more of her recipes here.
Image and recipe from her cookbook, Cook. Nourish. Glow.